Why does my Chocolate Orange Cake buckle when it comes out of the oven?

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bbtom10

Why does my Chocolate Orange Cake buckle when it comes out of the oven?

So I am using a preprepared mix to cook a chocolate orange cake (adding water and veg oil).

I make 10-15 cakes a week and for some reason these chocolate orange cakes always seem to buckle when the come out of the tin.

In other words, what seems to happen is that once removed from the oven, the whole cake sinks back into the tin, usually meaning that the edges buckle inwards (so in profile, instead of looking like this ... I it looks like this ... > .)

Sometimes, the base of the cake is also convexed or rounded as the edges have lifted up from the base of the tin and not settled back down.

We bake our cakes at 140 degrees, so very low temperature.

Any suggestions how I can prevent this?

Thanks
Tom

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Queen of Puds

Why does my Chocolate Orange Cake buckle when it comes out of the oven?

Do you mean a bought-in cake mix? I never use them - but it sounds like too much liquid or underbaking. I would test 2 - 1 with less fluid (5 or 10 percent less) and the other cooked for 10m longer - and test both versions with a skewer inserted into the centre to ensure it is cooked through before removing from oven & then see if you have better success. Failing that, write to the manuafacturer - they may have put the wrong instructions on the packet??

Or make your own?

 
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