Why does my cake cave in the middle after it’s baked?

There are very specific reasons why cakes cave in. You need to study your recipe or equipments to understand where the fault lies. I am listing here some of the reasons why your cake can go wrong. 1) Too much water. Check for dropping consistency before pouring batter in the cake pan. If too thin, then cake will definitely sink. 2) Too much baking powder or soda. If cake tastes bitter or weird in taste then these are culprits. 3) Cake pan should be 1/2 - 3/4 full in height. If pan is too big and batter does not even reach 1/2 the cake tin height, it sinks at times. 4) Amount of flour is less, then the cake not only sinks but feels moist when cut. 5) Oven temperature too high or you changed oven temperature in between. Check oven temperature with an oven thermometer to make sure its same temperature as you have set. Also if you have a fan option in your convection/oven please keep it off. 6) Usage of electric mixers to make batter. Most beginners overmix the cake batter causing too much aeration which causes the cake batter to rise till 80% of the baking time and then collapse suddenly. Please try the reliable cut and fold method to avoid this mistake or learn from a professional chef when to stop beating the batter. There are many more reasons, however I am signing off due to time constraint. Hope that helps. Chef Minal Rising Aroma Baking Classes read less