A cake with a burnt bottom and a raw top usually comes down to a bottom heating element stronger than the top one, or a pan sitting too close to the oven's lowest rack; the fix is moving the pan to the middle rack, lowering the temperature a touch, and if needed, sliding an empty tray under the cake pan to soften that direct bottom heat.
Why does this imbalance happen?
In many ovens, the top and bottom heating elements do not run at equal strength; some ovens run hotter from below, and a pan sitting close to that source takes on that heat directly and intensely. A dark metal pan makes this worse too, since dark surfaces absorb and conduct heat faster than lighter-colored or glass pans.
Pouring batter into a deep pan can add to the problem — in a deep pan, the bottom has already taken on plenty of heat before it ever reaches the center, which leads the bottom to burn early while the top lags behind.
What can you do before baking?
Placing the pan on the oven's middle rack lets heat from both above and below reach it more evenly; baking on the lowest or highest rack throws that balance off considerably. Putting the cake in before the oven has fully preheated can also lead to uneven heat, so it is worth waiting until the oven has actually reached its set temperature.
Sliding an empty tray slightly larger than the cake pan underneath softens the direct bottom heat and lets the base bake more slowly and evenly — a trick that works especially well in ovens with a strong bottom element.
What if you catch it while it's baking?
If the bottom is browning fast partway through, lowering the oven temperature and adding a tray or a sheet of foil underneath can rebalance the heat — this works best if done before the center has finished baking. If the top is browning too early while the inside stays raw, draping foil loosely over it eases up on the top heat while letting the inside keep cooking.
How do you salvage a cake that already baked unevenly?
A cake with an overly dark bottom but a well-baked interior can have that burnt layer sliced off with a thin knife once cut into portions; the rest loses very little flavor. A cake with a raw top can go back into the oven at a lower temperature, covered loosely with foil, for a few more minutes — checking with a toothpick along the way is the safest way to judge when it is done.
How much does the pan itself matter?
Light-colored, thin aluminum pans conduct heat more slowly and evenly, which noticeably lowers the risk of a burnt bottom compared to dark or heavy metal pans. Silicone pans conduct heat the slowest of all, which can stretch out the baking time a little, but it cuts the odds of an early-burnt bottom down by roughly the same amount.
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Kalıbın altına ikinci bir boş tepsi koymayı denedim, koyu renkli kalıp yerine cam kalıba geçmekle birleşince alt kısım artık hiç yanmıyor.