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Feb 25, 2007 06:46 AM

Baking problem with my white cake

I used a Flo Braker recipe yesterday to make a white cake but I baked it in a 9 by 13 pan for 35 minutes. The cake was tender except for all around the sides. It had really pulled away from the edges and had formed a very hard, dark brown crust on the sides. I wanted to frost and serve the cake in the pan for convenience but the crunchy sides are bothering me. This was only a test run and I will make it again on Thursday for the real one I plan to take to work. Any suggestions on how to avoid having crispy edges on my cake?

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  1. It sounds like it's overbaked. Either reduce the time or the temperature. If you used a glass baking pan, try reducing the temperature about 25 degrees.

    1. It sounds quite overbaked. Cakes should be removed before they pull away from the sides in the oven and you should only have a little bit of pulling after. Was this the suggested pan size? You can to be very careful in adjusting the size / baking time.

      1. No, the recipe was for 2 8 inch round layers instead of a 9 x 13. I didn't even consider the fact that maybe 2 8 inch layers don't even make enough for a 9 x 13 pan. I will have to think about this further.

        1 Reply
        1. re: Velma

          How deep did the batter fill the pan, and how thick did the cake end up? You can always just trim the edges, of course, but if the batter didn't fill the usual 2/3 of the pan, try 1-1/2 times the recipe.

        2. I have just spent the last hour scouring the internet for an 11 x 7 pan which is what I think I probably need for this recipe but the problem is I need it quickly. I had just about come to the conclusion that I probably should increase the recipe instead and you pretty much confirmed that for me. I know with cake recipes that it can be tricky but it is only for my co-workers. What the heck! Thanks as always for all the suggestions and good ideas!

          2 Replies
          1. re: Velma

            You might consider switching to cupcakes. I find them an easier conversion when I am not quite sure how much batter I have.

            1. re: JudiAU

              when making cupcakes form a cake recipe, do you just pour them in? or do you need to adapt?

          2. Probably overbaked, but magi-cake strips would help too (They're fabric strips coated in reflective coating to deflect heat which are then soaked in water and pinned around the edge of the cake pan.) They keep the edges at a lower temp so the edges bake at the same rate as the middle. Used very often in professional cake making (to avoid the "hump" in the middle) - I've seen them at Sur La Table and I think Bed Bath and Beyond -- they also sell them on Amazon and might have them at a Michaels that sells cake decorating stuff.