I have a electric oven and my cakes always seem to get that hump in them. I've tried lowering the oven, bake even strips, letting the cake batter settle in the pan before I put it in the oven, but nothing I've tried yet seems to work. Does anyone have any advice? I hate shaving off so much cake!

There's really no way to prevent it form happening everytime. It's just something that kind of happens. Even with all the "gadgets' out there to supposedly prevent it.

Try flipping the cake over after being out of the oven for 5-10 minutes, onto something to keep it "flattened". Other than that' there's not much you can do. There's a reason they make the cake cutters. Because it's not something you can easily control.

Other people have other techniques that they'll share too.

HMMMMM!!! You've tried pretty much anything I could suggest!

I use wet paper towels or wet strips of an old tea towel around my cake pan. I bake all my cakes at 325. It takes a bit longer to cook them but it's just a caution so I don't get an undone burned cake.

I really don't have any different suggestions.


Amy

Lower the oven more.

It has nothing to do with how your oven is fueled, you know.

Don't know if this could be the problem but it might help. What kind of pans are you using? Until recently, I only baked in the Wilton pans you get from Michaels. I only have one Magic Line cake pan now but IMHO it bakes the levelest cake I have ever had. It is the really thick pan that has very straight corners and edges. Wilton makes one (Decorator Preferred®) but it didn't seem as thick as the Magic Line I bought online.

Hope that helps!

Some electric ovens can bake "hotter" than gas, that's why I've tried lowering the oven. I guess I'll have to keep feeding the shavings to my kids.

Thanks everyone for your help.

I got this from someone on this site, it does not prevent the hump, but it takes care of it.

When you remove your ckae from the oven, take a clean towel and lightly press the top flat while it is still in the pan. Of course, be carelful, the cake is hot.

Just had to add how much I hate my oven....it is gas. I hate the stovetop even more cause I have no plasticware left since I melted it all. Since I am venting I hate my kitchen too it is soooooo dinky. I will post a pic. Lets have a contest to see who has the smallest kitchen........lol.

I never have a cake to bake up in the middle...I put the batter in the pan and spread it evenly then I pull the batter out to the edge(about 1"wide all the way around) leaving sorta of a well in the middle. I use Wilton pans and bake at 325. I can't remember the last time I had to level a cake. Of course I don't make as many as you do..I am a family and friends baker only. I wish I could explain better. Let me know if you don't understand.

It's funny that it doesn't happen when I use a scratch recipe, just cake mixes. mjones17, you are too funny! I needed to laugh

Thanks again to everyone for their advice.

Have you tried the Wilton baking strips? They work pretty good.
But when I get lazy... after taking the cakes out of the oven I place a paper towel on top of it and place a slightly smaller pan on top of it and place a can of veggies on top for a few minutes. Works like a charm!!!
But my precious hubby misses the scraps

Well, you've gotten your answers but I wanted to say that I see a big difference between my Wilton pans and my one Magic Line pan. The Magic Line pan doesn't bake my mixes perfectly flat, but it is definitely much, much flatter than when baked with the cheaper Wilton pans.

Have you tried not greasing the sides of the pan? This isn't foolproof but it does help the hump a little...

mjones: You are too funny!! I can't win for the smallest kitchen...perhaps we could have the ugliest kitchen contest?I have a chance at winning that