So I'm making a scratch choc cake (CI layer cake) for my daughter's first bday and it cooked up nicely (a 9" pan w/ flower nail in the center), but then deflated once I took it out of the oven! Not the center....just sort of shrunk down everywhere. I made a 6" layer, using the same batter that had been sitting out while waiting for the 9" to cook even, and it rose beautifully and stayed that way...so I know it's not the batter. I also have an oven thermometer, so I know the temp was correct for both. I did use a springform pan and bake even strips for the 9"....do I need to ditch the strips and buy a different pan? Please help ASAP...I have to make the next layer by tonight! TIA!
Most likely it just wasn't baked long enough. It had risen but the structure hadn't set. Just bake it a little longer next time.
I wonder if the leavening deteriorated while the batter was sitting out. That seems to be the main difference between the layers.
Thanks for the responses everyone! I made my 2nd batch and left off the stupid bake even strips....worked perfectly! The strips will be making their way to the trash shortly.......