If you want to prevent your cake from rising while it's being cooked in the oven, there are a few techniques you can try:
Reduce or omit leavening agents: Leavening agents like baking powder and baking soda are responsible for the rise in cakes. To prevent rising, you can reduce the amount of these ingredients or eliminate them altogether from your recipe. Keep in mind that this will likely affect the texture and density of the cake.
Use alternative ingredients: Experiment with alternative ingredients that have minimal or no leavening properties. For example, you can replace baking powder with an equal amount of cornstarch or use yogurt or sour cream instead of buttermilk, which can help reduce rising.
Avoid beating the batter too much: Overbeating the batter can introduce more air and make the cake rise. Be gentle when mixing the ingredients, and avoid excessive whisking or beating.
Adjust oven temperature and baking time: Higher temperatures can cause cakes to rise more. Lower the oven temperature slightly and extend the baking time. This will allow the cake to cook more evenly without excessive rising.
Use a cake pan with a removable bottom: Using a cake pan with a removable bottom can prevent the cake from rising too much because it allows the weight of the batter to compress slightly.
Avoid opening the oven door: Opening the oven door while the cake is baking can cause temperature fluctuations and disrupt the rising process. Keep the oven door closed until the cake is fully baked.
It's important to note that these techniques may affect the texture and taste of the cake, as rising is a desirable quality in most cakes. If you're looking for a dense or flat cake, you might consider exploring recipes specifically designed for that purpose.