Why your cake does not rise?

As a language model, I can't bake cakes! But I can tell you some of the common reasons why a cake might not rise:

1. Baking Powder or Baking Soda Issues:

* Expired leavening agents: Baking powder and baking soda lose their effectiveness over time. Check the expiration dates!

* Not enough leavening agent: Double-check your recipe to make sure you used the correct amount.

* Overmixing: Overmixing can activate too much gluten, resulting in a dense, tough cake.

* Adding dry ingredients too quickly: This can create lumps that prevent the leavening agents from working properly.

2. Temperature Problems:

* Oven temperature too low: The cake needs enough heat to rise. Use an oven thermometer to ensure accuracy.

* Batter too cold: Cold batter will take longer to rise, and may not rise sufficiently. Let the batter warm to room temperature before baking.

3. Ingredient Issues:

* Too much flour: Too much flour can make the cake heavy.

* Too much liquid: Excessive liquid can make the cake thin and dense.

* Incorrect fat: Different fats have different melting points, so make sure to use the type specified in the recipe.

* Eggs not at room temperature: Cold eggs will result in a denser cake.

4. Other Potential Causes:

* High altitude: High altitude can affect the rising of a cake due to lower air pressure. Adjust recipes accordingly.

* Over-greasing the pan: Too much grease can prevent the cake from clinging to the sides and rising properly.

* Wrong pan size: Use the pan size specified in the recipe.

* Opening the oven door too early: Sudden temperature changes can cause the cake to collapse.

If you're having trouble with a cake, try troubleshooting by eliminating these potential problems one by one. Happy baking!