Why does cake shrink after baking?

Cake shrinking after baking is a common problem, and it's usually caused by one or a combination of these factors:

1. Overmixing the batter:

- Overmixing introduces too much gluten, making the cake tough and dense.

- Gluten also traps air, which expands during baking. When the cake cools, the air escapes, causing shrinkage.

2. Insufficient baking time:

- An underbaked cake will still have uncooked batter that collapses as it cools.

3. Improper cooling:

- Rapidly cooling a cake can cause it to shrink.

4. High altitude:

- Lower air pressure at high altitudes can cause cakes to rise more quickly, leading to a larger volume that shrinks when it cools.

5. Incorrect oven temperature:

- A too-high oven temperature can cause the cake to rise too quickly and then collapse.

6. Incorrect ingredients:

- Using too much leavening agent (baking powder or baking soda) can make the cake rise too quickly and shrink.

7. Incorrect pan size:

- Using a pan that is too small for the recipe can cause the cake to rise too high and then shrink.

8. Using the wrong kind of flour:

- Different flours have different gluten levels. Using a flour with a higher gluten content can lead to a more dense cake that shrinks more.

Here are some tips to prevent cake shrinkage:

* Don't overmix: Mix the batter just until combined.

* Bake until a toothpick inserted into the center comes out clean.

* Cool the cake slowly: Let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

* Adjust the recipe for altitude: Reduce the amount of baking powder or baking soda by 1/4 teaspoon for every 1000 feet above sea level.

* Use the right oven temperature: Preheat the oven to the temperature specified in the recipe.

By following these tips, you can help prevent your cakes from shrinking and enjoy a perfectly baked treat!