I baked a 16" square cake.

When I took it out of the oven it looked really nice and slightly browned. I checked it with a toothpick and it came out clean.

I let it sit for a few minutes then I flipped it out of the pan onto parchment paper....came out of the pan nicely.

I let it cool for a few more minutes. Finally, I went to cut it and the bottom (which was originally the top of the cake) was really soggy.....it was completely stuck to the parchment paper!

Anybody have any ideas on what went wrong?

I let a cake cool completely before peeling off the parchment. Maybe that's the problem- the steam needs to evaporate first.

I'd say it was the parchment, too. The heat/steam had no where to go. Maybe? I just flip mine onto a cooling rack. hen the air can circulate all around. So, what is the purpose of the parchment paper? I have never heard this before. I learn all kinds of tricks on this site!

I just put the parchment paper on the table then flipped the cake onto it. I guess I didnt realize the importance of a cooling rack.....