EVERY TIME I make a square cake it sinks in the middle. and it is kinda doughy sometimes.. but only in a round pan. I make the same recipe in round cakes and have no issues LOL.. I dont know what the problem is...
any suggestions? here is my recipe
3c flour
3c sugar
1c milk
¾ tsp baking powder
1.5 c butter
5 eggs
1.5 teaspoon vanilla
calls for ¼ tsp salt.. I never put salt.
I bake at 325
I use magic line square pans with the homemade pancoat (1c flour, 1 c oil, 1 c Crisco)
I have tried a core and the batter pulled away so bad the lil piece no way near plugged the hole. I do use a flour nail.
These last cakes. I filled the pan at least 2/3 full. and actually more because this last tiem they spilled over LOL. just trying to get a done cake that isn't sunk.
they seem like they are going to burn but then they sink. I am about to rebake my 8 inch layer the oven is preheated at 325 Im gonna check the thermometer to see if it really is 325 maybe I need to adjust.
ok i just checked my thermometer and it is suposed to be 325 but the thermometer said 345 or 348 so I took it down to 305 (the dial and will see wat happens... sheesh
did I mention I am baking cakes for tomorrow?
I am so glad you posted this. I had taken my cake out of the oven 12 in square, left to deliver a cake (6 min tops!) came home, CAKE WAS SUNK IN THE MIDDLE!!! When I left I thought I had cooked it too long because the top looked over done but I had to cook it that much to get the center done! I used a heating core and baked at 325. Not a good day! 
I think you are over-filling the pan and not baking long enough. I always bake at 350 so I don't know if that is the culprit. I fill pans by weight. Here is what I use for squares:
8" - 1 lb 8 oz
10" - 2 lb 10 oz
12" - 3 lb 10 oz
14" - 4 lb 10 oz
Don't forget to subtract the weight of your pan if your scale doesn't clear to zero. Use with a rose nail. A little less is OK.
ok, the cake is in the oven, so I cant weigh it, but it seems to me (and I am by no means an expert) that the way the top looked that if I cooked it even longer it would have burned on the top just to get it done in the middle.. AND if I am using the "did your toothpick come out clean test" I am really having a problem, becasue it did come out clean
ok, the cake is out... i went to take a shower and came back and it had sunk.. not half as bad as before and I can tell it is done in the bottom when I test it.. Now I am contemplating redoing the 10 inch square whihc looks a lil underdone as well, but for some strange reason not half as much as the 8 inch was when I baked them together
Well, if you figure it out let us know. I gave up and changed mine to a round pan. The customer didn't care what shape it was. This seems to be a common problem today on the boards!! I had no problem with the round pans. So weird! I wonder if you put two flower nails in the 12 pan if that would help? May try this next week.
I rebaked the 10 inch as well. I kept the temp lower so the thermometer registered about 325. I had to bake awhile but it made a huge difference! I broke the under done 10 inch up and put it in a baggie DH loves it like that. he came in and had a big hunk with a glass of milk
here is thr outcome of the cake! I was pleased
When I use my 14" square I actually bake the 3 layers separately. Then they are done in 24-35 mins, and I know they are baked through. Maybe it's not the most efficient way, but I get good results.
In the Whimsical Bakehouse book, you can get figures for baking 1/3 and 2/3 pans. I always get good results with this method. And you can check out the book from the library most likely. Then, like me, you can recheck out the book til they won't let you renew it any longer, then just buy a copy cause you just can't live without it!
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