I have a cake pan that requires me to double the recipe for a chocolate cake that I often make (recipe requires 3 cups flour, 2 cups sugar, 1 cup oil, 2 cups water and 2 tsp baking soda, to give you an idea.
In the past I had trouble with the cake cracking very early in the baking time. This last time I added quite a bit more water to the batter - more than 5 cups instead of the required 4 - and the batter thinned out and produced a cake with almost no crack and no crown - pretty flat on top. These are good things but it was also a bit heavier, not the light airy cake that the recipe usually makes. Should I add a little more baking soda to the recipe? Cook at a lower/higher temperature?
In the past I had trouble with the cake cracking very early in the baking time. This last time I added quite a bit more water to the batter - more than 5 cups instead of the required 4 - and the batter thinned out and produced a cake with almost no crack and no crown - pretty flat on top. These are good things but it was also a bit heavier, not the light airy cake that the recipe usually makes. Should I add a little more baking soda to the recipe? Cook at a lower/higher temperature?