It may be you hadn't let the cake cool long enough before taking it out of the pan, that the cake hadn't baked completely in the center portion. It could also be there was a measurement problem, especially involving the flour. If you used a scoop measure, that's easy enough to have happen, which is why it is best to bake by weight measurements. It could also be the flour you chose, there are differences between cake and all purpose flour. Flour provides the structure that holds the cake together, and a flour that is too soft can leave you with a cake that collapses. The most critical time for watching your mixing is when the dry ingredients are added in, actually. If you beat that too much, rather than stirring it in, you can add in the extra air. But in the end, as long as the cake tastes good, a little sinking isn't such catastrophe. Looks aren't always everything😊.
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Usually the sinking is due to under baked cakes.