Almost invariably my cakes rise a great deal more in the middle than on the edges, giving them (both sheet cakes & layers) a high dome in the center. What causes this?

Thanks!

Sunny

Sunny,

I know how you feel; no one likes a domed (or should I say “doomed”) cake. One of our readers named Sid was kind enough to provide the answer to your question. Sid gave the following suggestions:

There are several possible problems and solutions; one of the commonest causes is if the pan is filled too high. The pan should be at least an inch higher than the cake is expected to be.

Of course it could be too much raising agent, but perhaps that is a little too obvious, but it should be a rounded teaspoon of baking powder to 8oz (about one cup) of flour.

Another trick is to stand the cake rounded side (top) down as it cools and this often levels it off.

A final suggestion, my sister in law makes Dundee cakes famous for their flat tops and all she does is load the pan with more filling around the edge than in the middle and when the cakes rise they have leveled themselves out perfectly.

I hope these ideas are of some help to you.

Regards,
Sid (UK)

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