Why do my cakes not rise?

[Boyboyboydogdog1]

I have always baked cakes and never had a problem with them rising, but the last month or so, all my cakes have sunk in the middle
I have tried everything - branded flour, new eggs, new baking powder, measuring everything meticulously, sieving flour, oven thermometer, making sure they go in without standing - it's really starting to annoy me now! The only thing I can think of is the oven but it's only 3yrs old... Any ideas?

[Falafel19]

Is the oven door okay? Not letting heat out or banging when checking on them?

[gerbo]

Over bearing can mean they drop in middle.

[MummytoCSJH]

Have you tried putting some boiling water (in an overproof dish) in the bottom of the oven whilst the cake is baking? I do this as the steam helps my cakes rise evenly. Not sure if it will fix the problem but it's worth a try.

[Jeffjefftyjeff]

My first thought was over mixing. But would be odd to suddenly start doing this so maybe it is indeed your oven!

[MustardScreams]

Are you creaming the butter and sugar really well? Till light and fluffy usually take 5+ minutes in a stand mixer, much more by hand.

Is everything room temperature when you use them?

Agree with pps, you could definitely be over mixing the batter. Stop as soon as it has come together.

[Boyboyboydogdog1]

I use a hand mixer and don't think I'm doing it any different to the last 20+ years! I always fold the flour in by hand, so not over mixed I don't think. I'll try the water in the oven - it's just so disappointing every time to have it drop, even though they taste fine and get eaten! Thanks for everyone's comments.

[gerbo]

Thought of another one- too much bicarbonate or baking powder- if it says a level teaspoon and you go heaped, for example, that can make it droop in middle.
Hope you have more luck soon!

[Boyboyboydogdog1]

Yes I'd thought of the baking powder and have measured that as well as buying a new pot in case it is defective!
Perhaps I'll just stop baking - our waistlines will be smaller at least!