Recipe Requests - Community - Allrecipes

the buzz

Welcome to The Buzz

Question Ask a question  |  Learn More

Log in to add a comment to the recipe request. Join now to use this free feature.

Asked by:

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Tomball, Texas, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

CINDY0354 is asking: (2 answers)
The last 3 or 4 box cakes I've made have all cracked. This last one is in a 13X9 pan & has raised really high & cracked. The layer cakes have done the same thing except they don't raise as high as this one did. I follow the directions on the box so I don't believe I have over beat them. My only thought was my oven temp maybe a little off. When I bake with the rounds I reduce the oven because they are dark. This 13X9 is glass. Any ideas? Thank you.

Share your thoughts

Last updated: Nov. 11, 2012 6:13 pm
Posted: Nov. 11, 2012 2:31 pm
 
Answered by: Goodfood
Nov. 11, 2012 2:39 pm
Sounds like the oven is too hot. Try a lower setting. Also, make sure you have measured everyhing correctly, since too little liquid could cause cracking. Overbeating incorporates too much air and makes it rise and possibly crack. If using a stand mixer like a KA, the general rule is these require 1/2 as much time for beating since the mixer does such a thorough job.
Comments:
sassyoldlady
Nov. 11, 2012 3:35 pm
Glass or dark pans should reduce oven temp by 25 degrees. The glass takes longer to heat, but retains it longer.
 
sassyoldlady
Nov. 11, 2012 3:36 pm
No one will know if you frost them!
 
Patty Cakes
Nov. 11, 2012 3:51 pm
Temp does need to be reduced by 25 degrees when using glass pans. I never seem to have cracking probs, now I don't make very many cakes but if they did crack, it wouldn't bother me, I just cover them with frosting or fruit!!
 
Patty Cakes
Nov. 11, 2012 3:52 pm
Hey I just said that!! Lol
 
Patty Cakes
Nov. 11, 2012 3:53 pm
Could you be baking them too long? Sounds dumb on my part but just throwing ideas around.
 
Nov. 11, 2012 4:04 pm
Thanks everyone. I really wasn't too concerned because, yes I'm frosting it so the cracks will disappear, but I was curious as to why it was happening. #1:I had forgot to turn the oven down. #2: I'll remember next time. I'm thinking I need to recalibrate the oven temp again. Time to buy an oven thermometer.
 
Patty Cakes
Nov. 11, 2012 4:07 pm
Thermometers are always a good investment, cheaper then buying a new oven!! Good luck:)
 
Answered by: Sweettreats
Nov. 11, 2012 5:36 pm
They have changed the formula for cake mixes making them less stable. Pillsbury is the worst for making layer cakes. I prefer Betty Crocker mixes and always bake at 325 not 350.
Comments:
janet7th
Nov. 11, 2012 6:13 pm
Make sure your shelf is in the middle of the oven. If they are too close to the top of the oven that could contribute, too.
 
We do our best to make sure that Allrecipes user contributions are appropriate, but if you see anything questionable, please let us know so we can address the issue.
 
ADVERTISEMENT
Go Pro!

In Season

Healthy and Delicious
Healthy and Delicious

New for spring! Good-for-you food you’ll love to eat.

Mexican Food Fiesta
Mexican Food Fiesta

Go mild or go wild with Cinco de Mayo Recipes!

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States