I have been baking for many many years and cannot figure out what happened to my cakes today. I use a 8 x 3 pan that holds one cake mix. The first cake I made was the Hershey's recipe. I have made this dozens of times and it always turns out. Today I wanted to add some cherry flavor so instead of 1 cup of milk I used 1/2 c. cherry juice and 1/2 cup milk. The cake overflowed all over in my oven, what a mess. Like I said I have made this recipe many times and this has NEVER happened. For the second cake, I used a white cake mix, it called for 1 cup water, used 1/2 cup cherry juice and 1/2 water, and this one sunk in the middle. Could this have been caused by the cherry juice? I am a very good baker and wanted some cherry flavored things for Valentines day but obviously this is not going to happen. Can anyone shet some light onto why this happened?
It's possible the extra sugar in the cherry juice is causing the problems. Consider using LorAnn flavoring instead of the juice. Most Hobby Lobby or JoAnn stores carry it.
Thanks kakeladi, did you notice we share the same birthday?
Yes, it'll be the sugar and/or difference in acidity between that and the milk. Try using the lorann oils or even the flavored syrups intended for coffees.
I have added almond extract to the Hershey's recipe and to me it gave a cherry flavor undertone.