getting cake layers flat in Pastry & Baking Posted October 29, 2006 · Edited October 29, 2006 by RodneyCk (log) So... you can bake a cake at say 300 F, in a darker pan for a little longer time and you should come out with something close to a golden brown crust.←Only use 300 degrees if you have a convection oven. Personally, I would not go below 325 otherwise. The browning again depends on both the color of the pans, the heat and the recipe itself (sugar and/or baking soda amounts.)PS (edit): The real reason you should not go below 325 is because as the heat lessons, you get tinier air bubbles in the batter. I find at 325, this is desirable, producing a finer, more even crumb. Anything below this (convection oven aside) the air bubbles are too small and impede the rising process. Consequently, anything above 350 usually results in larger pockets (from air) in your crumb.Again, I am talking about layer cakes here. There are other types that this rule may not apply to.