Yesterday I baked two 10-inch rounds, wrapped and froze them (vanilla cake...new recipe). They baked up nicely and evenly, and took 40-45 minutes at 325 F. I had left over batter, so I set it aside in a small 8 inch round and refrigerated it while the 10-inch rounds baked. Then I baked the leftover batter. We ate some of the "leftover" cake yesterday and it was ever so slightly dry, although it had lovely flavour. My questions are: Will my 10-inch rounds be dry too, even though they were baked separately? Does the dryness come from the bake time or the consistency/quality of the batter? Is there a way to tell if the 10-inch rounds will be dry also without cutting into them? I don't want to serve dry cake!!!
It could be a different texture because you refrigerated the leftover batter. Room temperature is usually recommended. Did the pan go directly from the fridge to the oven?
Yes, the 8 inch pan went directly from fridge to oven. I may have over-baked slightly as well...when I tested with a toothpick, there was not a crumb stuck to it at all! The 10-inch cakes were still wet when I first tested, so I left them and checked twice more till they were done. I don't think they were over baked, but the tops were definitely browner than the smaller, dry cake, probably because they were baking longer. I will try the simple syrup for sure! Hopefully the combination of freezing and simple syrup will reverse and/or prevent any dryness. Thanks for the tips!
Your 10" cakes are most likely fine. I don't do the simple syrup thing but I guess that would give you insurance.
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