We get this question about sinking cakes all the time—so take comfort in knowing you're not alone!
A cake that puffs up as it bakes and deflates as it cools has usually had air beaten into the batter too quickly or vigorously. Here are a few tips to prevent sinking cakes:
- When you beat the eggs and butter together, do so on a moderate speed instead of high speed. The air bubbles you form will be more stable.
- Add the eggs one at a time, beaten briefly between additions.
- Do not beat the mixture for longer than the recipe calls for—again, adding too much air before the cake bakes will lead to its collapse as it cools.