Hi. Newbie baker here with 2 fat daddio 9 inch cake pans. I baked both layers at 350 for 30 mins per the wilton website, rotated the pans halfway through, tested the cakes with a toothpick (both came out clean), waited 10 mins to turn the cakes out of their pans, and one of the cakes had a raw center on top. I noticed that the centers of the cakes were sinking while cooling (the raw one more than the other) but I figured it would be ok when I level the cakes. Obviously I have to throw this cake away but I'd like some tips to prevent this from happening in the future. Any help is greatly appreciated. Thanks!
Well, here's my two cents. 1st- try not to open the oven door much while baking. Every time you open the oven, you are throwing the heat off which can cause your cakes to sink.
2nd- If your pans were not filled with an equal amount of batter, one will take longer to bake. A tiny amount of extra batter in one pan can require a minute or two more baking time. It's ok to take one pan out and leave the other in a tad bit longer. You should be taking your cakes out based on "doneness" not baking times. Check with a toothpick and if one is still raw, leave that one in.
3rd-It's a great idea to get an oven thermometer, if you don't have one. I was having trouble with my cakes and realized my oven was running about 19 degrees off. No biggie, I just set the oven for 330 instead of 350. You can buy a thermometer really cheap. I think I got mine at Walmart for about $5-8 or so.
Hope this helps. I have been there and these tips worked for me. Good luck!
It does help a lot! Thank you for taking the time to reply.