3 Inch Cake Tins Won't Bake In The Middle

Baking By Sarahw13 Updated 17 Apr 2016 , 11:54am by Sarahw13

Sarahw13 Posted 14 Apr 2016 , 9:35pm
post #1 of 9

Hello everyone please say someone can help me I am so close to giving up altogether .

i have been trying to bake a butter sponge cake in a 6" cake tin 3" deep I have tried 4 times now and every single cake has failed to cook in the middle I don't no what to do.

i have followed the recipe exactly that failed.

i have used the bake easy strips

i have tried a flower nail 

I have used an oven thermometer 

On my last attempt I tried the cake mix extender but nothing every cake will not cook in the middle I feel so upset and frustrated I feel like giving up.

i really do not no what I am doing wrong.

8 replies
Herekittykitty Posted 14 Apr 2016 , 10:19pm
post #2 of 9

Hi Sarah.  I have encountered the same issue from time to time.  Two things generally work for me, lower the temp and bake longer.  If you bake at 350, lower to 325 and add time.  You may need to check the cake a couple times until you figure out how much extra time your batter needs.  Accompanied with bake strips and flower nail.  SECOND: keep the same temp but bake longer.  Using the strips and nail.  If it is a larger cake, 10" or larger, I use 2 nails.

My first attempt at a certain doctored cake mix resulted in 6 uncooked cakes.  I finally figured out that my sugar and liquid content was too high with all the doctoring and made some adjustments along with how I baked to get a successful result.  Sometimes it takes several failures to find the thing that works.  Keep at it.  I hope this helped some what.

-K8memphis Posted 14 Apr 2016 , 10:25pm
post #3 of 9

idk baking is a crazy thing -- you can make a collar for a cake pan (but I never know why myself hahaha) so there's that possibility -- but then for 3" deep pans you only fill halfway and for 2" deep pans you can fill a little over half full -- and i mean depending on the type of cake you're baking too --

for example making a collar --where you extend the sides up higher with parchment or foil or something bake-able -- you could do that for fruitcakes and probably some others --

but you probably need to reduce the amount of batter and bake two cakes to get three inches tall -- makes no sense to have 3" pans then right -- i feel yah but what are yah gonna do right?

when i'm worried about the middle getting done -- toward the end of the bake time i put a loose foil tent over top and leave it on when i take it out -- i bake at 350 and lower the temp if need be toward the end of the bake--

don't give up -- you got this -- just remember use less batter in a 3" pan than a 2" hahahaha who could make this up huh-- http://www.wilton.com/cms-wedding-cake-data.html

best to you

Sarahw13 Posted 14 Apr 2016 , 10:27pm
post #4 of 9

Thank god it isn't just me who has this happened to it's during me crazy.

I have never had a problem when I bake in a 2" deep tin but I recently purchased 3" deep tins and I am just having so much trouble 

thank you for you reply and for the advice much appreciated x

jenner28 Posted 16 Apr 2016 , 10:44pm
post #5 of 9

I leave it at 350 and just bake it longer, starting with 30 minutes and then poking it with a wooden stick every 2-5min at a time until it is done. The top of the cake will burn but I never need that part so I don't mind and it does not affect the rest of the cake. However, the easiest is just to separate your batter in two pans.

Sarahw13 Posted 17 Apr 2016 , 10:12am
post #6 of 9

At the minute I have a cake in it's been in the oven just over an hour but still not cooked fully inside I'm wondering if it might be the tin I think I'm going to have to go back to 2" tins I've wasted so much cake mix over the last few days trying to get this right.

julia1812 Posted 17 Apr 2016 , 10:40am
post #7 of 9

I never trust the time given in a recipe. If you didn't overfill your pan (!) then just leave it in for longer until it's baked all the way through. Didn't you check with a toothpick? My rule of thumb is when the top still wiggles slightly it's another 10-15 mins.

Neltuneliel Posted 17 Apr 2016 , 11:46am
post #8 of 9

I had the same problem with the same pan. The middle of the cake would seem done but when out the oven and resting, raw batter would leak from the middle. The outside of the cake was cooking too fast while the inside stayed raw. Here's what I was doing wrong: I was overfilling the pan, I didn't use a flower nail, and I didn't use the soaked baking strips. So now: I fill the pan with no more than 2.25 cups of batter, use a flower nail, and use baking strips soaked in water for at last 5 hrs or even overnight. Directions on the strips say to soak 5 mins, it's not long enough- the oven will dry those strips in less than 5 minutes!

Sarahw13 Posted 17 Apr 2016 , 11:54am
post #9 of 9

I never knew that about the strops usually have them in water a few minutes and then put them on the tin I will give that a try thank you x

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