Humped Cake

• The oven was too hot when baking started
• Too much flour used

Dark Bottom

• Pan too deep or too large, keeps top from browning
• Dark pans absorb too much heat, place on higher oven rack (same with pyrex)
• Pan was warped which caused uneven browning

Cracked Cake

• Temperature too high
• Too much flour
• Too much baking powder

Fallen Cake

• Temperature too low
• Peeked while baking
• Removed from oven too early
• Too much shortening
• Not enough flour
• Too much sugar
• Too much baking soda
• Too much baking powder

Coarse Textured Cake

• Temperature too low
• Batter over mixed
• Too much baking powder
• Too much flour

Running-Over Cake

• Temperature too low
• Pan too small
• Too much baking powder
• Too much sugar

Tough Cake

• Temperature too hot
• Not enough shortening
• Not enough sugar
• Too much flour

Doughy Cake

• Temperature too low
• Left in pan too long after removing from oven

Too Light Color Cake

• Temperature too low
• Another cake pan too near while baking

Overbrowned Edges

• Oven too full
• Cake pan touching another cake pan or oven wall

Undersized Cake

• Temperature too high
• Not enough baking powder
• Overmixed batter
• Pan too large

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