What Happened?? The Cake Is Raw....

Decorating By Mug-a-Bug Updated 26 Jan 2010 , 1:00pm by Mike1394

Mug-a-Bug Posted 21 Jan 2010 , 2:46am
post #1 of 13

I baked on 350 as usual... the cake was starting to get really brown on top, so I took it out. It fell after I poked it and I realized it's really raw in the middle. Like.... batter. icon_cry.gif What the...? My last cake was a little if-y in the middle. Is my oven breaking or what? Should I try to bake on a lower temp? 325? Thanks for the input icon_biggrin.gif

12 replies
sugarjones Posted 21 Jan 2010 , 2:56am
post #2 of 13

When I bake banana/zucchini bread, I always put foil over the top for the last 15/20 minutes of baking so the top doesn't brown any further but the bread still bakes. I imagine the same technique could be used for a cake. Even if you just put another round pan, upside down, on top of it I think it would do the trick. Hope it helps! icon_smile.gif

Enchantedcakes Posted 21 Jan 2010 , 2:57am
post #3 of 13

I only ever bake at 325, but you might want to get an over thermometer to check your internal oven temp just to make sure your oven is operating properly.

Bunsen Posted 21 Jan 2010 , 2:58am
post #4 of 13

I'd get your oven checked out - when the element blew in mine it did something very similar. See if it heats up when you turn it on again...

Mug-a-Bug Posted 21 Jan 2010 , 3:03am
post #5 of 13

Hmmm icon_confused.gif I've been baking a lot of cakes lately... wonder if that matters. Thanks for the advice so far. icon_wink.gif

cakeaddictunite Posted 21 Jan 2010 , 3:31am
post #6 of 13

looks like a strawberry cake~mne did that too I ended turning down the temp and cooked it for 25 more min

prterrell Posted 21 Jan 2010 , 5:21am
post #7 of 13

How much batter did you have in the pan? If the pan is that full (as shown in the pic) and it is still batter inside, likely the pan had too much batter in it.

Also, try using a flower nail to help the center bake faster.

Mug-a-Bug Posted 21 Jan 2010 , 3:34pm
post #8 of 13

Will try turning the oven down when I rebake today. Bummer. I hate waste. Terrell, there is a flower nail in there (maybe hard to tell). I don't usually use one in the 6" pans so I was really surprised to find raw batter in there. Thanks for all the comments thumbs_up.gif

Deb_ Posted 22 Jan 2010 , 12:41am
post #9 of 13

I agree with pterrell....I think you should try using a little less batter in the pan.

Mug-a-Bug Posted 22 Jan 2010 , 12:47am
post #10 of 13

I rebaked this morning at 325. It worked out okay but the cake was still really 'tender'. I guess strawberry cake it a weird one? icon_confused.gif

cakeaddictunite Posted 22 Jan 2010 , 1:31am
post #11 of 13

strawberry cake is different than other cakes cause of the moisture issue

TexasSugar Posted 22 Jan 2010 , 7:18pm
post #12 of 13

What size pan are you using?

Mike1394 Posted 26 Jan 2010 , 1:00pm
post #13 of 13

Were you using frsh berries? If so why? Take frozen berries spread them out on some paper towel to thaw. The paper towel will soak up the extra moisture.


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