I made Bravetart's Devils Food Cake and they all domed really high in the center and the sides are maybe 3/4-1" high. Stella did mention that there would be a slight bump, but this seems extreme? I've made it before with no issue, so I'm not sure what's going on here. Oven was at the right temp (thermoprobe oven thermometer inside), 23 oz in each. Baked in 3 Fat Daddio 8×3" round pans and rotated front to back after 15 min. I did cook all 3 on the same oven rack together, but nothing was touching, not even to the oven walls. Could that have been the issue?
by WashKitty
4 Comments
All ingredients where accurately weighed out on a digital scale.
After the batter is poured, I always tilt the pans a little so it coats the sides of the pan. Gives it something to “climb”.
Level them off, make cakepops with the scraps
You can buy (or make yourself) cake pan wrappers that are basically water soaked cloth. This keeps the outside from cooking first, pushing all the other stuff to the center, where it rises. This way everything bakes at an even rate in the pan, making it much more level