I halved the recipe and usually bake all my layer cakes in an 8" round by 3". It took about 80 min at 325 and i still wasent cooked in the middle. It was cooked eveerywhere else but it was like a bubble of uncooked batter under a cooked dome. What did i do wrong?
What i did take of the top and ate was dee-lish!!!
it does that, cuz of all the sour cream and fat it it.
i dont bake in 3 inch pans, but mine all take longer to bake.
Wilton recommends 5 cups of batter for an 8" round, 3" deep with an approximate bake time of 55-60 minutes at 350 degrees F.
If you put 7 cups of batter in your 8" pan, it will take longer as you've added almost 50% more batter and your bake temperature was lower....
P.S. I usually bake at 325F and just bake longer.