Cakes not done in middle

why does my cakes/breads burn on the edges but are not done in the middle?

you should cook it on the middle rake on 350degrees

If you are using the box mix as the post last state it could be an old box. If not the time your taking to put it in the oven could be too long or you are not getting enough air in the mix. The cake is like an experiment and has to have the right amounts of everything and temp. in order to make it rise. Also if after the liquid goes in have everything ready to go so you can pour in the batter and put it in the oven. (The pan greased, the preheating etc.) My daughter use to forget something and go to the store and come back and did not understand why it would not turn out. the cake were like playdough bars sometimes. The bread is also tricky if the yeast is not allowed to eat the sugar and not dissolved well. The date on that is needed to be check also. If you have a stove after 1980s you might have a hot spot that can't be calibrated to be different and so you will have to see with a stove thermometer in different places where the best place is to put your food so not to have it come out wrong. good luck.

check expiration date?

Like the other posts are saying, the remedy is to cook it for longer periods of time at a lower temperature. You can't rush these things if you want them to turn out right.

cook it longer

I would check to see if the oven is at the same degrees that you set the temp control at. Some ovens vary from one to the other.

you probably cooked it to fast and it did not heat and slowly as a cake is apost to................... yur not the only one.

Check your oven and door seal for integrity - then read the recipe again . Are the amounts you are using correct for the period you are cooking it for ?
If you increase the mass you have to increase the time to cook as well
Then cook it more slowly and on lower heat if all the above are correct. Use a thin metal needle to poke into the bread when you think it is done to test the internal mixture . At the end of the time , do not remove it! let the oven cool down with the bread inside and the cooking will continue and the middle will bake and the outside will not burn

Make sure you lower the temp just a bit and try not to rush it. People don't stampede for burnt cake! :D

be sure the oven is properly preheated

i have the answer to all people that bake cakes...... dont bake them go to store and buy a cake they taste a whole lot better and saves quite abit of time on washing up lol im only heere to help thank you and goodnight

The oven should be set to 'Bake' not broil and not roast. if its set to bake then what temp is it cooked at? 450? No, cakes and breads should be cooked from 325 - 360 and usually for only 10 to 20 minutes

Buy an oven thermometer and preheat the oven to 325, then put the cake in to cook. Every oven I've checked with a thermometer is off from what the dial is set at. Sometimes by as much as 50 degrees!

Try a different pan. If your pan has corners/edges,they may cook faster than the rest of the cake.

Cook em for longer.

Lots of iffy answers. Too hot, too cold, too wet, too dry; lots of guesses. Mine rose to top of pan at ten minutes. At twenty minutes it slowly fell--I could see it falling. Came out wet center bottom. Is there a pro who knows?

Put the cakes on a lower heat so that the heat has time to go into the cake and not burn it, remember to keep an eye on them too! BUT don't open the oven door until you're pretty sure they've been in there long enough. Then, to check to see if they're done in the middle, insert a knife in the middle, if it comes out clean they're done, if it don't they ain't.