Ever pulled a cake out of the oven, expecting a glorious, fluffy masterpiece after you’ve spent all that time preparing your cake batter, only to find that it hasn’t risen very well at all? Discover our top 7 tips for ensuring a perfect rise every time.
Is there even a way of ensuring you get the perfect rise? Absolutely! There are a few things to consider when trying to find out why your cake isn’t rising properly, and I’m here to help you troubleshoot like a pro so that we can figure out what is going wrong and fix it so that the next time you bake a cake it will be the fluffy, moist masterpiece you were expecting!
Here are my top 7 tips to consider;
#1 Check those Best Before Dates!
Even baking powder, bicarbonate of soda and flour have expiry dates. Using these dry ingredients when they are not in date, although they wont make you ill but they won’t do what they are meant to do which is make your cakes rise. We are good at keeping an eye on the best before dates of our fresh ingredients because they start to look perished when they are not in date. It’s the other ingredients that dont change we need to keep an eye on. So it’s really important to check to see whether the ones you are using are still in date.
SOLUTION: Check the best before date on ALL your ingredients
#2 Are You Using The Right Amount Of Ingredients?
Baking is a science, and even small measuring mistakes can leave your cake struggling to rise. Read through the recipe you are using and make sure that each ingredient that requires weighing is measured out correctly. Pay special attention to recipes that require eggs and baking powder. You need to make sure you are using the right size egg because they come in medium or large and using the wrong size can interfere with your recipe. Similarly, too little or too much baking powder will cause your cakes to sink.
SOLUTION: Always USE weighing scales instead of cups for accuracy. Remember baking is a science and the ratios of ingredients will only work if you follow the recipe correctly. Make sure the eggs are the right size!
#3 Are You Using the Right Kind Of Flour?
Not all flours are created equal. If a recipe calls for self-raising flour also referred to as All Purpose Flour but you've used plain flour instead, your cake won't rise because it doesn't contain any raising agent. If you have used it by mistake you it doesn't matter too much as long as you add in a raising agent.
SOLUTION: Use SELF-RAISING FLOUR when needed, or add the correct amount of baking powder if substituting. And always sift your flour for a lighter texture!
#4 Are You Over Mixing?
Cakes rise when during the preparation process you have created lots of air bubbles when whisking the eggs with the creamed sugar and butter. If you mix the cake batter too much, you can knock out the air that’s needed for a good rise. If your cake is turning out dense instead of fluffy, its a good indicator that you are overworking it.
SOLUTION: Mix all the wet ingredients first so you can get them full of air and then GENTLY fold in your dry ingredients until just combined. Patience is the key!
#5 How Well Do You Know Your Oven?
Every oven is different. You need to get to know your oven and make sure it isn’t running too hot or too cold when you put the cake in. The majority of ovens these days have little light indicators on them when the heat has reached the desired temperature and it takes a good 10 minutes for an oven to reach the temperature from turning it on. If you have a gas oven, the shelf position is also essential to get a good even bake. Too high in the oven and the cake will cook too quickly but too low down and the opposite will happen.
SOLUTION: For best results, always PRE-HEAT your oven. I usually turn it on just before I start making the cake so It’s running for a good 10 minutes before I actually put the cake in it. And always place your cake in the centre of the oven.
#6 Are you sneaking a peek?!
However tempting it may be, don't open the oven door too soon! It is one of the biggest cake-rising killers! The rush of cold air can make your cake sink before it’s fully set.
SOLUTION: Keep that DOOR CLOSED for at least ¾ of the baking time. If you must check, do it quickly and gently.
#7 Are You Using The Right Size Cake Tin?
Using the wrong size cake tin can make a huge difference. If the batter is spread too thin, it won’t have enough structure to rise properly. If the tin is too small it will need more time to bake fully all the way through.
SOLUTION: Stick to the recommended CAKE TIN SIZE in the recipe. If you need to adjust, tweak the baking time accordingly.
Here's A Roundup Of What You Need To Remember
If your cake isn’t rising, don’t panic. Troubleshooting is part of the fun. Next time, remember these 5 simple golden rules: ✅ CHECK you have all the right ingredients
✅ USE ingredients that in date
✅ MEASURE everything accurately
✅ USE the correct size tin
✅ PREHEAT your oven & wait for the oven to reach the desired temperature
❌ DON'T over mix your batter
❌ DON"T open the oven door too soon
If you try all of these tips and you are still having problems with getting your cakes to rise, think about where you got your existing recipe from. Is it tried and tested by others? It might be time to ditch it and try something else!
DOWNLOAD & SAVE this guide for your next baking session & never deal with a flat cake again!
Got more baking questions? Drop them in the comments below ⬇️ I’d love to help!
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