Any suggestions? Everytime I open the oven door, the center of my cake caves in- sometimes just a little, sometimes more than that.  Also seems softer.  Looks great until I slowly open the door when time is up ( even with extended time).  And if it doesn't fall then, it does once I gently test it with toothpick.  I have heating coils in the cakes ( 10", 9" and 1/2 sheet all have done this).  I don't think I over mix.  Currently, I am using the WASC recipe and it happens each time with this.  The instructions say 325 degrees and bake until done.  I have estimated and usually takes 35-40 min.  I also tried to overcome this by baking at 350 for lesser time, still had a problem.

Thanks,

P

AIs the inside soggy? It probably just needs longer baking time, also you shouldn't open the oven door until it is at least two thirds of the way done, otherwise the cold air shocks it and makes it sink.

AI open the door when the timer goes off, which it often needs a few more min. The edges are brown and beginning to pull away from the sides so the last test is the toothpick when I open the door . When it does sink a bit, that part is a little mushy sunken . But not deep - maybe 1/4-1/2 ". Otherwise the cake is good, needs leveling.

My cake recipes will do this too but I find that I don't need to open the door anymore. If I open the door the same thing will happen. So I do two things. One look through the oven if the top is shiny its not done. Second instead of opening the door to see the cake I look through the window and only open the door an inch Its enough vibration that I can see if the top of the cake jiggles, if it jiggles its not done. That only usually causes a very minor sink or none.

Lastly when you bring the cake out are the sides burnt but the center is gooey? If so try the Wilton baking strips to wrap around you pan or only cook 2" cakes twice instead of a 3".
 

Ahh then I would try the baking strips. Also the 2" cakes versus 3". Its made a world of difference for me. Also my professional pans are super heros of baking. I don't even have to use the Wilton strips. They never burn on the edges or get brown...the whole cake cooks evenly..is AMAZING.

A

What recipe are you using?

Ok, I'll give it a try.  But yes, I do that too- use the Wilton baking strips and I have the Fat Daddio 2" pans.  I just bought a few more heating cores and will place 1 directly in the center too.  The edges and the top seem to be browning when the timer goes off with the edges pulling away from the sides.  That is why I always think it's done, but inevitably it needs between 2-5 more minutes for that center to be done, then it deflates. Guess I'll just add the time and look for any jiggles before I open the door. 

The White Almond Sour Cream Cake recipe.