Hey all, I made a red velvet cake, and notice when i take it out of the pan, the sides and bottom are light brown color, and the rest is bright red...does this happen to anyone else? And no, its not overcooked or burnt, just a light brown color... Thanks
It might be the type of cake pan you're using. Darker pans will usually bake the sides and bottom faster than the top. Lighter pans pans such as the Wilton, Fat Daddio aluminum pans, usually bake up a cake more evenly in colour.
Only other thing I can think of is placement in your oven, too low rack perhaps, or you oven temperature itself.
did you sift your cocoa powder?
Actually, no..I didn't - I guess its such a small amount I'd never would have thought that could be a factor! Could it be that's the problem?
Same thing happened to me! I baked at a low temperature and tasted the brown part and it was not burnt at all. First time it happened with my recipe, but I was using a different oven.
And I did not use a dark pan or bake in the lower part of the oven.
Nor did I sift with cocoa powder - lol.