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What are some of the common causes for cake failure?

Below is a list of the most common causes of cake failure. Measuring carefully, using the pan specified in the recipe and making sure your oven is correctly calibrated can prevent many of the issues.

Coarse Texture	Too much leavening Too much shortening Shortening too soft Not enough liquid Insufficient creaming of fat and sugar Oven not hot enough Sponge and angel food cakes-cream of tartar omitted
Heavy, Compact Texture	Too much shortening Too much liquid Too many eggs Too much sugar Not enough leavening Too much flour Substituting honey for sugar Oven was not hot enough Extreme over beating Sponge or angel food cake-under beaten yolks or over beaten egg whites
Tough	Too much flour Too many eggs Not enough sugar Not enough shortening Batter over mixed Sponge or angel food-too much sugar or over beaten egg whites
A Dry Cake	Too much flour Not enough shortening or sugar Too much leavening Over beaten egg whites Over baked Too little fat
Thick, Heavy Crust	Too much flour Over baked Too hot an oven Not enough sugar or shortening
Crusty, Sugary Crust	Too much sugar Under creaming of butter and sugar Over baked
Hump or Cracked Top	Too much flour Too little liquid Too hot an oven Over beaten Batter not spread evenly Not enough fat Warped pans Pan too near top of oven Overfilled pans Sponge cakes-too much sugar in the batter
A Soggy Layer or Streak on Bottom	Under mixing of ingredients Too much liquid Eggs too big (most recipes are developed for large eggs) Butter too soft Too much sugar Too much leavening Not baked long enough Sponge cakes-too many eggs or under beaten yolks
Moist, Sticky Crust	Too much sugar Too much liquid Didn't bake long enough Oven wasn't hot enough Weather is humid
Cake Falls	Too much leavening Too much sugar Too much liquid Too much shortening Not enough flour Oven not hot enough Insufficient baking Pan too small - makes cake so thick that the center couldn't bake through Sponge or angel food cakes-over beaten egg whites
Undersized Cake	Too large a pan Too hot an oven Not enough leavening Moving cake during baking
Tunnels	Too many eggs Batter under mixed Air pockets in batter
Batter Running Over Pan	Too small a pan (Fill pans only1/2 full) Too slow an oven Too much sugar or shortening Too much leavening
Breaks, Crumbles	Batter under mixed Too much sugar Not enough eggs Eggs too small - use large eggs
Lopsided	Batter not spread evenly Uneven pan Uneven oven heat Under mixed Pan placed too near one oven wall Oven racks not level Opened oven door during baking

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