Hi! I made a yellow cake for a layer cake - two 6x3" Fat Daddios round pans. Recipe said to cook at 325 - I had extra better left over so I made a few cupcakes. When the cupcakes were done they came out great, light texture with a slight crumble and moist.
The cake seemed to bake fine as well, I may have put a little too much batter in the pans so they over-rose and cracked on top but I wasn't concerned as I would trim that off anyway. But when the cake was completely cooled and I started to slice the layers, the texture was MUCH different than the cupcakes. Much more dense and a little dry.
Is it because I overfilled the pans? Does anyone have any tips how I can fix this? I often have this problem with white cakes - my chocolate cakes bake perfectly in these pans every time.
Thanks so much!
AOthers may chime in with different experiences, But 3" pans at 325 tend to come out denser for me, than 2" at 350. But yes, FD pans are supposed to be at 325. My 2" are all ML. My 3" are all FD. Was your temp the same for the cupcakes? Did the cupcake batter sit while the cake was baking, that can change the grain as well. Bake off the same recipe in 2" pans and I bet they will not seem as dense.
AThank you so much!
Yes, the cupcakes baked at the same temp which is why I found it so odd, and they baked at the same time so the batter didn't sit out.
I'll try the 2" pan and see, thanks again!