Baking disaster...what Did I Do Wrong?

Did you let the cake cool COMPLETELY before removing from the pan and frosting it? Sounds like it might have still been a little warm :)

Get an oven thermometer. Ovens are notorious for being off by several (sometimes more!) degrees, and this can wreak havoc when baking. Also, if one layer seems okay and the other doesn't, getting a thermometer for each oven shelf might be necessary.

If the box calls for oil, Wesson is fine. If it calls for shortening, try Crisco (or butter). Bonus on using butter is that even if the cake falls apart, the crumbs will be extra tasty.

I do cake decorating and have had this happen to me at really inopportune times...it's frustrating. Cake crumbling can be caused by a few things. Over mixing, over baking and working with the cake before it is completely cooled. It's possible that your crumbled layer baked at a higher temp if you used a different rack, like others have suggested. If you were baking it longer because the middle was runny while the outside was ready, next time either use baking strips or a flower nail in the middle. If you over mixed it, that can cause it to crumble and be dry too. If you take a cake out before it has set or try to work with it before it is cool and set, it will crumble. And sometimes leaving a cake in a hot pan can cause the condensation on it to make it crumble. I have learned the hard way to put my pans on a cooling rack instead of leaving them on the stove to cool. The Wesson oil shouldn't have been too much of an issue. Some tips I can offer...most cake decorators use Duncan HInes if they use box mixes. Let the cake cool completely, but put the pan on a cooling rack. Use Baker's Joy spray to prepare your pan (It's a mix of flour and oil). If you let the frosting crust over, you may be able to put one more layer of frosting on and cover the mistakes. Your cake may look bad to you, but if it tastes good eat and enjoy!

Hmmm...that's odd. I don't think it's the mix or the oil, those should both be fine. The first time was probably that "non-stick" bakeware is a total crock. Grease and flour every cake pan, every time (or use Baker's Joy or Pam for Baking, which are sprays with the flour already mixed in).

With the top layer, if it literally crumbled when you placed it on the top, it may be that it wasn't 100% cool or was over- or under-cooked. Or it could be that if you didn't trim the bottom layer flat and it had a bit of a dome to it. you laid the top layer on a curved bottom layer and the curve made it fall apart. You have to level the bottom layer first.

Some tips:
Buy an oven thermometer to make sure that your oven is the temperature that it says it is and that you know where your warm or cool spots, if any, are.
If you have regular old cake pans, use those.
Always grease and flour the pans or use baking spray
Rotate the pans halfway through cooking if your oven is uneven, or bake one layer at a time
Make sure you remove the cakes from the pans and let them cool completely on wire racks before decorating. You can throw them in the fridge or freezer to speed this up.
Always trim your bottom layer so that the top is flat.
When transferring the top layer, use a cooling rack or cardboard cake circle to support the bottom as you gently slide it into place on top of the frosted bottom layer.

I second the crisco oil. I always use crisco.

I've never used canola oil in a cake...maybe try using plain crisco vegetable oil. To let them cool, you really need to let them cool...that takes several hours, usually. That may be your problem.

Also, if one layer is coming out perfect and the other isn't...are you baking them on two different shelves? If so, try to bake them on the same shelf or rotate them halfway through the baking.

You might just have one bad (unevenly poured) cake pan. It's rare, but it happens. Also, try to cook both pans on the same middle shelf, switching sides halfway through to prevent uneven L/R side browning due to being extra close to the oven wall.

We use vegetable oil or applesauce (depending on what it's for) in our cakes.

I know a few weeks ago I made two frozen pizzas, one on the top rack and one on the bottom and the one on the top cooked funny and the cheese never really melted.

Did you cook them on the same rack at the same time?

I always use applesauce in place of oil.

Perhaps, you didn't let the cake cool long enough? It takes many hours for the cake to be icing ready.

Canola oil is fine to use. I normally will use vegetable as routine though.

Mixes are pretty fool-proof so here are my guesses (I've been baking and decorating cakes since 2000. I use mixes at times and scratch at times):

Oven thermometer is a great suggestion. Most ovens don't run correctly. Wait till the oven has been on past the time it tells you it's ready then check the temp. Mine runs 25 degrees too hot so I have to adjust what I set it at for baking.

I don't like non-stick pans for baking my cakes. I use cake pans that are shiny silver. I love Magic Line and Fat Daddios but Wilton pans will do and they are readily available.

Grease the pan with crisco and then flour the pan. Tap the excess flour out.

After baking allow the cake to cool in the pan placed on a raised rack a minimum of 5 minutes (more for larger cakes).

Place a rack over the top and flip over, take the pan off, then place a rack on top and flip it again so the top is back upright.

Allow the cake to cool for a minimum of 3 hours before you attempt to move or decorate it.

Use a large serrated knife or get a cheapie Wilton leveler to cut the top off the cake and make it completely flat.

When you assemble place the bottom layer with the baked flat side down on the plate and the baked flat side of the next layer should be what you see as the top of the cake.

When you use a nonstick pan, like a darker, coated pan, you're supposed to bake at about 25 degrees cooler---so, I think it's 325, rather than 350. Maybe that's it?

I know you already said how things turned out, but try putting waxed paper or parchment paper on the bottom of the pan (cut to fit) and run a knife along the edges before you take it out. Greasing a pan never seems to work for me, but this works every time! Also, use a long knife or dental floss to cut the top of the bottom cake so it is flat to put the other one on. If t is too "puffed up" the top layer will bend to much and could break. Another lesson I learned the hard way!

I also always make my son's cakes, so I know what you mean aboutnot wanting to go buy one! Good luck!

did you cool them in the pan/ or on out of the pan? you should only let it sit in the pan for 5 minutes max....then flip them over onto a rack or paper towel or whatever you have, and let them cool the rest of the way...

sounds like it over baked or the temp was too high. We DO need to use our ovens enough to get the feel for them. The cake had to be dry to crumble.

I'm sorry!! this hasn't happened to me!!! I have had pizza dough be a gooooooooooooooeeeeeeeeyyy mess because I stupidly forgot to add the salt! YIKES!!!

I'm wondering if the mix was outdated...like it didn't have baking soda or baking powder in it...

Eggs? Oil? did you use oil or some other substitute? I know you said you followed it to the "T" - however, some oils don't do well in cakes...if you used a canola or olive.....

If it's a mess and you've already tried twice - buy a cake...however, use the # on the box and call the company - Duncan Hines or Betty Crocker and they will also help you out!!! Nestle helped me when I had chocolate chip cookie questions!!

Can I ask how you stacked the two layers?

I'm thinking that maybe you set the first layer on your plate bottom side down on the plate and then set the top layer the same way on top of the first layer. And I'm kinda betting that your layers of cake baked up with a bit of a bump in them and the top layer could not take the stress of no support around the edges.

Try again - this time cut a little bit off the "hump" area on the first layer and then turn it upside down on your plate. Frost the top of that layer (which would actually have been the bottom) and then place your top layer on. By starting w/a flatter base, I think you'll solve your own problem!

Good Luck!

The trick that cake decorators use is to level the cakes so that you are putting 2 flats sides together in the middle. If your cake mix is an extra moist or has pudding in the mix it is not a "tough" enough cake to be layered either.

If you take a long bread knife and gently slice the hump on the top of the single layer, just a tiny bit at a time, then you should have a level enough top very soon.

it only takes 1 mix per 2 layer cake. If the layers are too thick the top one can break from the pressure.

You didn't say if you floured the pans after greasing them. Always a good idea. Just dust them with some flour. Another idea is to get some baking paper. Should be next to the wax paper. But it is excellent to avoid sticking.

Were the layers completely level? If they have a rise in the middle, as most do, you need to cut that off to make it level, then that won't stress the upper layer/s and cause them to crack.

Hope you have better luck next time, that is really annoying. One thing I do is cut out a round of wax paper for the bottom of each pan, then they come out easy and you peel off the paper from the bottom.

Best wishes!