Help! Unevenly cooked cake with convection oven

Lower the temperature by 25F. It sounds like the oven is too hot.

Convection ovens are fine when it comes to roasting but they are terrible when it comes to baking, especially anything that has to rise such as a cake. They simply cause the crust to form too fast before the batter has been given sufficient time to rise. You need to bake everything 50 degrees cooler than what you would normally bake it at. Even when you do that the results aren't as good as a regular oven.

Thanks for the advice. We are trying to cook 1/2 sheet cakes with the fan speed on low. Should the fan speed by on high, perhaps, or would that make the problem worse? Also, we have lowered the temperature quite a bit, and we're up to about an hour cooking time.

keep your fan speed on low and good luck. I also work with both types of ovens, for genoise, I would never use a convection oven. If you are baking something that is more forgiving, like a bundt cake, then you can get away with a convection. But really, cakes are better done in a conventional oven. I normally use my convection for breads, cookies, pies, pastries, meringues. Other than those, it's a conventional oven.

Well, we finally cooked a good cake in our convection oven, but it took a lot longer than we wanted.

The magic formula:

It's really enlightening to me to hear all of the bakers that don't use convection ovens for their cakes.