baking soda/baking powder switch in recipe
My husband's favorite cake always sinks in the middle. It thoroughly frustrates me. It's a loaf cake with 1/2 buttermilk, 1& 1/2 cups flour, and 1/2 tsp. baking soda. Can I change the the baking soda amount to 1/8 tsp and add 1 1/2 tsp. baking powder? Will this prevent the cake from sinking? Or totally mess up the recipe?
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Would the tsp of vinegar be the first thing to try, leaving the baking soda the same?
Try those out and see how it goes. Are you using cultured buttermilk? or Buttermilk with butterflakes added? Because that will make a difference. Go for cultured if you can.
Stephanie, can you tell us about this cake and it's other ingredients? Is this an oil based cake? Butter? AP flour? What kind of buttermilk are you using?
You could also add about a teaspoon of vinegar to the buttermilk instead of adding baking powder. Whenever you are working with an acid, baking powder isn't super effective.
Dipping is always a structural problem. It can be either of the following:
The Wrong Type of Flour
If using unbleached flour for a butter cake in which the butter is used in softened form, as opposed to melted as for a genoise, the cake will dip in the center about 5 minutes after baking. This is because the smooth flour particles of unbleached flour cannot effectively hold the butter is suspension. So use bleached cake flour or bleached all-purpose flour.
Too Weak a Structure
This is usually due to too much leavening. Try dropping the baking powder by 1/4 teaspoon.