Last night I doctored a cake and when I took it out of the oven, the centers had caved in. Here is the recipe:
BC vanilla cake mix
1 cup flour
1 cup sugar
1 cup sour cream
1 cup caramel coffee syrup
1/4 cup water
1/3 cup oil
4 eggs
1/2 cup powdered instant vanilla pudding
1 tsp vanilla
1/4 tsp salt
2 squirts of duche de lache ice cream syrup
I baked two 8x2" round cakes in a 325 degree oven, one baked for an hour, the other baked for 1 hour 10 minutes. One other thing that I think might have caused me trouble was before I baked the cake, I had dinner in the oven at 400 degrees. I turned the oven back down to 325 degrees and left the oven alone for 5-10 minutes before putting the cake in.
There's too much sugar in your recipe: sugar, coffee syrup, ice cream syrup and pudding.
(A too low oven temp. would cause a cake to sink - not too high a temp.)
Here's a common cake problem chart w/solutions:
http://www.joyofbaking.com/ButterCakeTroubleshooting.html
HTH
I agree with JanH--too much sugar--and, I'll add, FAT. You have a ton of fat with the sour cream, the oil, and the creamer.
I haven't tried this exact recipe, but I'd cut back on the amount of creamer and possibly eliminate the oil, pudding mix, and ice cream syrup. Then, you might get a cake that rises well, and you'd never know the difference.
HTH
Rae
Thanks. Think the cake will still be ok to eat? I trimmed a little bit off the top and it seemed ok.
LOL. I'm sure it can still be eaten, but it's for a family gathering and I want the cake to be at its best. I ended up baking another cake, this time a Pillsbury chocolate cake with the cake mix extender. I was a bit disappointed that it didn't rise as high as the BC cake mixes normally does.
I got the idea for the coffee syrups from someone on this board; they use a cartoon horse as their avatar. I guess next time I'll just skip the pudding and ice cream syrups. I just need to figure out if it's still ok to use the coffee syrups, since I already bought a couple of bottles.
Quote by @%username% on %date%
%body%