I'm trying to make my first sheet cake and I just finished cooking one half of it and the middle is caved in.

I've never made a cake this big. Does anyone knows what causes this or how to prevent it?

I'm using a 12X18x3 size pan ... I would appreciate any help.

I cooked it on 300 for about 2 hours ...

I always put an inverted flower nail in my larger pans. Also, maybe 300 is a little low? Try 325??

Thank you ... I will try that ... hopefully I have better luck this time.

When I make this size of cake like I did today, I used the inverted flower nail but I also cook at 350 for the first 1/2 hr then 325 for an additional 15-20 minutes. You need to make sure it is totally cooked in the middle as if it is not, It will sink on you

So you are saying that you cooked a cake this size in less than an hour?

what kind of recipe do you use? I was doctoring a cake mix and used 4 cake mixes?

Thanks for your help!

Both of your cakes are lovely!

My largest sheet pan is 2" deep, since yours is 3" it would take longer. Don't worry about the length of time as much, everyone's ovens are different. I would bake at 325 though and use the flower nail. I bet things will be ok.

How does using the nail work.

You just put it in the middle of the cake with the "big" part down, and nail part facing up. Be careful when you turn the cake out of the pan though. I always spray it with PAM before using it too. Works like a charm.

My cake pan in 2 inches high and I use 3 boxes of cake mix with it. I spray the flower nail first. It acts as a heat conductor, attracting the heat to the center where you place the nail thus cooking the center of the cake also.

I just cooked a half of sheet cake this weekend and didn't put near as much batter in it as you guys. I'm wondering if that is fine. I followed wilton's chart and I put 14 cups of batter in my pan and used two flower nails the center. baked at 325 for 45-50 minutes and it turned out great. Are you guys using so much batter for height?

I thought they were speaking of 2in deep pans so I am okay with my batter good!!

how do you turn out the cake with a nail sticking out of it? Make sure the nail goes into holes on the cooling rack?

I'll be trying this trick soon and would rather know the method instead of trying to figure it out by error.

I did it for the first time this weekend. When you place the nails in first, pour batter, cake cools, flipping the cake out of the pan onto the cooling rack you will see the flat side of the nail. Just pool the nail right out. My cake cooked so great with the flower nail.