I've got this cake problem that it seems no matter what we try, we can't figure it out! Hoping someone might have a tip we've not thought of. We are trying to do a dense white sour cream cake at my work. It used to turn out well for several months but for the last month or so, no one can seem to get it right and it sinks in the middle instead of being a nice even layer .
I don't know if we've slowly changed a technique over time and not realized it, or if weather would affect it. I live in an area now with 4 seasons where I used to live in an area with basically one.. so I'm even wondering now if it's something like ambient temp or humidity.
We've tried baking it at a lower temp, baking it longer, mixing by hand instead of the paddle, mixing it longer, mixing it less, changing the order of the eggs and sour cream, using the lighter-weight 9" pans, using the heavier 9" pans.. we're running out of ideas and we're getting desperate! Really hoping someone can help. Thanks a ton!