I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to collapse down, but the inside of the cake was goo - barely cooked. I'm pretty sure I followed the recipe, and have never seen anything like this happen to a cake before. Fellow baker family members are stumped - any ideas what might have happened?

  • 7
    Could you have had the oven on a grill setting rather than convection oven setting? Or omitted to pre-heat the oven?
    – dbmag9
    Commented Jun 24, 2019 at 8:25
  • 6
    Sounds like the oven temperature might have been too high Commented Jun 24, 2019 at 11:21
  • 2
    If it's a foam based cake- angel or chiffon- this will happen if not baked in a tube pan. The batter itself is too insulative. Commented Jun 24, 2019 at 16:09
  • 2
    It's not just foam cakes ... baking it in too large of a pan will do this, too : cooking.stackexchange.com/a/27516/67
    – Joe
    Commented Jun 24, 2019 at 19:09

2 Answers 2


May be the temperature of the oven was too high so the outer part got cooked too quickly leaving the inner cake raw.


Your oven is likely too hot, or you're starting with a cold batter. Make sure to start with a batter closer to room temperature and try reducing the oven temperature.

Most ovens have hot spots or poor calibration, if you continue to have trouble pick up an over thermometer and check to see what the real temperature is at various spots.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.