I am using a yellow cake recipe that uses butter, sugar, eggs, flour, baking soda and baking powder and vanilla. When I bake it the inside is moist but the color is dark. It tastes great but is so dark, it looks strange. Can anyone tell me what might be causing this?
That's weird...Does it do that all the time? How much vanilla is in it? that's the only thing I can think of that would make it dark, unless the sugar is changing color, which would be weird.
ave you got a picture? my cakes bake darker than the batter, but not by much. it could also be underbaked, if its a very dense texture?
brincess_b might have it right, I was thinking that a few times my yellow cakes didn't bake up right, and they were darker than usual. Maybe it wasn't rising correctly so you left it in longer than usual and it got darker?