My chocolate cake completely collapsed after I opened the oven door to check it. Happened last night. Do you think it's better to just trust the timer and never peek?

3 comments

3 Comments

Oh man, I actually peek all the time and my cakes turn out fine. I think the collapse might be from opening the door too early, like before the cake has really set. I wait until at least the last 10 minutes, and I do it quick. Maybe your oven temp is off too, that can cause a weak structure.

robertgreen1mo ago

Hold up, you're playing with fire and just getting lucky. That quick peek lets out a huge rush of heat every single time, which is a total shock to the batter. It's not just about the cake being set, it's about keeping a steady temperature so the air bubbles don't freak out and pop. An oven spring can fall in seconds from a draft, and most home bakers wreck their cakes this exact way. Getting away with it sometimes doesn't make it good advice.

adam7511mo agoMost Upvoted

Honestly sounds like both of you are overthinking it. Just bake the cake.