I'm about to choke someone over this issue.

This is a yellow sheet cake recipe.



I added flour using weight, not volume measurement. During baking, the middle of the cake batter gets bumpy, while the outside edge is smooth and rising. The smooth portion starts to move towards the center, but by the time the middle starts to brown, the whole middle collapses, and then the timer is up. The middle is completely raw under the brown surface.

I'm at 6500ft above sea level. It seems like adding slightly more flour helps with this issue, at least with cookie recipes. Maybe I'll attempt this again the an extra 1/4 cup of flour.

DAMMIT. My "cake" looks like a rectangular subsidence crater.

Try looking here: link.

quote:

Originally posted by 229DAK:
Try looking here: link.

That's typical of a lot of the same guides I've seen on this problem. The main issue is this: Try one or any combination of these 7 things! That would be great if I worked in America's Test Kitchen, it was my full-time job, had 6 ovens, and a team to help. Without all that, it's a little over-ambitious.

That means I have to re-bake this cake MANY times to hopefully find the combination that works. I did this cake 3 times in one day last year with a few changes in the process. After that I was done. I guess I just like punishing myself.

I'm thinking I'll cut the border and stack the pieces to make a small puzzle cake. At least I can frost that.

You have to adjust for altitude, make sure you aren’t OVER BEATING/MIXING (adding too much air) the batter. I’d also recommend using cake flour over all purpose flour.

quote:

Originally posted by PASig:
You have to adjust for altitude, make sure you aren’t OVER BEATING/MIXING (adding too much air) the batter. I’d also recommend using cake flour over all purpose flour.

The recipe calls for cake flour, so that's what I used. I also mixed it to the letter as described (actually used a timer).

I seem to have much better luck with round cakes. I'm guessing the smaller, thinner pan helps with heat transfer. My 9x13s always have this issue to some extent.

Do you have a 1/4 sheet pan instead of a 9x13 dish? If you're going to use a 9x13 I would use a different recipe that isn't so heavy and only uses oil and not butter. Save it for the buttercream frosting.

You think you have defeated me?? My children HUNGER!!

FUCK YOU, CAKE!








It's Miller time! Woooooo! I'm out.

quote:

Originally posted by BlackTalonJHP:
Do you have a 1/4 sheet pan instead of a 9x13 dish? If you're going to use a 9x13 I would use a different recipe that isn't so heavy and only uses oil and not butter. Save it for the buttercream frosting.

Then we get into sentimental stuff. This is my daughter's favorite cake recipe. (at least the bit I've managed to salvage each time I make it)

The idea of the thinner pan isn't bad. I wonder if I could stack some layers from baking in a couple of thin rimmed baking sheets...

that is odd, and wish I could help,

however all the cakes I bake are Gluten Free (wife is Celiac) so I have not had that trouble,


curious tho,, do you have the same issues with a round pan?

This is why rectangle donuts were invented.

I make that exact recipe occasionally. Is your oven temperature correct? I use a Thermoworks DOT thermometer and average the readings every minute for ten minutes after the oven indicates it has reached the desired temperature. I also use this pan: https://www.williams-sonoma.co...ijNP9oAaApOkEALw_wcB

It seems like a lot of effort for a sheet cake but it is really frustrating when they don't turn out.

Have you tried cooking at a lower temp?

quote:

Originally posted by flesheatingvirus:
You think you have defeated me?? My children HUNGER!!

FUCK YOU, CAKE!








It's Miller time! Woooooo! I'm out.

That’s awesome! You really showed it who’s boss, hah. Seriously, way to persevere.

I was hoping you would have went with white frosting and added a zig-zag pattern in red.

quote:

Originally posted by Suppressed:
I make that exact recipe occasionally. Is your oven temperature correct? I use a Thermoworks DOT thermometer and average the readings every minute for ten minutes after the oven indicates it has reached the desired temperature. I also use this pan: https://www.williams-sonoma.co...ijNP9oAaApOkEALw_wcB

I did when the oven was brand new. Perhaps I should check it again now that it's broken in.

It seems like a lot of effort for a sheet cake but it is really frustrating when they don't turn out.

quote:

Originally posted by Excam_Man:
Have you tried cooking at a lower temp?

I did last year on my triple cake day. It took longer, but same result.

quote:

Originally posted by Nismo:
I was hoping you would have went with white frosting and added a zig-zag pattern in red.

I was considering the chocolate with a smeared white streak, but nobody in the house would have gotten it but me.

Try grilling it next time; next to a 1.5" thick ribeye while drinking some Stone IPA.

Kids will understand - eventually.

I do not bake a lot of cakes so this more of a baker's intuition than practical experience.   I may have a go at it using a glass baking dish.  The local library has an ATK cookbook so I will check that out if available Tuesday.  And look at some other books.

The ratio of liquid to dry seems kind of high.  More flour surely is necessary. 

I would seperate the egg whites and yolks.  For the whites, whip souffle style with tarter sauce to add some acid and stiffness.  Fold into the batter after the  mixing. 

Use one cup of sugar.

Increase the baking soda to 1/2 teaspoon, or 3/4 teaspoon.

No vegetable oil, or half.

Place on a lower rack.  Try temperature of 375'.  Surely that aluminum pan takes time to heat.

Good luck!  And investigate older recipes like BC and GHK.

quote:

Originally posted by flesheatingvirus:
You think you have defeated me?? My children HUNGER!!

FUCK YOU, CAKE!








It's Miller time! Woooooo! I'm out.

Improvised, adapted and overcame.

bring butter, eggs and liquids up to room temp?

recipe link won't open for me so I can't see if that's mentioned

quote:

Originally posted by snwghst:
bring butter, eggs and liquids up to room temp?

recipe link won't open for me so I can't see if that's mentioned

It didn’t, but I did anyway.