Preventing cake from developing big dome... How?

After you pour the batter in the pan, gently shake and bounce the pan on the kitchen counter to bring most of the larger air bubbles in the batter to the top and out of the batter for a few minutes before placing the batter into the oven. Two or three minutes will be fine, but not too much as you may have a flat cake.

When you beat cake batter, larger air pockets develop and that is what forms the crown. It is a bit of an art, but it should come with practice.

Just before you put the cake into the oven, make a dip in the middle of the cake with a wooden spoon where it would make a dome. Works For Me!

Hope This Helps,

=]

I have had better luck putting pan in the long way instead of the usual side way. I sometimes turn the pan once in mid baking. There will still be a slight round but not a large 'bubble'. If desire an absolute flat top surface, turn upside down prior to frosting it.

Take the cake out of the pan when it cools and flip it over.

Try reducing the temp by 25 degrees F

Sometimes this works

I think thats just a constant issue with baking.

Flipping it over to cool does help though and you don't always have to cut anything off.

that happens when you put the cake in the oven before it reaches the right temp.