Advice for baking a 3-layer cake: What do I do with the batter for the 3rd layer while the two first layers are baking?
I once attempted to bake a 3-layer cake and left the batter for the third layer on the kitchen counter (in mixing bowl, not the cake pan), while the other two layers were baking. I didn't want to use the lower oven rack to bake the third layer at the same time because I thought it would burn. After the two layers had come out of the oven, I baked the 3rd layer. It came out messed up (edges were crooked, stuck to sides despite buttering etc), so I had to just use the first two layers.
Any tips?
Posted Oct 23, 2017, 4:12 PM UTC
33
I've done this before and not had an issue. The only difference I noticed was that the layer came out slightly more flat because the baking soda/powder looses some of it's effectiveness if it isn't baked right away. Anyhow, here are some ideas: Have you tried using the lower rack and then just rotating all of the pans half way through so the 3rd layer doesn't sit at the bottom the entire time? Also, I ALWAYS use parchment paper at the bottom of the cake pan, that way I never have to worry about any sticking issues. Lastly, when you remove the first 2 layers from the oven, I wouldn't put the third one in immediately. Opening the oven door can cause a pretty significant decrease in temperature so I would wait 5 or 10 minutes for the temperature of the oven to get back where it needs to be. That might help it cook more evenly. Hope this helps.
Hey, just wanted to update you that the third layer baked just fine this time!! Thank you for the tips :) I just made sure to leave the batter far away from the oven and in a cooler spot. Not sure if that's what made the difference but it worked.
Oh good! Sometimes these things are a mystery.