Every time I use the 3" deep pans the middle of my cakes turn out to be very dense and I have to toss them. It doesn't matter what size the cake is and I have tried a heating core. I've also tried cooking at a lower temperature for a longer amount of time and baking strips. So, I've been sticking strictly to 2" deep pans with excellent results. Does anyone here use 3" deep pans and like them?
I only use Duncan Hines and in the case of the 3" pans it's only been yellow cake. I don't add any pudding. Maybe I am filling them too much but they don't seem to rise to 3".
i use 3" for my sheets, but dont have a problem although i have heard this happen with the rounds. some have said that baking on a stone, like a pizza stone or terracotta tile works well. i have no idea if it is true or not though.
Try sifting your cake mix with 1 tsp. of baking powder. If you are using a 10 inch or larger try a nail head that has been greased and floured, place it flatside down, so the nail is sticking up and pour batter around it. That will help your cake rise too.
If you are using a strong mixer like a Kitchen Aid, then be careful about over mixing. You want to mix it on slow, scraping down the sides, then mix it on number 2 for 2 minutes or so. You will see when your batter thickens and runs off the wire whip slowly, then you know it's mixed properly.
If you are using the magic strips, your cake will not dome in the middle. In this case, I fill my cake pans a little higher than half.
I don't know what else it could be. Good luck!
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