Blog

There’s nothing more frustrating than spending an hour (or three!) in the kitchen—only to pull out flat cookies, sunken cakes, or gummy brownies. The truth is, baking is more chemistry than art, and even small mistakes can make a big difference.

Whether you’re a beginner or a seasoned baker, here are some of the most common baking mistakes (and how to avoid them!) so your sweet creations come out picture-perfect every time.

1. Not Measuring Ingredients Correctly

Using measuring cups for flour, eyeballing butter, or packing brown sugar too tightly. Inconsistent measurements throw off the balance of dry-to-wet ingredients.

The Fix:

• Use a digital kitchen scale whenever possible (especially for flour).
• Spoon and level flour instead of scooping straight from the bag.
• Invest in quality measuring cups and spoons.

2. Not Preheating the Oven

Skipping or underestimating preheating time can cause uneven baking, flat cookies, or collapsed cakes.

The Fix:

• Always allow the oven to fully preheat (wait for the beep and give it 5 extra minutes).
• Use an oven thermometer to check accuracy.

3. Opening the Oven Door Too Often

We get it—you want to see how things are going. But every peek drops the oven temperature and can cause cakes to sink or items to bake unevenly.

The Fix:

• Use your oven light and window to check progress.
• Only open the door if the recipe specifically tells you to rotate pans.

4. Overmixing or Undermixing Batter

Overmixing leads to tough, chewy results. Undermixing leaves clumps of flour and uneven textures.

The Fix:

• For cakes, muffins, and cookies, mix until just combined.
• If using a mixer, start on low speed and stop as soon as you don’t see streaks of flour.

5. Using Expired Leavening Agents

Baking powder and baking soda lose their power over time, and expired products won’t rise properly.

The Fix:

• Replace baking powder every 6–12 months.
• Test baking soda by adding vinegar—if it fizzes, it’s still good!

6. Using Cold (or Too Warm) Ingredients When You Shouldn’t

Cold butter in a cake? Melted butter in a cookie? Temperature matters more than you think.

The Fix:

• Follow recipe instructions closely when it comes to ingredient temperature.
• Let eggs and dairy come to room temp when required.
• Use cold butter for biscuits or pie crusts—but softened butter for most cakes and cookies.

7. Skipping Salt in Sweet Recipes

Thinking salt doesn’t belong in dessert. Actually, it enhances flavor and balances sweetness.

The Fix:

• Even if a recipe calls for just 1/4 tsp of salt—don’t skip it.
• Consider finishing salts for cookies and brownies for next-level flavor.

8. Ignoring Bake Time & Not Testing for Doneness

Trusting your oven timer 100% or pulling things out “because they look done.”

The Fix:

• Use a toothpick test for cakes and brownies (should come out mostly clean).
• Touch the center lightly—if it springs back, it’s done.
• Learn visual cues like golden edges or pulling away from the pan.

9. Using Low-Quality Ingredients

Cheap chocolate, imitation vanilla, or margarine instead of butter can all affect flavor and texture.

The Fix:

• Splurge on real vanilla extract, quality chocolate, and unsalted butter when possible.
• Your desserts are only as good as the ingredients you use.

10. Not Letting Baked Goods Cool Properly

Cutting cakes too soon or stacking cookies while they’re still warm = disaster.

The Fix:

• Use a cooling rack to prevent sogginess from trapped steam.
• Wait until items are fully cooled before frosting, cutting, or storing.

📌 Final Thoughts

Baking is full of little details that matter—a lot. By avoiding these common mistakes, you’ll bake more confidently and consistently, and your desserts will taste just as amazing as they look.