The recipe I tried in the "High Yield Yellow Cake" from Toba Garrett's Professional Cake Decorating book. I know the temperature in my oven is correct because I use an oven thermomater. I used Magi-Cake strips on my 8 inch and 10 inch cake pans, but not on my 6 inch pans.
The recipe calls to fully cool the cake in the pan. Now I didn't do this with the 6 and 8 inch layers. I let them cool down for about an hour before turning them out of the pans. I'll let the 10 inch layers cool over night in the pan and check them in the morning and see if they have the same weird thing going on.
Now, I did notice when I mixed this cake, the batter looked "curdled" after I added the buttermilk/egg/vanilla mixture. Could this have created that weird base I'm seeing? It happened both times I mixed the batter.
I use Daddio pans and I weighed my ingredients. Eggs, butter, milk and buttermilk were at room temperature.
Here's the recipe, if it helps.
Oven preheated to 325F. Baking times for the 8 inch was 45-50 minutes. The 10 inch was 60-70 minutes. I baked the 6 inch at about 35 minutes.
1 lb, 6 ounces cake flour
2 lb granulated sugar
2T baking powder
1 t salt
1 lb unsalted butter, very soft
8 oz whole milk
16 oz buttermilk - used whole buttermilk
2 t vanilla extract
20 oz eggs
as needed vegetable spray
The cake is made using the creaming method. All dry ingredients put together and mixed, then butter is added and then the whole milk. Then the buttermilk/eggs/vanilla mixture is added in 4 stages.
When I weighed the eggs, 20 oz was between 11 and 12 eggs. So I used 12. My pans were buttered and floured and parchment paper lined the inside bottom. I did lightly spray the parchment with Baking Joy - could that have done it?
I really like the taste, texture and crumb of the top part of this cake and hope y'all may have some suggestions to correct what's going on.