Pourquoi mon gâteau s'affaisse au milieu ? 5 causes courantes

This is the number one culprit. When you open the oven door during the first two-thirds of baking, cold air rushes in and the cake's structure collapses before it has set. The batter needs uninterrupted heat to rise and firm up.

Rule of thumb: don't open the oven until at least 75% of the baking time has passed. Use the oven light to check progress instead.

More baking powder doesn't mean more rise. If you add too much, the cake rises too fast, then the structure can't support itself and it falls. The gas bubbles expand beyond what the batter can hold. Measure precisely. Level off your teaspoons.

If the center is still liquid when you take the cake out, it will sink as it cools. The edges set first, so the outside can look done while the middle is raw. Always test with a skewer. If it comes out with wet batter, give it more time. A few crumbs on the skewer is fine; wet batter is not.

Home ovens are often inaccurate by 10-15°C. If your oven runs too hot, the outside bakes quickly while the inside stays undercooked, leading to a sink once it cools. Get an oven thermometer (they cost about €5) and check your actual temperature. It's one of the cheapest upgrades you can make.

Once you add flour to wet ingredients, mix just until combined. Overmixing develops gluten, which makes the cake dense and tough. The excess structure creates tension that can cause the center to collapse. A few small lumps in the batter are fine.

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