Why would the exterior of a cake cook and not the interior?
I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to collapse down, but the inside of the cake was goo - barely cooked. I'm pretty sure I followed the recipe, and have never seen anything like this happen to a cake before. Fellow baker family members are stumped - any ideas what might have happened?
Best Answer
May be the temperature of the oven was too high so the outer part got cooked too quickly leaving the inner cake raw.
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Quick Answer about "Why would the exterior of a cake cook and not the interior?"
The Cake Tin Is Filled Too Deep By the time the interior is fully baked-through, the exterior will be overcooked or may even be burnt. Many people make the mistake of using a cake tin that's too small, even if they follow the ingredient recipe correctly. If you don't have the right sized cake tins, go out and buy some.Why is my cake cooked on the outside but not in the middle?
It could be that too much fat has been used to grease the tin; the cake tin wasn't lined sufficiently; the oven was too hot; the cake was left in the oven for too long or a fat that is not suitable for baking has been used.Why is my cake crispy on the outside?
Crunchy/greasy edges This usually happens when too much butter or fat has been smothered around the tin to stop the sponge from sticking before the mixture went in. This has the effect of frying the sponge when it melts to oil in the heat and can make cakes overly crispy or greasy at the edges.Why Is My Cake Wet In The Middle?
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Answer 2
Your oven is likely too hot, or you're starting with a cold batter. Make sure to start with a batter closer to room temperature and try reducing the oven temperature.
Most ovens have hot spots or poor calibration, if you continue to have trouble pick up an over thermometer and check to see what the real temperature is at various spots.
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