Why Is My Sponge Cake Soft in the Middle? Common Causes and Fixes Explained

When your sponge cake turns out soft or gooey in the middle, chances are it just hasn’t cooked all the way through. Usually, this means your oven’s too hot or you didn’t bake it long enough, so the outside sets before the middle can catch up.

A soft middle? Most likely, the cake just needs more time at a slightly lower temperature.

The ingredients you use can mess with the texture, too. If you go heavy on the liquid or fat, the cake’s structure weakens, and the center might sink or stay soft.

Choosing the wrong pan size—especially if it’s too deep—can mess with how evenly the cake bakes. That’s a sneaky one.

If you’re curious about why cakes sometimes sink or stay soft, check out more baking tips here.

Top Causes of a Soft Middle in Sponge Cake

A soft or undercooked middle usually means something went sideways with your baking steps. Common culprits: oven temperature, batter consistency, and mixing methods.

Let’s get into the nitty-gritty.

Underbaking Due to Incorrect Oven Temperature

If your oven runs too hot, the cake’s outer layer cooks up fast, while the center just sits there, raw and mushy. The middle needs slower, steady heat to set.

Grab an oven thermometer and double-check your temp—it’s surprising how off some ovens can be. Try not to open the oven door a bunch; that can make the temperature drop and throw off your bake.

Baking time depends on your pan, too. Deeper pans need more time for the heat to reach the center.

If you’re always getting a soft middle, try dropping the oven temp by 10-20 degrees Celsius and giving it a bit more time.

Excess Moisture in the Batter

Too much liquid makes your batter runny, and that spells trouble for the center setting up right.

Pay attention to your measurements. If you sneak in extra eggs, oil, or milk, the batter might get way too wet.

Overripe fruit or a heavy hand with sugar can also up the moisture. If you don’t adjust the flour or other dry stuff, you’ll end up with a soggy cake.

If your batter seems super loose, try cutting back on liquids or adding a touch more flour. That tiny tweak can help the cake bake through.

Insufficient Mixing Techniques

If you don’t mix the batter enough, it stays dense and heavy, so it can’t rise well and the middle stays soft.

Go too far the other way and overmix, and you’ll break down those precious air bubbles—then the cake turns tough.

Mix just until things come together. When you add flour, fold gently.

It’s all about getting enough air in there so the cake rises and cooks evenly. No one wants a gooey center.

You can find more troubleshooting ideas at r/AskBaking or the BBC’s cake guide if you’re still stumped.

Key Solutions and Prevention Strategies

If you want to fix a sponge cake that’s soft in the middle, you’ve got to control the heat, measure your ingredients right, and know how to check if it’s done. These steps really do make a difference.

Proper Oven Calibration

Check your oven temperature—seriously, don’t just trust the dial. If it’s too low, the cake won’t cook through and the center stays soft.

Use an oven thermometer and see how your oven behaves. Place the cake on the middle rack for even heat.

Don’t shove it too close to the top or bottom elements. Make sure you preheat the oven fully before you even think about baking.

Try not to open the oven door all the time; that messes with the heat. If your cake keeps coming out soft in the middle, lower the temp by 10-15 degrees Celsius and give it a little more time.

Accurate Ingredient Measurement

Use a kitchen scale for flour and sugar, and proper measuring cups for liquids. Too much liquid or fat will make the cake sink or stay soft.

Egg size matters more than you’d think. If the recipe calls for large eggs, use them.

Stick to the ingredient order in the recipe. Overmixing after adding flour can make the cake dense, but if you don’t mix enough, you’ll get lumps.

Mix just until everything’s combined—no need to go overboard.

Effective Testing for Doneness

Check your cake near the end of baking time. Grab a toothpick or skewer and poke it about an inch from the center.

If it comes out clean or with a couple of dry crumbs, you’re good to go. Still see wet batter? It needs a bit more time in the oven.

Sometimes the top looks set, but the middle stays soft. In that case, I usually cover the cake loosely with foil and let it bake a little longer—nobody wants a burnt top.

Use your senses here. The cake should start to pull away a bit from the sides of the pan.

Give the top a gentle press. If it bounces back and doesn’t leave an indent, that’s a pretty solid sign it’s done inside.

Need more troubleshooting? Check out Why did my cake sink in the middle?