Baking Temp

Decorating By cookie1234 Updated 4 May 2008 , 1:20am by indydebi

cookie1234 Posted 1 May 2008 , 3:35am
post #1 of 10

Does anyone have a suggestion on the temp I should use when I'm baking more then on cake at a 4 cake pans all at once...because when I tried it at 350 one of my cakes didn't turn on soft and moist like it usually does.

Any info would be appreciated.


9 replies
leah_s Posted 1 May 2008 , 3:50am
post #2 of 10

325 is plenty hot. I use odd temps like 315 and 320 sometimes too.

xstitcher Posted 1 May 2008 , 8:27am
post #3 of 10

I also find that baking at 325 deg is the best! I've even contemplated lowering like Leah has!

HTH! icon_biggrin.gif

leah_s Posted 1 May 2008 , 11:46am
post #4 of 10

Generally, the bigger the pan the lower the heat.

cookie1234 Posted 1 May 2008 , 9:33pm
post #5 of 10

so your saying I should lower the temp when baking more then one cake at a time instead of raising the temp?

JanH Posted 2 May 2008 , 5:45am
post #6 of 10
Originally Posted by cookie1234

so your saying I should lower the temp when baking more then one cake at a time instead of raising the temp?

Wilton recommends baking smaller cakes at 350 F and larger cakes at 325 F:

However, a lot of CC members bake all their cakes at 325 F. (I know I do.)

If you have a recipe that specifies a lower baking temperature then use that, of course. Large dense cakes (like fruitcakes) sometimes specify really slow (low heat) baking for HOURS.

Are you raising the temp. higher than specified in the recipe to compensate for the additional cake layers?

Doing that will yield less than satisfactory results, as you have learned.

Baking multiple cake layers simultaneously:

Here are some ecipes that call for staggering multiple pans during baking....

Maida Heatter layer cake:

The Smith Family 12 layer cake:

Ghirardelli Chocolate cake:


Tona Posted 2 May 2008 , 11:17am
post #7 of 10

I also bake all my cakes at 325 and they turn out great.

indydebi Posted 2 May 2008 , 12:17pm
post #8 of 10

Home oven: I bake at 325 for all cakes, regardless of size.

Comm'l convection oven: I bake at 275 (300 was too hot).

cookie1234 Posted 4 May 2008 , 1:14am
post #9 of 10

Thanks everyone for all of your suggestions and thank you JanH for all those reference websites!!!

I don't know if this makes a difference or not but I use box cake so I don't know if the temp lowering would still apply.

indydebi Posted 4 May 2008 , 1:20am
post #10 of 10

I've been a box-baker for 25 years.

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