I've always envied those super thick cake layers I see in some bakeries...and was told that the only way to do so was do double my volume in each cake pan.
I did...I added a full batter recipe in EACH 9-inch cake pan...
I got the HEIGHT I was craving but they took FOREVER to bake and the result was a crusty, crunchy exterior to complement the soft center....
If I want those super thick heights...how do I adjust the oven temp and baking times to get the center baked through without creating a SHELL on the edges?
What temperature are you cooking at?
Good question by LMC44. I've just got my mud cake out of the oven now - it's an 8 inch cake that took nearly 2.5 hours to bake at 150c. It's standing at just under 4in tall (fingers crossed it stays that way). The top is a little crunchy but it will be removed when I torte it. These big cakes can take forever to bake.
P.S - if you use bake even strips (or a strip of damp teatowel and foil over the top) it helps ensure even baking and less of a dome on top - so less wastage.
Unless it's a bundt cake, most cakes are made up of multiple layers and are not monolithic. Frosting or filling is placed between the layers, creating a nice balance between icing and cake.
When you bake single, thick layers [greater than 2" high], you do risk overdone tops & sides and an underdone center [if you haven't used a heating core or other means of distributing heat to the center].
I can't be bothered "finessing" overly thick layers when I bake. I bake 2" layers in 3" tall pans, getting nice full but flat layers, and combine as many as I need to get the height I want. The cakes bake quickly--about 45-50 mins.--and consistently at 325F. I place an Ateco heating core nail in the center of all of my cakes, using multiples for very large cakes.
I used high aluminum pans, 9 inches, at 350 degrees. I felt like they were in there for EVER...constantly adding more time....
Should I drop the temp and bake longer?
What is "high"?
For a 2" high layer in a 2" tall pan, you fill the pan about 2/3 full and bake at 325F until a toothpick/skewer/knife comes out clean from the center. Time will vary based on the recipe & your oven.
If your pan is more than 2" high, I'm saying to NOT back a taller layer. Just bake a 2" tall layer. Measure 2" on the outside of the pan and "guess-timate" what 2/3 of that height would be when filling the pan.
You can talk with friends, brainstorming on the other hand, you can also check the Internet so the answer a little more authority. I think these are a good way to solve the problem. Good luck to you!