How to fix Cake fell in middle?

A cake falling in the middle is a common baking mishap, but don't despair! There are a few common culprits and solutions to help you get a perfectly risen cake next time:

Possible Causes:

* Overmixing the batter: Overmixing introduces too much gluten, resulting in a tough and dense cake that can't rise properly.

* Not enough leavening: If you haven't added enough baking powder or baking soda, the cake won't rise sufficiently.

* Incorrect oven temperature: A too-low oven temperature slows down the rising process, leading to a sunken center.

* Baking time: Underbaking can also result in a cake that doesn't fully rise.

* Pan size and greasing: Using a pan that's too large or not greasing it properly can cause the cake to spread too much.

* Too much liquid: Excess liquid can make the batter too thin and prevent it from rising properly.

* Open oven door: Opening the oven door too often during baking can cause the cake to deflate.

* Incorrect ingredients: Using expired baking powder or soda, or using the wrong type of flour can lead to baking issues.

Solutions:

1. Mix batter gently: Use a hand mixer on low speed or a spatula to fold in ingredients after the dry and wet ingredients are combined. Avoid overmixing.

2. Check leavening: Ensure you're using the correct amount of leavening and that it's not expired.

3. Preheat oven correctly: Always preheat your oven to the temperature specified in the recipe. Use an oven thermometer to ensure accuracy.

4. Bake until done: Use a toothpick inserted into the center of the cake to check for doneness. It should come out clean.

5. Choose the right pan size: Use a pan that's the size specified in the recipe. If you're unsure, you can always use a slightly smaller pan.

6. Grease and flour pan: Thoroughly grease and flour the pan to prevent the cake from sticking.

7. Use a recipe with good ratios: Choose a recipe that you trust and follows good baking principles.

8. Avoid opening the oven door: Keep the oven door closed as much as possible during baking to prevent heat loss.

9. Use fresh ingredients: Use fresh baking powder and soda, and the correct type of flour for the recipe.

Additional Tips:

* Use a cake tester: A cake tester, which is a long, thin metal rod, can help you accurately check for doneness.

* Cool cake in pan: Allow the cake to cool in the pan for about 10 minutes before inverting it onto a cooling rack.

* Don't be afraid to experiment: Once you understand the basics, you can experiment with different techniques and ingredients to find what works best for you.

If you're still having trouble, consider these factors:

* Altitude: Baking at high altitudes requires adjusting recipes.

* Humidity: High humidity can affect baking times.

* Oven calibration: Your oven may not be calibrated correctly, leading to inconsistent results.

Remember, baking is a science, and it takes practice to master. Don't get discouraged if your cake doesn't turn out perfectly the first time. With a little patience and practice, you'll be baking delicious cakes in no time!