What to Do If Your Cakes Won’t Rise
Last updated: 3 August 2025
Step 1: Check Your Raising Agents
The most common reason cakes don’t rise is an issue with baking powder or bicarbonate of soda. Make sure: - You’re using the correct raising agent for your recipe - The raising agent hasn’t expired (test by adding some to hot water — it should fizz) - You’re measuring accurately — too much or too little can cause issues
Step 2: Don’t Overmix the Batter
Overmixing can knock the air out of your batter, especially once the flour is added. Mix just until combined. For light sponge cakes, use a gentle folding motion rather than beating vigorously.
Step 3: Cream Butter and Sugar Properly
If your recipe starts with creaming butter and sugar, make sure to beat them until the mixture is pale and fluffy. This incorporates air into the batter, helping the cake rise during baking.
Step 4: Check Your Oven Temperature
An oven that’s too hot can cause the cake to rise quickly and then collapse. Too cold, and the cake won’t rise at all. Use an oven thermometer to verify the actual temperature. Avoid opening the oven door during the first 20–25 minutes of baking.
Step 5: Use the Right Tin Size
If your tin is too large, the batter will spread too thin and struggle to rise. Follow the recipe’s recommended tin size, or adjust baking time if substituting. Grease and line your tin properly to allow the cake to rise evenly.
Step 6: Work Quickly After Mixing
Once the raising agent is activated (especially in recipes with acid like lemon juice or yoghurt), it begins producing gas. Get the batter into the oven as quickly as possible to trap the bubbles before they escape.
Bonus Tip: Know When to Use Self-Raising Flour
If a recipe calls for self-raising flour, don’t substitute it with plain flour unless you add the correct amount of baking powder (typically 2 tsp per 150g of plain flour).