Why Didn’t My Cake Rise?

 Sometimes, the smallest tweaks can make the biggest difference—because in baking, small adjustments that lead to big improvements! Here are some common reasons why your cake might not have risen and how to fix them next time.

Check Your Ingredients – Is your flour, baking powder, or baking soda out of date? Expired raising agents won’t do their job properly!

Plain Flour vs. Self-Rising Flour – Accidentally swapped them? If you're using plain flour instead of self-raising, make sure to add the right amount of baking powder. If you’re using cocoa powder, you’ll also need a bit more raising agent.

Getting the Measurements Right – Too much liquid can make the batter too wet, while too much flour can lead to a dense, heavy cake. Always measure carefully!

Overmixing the Batter – Mixing too much can overwork the gluten, making the cake tough. Be gentle when folding in flour or egg whites—too much beating can knock the air out of your batter!

Oven Temperature Troubles – If your oven is too cool, the cake won’t rise properly. Too hot? It may set too quickly before it has a chance to puff up. An oven thermometer can help keep things accurate!

Waiting Too Long to Bake – Once the batter is mixed, it needs to go into the oven quickly. Raising agents start working as soon as they meet liquid, so don’t let them sit too long.

Opening the Oven Door Too Soon – We know it’s tempting to peek, but sudden temperature changes can make your cake sink. Try to wait until at least halfway through baking before checking.

 Right Tin, Right Rise – If your baking tin is too small or too big, the batter may not bake as expected. Stick to the recommended tin size for best results.

Baking Time Matters – If you underbake your cake, it won’t have enough time to rise and set properly. Make sure to bake it for the full time suggested in the recipe.

By keeping these tips in mind, you’ll be on your way to perfectly risen cakes every time! 

Want to achieve that beautifully risen, fluffy cake? Here are some simple tricks to help:

Use self-rising flour instead of plain flour. If you’re out, don’t worry—check out our easy guide on- How to Make Self-Raising Flour.

Room temperature ingredients are key! Let your butter/margarine and eggs sit out before baking.

Check your ingredients are fresh—out-of-date raising agents won’t do their job!

Measure accurately! Too much or too little of an ingredient can affect the rise.

Cream the butter and sugar properly- this is a vital part, making sure you beat until light and fluffy—this helps trap air for a better rise.

Fold in the flour gently- this is to keep all that lovely air in your batter.

Line your tin properly for an even bake—check out our guide on How to Line and Grease a Cake Tin.

Preheat your oven- to make sure it’s at the correct temperature before you start baking.

Don’t overfill your cake tin! It should be about ¾ full to give your cake space to rise.
 
Follow these tips, and you’ll have a perfectly risen cake every time! 

How do you make sure the cake is baked evenly?
Bake on the middle shelf – This ensures even heat distribution.

Turn the cake halfway through baking – Do this gently to avoid sudden movements that could cause sinking.

Preheat your oven properly – A consistent temperature is key to a well-risen cake.

Use room temperature ingredients – This helps everything mix together smoothly.

Level out the batter – Use a spoon to spread the mixture evenly in the tin and create a small dent in the middle to prevent doming.
 
What is the best oven temperature for a well-risen cake?
Most cakes bake best at 160°C (fan) / 175°C / 320°F but always check your recipe just to be sure. If you’ve noticed your cakes aren’t baking quite right, your oven temperature might be off. Using an oven thermometer can help you get the perfect bake every time!
 
Why did my cake sink after rising?
Opening the oven door: If you opened the door too early, cold air might have slipped in and caused the cake to sink.

Underbaking: If your cake isn't fully baked, it might collapse as it cools down.

Measuring correctly: Using too much raising agent can cause the cake to rise too quickly and then fall.

Overmixing: Be sure to mix the batter gently! Too much air or knocking out air can lead to sinking.
 
Can I fix a cake that didn’t rise?


Cover it with extra frosting: A little more frosting can help disguise any sinking and make it look delicious!

Turn it into a layer cake: If the top is sunk, you can cut it off and stack it into a beautiful, layered cake.

Get creative with cake pops or trifles:  Repurpose the cake into fun cake pops, a yummy trifle, or even use the crumbs for another dessert!

Why does my cake have a domed top instead of rising evenly?
Check out our handy hints and tips page for some great advice on- Tips to Prevent Cake Doming