Why are my cakes flat?!

[ChampagneProblemsTS]

I've literally tried everything.
All in one
Creaming
Different recipes
Higher temp
Lower temp

But they just come out so shallow. They are baked nicely there's no issue there but I end up having to do multiple layers to make it look like any kind of decent cake.

Help please?!

Do you have an oven thermometer OP? It might be worth checking your oven temperature - they can sometimes be a good way off the temperature on the dial. Also room temperature eggs and preheat your oven. Make sure your tins are properly greased as otherwise it impedes rising. Let your mixture sit for 5 minutes before putting it in the tins to give the baking powder time to activate.
If the texture is ok and you just want a taller cake, do 12oz, 12oz, 12 oz and 6 eggs. As others have said, an extra teaspoon of baking powder won't hurt. Don't forget to add a pinch of salt - it seems to help the baking powder work.

I also weigh the eggs and match the weight in flour, sugar and baking spread. The Jane's Patisserie recipe uses 5 eggs ; weigh them and use the same weight of the above ingredients

Haven't RTFT so apologies if this has already been suggested but I was taught in a baking course that adding too much baking powder (rather than too little) is often what causes a flat sponge. I tried it and it worked.

Dodgy scales ?

I’ve recently started weighing my eggs ( in the shell ) and matching the weights of everything else . It has really improved my cakes no end.
for excellent cake recipes that really don’t fail , have you looked at Jane’s Patisserie web page?

I can use the 8 8 8 and 4 eggs recipe and do everything exactly the same as my boss and her cake is twice as high as mine. It's always been a mystery to me.

Are you definitely using baking powder - not bicarb?

Ha yes definitely

Is it definitely in date?

And work quickly, the raising agent starts to work as on as the eggs hit the flour, so mix in the flour and get the cake in the tins and in the oven as quick as you can.
I usually use the all in one, but you do need to mix in the mixer for five mins to get the ingredients properly mixed together. Then super quick into the tins and into the oven.
Don’t open the oven door until nearly cooked

Is the butter soft enough, and is it really well creamed? Is everything at room temperature? Maybe you’re overworking the mix when the flour is being added?
Are you taking it out too early (if it’s still “singing” when you take it out it’s not cooked)?

Also, weigh the eggs in their shells and use the same amount of butter, sugar, and flour, rather than specific quantities.

ETA - sorry, didn’t see @holdthemayo’spost about the egg weighing.

I bake a lot and never have a flat cake -my method -
6oz self raising flour , i actually prefer lidl flour
6oz castor sugar
6oz butter spread that says suitable for baking or butter
3 medium free range eggs or large - i don't think it matters.
Splash of vanilla extract
i never use a raising agent.
Begin by having your oven warmed ready at gas mark 4 or equivalent.
Cream the butter with the sugar until pale and fluffy .
Beat the eggs into the butter mix until it resembles a mousse like texture-you can do this by hand but better with an electric whisk, a couple of times scrape the bowl for any unblended butter mix and whisk again.
Then whisk in the flour gradually, don't over mix and don't leave it sitting around long before putting it in the oven.
Split the mix between two cake tins , i use cake tin liners as i think the cake looks better .
Bake on gas mark 4 for aprox 18 minutes -check it then , it may need to be in until 22 minutes this is usually enough for a risen golden sponge.
Ingredients at room temp are often better but not much different to cold ingredients , i find.
Same as a pp don't open the oven until very near the end .

also not heating the oven up to the right temp before putting your cake in

Increase the amount, the mix level in the tin doesn't rise as much as you think.

You are using 8 ozs and 4 eggs, increase to 10 ozs 5 egg mix and see if it's better. For 8" tins I use a 3 egg mix each layer so your 2 egg mix is one third less, I do that for 6" tins.

It's very easy multiply up that recipe as it's basically 2 ozs flour/sugar/butter to one egg

Thanks but I'm confused, I don't use a 2 egg mix

I find I need to bake in a happy mood…. Baking in a bad mood equals flat cake despite doing and using everything the same. I bake weighing the eggs (in shells) so butter to the egg weight, flour to the egg weight and sugar. Mixing it all together in 1 bowl using electric hand whisk. More eggs, bigger cake.

She means 2 eggs per tin and therefore 4 eggs per 2 tins. You maybe need more mix to make thicker sponges.

Oh I see!! Thanks!

Every recipe I’ve ever tried from Sally has worked perfectly - https://sallysbakingaddiction.com/category/desserts/cakes/

Of course you don’t use a raising agent.. you’re using self raising flour. That had the raising agent already added.

Right
This morning I tried again
I did 300g stork/flour/sugar and 6 medium eggs for two 8 inch sandwich tins. I added a bit of baking powder. I creamed with my mixer for about five minutes, then added the egg slowly while it was still going. Careful with the flour.

They rose. They are even. I could cry!! Thank you!!!!

Hurrah! Glad they were a success!

Very good!