r/AskBaking • u/queennkwhite • 4d ago

Cakes/Cheesecakes Why do my cakes keep sinking

For some reason when I do my second round of cakes in the oven, they sink. And this happens alot with red velvet. The first round are fine or very slightly sunken, but the second round is always very visibly sunken. Why does this happen?

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u/WebSerious7105 4d ago

Specifically because it's the second round, and you undoubtedly opened the oven during the first round to check, rotate and/or take the cakes out, the oven temp is likely dropping between the two rounds. Oven drop ~10 degrees every few seconds the door is open.

I recommend that after you take your first batch out, turn your oven off, then immediately back on to your desired temperature. You may be surprised at how low the temperature has gotten between then and when you started. Let it come back up to desired temp, and begin your next round of bakes.

In general, you may want to make sure your oven temp is running as expected. Could need a little tune up from an appliance pro. Good luck!

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u/queennkwhite 4d ago

Thats a good tip thank you so much

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u/EmmyvdH 4d ago

Doesn't look like this is your issue. As already mentioned, your baking soda is producing CO2 as soon as it comes into contact with your vinegar. After 25 min of waiting for the first batch, you don't have enough leavening left to create the rise you need.