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- Sep 20, 2016
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I don't have a specific recipe in mind, but rather an issue that always comes up no matter what recipe I happen to be using. Pound cakes, cream cakes, and the time I ventured to try a root beer cake. Tasty, but a failure.
Anyway, each time I make the cakes, they get quite dark on the outside before the interior can cook through and rise. It results in something that's still tasty, and cake like around the edges, but the center is a dense puck that doesn't resemble cake at all. I've tried adding extra baking powder to cake recipes to counteract the effect, but it doesn't seem to work. Is there some other trick to bundt cakes that tends to help them rise properly when cooking?
Anyway, each time I make the cakes, they get quite dark on the outside before the interior can cook through and rise. It results in something that's still tasty, and cake like around the edges, but the center is a dense puck that doesn't resemble cake at all. I've tried adding extra baking powder to cake recipes to counteract the effect, but it doesn't seem to work. Is there some other trick to bundt cakes that tends to help them rise properly when cooking?