*9450 RH_Cake_TroubleGuide_Pg1-r1

May 28, 2014

8.5" x 11"

Cake
Troubleshooting Guide

CAKES HELPFUL HINTS

Over greased cake pans cause the cake edges to shrink.
Higher the bake heat, the higher the peak.
Cooler bake temperature for flatter cakes.

COARSE, OPEN GRAIN POSSIBLE CAUSES

Oven Temperature Too Low Excess Sugar or Leavening
Use correct temperature: 370F-380F (187C-193C). Decrease amounts.
Overmixed Poor Grade of Shortening
Mix less in first stage. Use a quality high-ratio cake shortening.
Batter Temperature Too High Wrong Type of Flour or Leavening
Use ingredients at correct temperature: 68F-72F (20C-22C). Use correct type of flour or leavening (double acting).
Undermixed Batter Too Stiff
Mix less in first stage. Use more liquid.
Old Batter Creaming At High Speed
Do not let batter stand for more than 20 minutes. Use slower speed.

SHRINKING POSSIBLE CAUSES

Oven Temperature Too High or Low Lean Formula
Use correct temperature: 370F-380F (187C-193C). Use more sugar or shortening.
Overmixed Too Much Liquid in Batter
Mix less. Decrease liquid.
Overbaked Wrong Type of Shortening
Bake properly with solid, steady heat. Use a quality cake shortening.
Pan Overgreased Excess Leavening
Use less grease. Decrease amount.
Flour Too Strong
Use all-purpose or cake flour.
Not Enough Batter in Pans
Increase amount.
*9450 RH_Cake_TroubleGuide_Pg2-r1
May 28, 2014
8.5" x 11"

Cake Troubleshooting Guide

THICK, TOUGH CRUST POSSIBLE CAUSES
Oven Temperature Too High Pan is Extra Deep
Bake at lower temperature. Use shallower pans.

Baked Too Long in Cool Oven Insufficient Sugar or Shortening

Bake at higher temperature. Increase amount.

Excessive Amount of Sugar in Dough Excessive Egg Content

Reduce sugar content. Decrease amount.
Flour Too Weak or Too Strong Batter Overmixed
Use a quality cake flour. Decrease mixing time.

Overbaked Eggs Overbeaten

Bake properly with solid, steady heat. Beat less.

CRUST CRACKS ON TOP POSSIBLE CAUSES

Oven Temperature Too High Insufficient Sugar, Shortening or Leavening
Bake at lower temperature. Increase amount.

Stiff Batter Flour Too Strong

Use more liquid. Use a quality cake flour.

Too Much Bottom Heat Too Much Top Heat

Double-pan the cakes. Decrease top heat.
Batter Overmixed
Decrease mixing time.

TIGHT CLOSE GRAIN POSSIBLE CAUSES

Too Much Water Too Much Invert Syrup
Decrease liquid. Decrease amount.

Stiff Batter Insufficient Sugar or Shortening

Use more liquid. (Lean Formula)
Increase amount.
Insufficient Leavening
Increase amount. Batter Too Warm
Keep batter at proper temperature:
Wrong Type of Flour or Leavening 68F-72F (20C-22C).
Use cake flour or double acting leavening.

STICKY CRUST POSSIBLE CAUSES

Excessive Sugar Lack of Sugar on Cooling Cloths
Decrease sugar. Sprinkle a little granulated sugar on cloths.

Too Much Steam in Oven Improper Cooling

Open damper slightly. Cool appropriately.

Flour Too Weak

Use a quality cake flour.
Excessive Shortening
Decrease amount.
*9450 RH_Cake_TroubleGuide_Pg3-r1
May 28, 2014
8.5" x 11"

Cake Troubleshooting Guide

CAKE PEAKS IN OVEN POSSIBLE CAUSES
Oven Temperature Too High Egg Content Too High
Bake at lower temperature. Decrease eggs.

Stiff Batter Lean Formula

Use more liquid. Increase sugar and shortening.

Overmixed Flour Too Strong

Decrease mixing time. Use a quality cake flour.
Not Enough Batter in Pans
Scale cakes heavier.

CAKE TOO TENDER POSSIBLE CAUSES

Too Much Oil/Shortening Too Much Sugar or Leavening
Decrease amount. Decrease amount.

Undermixed Flour Too Weak

Mix longer. Use a quality cake flour.

Not Enough Eggs

Increase amount.

DRY CRUMBLY CAKE POSSIBLE CAUSES

Overbaked Sugar Too Coarse
Bake properly with solid, steady heat. Use finer granulation.

Use of Lean Formula Sugar and Shortening Overcreamed

Use richer formula. Cream sugar and shortening properly.

Flour Too Strong or Weak Mix is Curdled

Use a quality cake flour. Add eggs and liquid gradually.
Batter Stiff Shortening is Cold
Use more liquid. Use shortening at 70F- 75F (20C-24C).

Excess Sugar, Shortening or Leavening Eggs Not Thawed Out

Decrease amount. Use eggs at 64F-68F (18C-20C).

Cold Oven Wrong Type of Shortening

Bake at higher temperature. Use a quality cake shortening.

Improper Mixing Old Batter

Mix properly. Do not let batter stand for more than 20 minutes.

Egg Content Too High

Decrease eggs.
*9450 RH_Cake_TroubleGuide_Pg4-r1
May 28, 2014
8.5" x 11"

Cake Troubleshooting Guide

CAKE FALLS IN CENTER POSSIBLE CAUSES
Oven Temperature Too Low Overcreaming
Bake at higher temperature. Cream less.

Cake Bumped During Baking Insufficient Eggs

Handle cakes carefully. Increase amount.

Altitude Flour Too Weak

If at high altitude, reduce leavening. Use a quality cake flour.
Excess Sugar, Shortening or Leavening Wrong Type of Shortening
Decrease amount. Use a quality cake shortening.

TUNNELS AND HOLES POSSIBLE CAUSES

Undermixed or Overmixed Insufficient Sugar
Mix properly. Increase amount.

Wrong Type of Shortening Egg Content Too High

Use a quality cake shortening. Decrease amount.

Improper Blending of Leavening Mixing At High Speed

Blend leavening thoroughly with flour. Use lower speed.
Incorrect Creaming Temperature Too Much Sugar
Batter temperature should be 68F-72F (20C-22C). Decrease amount.

Flour Too Strong Batter Curdled

Use a quality cake flour. Add eggs and liquid gradually.

Batter Too Stiff Eggs Too Cold

Use more liquid. Use eggs at 64F-68F (18C-20C).

LOW VOLUME POSSIBLE CAUSES

Undermixed or Overmixed Wrong Type of Shortening
Mix properly. Use a quality cake shortening.

Oven Temperature Too High Inferior Eggs

Use correct temperature: 370F-380F (187C-193C). Use quality eggs.

Batter Temperature Too High Not Enough Dough in Pans

Use mix at 68F-72F (20C-22C). Scale cakes heavier.
Insufficient Leavening Eggs Too Cold
Increase amount. Use eggs at 64F-68F (18C-20C).

Mix Too Stiff Old Leavening

Use more liquid. Use fresh leavening.

Batter Too Soft Flour Too Strong

Decrease liquid. Use a quality cake flour.
*9450 RH_Cake_TroubleGuide_Pg5-r1
May 28, 2014
8.5" x 11"

Cake Troubleshooting Guide

CUPPING POSSIBLE CAUSES
Stiff Batter Moisture in Pan
Use more liquid. Dry pans thoroughly before use.

Air Trapped Under Liner Pan Overgreased

Place liner in pan firmly. Grease pans carefully.

Too Much Bottom Heat Egg Content Too High

Decrease bottom heat or use double-pan. Decrease eggs.

UNEVEN CAKE POSSIBLE CAUSES

Uneven Pan Too Much Bottom Heat
Use quality, level pans. Decrease bottom heat or use double-pan.

Uneven Spreading of Batter Too Much Top Heat

Spread evenly throughout pan. Decrease top heat or cover cakes with paper.

Uneven Heat in Oven Uneven Distribution of Leavening

Check oven burner for defects. Blend leavening thoroughly with flour.
Hot Spots in Oven Uneven Distribution of Sugar
Eliminate hot spots, if possible, and check oven burner for defects. Distribute sugar thoroughly.

Batter Improperly Mixed Slanting Hearth/Shelves

Mix batter properly. Use level hearth.

WET TEXTURE POSSIBLE CAUSES

Undermixed Egg Content Too High
Mix properly. Decrease eggs; increase milk and leavening.

Use of Lean Formula Sugar Too Coarse

Use richer formula. Use finer granulation.

Flour Too Strong or Weak Too Much Acid in Dough

Use a quality cake flour. Decrease acid content of batter.
Batter is Stiff Sugar and Shortening Overcreamed
Use more liquid. Cream properly.

Too Much Sugar Mix is Curdled

Decrease amount. Add eggs and liquid gradually.

Excess Shortening or Leavening Shortening Too Cold

Decrease amount. Use shortening at 70F-75F (20C-24C).

Cold Oven
Bake at higher temperature.

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