Hi Bakers! I could use your help with this issue - this is a basic vanilla cake and I used the reverse creaming method, but as you can see the top is fluffy and the bottom is denser and looks different. Is this normal? I bake them (6" cakes) at 350F for 50min.
They don't look a lot different to me. Maybe if you baked at a lower temperature, perhaps 325 degrees F., the texture would be more uniform.
I’ve had this happen before but don’t know if I ever figured out how/why