I have baked several butter cakes and each one comes out with the top overbaked and after it sits it sinks in the middle. I cook them at 325 and test them with a toothpick. I have tried several different cake pans and the end result is the same. Can anyone help?
Thanks in advance.

have you tried baking them with an inverted flower nail in the middle of the pan? That will help the center cook from the center out.

Are you in a high altitude? I wonder if that could be a factor? Just a thought.

Cindy

I can not bake a butter cake to save my life....I can bake everything else except that....I have a friend, her's bakes perfect not me....I thought I was the only one....

Sorry you're having trouble! I can think of a couple of things it could be:

1) there is too much batter in your pans, causing the top to bake before the middle gets done.

2) are you using an electric oven? The bottom element could be broken and the top element is running more to compensate (this has happened to me)

Is it just the butter cake you have problems with? One cause of overbrowning is excess sugar so you could try using a little less and see if that works.

Amber

Is the recipe for a scratch cake or cake mix?