Baking is both an art and a science. Some rules can be broken, and others are best adhered to. As a food writer and former professional baker, I’m often on the receiving end of a worried text or call from friends about baking projects, but especially cakes: “My cake sank! What do I do now?” or “My cake is soooo dry, what happened?” are common complaints.

A lot of things can go wrong with cakes, but I would say there are five common culprits that come up time and time again. And it’s not just among folks I know, but I see these same issues brought up in the comments on our recipes (yes, we are reading your comments, and no, unfortunately we don’t have a way of responding directly to them, consider this my attempt).

Here are five reasons your cake might have failed and what you can do to avoid it next time.

1. You’re Measuring Flour Incorrectly

If there is one mistake I see home bakers make repeatedly, it’s how they measure their flour. If I could convince everyone to use a scale, I would. But in lieu of that, I can teach people how they are using their measuring cups wrong.

You could be, inadvertently, adding sometimes as much as 50 percent more flour than what is called for in the ingredient list. And extra flour leads to extra dry cake.

The scoop and level method is what our Test Kitchen stands by. It entails gently spooning the flour into the measuring cup until it’s overflowing (don’t push it into the cup or tap the cup), and then leveling off the top with the back of a butter knife. It’s a little more time consuming, sure, but the accuracy is worth it.

2. You’re Using Old Leaveners

That baking powder and soda in the back of your pantry don’t last forever. If you can’t remember the last time you bought new containers of each, then they might not be good to use anymore. They aren’t harmful or inedible, but they lose their potency which is not a good thing when you are counting on them to make your cake rise.

It’s best practice to use up open containers of baking soda or powder within six months, or up to one year after opening. Use a sharpie to note the date of when it was opened on the container. If unopened, check the expiration date before using.

3. You’re Not Using Enough Salt (Yes, Salt)

I often notice that salt is seen as a suggestion in recipes, but it’s actually quite crucial for baked goods. It helps balance sweetness and draw out other flavors in the cake from chocolate to brown butter. Not adding enough salt can leave cakes feeling flat or bland, even if the recipe is chock full of delicious things. So while a 1/2 teaspoon of salt might seem like a lot for something that isn’t meant to be salty, and you might be tempted to scale back, know that we call for those amounts for a specific reason and after plenty of testing. 

It’s also important to understand the different kinds of salt called for in baking recipes. Table salt is finer, which can be useful in baking because it dissolves into batters easier. Kosher salt has larger grains, which means it takes more of it to get the same level of saltiness as table salt. Flaky salt is the largest kind of salt we call for, and we use it as a finishing touch, for added texture but also a final kiss of salt to ensure a perfectly balanced bite. Make sure you are using the right kind of salt for the job, and in the correct quantity, so that your baked goods taste as good as they look.

4. You’re Overmixing the Batter

It’s easy to overmix a cake batter, actually much easier than you might think, especially if you are using a stand mixer. This is why it is often indicated in a recipe to mix “just until combined.” I like to think of this as just until no dry patches remain.

If using a mixer, it can sometimes be better to fold in the dry ingredients (flour, salt, baking powder, etc.) gently by hand. You’ll have more control over the mixing, and this will help avoid extra gluten development so that your cake doesn’t bake up tough.

5. You’re Not Prepping Your Cake Pans Properly

You measured your flour correctly, added enough salt, used fresh baking soda, and even mixed in the flour by hand, only for your cake to get stuck to the pan. It’s hard to get a cake unstuck (at least, in one piece). The best thing you can do is always prep your pan properly so that it doesn’t stick in the first place.

I’m a big believer in lining cake pans with parchment paper for a clean release, adhering it to the pan with an even coating of cooking spray. For Bundt pans that can’t be lined with parchment, baking spray with flour (like Baker’s Joy) is a miracle product that gets into all the nooks and crannies easily. Make prepping your pans one of your first tasks (even before you start mixing) so that you don’t forget.