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Place the cake pan in the center of the oven, and keep the door closed until the minimum baking time has elapsed. If the cake requires more baking, gently close the oven door as soon as possible after testing to prevent jarring and loss of heat—both can cause a cake to fall if it’s not done.
Why does my pound cake keep falling?
One of the most common reasons why pound cakes fall in the middle has to do with moisture. Sometimes extra moisture can make its way into ingredients such as flour when you’re living in a humid area. This could make your cake rise faster than it should, and then it will wind up falling in the middle.
How do you keep a cake from collapsing?
You can also try increasing the baking temperature by 15 degrees F to 25 degrees F to help set the batter. When making a rich cake, reduce the shortening by 1 to 2 tablespoons per cup and add one egg (for a 2-layer cake) to prevent cake from falling.
How long do you let a pound cake cool before removing from pan?
After removing from the oven, place the pound cake, right side up, in the pan on a wire rack, and let cool for 10 minutes away from drafts. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.
What is the secret to a good pound cake?
Never Forget to Butter and Flour Your Pan. Use softened butter to grease the entire interior of your loaf pan. Don’t Overbake You Cake. A steady 325-350 degrees is ideal when it comes to baking pound cake. Cool the Cake Partially in the Pan—But Don’t Forget to Turn It Out. Don’t Be Afraid to Add Flavors.
Why does my pound cake look wet in the middle?
Even though your cake is completely baked, slicing into it, you may find a dense and damp streak in the center (I run into this issue a lot with pound cakes). This wet ring in cakes can be caused by the cake settling after baking. A cake settles dramatically like this when the eggs, butter and sugar are over creamed.
Why is my pound cake wet in the middle?
This usually happens because the oven temperature is too high. Then the crust cooks a lot faster than the inside of the cake, creating a tough crust and a soft middle. Lower the temperature of the oven and cook the pound cake for longer. Using a light colored loaf pan instead of a dark loaf pan also helps.
What will cause a cake to fall?
While cakes can fall for a lot of different reasons, these are the most common culprits — and how to deal with them. Too Little or Too Much Moisture. If your cake isn’t moist enough, it can sink in the center. Poor Planning. Wrong Oven Temperature. Under-Baking. Not Enough Emulsification. Too Much Leavening. Geography.
Can you put a sunken cake back in the oven?
Simply place it back into a hot oven. If it has a few moist crumbs clinging to it, whether it’s a brownie or a cake, the carryover heat can cook it through so remove from the oven and let cool on a wire rack. If it emerges clean, it’s done so take it out immediately and let cool before it bakes any further.
What do you do when a cake sinks in the middle?
How to Fix a Major Sinking Cut out the middle of the cake using a chef’s ring or cookie cutter that is slightly bigger than the sunken part of the cake. Fill the center with a mixture of fruit, frosting, icing, cream, and/or cream cheese. Decorate the top, sides, and edges of the cake with more fruit, frosting, etc.
Is pound cake better the next day?
Pound cakes actually taste better the next day, so you can make it ahead.
What is the best flour to use for pound cake?
Cake Flour: Cake flour is lighter than all-purpose flour and produces the best pound cake in my opinion. Since it’s so light, the attention remains on the butter. All-purpose flour is simply too heavy for this pound cake recipe; the cake will be heavy as a brick. If needed, use this homemade cake flour substitute.
How do you fix a undercooked pound cake?
So how do you fix undercooked cake? If the cake is undercooked overall, put it back in the oven for 10-15 minutes. If the middle part is still wet, cover the cake with foil and bake for up to 15 minutes. If the bottom is moist, turn off the upper heat or cover with foil, and cook for a few minutes.
What is the key to a moist pound cake?
Adding buttermilk, sour cream, or cream cheese gives more moisture and flavor to the cake. The acid in buttermilk and sour cream produces a very fine crumb because it tenderizes the gluten in the flour. Sour cream and cream cheese add so much richness that cakes made with them are super moist and almost springy.
How far in advance can I make a pound cake?
The most extraordinary thing about these pound cakes is how easy they are to prepare. You can bake them days ahead of time and store them in the pantry, or place them in large zip-top freezer bags and store in the freezer for up to two months.
Does pound cake rise a lot?
When you bake your pound cake, you’ll notice it does rise in the oven. As everything heats up, it expands. It may fall a little bit as it cools, but it shouldn’t completely cave in. If this happens to you, it’s probably because you didn’t bake it quite long enough.
