I have been baking for years but this one always stumps me. I wind up having to carve off the outer sides...no matter the size I am baking. I use parchment paper in the bottom of my pans and grease and flour the sides of the pans. And I use the Cakeman Raven recipe that is very popular. Anyone else have this problem? Thanks for listening.
I don't flour or grease my pans, I do use the parchment. I found that when I did the grease or spray that it made the sides incredibly crusty. Since I don't do it now, I never have to trim them off.
I spray my pan and only trim the edges to make sure the cake fits nicely inside the cake circle, not because the cake is crusty. Perhaps you could try turning your oven down a little?
Also if I have a light coloured cake then I wrap the tin in wet newspaper and it protects the side greatly from even discolouring.