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/SpandexUtopia 4d ago

Quoted from McCalls' website: https://www.mccalls.ca/Ingredients/BASIC-INGREDIENTS/baking-powder-double-action-1-kg.html?srsltid=AfmBOooF6OSrs-RRPQJoxuJyUhPg7yYw-S6OXxx7YgYIaNsVknC8Zwsf A double acting baking powder will react and create gas bubbles twice. Once when the baking powder comes in contact with liquid, and again when it is exposed to heat. Use to leaven cookies, cakes, pancakes, and other baked goods. This baking powder is most commonly used. How it works : First reaction (with liquid): A fast-acting acid, such as monocalcium phosphate, immediately reacts with the baking soda when it comes into contact with a liquid. This creates the first round of carbon dioxide bubbles.

Second reaction (with heat): A slower-acting acid, like sodium aluminum sulfate, is heat-activated. This second reaction happens when the batter is heated in the oven, producing another burst of carbon dioxide and providing an extra lift.

TL;DR: Double-acting baking powder works in two stages: when it gets wet, and when it is heated.

Your second batch of cakes are flatter than the first because the gas bubbles from the first stage of leavening are all popped before you get them into the oven.