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How do I prevent the cake from sinking in the middle?

post #1 of 9
2/8/13 at 11:53am
Thread Starter 

My daughter's 18th. birthday today- made a strawberry cake + extender @ 325 for 50 minutes and it sunk!  WHY?

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post #2 of 9
2/8/13 at 11:54am

strawberry cake ain't easy

 

what kinda recipe/mix went with the extender?

 

how big was it?

 
 

 

 

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post #3 of 9
2/8/13 at 11:57am
Thread Starter 

I used a Duncan Heinz cake mix and the extender: pudding-1 C sour cream-1/3C melted butter-1/2 c.milk-4 eggs-vanilla.

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post #4 of 9
2/8/13 at 11:57am

and so sorry that happened

 

sometimes you can cut out the bad part and section in cake parts you cut off elsewhere

 

sandwiched in with icing

 

if there's no time/ingredients to make more

 
 

 

 

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post #5 of 9
2/8/13 at 11:59am

hmm, mighta been the pudding that sunk it--i don't know

 

i can add sour cream and the rest but the pudding additions work best in a bundt pan for me

 
 

 

 

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post #6 of 9
2/8/13 at 12:00pm
Thread Starter 

Frustrating when you do everything else right... I made it in a 10 inch round so I could torte 3 times but with the dip in the middle it'll have to be 2 layers...

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post #7 of 9
2/8/13 at 12:01pm
Thread Starter 

even if the pudding is instant?

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post #8 of 9
2/8/13 at 12:21pm

for me yes i use instant--i can't hardly bake with pudding except in the pans with the nice big holes

 

i guess lots of people on here do use pudding successfully in regular cake pans--i ain't one of 'em

 

i just don't know how to avoid the death valley

 

hopefully someone will chime in soon for you

 
 

 

 

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post #9 of 9
2/8/13 at 12:23pm

plus you mighta over filled the pan--maybe

 

6 cups of batter for a 10"

 

the amount of batter in those real thick cakes can be tricky

 
 

 

 

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