AI too am a fan of the bake even strips, but my understanding was that they slowed the baking time at the edges so the outer edges would cook more slowly and have time to rise more. As a result, the cake is more level. Your cakes have a higher top diameter than a bottom diameter. Either the top is expanding or the bottom is contracting. That’s a difficult one. Is your cake really moist and dense? Maybe it flattens and spreads once it comes out of the pan. Do you let them cool before removing them from the pan? It seems like an unusually large number of eggs for a chocolate cake.
If you want to try something new, this is my absolute fave. I’ve made it a hundred times and never had an issue. 1 batch yields 2 1.25-inch-deep layers. 1.5 times the recipe for three 9-inch pans or one 11-by-15-inch pan. It freezes wonderfully and has a light texture with a deep chocolate flavor. Last year, I conducted a thorough taste test of chocolate cakes and this was the winner. It’s from a package of softasilk cake flour. has another great chocolate cake recipe: double chocolate layer cake. They are equal in my book but the epicurious recipe has more ingredients and takes a bit longer. If cake flour is not available, it does not utilize it. It’s made using normal flour.
Deluxe Devil’s food cake
2 cups sugar (14 oz,400 gms)
2 sticks room temp butter (225 gms)
1 tsp vanilla
3/4 tsp almond extract
2 large eggs
2 1/2 cups sifted cake flour (8.25 oz, 250 gms)
1 cup Hershey’s special dark cocoa
1/2 tsp salt
2 tsp baking soda
2 1/4 cups full fat buttermilk, room temp
For many minutes, beat the sugar, butter, and extracts until extremely light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Dry ingredients should be combined in a mixing bowl. In thirds, add the dry ingredients, alternating with half of the buttermilk, starting and finishing with the flour combination. After each, mix just until incorporated. Scrape down well and mix for another minute. Bake for 25 to 30 minutes at 350°F (325°F convection) in prepared pans.
What is a bundt mold?
Bundt pans typically have fluted sides that give cakes a decorative sculpted shape that requires little embellishment—no fancy frosting techniques required. Ceramic, aluminum, and even cast iron pans may be used.
Does a bundt cake need to cool before removing from pan?
After removing the pan from the oven, lay it on a wire rack to cool; the recipe will give the time necessary, which is generally between 10 and 20 minutes. This permits the cake to firm up sufficiently to be removed from the pan without crumbling. Too much time in the pan can cause the cake to get wet and adhere to the pan.
Why did my bundt cake collapse?
Why does a Bundt cake fall? One of the most common causes of falling cakes is an incorrect oven temperature. This might be due to the oven not reaching temperature before the cake was placed in it, the oven temperature being wrong, or the oven door being opened too early. The baking soda and baking powder were out of date.
Why is my bundt cake not flat on the bottom?
Bundt pans may sometimes cause your cake to have a domed bottom, which means it won’t lie flat. To prevent this, Dalquist recommends lowering the oven temperature by 25 degrees below what the recipe asks for. “This approach requires a bit more baking time, but not much more, and produces an even cake,” she adds.