Praline Pumpkin Cake
I saw this recipe and wondered if anyone has made this? Some of the reviews on another site suggest a 13x9 pan because they say the cake splits when you put the second layer on, but I really like the presentation of the layer cake. I posted a link to the site that has the recipe and a photo of what the cake looks like. If I decide to make this in a 13x9 pan, is there any way to capture the same nice presentation that the layer cake has?
I don't bake with mixes, so I wouldn't make this cake, but I have a solution for the cake splitting issue. What probably happens is that the cake domes quite a bit as it bakes so that when you place one layer on top of another they are not laying flat. I use Magic Cake Strips when I bake layer cakes (they are available at Amazon and other places). Basically, the strips, which are dampened and fastened around the perimeter of the cake pan, allow the layers to bake more evenly and thus prevent doming. With perfectly flat layers, the cake would not split when you put the second layer on the first.
Two other options for too much doming:
- Carefully slice the dome using a sharp, serrated bread knife and cutting horizontally,
with the palm of your free hand gently pressing on the dome to hold the cake in place.
You only need to do this on what will be the bottom layer.
- Turn the bottom layer upside down, so you are frosting its bottom, and the finished
cake will have the frosting layer between the already-flat undersides of both layers.
The weight of the cake will flatten the dome against the platter.
Also, spread the batter carefully so it is level, or even a little recessed in the middle as it goes into the oven. Depending on the batter, this might do the trick.