Problems Baking A 16" X 4" X 4" Cake

Decorating By thin4life Updated 19 Dec 2013 , 11:22pm by RubinaD

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thin4life Posted 12 Apr 2006 , 1:46am
post #1 of 10

I am using the Wilton long loaf pan. I am using the DH Butter Recipe Golden and following the recipe exactly. I am baking it at 325. I measured the amount of batter that goes in this pan. Both times I made this it fell. I check the cake about half way through the baking time and it looks great, I go back a little while later and it has fallen in the middle, what in the world could be causing this. I have NEVER had a cake fall like this.

9 replies
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mmdd Posted 12 Apr 2006 , 1:48am
post #2 of 10

I don't know, have you used this pan before? Could you maybe try an inverted flower nail in the middle to help as a heating core?

Have you used this mix before?

I hope you get it figured out!

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Ladivacrj Posted 12 Apr 2006 , 1:51am
post #3 of 10

You may want to try baking at the regular 350. Oven may not be hot enough to hold the temp when it's time for the the middle to cook.

Hope that helps.

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Sharon1964 Posted 15 Apr 2006 , 11:04pm
post #4 of 10

Chiming in a little late here... when you say you "check the cake" and it is fine, are you checking it by looking through the glass, or are you opening the oven door? If you're opening the oven, you are most likely creating a draft that is causing your cake to fall.

Just a thought.


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SquirrellyCakes Posted 16 Apr 2006 , 4:47am
post #5 of 10

I have had the same issues with this pan, you really have to use it for the kinds of loaves it states or a pound cake type of batter. It just is too narrow and too high to support most regular cakes. So the cake rises too fast and collapses. Not familar with the Butter recipe you are using for the Golden cake. Or you can try using it without greasing the sides of the pan, just the bottom so that the cake can support itself on the cake pan sides as it rises. This is what commercial bakers do, they do not grease a pan's sides for most things.
Use your mix but reduce the oil called for to about 2tbsp. and reduce the water by 1/4 cup. Or use whatever poundcake adjustments are provided for on the side of the box.
Hugs Squirrelly

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lisascakes Posted 21 Apr 2006 , 2:46am
post #6 of 10

All flavors of Betty Crocker work wonderful in this pan. I have never had a problem - not sure what could be causing it to fall.

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SquirrellyCakes Posted 21 Apr 2006 , 2:51am
post #7 of 10

Well that is interesting, guess I will have to try Betty Crocker in it because the Duncan Hines and a really stable dense from scratch chocolate cake recipe I use fell into themselves in the centre, worth a try with Betty Crocker.
I know for me, I didn't open the oven door and really that shouldn't matter towards the end of baking time, mine rose and then caved in, in the oven before the door was opened and there was no jarring or anything.
I have seen warnings about not using it for anything other than the recipes that came with it or really dense poundcakes or loaf recipes.
Hugs Squirrelly

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Larissa21 Posted 16 Dec 2013 , 8:00pm
post #8 of 10

Hello...does anyone know how many boxes of the Betty Crocker I would use to make this cake?

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auzzi Posted 16 Dec 2013 , 10:33pm
post #9 of 10
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RubinaD Posted 19 Dec 2013 , 11:22pm
post #10 of 10

I have been having a lot of issues is Duncan Hines lately. I use them just in case my son wants to make a cake. I have the same issues with cake falling, and sides all wavy.

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