How do I keep fruit from sinking to the bottom of my cake?

How do I keep fruit from sinking to the bottom of my cake? - From above faceless people sharing delicious pie with sweet snacks and mulled wine enjoying night in garden

I recently had the opportunity to cook a series of yoghurt cakes. The first batch were tasty yet somewhat dense. For the second batch, I (successfully) attempted to lighten the cake by first beating the egg whites until foamy before folding in the rest of the mixture.

Both times I used fruit (raspberries) in my mixtures. For the dense batch, they 'floated' throughout the mixture. In my second, lighter batch, they all sank to the bottom.

As I found the second, lighter mixture to be better in general, is there some trick to keeping fruit from sinking like that?

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Best Answer

Dust the fruit with a little flour before adding to the cake. It will act like a glue and prevent the fruit from sinking.



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Quick Answer about "How do I keep fruit from sinking to the bottom of my cake?"

Simply toss the fruit in a small bowl with a small scoop of flour and add the lightly covered fruit to your cake mix and follow the rest of the recipe as normal. The light flour coating helps the fruit to 'stick' to the cake mixture better, stopping them from sinking.

Why does the fruit in my cake go to the bottom?

Q: Why does fruit sink to the bottom of the cake? A: Cake mixture too slack, fruit too large and/or syrupy e.g glace cherries (see next question).

How do you keep berries from sinking in a cake?

How to stop fruit sinking in muffins and cakes
  • Coat the fruit in flour. Toss the fruit in a little flour before adding it to the batter. ...
  • Split your batter. Fill your cake pan or muffin pan about a quarter to a third full before adding any berries to the cake batter. ...
  • Cut the fruit up smaller. ...
  • Put the fruit on top.


    • How do you keep blueberries from falling to a bottom of the cake?

    You can either soak cheesecloth in brandy, bourbon, whiskey, rum or other liquor and then wrap it around the cooked, cooled fruitcake before wrapping in plastic wrap and storing, or simply brush the cake with an alcohol of your choice and wrap tightly.


    Prevent Nuts \u0026 Dried Fruits from Sinking in Cakes | Last-Minute Baking Hacks



    More answers regarding how do I keep fruit from sinking to the bottom of my cake?

    Answer 2

    Sometimes covering fruit with flour is not enough, but for raspberries it should work.

    You can also bake the cake in layers - pour a thin layer of the batter without fruit, bake it for 5-10 minutes, just so the top sets, but doesn't brown, pour half of batter with fruit, bake another 10 minutes, pour the rest and bake until done.

    Answer 3

    My trick to prevent sinking in a light mixture:

    1. Bake for a few minutes
    2. Open the oven, drop the raspberries on top, from a certain altitude
    3. Continue baking

    Each raspberry will sink to a certain depth, depending on the altitude from which you dropped.

    You will need to fine-tune:

    • The initial baking time.
    • The dropping altitude. Low if you want raspberries to stay at the surface, high if you want them in the bottom, or a tactical hand waving, high and low, to distribute them evenly. Have fun!

    It is close to jkadlubowska's solution, but the layers problem is avoided.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Askar Abayev, Flora Westbrook, Sarah Chai, EKATERINA BOLOVTSOVA

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