I have no idea what I'm doing wrong but I am BEYOND frustrated!!!! All I'm trying to do is bake a Banana cake. A SIMPLE Banana cake. And I can't seem to do it!! I'm using a 10"" round pan 3" deep with a baking core in the middle. I used 11 cups of batter and baked in a 325° oven for 1 hr. 15 minites. The cake tested done. I pulled it out and waited for about 25 minutes before taking it out of the pan. When I tipped the cake out, it crumbled into a bunch of pieces. So I baked the cake again. This time I used a cake mix but replaced oil with butter and water with milk. This time,, the cake over flowed. Bit when it tested done, I waited for about 20 minutes, tipped the cake out and the one side just crumbled0!!.
I can't imagine what I'm doing wrong. Getting desparate because I need this cake by Thursday!! Does anyone have suggestions??? Maybe an idea of what I could be doing wrong??? Thank you in advance for any help.you. an give me.
I’m sure the amount of time would cause the problem but any cake should be turned out just 10 minutes after removing from the oven Waiting 20 minuets probably caused it to stick to the sides thereby causing the problems Also the recipe could be part of the problem Try using the *original* WASC recipe One more point baking in 3” deep pans is a whole different thing than using 2” pans :(
a 10" pan successfully bakes about 6 cups of batter despite it's depth -- you are majorly over filling it -- cut back on the batter and you should be fine -- only fill a 3" pan half full -- a 2" deep pan can be filled a little over half full -- don't ask me why 'cause I don't know -- I just know that's how it works
Kakeladi and K8memphis, thank you! I just remade the cake using the WASC recipe and used your suggestions k8memphis! The cake turned out perfect! You two are amazing!! I read the directions on my pan and it said to use 11 cups of batter. Either a misprint or I don't know what! It also recommended cooling the cake for 1 hr. in the pan. I didn't agree with that so that's why I thought I'd try 20 min. This time I kept it in the pan for the usual 10 minutes and, like I said, perfect results! Thank you both again! I really appreciate the help!!
bakessweetmemories -- yay yay yay -- now if you want a taller cake -- you just bake off two of them -- cut the rounded dome off one of them at least fill and frost --
I often let mine cool completely in the pan or at least for 5 mins -- it takes about 5 mins for the sugar crystals to set up in there or some such thing --
glad you had some sweet success 
Thank you K8memphis. That's what I did! I baked 2 filled and frosted them. It looks great! You said that you let the cake cool completely in the pan? Doesn't the cake stick to the pan when you do that?
Thank you K8memphis. That's what I did! I baked 2 filled and frosted them. It looks great! You said that you let the cake cool completely in the pan? Doesn't the cake stick to the pan when you do that?
I line the bottom of the pan with parchment and I don't grease the sides so the batter climbs better --
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