I've always baked my cake tall in 3" tall pans and slice in half to make 4 layer cakes.
Recently, my cakes come out a little differently.
They are... gummy? Not gummy texture like overmixed batter but they look very like mud cakes.
For my larger sheet cakes, I bake 4 single layers in 2 inch tall pans and they come out perfectly.
Why is this happening?
I like my cake recipe but I acknowledge that it's not very forgiving.
Should I rather bake single layers but 3 layers not 4?
Are you making cakes from scratch or mix? Esither way, the quality of ingredients is down the road... That might be the cause!
Could be a couple of things. If not over mixing, it sounds a bit like under cooking a touch or maybe cutting before completely cool. I use 3" Pans and lower my cooking temp (I have an electric oven) by 25 degrees and cook a touch longer. For clarification, I do scratch recipes, and found that If I slightly under cook I had a slight gummy issue at times. Same with cutting before completely cool. Just a couple of thoughts.
Do you weight when filling the pans? Maybe you get different amounts of batter in the pans.