Hi Brianne, the cakes are likely becoming dark because of either the pan material or pan color. If the pans are dark in color, silicone, or stoneware, they would cause the edges of the cake to bake very quickly and create a very dark crust. You can somewhat slow that down by lowering the oven temperature by 25°F or insulating the pan. To insulate the pan you have to create your own cake strips by fully wrapping damp paper towel strips in tin foil and then wrapping those around the exterior of the pan. This is much more doable with a full-size Bundt pan, so lowering the temperature will be the easier thing to try out. 

• Reply