I have baked the butter cakes from TCB before, but not for a while. The last few times I did the White Velvet. This time I am using the yellow cake recipe.
Twice now, following the directions using the Base Recipe for large yellow cakes, I have made enough batter for three 6x2 inch layers (I actually wrote a spreadsheet to calculate the ingredient quantities for x number of layers, and the baking powder levels). The first time, I dutifully weighed the batter for each pan, and put them in the oven to bake. I had two 6x2 and one 6x3. The two 6x2’s rose so high that one actually spilled over the top and the edge broke off. The top browned a lot before it was ready, so I lowered the temp to 325 and continued to monitor the situation. The 12.5 ounces of batter filled the 6x3 pan perfectly. All the cakes tasted and looked great.
The second time, I followed the instructions and this time stuck to the 1/2 full (I don’t remember how full the first set of pans was) rule. It weighed in at about 10 ounces per pan. I filled the 3” pan with enough batter to go 1/2 full.
They still rose above the pans, but didn’t collapse over the rim. I still had to reduce the oven temp to slow browning. The tops of the cakes level out, but have a kind of puckered flower look to them. The sides are rising and cooking much faster than the middle. The finished layers are 1 1/2” for the two inch pans, and 2 1/2 for the three inch.
I am using Baker’s Joy to prepare the pans. These are the lightweight Wilton pans. I only have heavyweight pans in 8x2.
I just checked the oven temp and it’s about 10 degrees too hot. Would that account for everything? I really haven’t had dramatic problems with anything else.