Beginner’s Baking in an OTG: Why Cakes Collapse and How to Get Them Perfect Every Time

Baking a cake in an OTG is one of the most satisfying kitchen experiences, but for new bakers it often comes with one frustrating problem: the cake rises beautifully in the oven, looks promising, and then within minutes of coming out, it sinks in the middle. Sometimes it collapses while still inside the oven. Sometimes the edges are perfect while the center dips into a bowl. Sometimes it turns dense instead of spongy.

If you’ve baked cakes that looked great at first but refused to stay risen, you are not alone. Most new OTG users face this issue because baking is far more science-based than regular cooking. Even tiny missteps in mixing, temperature, timing, or pan placement can cause a cake to fall flat.

The good news? These issues are easy to fix once you understand the logic. With the right techniques, your OTG can deliver bakery-quality cakes consistently.

This guide breaks down every possible reason for collapsing cakes and explains beginner-friendly fixes so that your next bake rises tall and stays firm.

Understanding How Cakes Rise in an OTG

To prevent collapse, you must know what makes a cake rise:

• Air incorporated during mixing

• Heat causing the batter to expand

• Leavening agents releasing gas

• Proper structure developing through gluten and egg proteins

A cake rises because of expanding air. It stays risen because of a stable structure formed by correct baking.

If either part fails—rising or structure—the cake collapses.

Common Reasons Cakes Collapse and How to Fix Them

Let’s break it down step by step.

1. Incorrect OTG Temperature

This is the most common beginner mistake.

If temperature is too high

• Cake rises too fast

• Top browns early

• Middle stays raw

• Cake collapses as soon as it cools

If temperature is too low

• Cake stays dense

• Rises unevenly

• Middle sinks

Fix

• Always preheat your OTG for 10–12 minutes at the required temperature.

• Use an oven thermometer because OTGs vary and can be inaccurate by 10–25 degrees.

• Bake most basic cakes at 160–180°C.

Correct temperature equals stable structure.

2. Opening the Door Too Early

This causes instant collapse.

When you open the OTG door in the first 20 minutes:

• Hot air escapes

• Cake loses heat shockingly

• Structure drops

• Middle sinks immediately

Fix

Do not open the OTG for the first 25 minutes of baking.

Patience protects your cake.

3. Overmixing the Batter

When beginners mix too long:

• Air pockets burst

• Gluten becomes tight

• Cake becomes dense and sinks

Fix

• Mix wet and dry ingredients until just combined.

• Stop as soon as lumps disappear.

• Use a spatula, not high-speed beating, for final mixing.

Gentle mixing = perfect crumb.

4. Undermixing the Batter

If flour lumps remain:

• Cake rises unevenly

• Pockets of raw batter cause collapse

Fix

Mix properly but briefly. Ensure the final batter is smooth, but not overbeaten.

Balance is key.

5. Too Much or Too Little Leavening Agent

Baking powder or baking soda must be used correctly.

Too much

• Cake rises aggressively

• Structure is weak

• Middle sags afterward

Too little

• Cake stays dense

• Hardly rises

• Collapses due to heaviness

Fix

Follow measurements precisely.
Use measuring spoons, not regular spoons.

6. Expired Baking Powder or Soda

Expired leavening causes:

• No proper rise

• Sunken cakes

• Dense texture

Fix

Replace every 3–4 months.
Test freshness:
Add pinch to warm water; it must fizz immediately.

7. Wrong Pan Size

A common mistake that leads to uneven collapse.

Too small pan

• Batter overflows

• Center collapses

Too big pan

• Cake becomes thin and dry

• Doesn’t rise well

Fix

Use the pan size recommended in the recipe.
Standard beginner baking pans:

• 6-inch for small cakes

• 7-inch for medium

• 8-inch for most standard recipes

8. Using Cold Ingredients

Cold eggs, butter, or milk stop proper air incorporation.

Fix

Always use room-temperature ingredients unless recipe says otherwise.

Room-temp ingredients bind better and rise evenly.

9. Overfilling the Baking Pan

If you pour too much batter:

• Cake rises beyond pan

• Spills over

• Middle collapses badly

Fix

Fill only 50–70 percent of the pan capacity.

10. Incorrect Rack Placement in OTG

OTGs heat differently from microwaves, so placement matters.

If pan is too close to top

• Top browns quickly

• Center stays raw

If pan is too close to bottom

• Bottom burns

• Cake collapses from middle

Fix

Place the pan in the middle rack with both rods on, unless recipe says otherwise.

Middle rack = even heating.

11. Not Lining the Pan Correctly

Greasing and lining prevent sticking.

If cake sticks to pan walls:

• It tears

• Collapses while demolding

Fix

Grease pan lightly, line bottom with parchment, dust with flour.

12. Removing Cake Too Soon

A cake needs time to set.

If removed too early:

• Structure breaks

• Middle sinks

• Texture becomes gummy

Fix

Allow cake to bake fully. Use toothpick test:
Insert toothpick in center; it must come out clean or with few crumbs.

Let cake rest 10–15 minutes before unmolding.

13. Cooling Cake Incorrectly

Cooling on a hard surface traps steam.

Fix

Cool cake on a wire rack so air circulates.

This prevents sogginess and sinking.

Beginner OTG Baking Routine That Always Works

Step 1: Preheat

Set OTG to 170°C for 12 minutes.

Step 2: Prepare Pan

Grease, line, dust.

Step 3: Mix Batter

Combine gently. Avoid overmixing.

Step 4: Fill Pan

Half to two-thirds full.

Step 5: Bake

Place pan on middle rack.
Use both rods.
Do not open door for first 25 minutes.

Step 6: Test

Toothpick test at end.

Step 7: Cool

Let it cool fully on a rack before frosting or storing.

Follow this routine, and your cakes will start behaving.

Troubleshooting Chart for Collapsed Cakes

Problem	Reason	Fix
Cake sinks in middle	Undercooked	Increase bake time
Rises then collapses	Too much leavening or high heat	Reduce both
Dense texture	Overmixing	Mix gently
Cracked top	Too hot oven	Reduce temperature
Pale top	Low heat or top rod off	Switch both rods on
Sticky bottom	Underdone or wrong rack	Move to middle rack

Beginner-Friendly OTG Cake Recipes That Rarely Fail

Vanilla Sponge Cake

Perfect to learn temperature control.

Butter Cake

Stable structure, great for practice.

Chocolate Tea Cake

Moist, forgiving, rises evenly.

Orange or Lemon Cake

Dense enough to avoid collapsing, yet soft.

Once you master these basics, advanced cakes will be simple.

Extra Tips for Consistent Results

• Use weighing scale for accuracy.

• Keep batter ready just before preheating completes.

• Avoid opening the oven repeatedly.

• Do not shift the pan during baking.

• Stay consistent with one recipe until confident.

Your OTG needs practice, not guesswork.

Final Thought

Cakes collapse for small, predictable reasons. Once you understand temperature, mixing, pan size, and placement, baking becomes far more enjoyable and reliable. You don’t need expensive equipment or years of experience. You only need consistency, correct technique, and patience.

Every baker has had sunken cakes at some point. What matters is learning the science and applying it, one bake at a time. With these methods, your OTG will soon become your most dependable kitchen tool.

Cake baking is a journey. Once you get the basics right, the results taste like confidence.

#Baking #OTG #Cakes