When the middle of a cake is low what does it mean?

- Too little baking powder or baking soda. Baking powder and baking soda are leavening agents that help cakes rise. If you don't add enough of them, the cake won't rise properly and will be dense and low.

- Too much liquid. If you add too much liquid to your cake batter, the batter will become thin and runny, and the cake won't be able to support its own weight.

- Too much sugar. Sugar can inhibit gluten development, which is essential for a cake's structure. If you add too much sugar to your cake batter, the cake will be tender and crumbly, and the center may sink.

- Underbaking. A cake that is not baked through will be dense and low. Insert a toothpick into the center of the cake to check for doneness. If the toothpick comes out clean, the cake is done.

- Oven temperature too low. If your oven is not hot enough, the cake will not bake properly and will be dense and low.

- You open the oven door too soon. Opening the oven door during baking can cause the cake to fall and become dense.

- You used the wrong size pan. If you use a pan that is too large, the cake will bake too quickly and the center will sink.

- The pan was not greased properly. If the pan is not greased properly, the cake will stick to the pan and will not be able to rise evenly.