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How do I prevent the cake from sinking in the middle?

post #1 of 9
Thread Starter 

My daughter's 18th. birthday today- made a strawberry cake + extender @ 325 for 50 minutes and it sunk!  WHY?

post #2 of 9

strawberry cake ain't easy

 

what kinda recipe/mix went with the extender?

 

how big was it?

love me some cake buzzzzz

 

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post #3 of 9
Thread Starter 

I used a Duncan Heinz cake mix and the extender: pudding-1 C sour cream-1/3C melted butter-1/2 c.milk-4 eggs-vanilla.

post #4 of 9

and so sorry that happened

 

sometimes you can cut out the bad part and section in cake parts you cut off elsewhere

 

sandwiched in with icing

 

if there's no time/ingredients to make more

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post #5 of 9

hmm, mighta been the pudding that sunk it--i don't know

 

i can add sour cream and the rest but the pudding additions work best in a bundt pan for me

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love me some cake buzzzzz

 

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post #6 of 9
Thread Starter 

Frustrating when you do everything else right... I made it in a 10 inch round so I could torte 3 times but with the dip in the middle it'll have to be 2 layers...

post #7 of 9
Thread Starter 

even if the pudding is instant?

post #8 of 9

for me yes i use instant--i can't hardly bake with pudding except in the pans with the nice big holes

 

i guess lots of people on here do use pudding successfully in regular cake pans--i ain't one of 'em

 

i just don't know how to avoid the death valley

 

hopefully someone will chime in soon for you

love me some cake buzzzzz

 

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post #9 of 9

plus you mighta over filled the pan--maybe

 

6 cups of batter for a 10"

 

the amount of batter in those real thick cakes can be tricky

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