I love the original yellow cake recipe by Sylvia Weinstock, I made it in a 8 x 3 round pan, I let it cook for over an hour and the bottom was a little raw. This is the second time this has happened to me. It also cooked for over an hour, should I cook it longer at 350? Or another temp. Please help.... I am worried when someone orders a cake from me that this will happen again. I also checked it with a knife and nothing stuck to it, yet it was still a little raw.

I can understand a cake not cooking in the middle but one not cooking on the bottom (right next to the metal pan?) sounds like your oven's lower heating element may not be working properly.

I agree with above post. Check your oven.

Ok I will check, meanwhile its a professional Thermador oven. Do you think I should just leave the temp at 350 all the way through?

Personally I have never had any luck with 3-inch deep cake pans. I see them used by professionals all the time on TV, but mine are now only used for cake assembly (when I have a soft filling that has to set before finishing). I much prefer to bake in two cake pans 2-inches deep or to bake three layer cakes in three separate cake pans.

If a cake isn't baking on the bottom it could also be a poor emulsion in the cake batter.

Tami