How Do I Prevent The Cake From Sinking In The Middle?

Baking By Meech46 Updated 8 Feb 2013 , 8:23pm by -K8memphis

Meech46 Posted 8 Feb 2013 , 7:53pm
post #1 of 9

My daughter's 18th. birthday today- made a strawberry cake + extender @ 325 for 50 minutes and it sunk!  WHY?

8 replies
-K8memphis Posted 8 Feb 2013 , 7:54pm
post #2 of 9

strawberry cake ain't easy


what kinda recipe/mix went with the extender?


how big was it?

Meech46 Posted 8 Feb 2013 , 7:57pm
post #3 of 9

I used a Duncan Heinz cake mix and the extender: pudding-1 C sour cream-1/3C melted butter-1/2 c.milk-4 eggs-vanilla.

-K8memphis Posted 8 Feb 2013 , 7:57pm
post #4 of 9

and so sorry that happened


sometimes you can cut out the bad part and section in cake parts you cut off elsewhere


sandwiched in with icing


if there's no time/ingredients to make more

-K8memphis Posted 8 Feb 2013 , 7:59pm
post #5 of 9

hmm, mighta been the pudding that sunk it--i don't know


i can add sour cream and the rest but the pudding additions work best in a bundt pan for me

Meech46 Posted 8 Feb 2013 , 8:00pm
post #6 of 9

Frustrating when you do everything else right... I made it in a 10 inch round so I could torte 3 times but with the dip in the middle it'll have to be 2 layers...

Meech46 Posted 8 Feb 2013 , 8:01pm
post #7 of 9

even if the pudding is instant?

-K8memphis Posted 8 Feb 2013 , 8:21pm
post #8 of 9

for me yes i use instant--i can't hardly bake with pudding except in the pans with the nice big holes


i guess lots of people on here do use pudding successfully in regular cake pans--i ain't one of 'em


i just don't know how to avoid the death valley


hopefully someone will chime in soon for you

-K8memphis Posted 8 Feb 2013 , 8:23pm
post #9 of 9

plus you mighta over filled the pan--maybe


6 cups of batter for a 10"


the amount of batter in those real thick cakes can be tricky

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