Why isn't my cake rising?

Introduction — the problem (and the promise)

Open your oven, and sometimes it's a celebration: a golden dome, a tender crumb, an aroma that takes you back to childhood. And sometimes—tragedy—a flat, dry, or dense cake. Why? Did you mess up? No. Baking is a blend of science , method , and a touch of calm. This guide will teach you how to control the variables: ingredients, technique, equipment, and baking time to achieve a moist cake, every time.

What you will find here: simple scientific explanations, common mistakes and their corrections, a typical recipe explained step by step, essential equipment, more than 50 practical tips, a 20-question FAQ and a printable checklist.

The scientific basis: why some cakes are moist and others are not

To achieve a truly moist texture, you need to understand how the dough changes in the oven. Here are the 5 essential mechanisms:

• Incorporating air — By beating the eggs and sugar or by mechanical action (whisk/food processor). This air forms bubbles that will stabilize during cooking.

• Action of raising agents — Baking powder, bicarbonate, or the vapor contained in the dough. They release gases (CO₂) which cause the structure to swell.

• Role of the gluten network — Proteins in flour (gluten) that form an elastic network; if too developed, it will make the crumb elastic and dense.

• Hydration & fats — Water/milk and fats (oil/butter) determine moisture and tenderness.

• Coagulation & gelation — Heat “fixes” the structure by coagulating proteins and gelling starch.

Chef's note: The goal is to balance the formation of a structure strong enough to trap air, without excessively developing gluten. That's why the mixing method is just as important as the ingredients themselves.

Simple diagram

Mistakes that ruin the softness — diagnosis & remedy

Here I list 15 common mistakes (in more detail than usual) and the steps to take to rectify the situation.

1. Opening the oven door too soon

Why: Sudden drop in temperature → foam collapses. Remedy: Don't open the oven until two-thirds of the cooking time is complete; use the oven light. If you need to check, do it quickly and with the rack in the lowest position if possible.

2. Poorly calibrated oven

Why: Inaccurate thermostat. Remedy: Use an oven thermometer (essential). Calibrate your oven if necessary: ​​start at 180°C and check the actual temperature.

3. Overmixing the dough

Why: Gluten development. Remedy: Gently fold in the flour with a spatula, from the bottom up. Stop as soon as there are no more traces of flour.

4. Cold ingredients

Why: Chilled butter or eggs shrink the dough, preventing proper emulsification. Remedy: Allow 30–60 minutes at room temperature (or beat the butter until softened).

5. Ineffective yeast

Why: Expired or improperly stored yeast. Remedy: Test baking powder by mixing a small amount with hot water; or replace with bicarbonate + acidifier (yogurt).

6. Inappropriate mold

Why: Too large a mold results in spread-out dough; too small a mold results in a raw center. Remedy: Use the size recommended in the recipe or adjust the baking time and temperature.

7. Incorrect dosage

Why: Cups/spoons approximations. Remedy: Use a digital scale accurate to the gram — the most cost-effective tool for avoiding errors.

8. Overcooking

Why: Overcooked/too hot. Remedy: Check the cooking time 5–10 minutes before the end, use a knife blade and remove it when there are a few moist crumbs.

9. Unsuitable mixtures

Why: Adding too many wet or dry ingredients without adjusting. Remedy: Respect the ratios; if you substitute (e.g., applesauce), reduce the liquid accordingly.

10. Failed demolding

Why: Unprepared mold. Remedy: Baking paper + light greasing, or a non-stick cooking spray to ensure safety.

11–15 (fast)

• Resting time forgotten for madeleines/brioches → respect the cold time.
• Using flour that is too high in protein (type 80/110) → use T45/T55 for cakes.
• Adding juicy fruit without coating it in flour → fruit sinks to the bottom.
• Too much icing sugar on the surface during baking → burns quickly.
• Using dirty/greasy utensils → alters the texture.

Reminder: most problems can be solved by controlling 3 things: temperature (ingredients + oven), dosage (scale) and mixing technique.

Advanced cooking techniques for consistent moistness

Here are some approaches tested in professional kitchens. You don't have to apply them all at once: choose 2-3 techniques and practice.

Attack temperature followed by reduction

Start at a slightly high temperature (5–10 min) to achieve a rapid rise (especially for sponge cakes), then lower the temperature to finish baking gently. This helps to "set" the crumb.

Convection heating vs. static heating

Fan-assisted cooking = ventilation = more even baking, useful if you're cooking multiple trays at once. Conventional cooking = gentler rise, ideal for sponge cakes and delicate pastries. Follow the recipe's instructions.

Secondary humidification

Placing a small bowl of water in the oven increases humidity and prevents some cakes (and brioches) from developing a hard crust. Note: this may slightly increase baking time.

Position and rotation

Place your baking pan in the center. If your oven heats unevenly, rotate the rack halfway through baking. Note: A silicone pan heats differently than a metal one—adjust accordingly.

Opening control

If you need to open it to check, immediately reduce the temperature by 10°C for 5–10 minutes to avoid too violent a shock.

The essential equipment and how it really helps you

Investing in the right tools transforms the consistency of your results. Here's a prioritized list:

1. Electronic scale (0.1 g if possible) — especially for powders (flour, cocoa, yeast).
2. Whisk (manual & robot) — the manual whisk is invaluable for the final incorporations.
3. Maryse & silicone spatula — to scrape the bottom of the bowl without breaking the mousse.
4. Good quality molds — thick metal, non-stick or silicone, depending on the recipe.
5. Oven thermometer — reads the true temperature, not the thermostat.
6. Sieve / chinois — for aerating flour and cocoa.
7. Piping bag & rings — for finishing and precision.
8. Robot / mixer (optional) — useful for sponge cakes and whipped egg whites.

Equipment tip: a good baking pan retains heat and ensures even cooking. Very thin pans cook too quickly on the outside and leave the center raw.

Ingredients: what role does each one play and how to optimize them

Here I detail each ingredient, alternatives and some useful ratios.

Flour

T45/T55 flour is ideal for cakes. The higher the protein content of the flour (T65/T80), the more gluten it will develop. To lighten the batter: mix flour and cornstarch (cornflour) in an 80/20 ratio.

Sugar

More than flavor, sugar retains moisture. For a moister cake, avoid replacing it entirely (with low-moisture substitutes). For a mousse developer: sugar and beaten eggs provide structure and color.

Fat — butter, oil, purees

Oil retains more moisture than butter. For a good compromise: 50% butter / 50% oil. Fruit purees (applesauce, banana) reduce fat while maintaining a moist texture.

Liquids — milk, yogurt, cream

Milk and yogurt provide moisture. Yogurt (being acidic) reacts well with baking soda, resulting in a softer crumb. For a moist cake, opt for whole milk yogurt or buttermilk.

Leaving agents

Baking powder: dual action, stable. Bicarbonate + acid: rapid rising + browning. Respect the dosage: 1 tsp of baking powder ≈ 4–5 g.

Eggs

Eggs provide emulsification, structure, and flavor. To replace one egg: 60g of applesauce or 1 tbsp of flax seeds + 3 tbsp of water for soft recipes (cakes).

Typical recipe: Universal moist cake (step-by-step instructions and variations)

Here is a versatile recipe, tested, and explained step by step with the reasons behind each step.

Ingredients (22–24 cm mold)

• 200g of T45 flour
• 40 g of cornstarch (cornflour)
• 180 g of sugar
• 3 eggs (≈150 g)
• 120g melted butter + 40g neutral oil (or 160g butter)
• 125g of plain yogurt (or 125ml of milk)
• 1 sachet (11 g) baking powder
• 1 pinch of salt, zest if desired

Process (explanation & why)

1. Preheating : 170°C (static) or 160°C (fan-assisted). Why: a stable oven = controlled temperature rise.
2. Sift together the flour, cornflour, and yeast. Why: it aerates the flour and prevents lumps.
3. Beat the eggs and sugar for 3–5 minutes until the mixture lightens in color. Why: to incorporate air, the foundation of the mousse.
4. Add the liquids (yogurt + melted butter + oil) in a thin stream, mixing gently. Why: to emulsify without breaking the foam.
5. Incorporate the flour in two stages, using a spatula from bottom to top. Stop as soon as the white traces disappear.
6. Pour into the greased/paper-lined mold , tap lightly to remove large bubbles. Why: to even out the surface.
7. Baking time : 30–40 minutes depending on the oven. Toothpick test. Why: to avoid overcooking.
8. Cooling : 10 minutes in the mold, then unmold onto a wire rack. Why: to allow the steam to escape slowly.

Variants

• Chocolate: replace 30g flour with 30g cocoa, add 60g melted chocolate.
• Lemon: zest + lemon syrup (heated juice + sugar) soaked after cooking.
• Gluten-free: mix rice flour + starch + almond powder, add 1/2 tsp xanthan gum.
• Vegan: compensates for 3 eggs by adding 180g of compote + 20g of extra oil + 1 tsp of yeast.

Preservation & recovery (how to save an imperfect cake)

If your cake is too dry or slightly botched, there are always options.

To rescue a dry cake

1. Prepare a syrup: 50g sugar + 50g water, heat until dissolved. Add flavouring (rum, coffee, lemon).
2. Brush the warm cake with the syrup. It will penetrate and rehydrate the crumb.
3. Add a glaze or light cream to moisten it further.

Freezing

Cut into portions, wrap in cling film and freeze. Defrost slowly in the fridge then 30–60 min at room temperature to regain texture.

Preserve freshness

• Airtight container at room temperature if no cream is used.
• Refrigerate and cover if using perishable topping.
• No air = no drying out.

FAQ — 20 questions & answers

1. Why isn't my cake rising?

Common causes: expired yeast, too much liquid, a cold oven, or opening it too soon. Check the yeast, the temperature, and the size of the pan.

2. My cake is cooked on the outside but raw in the center — what should I do?

Lower the temperature by 10–15°C and extend the baking time. Use a mold with better conductivity (thick metal).

3. What is the difference between T45 and T55 flour?

T45 contains less protein → less gluten → finer texture. T55 is slightly more rustic. For cakes, choose T45/T55.

4. Can I substitute water for the milk?

Yes, but you lose richness of flavor and tenderness. Opt for yogurt or plant-based milk to maintain the texture.

5. How do you measure baking powder?

1 sachet ≈ 11 g; 1 tsp ≈ 4–5 g. Respect the dose: too much = alkaline taste and holes, not enough = no high.

6. Does altitude affect cooking?

Yes, at higher altitudes water boils at a lower temperature: slightly increase the yeast and reduce the liquids. Look for specific adjustments depending on your region.

7. How to replace eggs?

Compote, banana puree, silken tofu, or a flaxseed and water mixture. Eggs, however, remain superior for aeration.

8. Why does my cake collapse after baking?

Too much yeast, opening the oven too early, or insufficient structure (too much unstabilized air). Reduce the yeast and stabilize the foam with gradual baking.

9. Should the flour be sifted if it is already fine?

Yes, sifting aerates and removes lumps — especially useful for thick powders like cocoa and starch.

10. How to get a uniform crumb?

A smooth mixture, no excess flour, even cooking, and no overmixing. Sifting and gently folding it in helps a lot.

11. Is it possible to make a soft cake without sugar?

Sugars play a role in moisture; if you replace them with sweetener, compensate with more fat/liquid.

12. What ingredients are needed for an intensely chocolatey cake?

Melted chocolate 60–70%, cocoa powder, a little espresso to intensify the flavor, and a little oil to retain moisture.

13. What is the ideal resting time for madeleine batter?

At least 1 hour in the fridge (or even overnight) to get the famous hump.

14. How to prevent fruit from sinking to the bottom of a cake?

Lightly coat the fruit in flour or mix it in a small amount of flour before adding it. Also, reduce the size of the pieces.

15. Why are my edges browning so quickly?

Oven too hot or mold too thin. Lower the temperature, or protect the edge with aluminum foil.

16. Can you steam a cake?

Yes (e.g., Asian steamed cake), different texture: denser and moister. Liquid adjustments are necessary.

17. How to add fragrance without adding moisture?

Use finely grated zest, concentrated extracts (vanilla, almond), or spices in small quantities.

18. Why is the top cracking?

Cooking too quickly → the surface sets and the inside expands; reduces the initial temperature.

19. Is it better to beat with a robot or by hand?

The robot is convenient for large volumes, but you have to know when to stop. Doing it by hand gives you better control for the final touches.

20. How to do a baking powder test at home?

Mix 1/4 tsp of yeast in a little warm water — if it fizzes slightly, it's still active. If nothing happens, replace it.

+70 tips & variations — the clever pastry chef's toolbox

This section is a collection of tips to pick and choose from depending on your recipe. Read it like a checklist for continuous improvement.

Preparation & Planning

• Read the entire recipe before starting: note the time, temperature and utensils.
• Prepare all the ingredients (setup): weigh, sift, get the equipment out.
• Keep a small amount of extra flour on hand to adjust the texture if necessary.
• Use a timer to avoid the temptation to check too early.

Texture tips

• To lighten a dough: replace 10–20% of the flour with starch.
• To moisten a cake: incorporate 1–2 tbsp of fresh cream or 40–50 g of yogurt.
• To stabilize egg whites: add 1/4 tsp of cream of tartar or a pinch of salt.
• For a fine crumb: avoid adding too much air after incorporating the flour.

Finishes & presentation

• For a glossy finish: glaze made with jelly or slightly heated syrup.
• To retain moisture: wrap well once cooled.
• For a crispy crust: sprinkle with sugar before baking to caramelize the surface.

You can copy and paste these tips into a kitchen checklist or a workshop kit for training your clients.

External resources and recommended reading

• Marmiton — recipes & techniques
• Futura-Sciences — food chemistry
• Chefs' Workshop — Techniques & Courses
• Que Choisir — equipment tests

Blog articles to discover:

• How to avoid sticky or poorly mixed dough | Chef's utensil
• 5 Essential Tools for Perfect Homemade Desserts | Chef's Utensil
• Pancake Batter: 5 Fail-Proof Recipes to Try | Chef's Utensil

Conclusion — turns experience into habit

The conclusion can be summed up in three words: method, repetition, equipment. If you grasp the logic (why each ingredient and step exists), if you take the time to weigh and control the temperature, and if you use basic but reliable tools, your cakes will improve quickly and sustainably. Persevere: baking rewards persistence.

"Science helps, practice seals." — Remember this phrase as your guiding principle.