Help!!! The Center Of My Cakes Don't Cook!!!

Decorating By Karenelli Updated 27 Jul 2006 , 5:56pm by bunit

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Karenelli Posted 23 Jun 2006 , 6:25pm
post #1 of 20

OK, I give up. What is the secret to getting your cake to cook in the center and not be too done on the outside. Especially the deep 3" size pans. I made a cake last weekend and had to redo both layers. They looked fine when I took them out of the oven, (I even used a toothpick to check) but when I went to take them out of the pan after cooling, the center just plopped right out onto the plate, almost as if it had never been in the oven. The outside two inches of the cake were moist and fantastic. I bake at 325 degrees and put the cake on the center rack and bake for 35-40 minutes, sometime even longer, BC I keep checking to see if they are done in the middle. Where am I going wrong? I haven't tried the large deep round pan yet, but I will have to soon and I just know that won't be done in the middle.


19 replies
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springlakecake Posted 23 Jun 2006 , 7:48pm
post #2 of 20

I had a little trouble with the 3 inch deep pans at first too. Here is what I do. First use the bake even strips soaked in cold water. Second, I always use an inverted flower nail in the center of the pan (even with 8 and 6 inch pans) third, never open the oven too soon. When it comes time to check for doneness, try not to pull the cake out of the oven, in other words keep it in the oven as much as possible while testing-but dont burn yourself! icon_razz.gif. Because once it has sunk, it has repairing! Press very very lightly on the top of the cake, because that will cause it to sink too if it isnt completely done. Also, I dont know what size of cake pan you are using but for me a 8inch by 3 inch deep pan takes about 60 minutes at 350 degrees (it would be another 10 minutes or so at 325). Maybe you are refering to a 2 inch deep pan or smaller diameter, but maybe you might also want check your baking times. hope that helps!

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heyjules Posted 6 Jul 2006 , 8:51pm
post #3 of 20

In deeper or larger cakes, I use the upside down flower nail too. I think it cuts out some of the baking time too though, at least it does for me, so be careful of that.

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cowdex Posted 6 Jul 2006 , 8:59pm
post #4 of 20

I noticed that the cooking times are always wrong for 3" deep. I would just cook it longer, don't be tempted to crank up the heat.

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aligotmatt Posted 6 Jul 2006 , 9:03pm
post #5 of 20

I baked a 13x9x3" cake today with double batter at 350 for 50 minutes and the sides were not too done and the cake was perfect. I think I may over crisco my pan a but when I'm greasing it ( I flour it too), but it always comes out a perfect color. I was really thrilled with the way my cake came out today.

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JulieB Posted 7 Jul 2006 , 3:33am
post #6 of 20

I always bake my cakes at 25 degrees lower than the directions, just bake it longer, til it's done.......

You might want to check the heat in your oven. Just stick an over thermometer in it, and see if the temp is the same as what it's set on.........

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leta Posted 13 Jul 2006 , 7:02am
post #7 of 20

For larger cakes, I bake 2/3 batter in one pan, then 1/2 in another pan. Then I torte the larger cake into 2 layers giving me 3. For really large pans I bake 3 separate layers. Keep at it. The baking times may be up to double what you were using.

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mbalis Posted 13 Jul 2006 , 3:41pm
post #8 of 20
Originally Posted by merissa

Second, I always use an inverted flower nail in the center of the pan (even with 8 and 6 inch pans)

Wow, even in the 8 and 6 inch pans. I had never heard that, thought it was only for larger pans. I am going to try this! I baked an 8 inch last night and the middle took so long to cook, thankfully the outside rim was not dry! It was the 2" deep pan @ 325.

Does anyone else use the nails for these sizes??

Thanks! icon_smile.gif

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cakemommy Posted 13 Jul 2006 , 3:48pm
post #9 of 20

I have never used a 3" pan but I used to cook at 325 but now that I have a new oven I cook at 335 and my cakes turn out perfect. I start checking my cakes at 40 minutes. I never open my oven to check, now that I have a light that actually works, I just turn it on and check! At 40 minutes, I'll then open and check for doneness. If it still jiggles in the middle, not done!!! I wrap wet two ply paper towels around my pans and my cakes cook evenly! I have a 16 inch cake x's 2 to do today! I'll use the same technique!!!

Have you done a check of the temperature in your oven? Some ovens, depending on age, the temperatures are way off from what was set!

I hope you resolve your issue.


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tw1nkle Posted 15 Jul 2006 , 2:01am
post #10 of 20

I too do the 'jiggle' test after about 40 mins I open the oven door and just jiggle the pan - if it the centre of the cake wobbles I close the door and give it a bit longer.

Whe the centre doesn't jiggle I have a long thin bladed knife which I use to test if its done.

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Jasra Posted 15 Jul 2006 , 2:05am
post #11 of 20

I use the inverted flower nail and bake even strips and it works every time for me. I don't know who came up with the inverted flower nail trick but it's fantastic!

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grama_j Posted 15 Jul 2006 , 7:49pm
post #12 of 20

Hey, AMY....... What is a SAHM ? Know that my GRATEFUL prayers are with you and yours every night........ usaribbon.gif

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debsuewoo Posted 16 Jul 2006 , 12:52am
post #13 of 20

Stay At Home Mom.....that's my situation as well. God bless us all!!

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Samsgranny Posted 16 Jul 2006 , 6:16pm
post #14 of 20

Yes, God Bless SAHM! Nothing is more important than raising worthwhile human beings! Back to the topic...I think you need to bake a little longer, 35-40 minutes is just not long enough especially when the temperature is a 325. Best of luck!

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LeeAnn Posted 18 Jul 2006 , 11:59am
post #15 of 20

not cooked enough also I thoroughly recommend but time consumming doing 2 lots, firstly it rises better and 2ndly it will only tale 30 max 40 minutes but not if filled/ then almost an hour I do the jiggle test. Tooth picks also are a waste of time check with a butter knife. bigger more accurate surface area.

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sarzoemom Posted 22 Jul 2006 , 2:56pm
post #16 of 20

I have even cut my temperature down to 300 and cook the cake for an hour and 30 minutes before. I also use the the stips on the sides of my pan and I use a heating core. I have never used a flower nail but will give it a try too. Hope that helps.

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Chauntelle Posted 23 Jul 2006 , 1:06am
post #17 of 20

Do you stick the nail in at the begining or after it has cooked for a while? If at the begining do you stick it in the bottom of the pan or on the top? Sorry, i am new to that idea.

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greenhorn Posted 23 Jul 2006 , 1:15am
post #18 of 20

The flower nail goes in before the cake batter, flat side down. Make sure that is is greased and floured also.

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christeena Posted 23 Jul 2006 , 1:18am
post #19 of 20

With the flower nail, push a little square of parchment paper (just big enough to cover the nail top) to the nail top, piercing the the nail part. The nail is placed in the middle of the cake pan, top down, pointy nail up. Hope this helps!

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bunit Posted 27 Jul 2006 , 5:56pm
post #20 of 20

You also might want to try a heating core. Wilton sells one. You place the heating core in the center, much like the flower nail trick. The heating core works well with larger cakes, such as 12x18, and anything larger than 12" in diameter. Hope this helps! Happy baking! icon_smile.gif

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