So I just moved to NJ from the MD/DC area and just started baking again. I am using an electric stove now, previously had a gas convection oven, and can't get my cakes to turn out right. I have tried twice to bake a box cake and the first time, the cakes sank like rocks about 10 minutes after I took them out of the oven. I figured it was because I put too much sour cream, so the second time I tried, I only used 1 tablespoon instead (first time I used almost the whole container). This time, the cakes rose but not very high and just didn't look right. I cut one and the bottom was still very soft. I also made cupcakes that rose nicely and then sank in the middle shortly after coming out of the oven.

I have the oven set to 325 and have had it calibrated. It's a brand new oven! I also have checked both the cakes and cupcakes after about 20-25 mins of baking. I don't open the door unless they look nice and golden on top. When I test them, the tester comes out clean.

I know that I am out of practice, haven't baked in about a year, but this sucks. I am about to just give it up and sell all of my stuff. I don't get to bake often with my new job so I get excited when I have the opportunity to do so, and this problem is stealing my thunder!

Also, anyone know of a cake supply store in northern NJ, like Jersey City, Newark, Hoboken?

Thanks.

I don't use box mixes, but it could be something "off" in your doctoring formula... baking is a science and you can't just add things in random amounts and expect it to still work. I would post the full recipe of what you are adding to the mix and we can see if adjustments need to be made.

Also, a cake tester (skewer/toothpick) is only one test. Press gently ont he top of the cake. Does it feel firm? Does it spring right back. Then it should be done. What size pan are we looking at here, generally? At 325 (in my home oven), most of my recipes bake for an hour or more in anything larger than an 8" pan (obviously less when I'm using the commercial convection).

I live in Essex county, and there are NO good retail cake supplies in north jersey that I have found, but I order most of my stuff wholesale anyway. Check out Candyland Crafts in Somerville... it's a bit of a hike from your area, but in a pinch it's worth the trip--it's my go-to place when I need something last-minute. www.candylandcrafts.com

if the bottom of your cake is still soft, it sounds like its not cooked enough.
xx

That was my first thought....that they aren't being baked long enough. At 325 degrees, I bake mine for more than 30 minutes depending on the size.

Thanks for the suggestions. I thought maybe it was that I wasn't leaving them in long enough, I will try again. As for the recipe used to doctor the mix, I use milk instead of water and only added the additional tablespoon of sour cream. In the past I have doctored a cake mix this way and didn't have these issues so that is why I am at a loss. Baking is a science, and I think that maybe I am not judging something properly. I will try again this weekend.

Thanks for the responses everyone. And Pink Ziab, thanks for the store info. I have seen the candyland crafts website. I think I may just have to plan ahead and stop in the city on my way home from work.

Thanks Jan! You're the best!