Is this normal?
I am baking a 12 inch cake st 325 degrees (2" deep round...11 cups of batter, baking even strips, w/ 2 flower nails.)
So far it has been baking 90 minutes and it is not done yet.
Is this normal? What timing might it take? I am getting anxious and I need to STOP opening the oven door and checking it!

Thanks for any feedback!

That seems like a really long time to me.

I bake my 12" rounds at 350 without any flour nails and they are usually done around 45 -50 minutes.

Do you use the bake even strips? I'm wondering if the insulation of the pan and the lower temp is the difference.

In all it took 1 hour 45 minutes; that being a toothpicks came out clean, it sprung back, etc.

Seems OK...will know more when I cut it into 2 layers. Wish me luck!

What recipe did you use? If it is a dense moist cake you probably didn't need the baking strips when baking at 325.
That could be what's taking it longer to bake.

When that happened to me, my oven element was dying. Do you have an oven thermometer so you can check the temperature?

Reduced heat + baking strips = long baking time.

Out of curiosity, how long did it end up taking and was the cake dry?

I use baking strips on all of my cake pans, with a reduced temp. Yes, it takes a little longer but no where near 90 minutes. Check your oven temp. I'm betting that's off.

Just torted it, wrapped, and the 2 layers are now freezing.
Not dry, thank God!!

Thanks for the thoughts/ideas!!!!

Just finished baking a 12 inch square lemon cake and it took 1 hour 15 mins and it's perfect. I bake at 325. And, yes, I use a flower nail in the center.

Cat