I can only think of 2 reasons
1. you filled the pan with too much batter and the amount of cake couldn't cook in the allotted time, or
2. You took it out of the oven too soon
Make sure your eggs are at room temp when you mix them in, add one egg at a time and alternate with some flour. Don't cook in a too hot an oven and leave to cool slightly in the oven once cooking has finished (with the oven off).
When putting your mixture into the cake tins slightly indent the middle
It does sound like the cake wasn't baked long enough. Next time try doing the toothpick test or at the very least wait until the cake pulls away from the edges of the pan.
Try pulling the batter out to the sides of the pan leaving a small slope toward the middle; then bake as directed.
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I have baked three different recipes for three cakes, all bake well, but when I let it stand to cool, they all have sunk in the middle. When I cut the middle seems uncooked. Why is this happening?
Do you check to see if they are done, like you are supposed to? You do this by sticking a toothpick or something similar in the middle, and if it comes out clean the cake is done.
To check to see if your cake is done, stick a toothpick in it and if it comes out clean, your cake is done. Press on it gently. If it springs back, it's done.