Help! Why Is There A Crust On My Cake All Of A Sudden?

Baking By tsal Updated 25 Nov 2011 , 6:50pm by tsal

tsal Posted 24 Nov 2011 , 10:15pm
post #1 of 4

I have made this cake recipe quite a few times (I just made it last week) and it's been perfect. Last night I baked it and it came out with a hard dry crust on the top and sides (the cake was moist inside though).

The only thing I did differently was grease my pans with crisco and then flour them. But that wouldn't account for the crust on the top of the cake anyway.

I am at a loss and totally panicking because I have to bake a 10", 8" and 6" for my niece's bat mitzvah (delivery is tomorrow).

Here is the recipe:

4 eggs
2 cups of sugar
2/3 cups of oil
2tsp baking powder
2 cups flour
I package Jello Brand vanilla pudding
3/4 cup orange juice

Preheat oven to 325 degrees. Prepare 9" pan.
In mixer bowl with paddle attachment, beat together eggs and sugar. Add oil and oj . In a separate bowl, combine dry ingredients and add to wet mixture a little at a time until completely combined. Pour into prepared pan and bake for 60 mins.

3 replies
auzzi Posted 25 Nov 2011 , 4:25am
post #2 of 4

Suggestions ..


a hard dry crust on the top ..

Sugar rising to the surface due to incomplete mixing .. OR
too much sugar that the batter cannot absorb


a hard dry crust on the ... sides

Crisco is "frying" the exterior of the batter ..

AnnieCahill Posted 25 Nov 2011 , 11:53am
post #3 of 4

I agree with auzzi. Usually when you get a crust on top it has a lot to do with the sugar in the recipe. Maybe try mixing it a bit longer next time.

I also agree with auzzi about the Crisco. When I use shortening and flour to prepare my pans I get a kind of shell on the outside. It sucks. I switched to Baker's Joy pan spray and it's way better.


tsal Posted 25 Nov 2011 , 6:50pm
post #4 of 4


I think it may have to do with my oven. It took me 90 mins to bake an 8" round.

I am having my oven replaced next week (although that doesn't help me now!)

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