Red Velvet Sinking In The Middle!

Baking By Sweetmaddy Updated 7 Nov 2011 , 10:37am by Sweetmaddy

Sweetmaddy Posted 6 Nov 2011 , 11:44am
post #1 of 5

There are 2 recipes in this site for a southern red velvet cake I have tried and love. I baked one for a friend (Southern Red Velvet Cake by ailee). I have baked this many times with no problems on a 8"pan. When I baked on a 10"pan it kept on sinking in the middle. I tried to adjust the oven temperature, baked at 350 for the first 25 min and 325 for the rest of the time. My question is, because is a larger pan, do I bake at higher temperature for less time or 350 for longer period. I baked 3 10" cakes, all sanked in the middle. (this never happened with the 8"pan). Another mishap was the bottom center sticked to the pan. I left them cooled in the pan for 10 min. 2 of the pans i used vegetable shortening/flour and 1 butter/flour when i prep my pans. Was able to level and deliver the cake with no problem. My friend loved the cake. I just want some suggestions for a future headache free bake.


4 replies
MadMillie Posted 6 Nov 2011 , 12:12pm
post #2 of 5

I use a flower nail to help cook the center on larger pans.

KatsSuiteCakes Posted 6 Nov 2011 , 12:40pm
post #3 of 5
Originally Posted by MadMillie

I use a flower nail to help cook the center on larger pans.

Yep! Me too.

cakesnglass Posted 6 Nov 2011 , 1:51pm
post #4 of 5

Nail works great! For the sticking bottoms try wax paper cut to size. Not only will it prevent sticking your tops will be nice and flat. (prepare your sides as you usually do).

Sweetmaddy Posted 7 Nov 2011 , 10:37am
post #5 of 5

Thanks for the advice. I will try again.


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