I seem to have a flat-cake curse upon me!
I baked a devil's food cake last night. My layers look very flat compared to the picture on the book cover LOL
The layers domed in the middle; the edges are pretty flat. I did not use straight-sided pans; could that be the problem? FWIW, the butter and baking soda were fresh, so it wasn't due to old ingredients.
Is there a way to achieve a well-risen cake layer without using those strap things (I don't have those)?