Hi everybody! I made some cupcakes, and one layer (11x15 )using Duncan Hines, the other night, and noticed while baking they seem nice and high, then after they cool off they sink, or look waay flatter!!
I never noticed this before, but I think I usually buy Betty Crocker.
I have one more 11x15 to make and I dont want it to come out soo thin. Im using the same doctored mix I always use. Any suggestions?
1 Cup of Milk
3 large eggs
1 stick of melted butter
maybe try adding a little bit of flour to make the batter more dense. that way, not as much air gets in as it bakes, so the air pockets cant deflate when they cool. I've noticed that thicker batters tend to keep their shaped when cooled a lot better. hope this helps!
How much batter are you using for the 11x15?
According to Wilton, an 11x15x2 pan requires 11 cups of batter (or approximately 2 cake mixes).
The WASC cake using 2 boxes of DH white cake yields a tad over 14 cups of batter which is enough for the 11x15 and some cupcakes.
Here are links to both versions (with and without oil):
Overmixing can result in a cake's center sinking...
Handy cake troubleshooting charts:
JanH give some super info above. Another reason for a deflating cake that comes to mind is that the mix is old enough that the baking soda/powder in it is no longer activating properly. Check the expiration date on the bottom of the box.
I use DH all of the time, usually in the WASC recipes.
My take on your recipe is that a whole stick of butter/mix is too much fat. Personally, I don't like the texture of mixes made with butter, but that may be another thing.
If I'm making a single mix, I use:
1 DH box mix
1 package instant pudding mix, dry (a flavor to compliment cake flavor)
1/3 c. vegetable oil
1 c. milk or buttermilk
I get consitently nice texture and height from this recipe.
I don't have any suggestions but wanted to say that the exact same thing happened to me last weekend with some cupcakes (I used the package insrcutions not a dr.)
The cupcakes looked fine in the oven and then after they cooled........they were shrivled shrunken miserable things. I opened a couple and they had a lot of tunnels.
Not sure what the problem is there.
Sounds like you're beating too much air into the mixture. Try turning down your mixer speed, and don't mix more than the recommended time, even if there's still tiny lumps. They go away if the batter sits--even in the oven.
I always have problems with DH chocolate mix. Not sure why.