Hi all! I’m hoping someone can give me some feedback… I’ve just made a 10-inch All-Occasion Downy Yellow Butter cake using the Rose factor conversion. I think my calculations were correct; both layers of the cake smell and feel fine but they look so coarse/grainy and the sides didn’t form a crust. Does this look okay?? This cake will be the bottom tier of a two-tier cake that I have to finish today so I’m hoping someone out there can help.

Thanks so much!!!

Without reading your post, my first thought was “under browned”.  Your oven temperature might be a bit low.  Otherwise, the cake looks fine to me, but I’m not that finicky about coarseness of the crumb.

Looks good to me, too.  I agree with Charles, possibly a cool oven, or else overzealous cake strips .

i think it looks great and I congratulate you for working the calculations. I look forward to hearing how your cake tastes.

Thank you all so much for your replies! I agree there might be a problem with my oven temperature and I no longer trust my thermometer!! But since I didn’t have enough time to re-do the cake, I went ahead and completed it and thankfully it was a hit There was enough strawberry mousseline/ strawberry butter filling and chocolate frosting to cover up the fact that the cake was ever-so-slightly too dry and luckily the flavor of the cake was delicious. Here’s a picture of a slice and I’ll post a pic of the entire completed cake later.

Thanks again

It looks delicious. I’m glad to hear your cake was a hit. 

I, too, had a problem with my oven. I now have 3 oven thermometers to verify the set temperature.

Thanks for posting the picture