What recipe are you using, temperature you bake at, etc. It sounds like you may not be baking the cake long enough. For bigger pans, you can put a flower nail that's been sprayed with cooking spray with the head down in the pan before you pour in the batter. That should cook the inside without drying out the edges. (edited to correct spelling and add advice)
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I always bake at a lower temp, around 320 degrees and use bake even strips around outside of pans. I also use flower nail on 10 inch or bigger pans. And welcome
Soggy or underbaked? There's a difference.
Do you cool them on a cooling rack? If so, do you elevate the cooling rack so the steam can escape? Or is the cooling rack right on the counter, and the steam gathers under the cake, creating a small pool of water under the cake, and then the moisture goes right back up into the cake, causing the cake to be damp ..... or 'soggy' feeling?
my cakes are soggy on top and uncooked in the middle. it looks like bread baked with yeast at the bottom of the cake. nd help as my clients re complaining. nd a good recipe d margarine in my country is hard, the flour is equaly hard how can i use wat i have to get good quality cake.
your cake is underbaked. bake it until it's done. use a toothpick or a tester.
my cakes are soggy on top and uncooked in the middle. it looks like bread baked with yeast at the bottom of the cake. nd help as my clients re complaining. nd a good recipe d margarine in my country is hard, the flour is equaly hard how can i use wat i have to get good quality cake.
What country are you in Jumie? You never know someone local may be on here
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