A cake batter can fall in the center if the batter is either too moist or too dry. A batter that is too moist will rise rapidly, then sink as it cools down. ... Too much will cause too much air to develop in the cake, which results in a weakened structure. Baking Soda and Baking Powder are not interchangeable.

How do you keep a cake from sinking after baking?

You can also try increasing the baking temperature by 15 degrees F to 25 degrees F to help set the batter. When making a rich cake, reduce the shortening by 1 to 2 tablespoons per cup and add one egg (for a 2-layer cake) to prevent cake from falling.

Why did my sponge cake deflate after baking?

Q: Why did my sponge cake deflate halfway through baking? ... At this stage during baking, the structure of the cake hasn't set enough to hold its shape and, as the air in the cake cools and contracts momentarily due to the loss of heat, the cake will deflate.