Cake hump when baking

by Kerry

How do I stop my cake rising so much in the middle when baking it in the oven? I always end up with a huge hump in the middle instead of a nice even flat top. I cook an 8inch cake in a deep pan, center of the oven at 145 degrees for over an hour.

Any hints or tips would be great as I am new to cake decorating and baking.
(Note:I use a ready made mix with which I add water.)

Comments for Cake hump when baking

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Jul 09, 2009
by: Kerry

Thanks for all your comments. I have now mastered the baking of a cake!!! I made my mixture a little more thicker, turned down the oven by 10 degrees and covered the tin loosely with tin foil. I also have a fan assisted oven, I turned the fan off and just had the top and bottom oven on, this seems to have made a big difference. It worked, takes an extra 15-20 mins to cook but I get almost a level top. I do not have to trim any off, I turn the cake up side down after cooling and this helps it settle even more level underneath. Hope this tip helps any one else.

Jul 09, 2009
even cake
by: Anonymous

Use cooling strips around the pan while baking. These can be purchased at decorating supply stores.

Jun 26, 2009
cake hump
by: Deborah

I don't have any experience with cake mixes that you only add water to but I have used others like Pillsbury Plus and Betty Crocker. Preheat your oven to 300 degrees. For 2- 8" round cakes, set the timer for 60 minutes. Check cake for doneness by touching the top. If your finger leaves a dent, it's too soon. I set the timer at 10 minute intervals and check at the end of each interval. The cooler oven allows the cake to rise slowly and more evenly. God luck!

Jun 26, 2009
by: Anonymous

Its best just to get a cake leveler and trim that away. It is the yummiest part of the cake.

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