how do you keep the bottom of you cakes from burning? Mine burns every time! what am I doing wrong?!

The foil probably heats up hot and holds the heat, burning the bottom of the cake. Try parchment paper instead of the foil; it's meant for baking and lining pans.

Baking experience

I've actually learned that instead of foil, use wax paper. That works a lot better, and of course, when you peel away the paper, the cake won't be burned. Use a toothpick or something with an edge to get the wax paper to stay creased to the sides once you pour the cake mix in.
I usually put melted butter and sprinkle flour on top of the wax paper that is inserted into the pan just to be safe, to keep the cake from sticking. Then pour in the cake mix. This usually works like a charm.

Hope this helps you!

http://www.ehow.com/how_4540811_keep-cak…

The oven is too hot when you put it in. OR you put the cake too close to the source of heat.

OR this could be it- your cake is too thick- the bottom cooks and the rest of it doesn't yet. Make sure your pan is a good one and the batter isnt' too deep.
It isn't necessary to have the oven PIPING hot, just hot.
I would not use foil- use wax paper, but if you only have foil make sure it's not too hot, is all.

A steamed cake is always much moister and plumper too- Put the cake pan in a big pot. Fill the big pot ( a big saucepan) with boiling water. Put the big pot on the oven hob and simmer it, it'll take a little bit longer to cook.
Cover the cake pan with a layer of foil and secure the foil tightly around the rim. WHen you secure it tightly, make a single pleat in the foil, this is so the cake can "breathe" and steam and won' burst out of the top of the cake pan, when it's steaming.

I always recommend steaming a ckae rather than dry baking.
In China, Malaysia and all over Asia, they ALWAYS steam their cakes and breads and they're always plump, moist, gooey and wel cooked. You won't have any burning issues either.

On top of the BIG saucepan with the boiling simmering water in it, place a lid, so the heat stays inside and the cake pan inside is surrounded with boiling water. You might have to top up the boiling water throughout the cooking.
Try the steaming method- its a much moister plumper cake. I'll never want to dry bake again.

If you are baking your cakes in the middle of the oven and they still burn, your oven temp is too high. It might be that the thermostat no longer works correctly.
If they are burning on the bottom, I would guess they are also baking faster than the recipes says they should bake and that is your first tip off that the temp is incorrect.
Get an oven thermometer and check it out.

A no-fail way to ensure you don't burn it is to spray the entire pan with cooking spray and take some flour and put it in the pan and coat the sprayed pan with the flour.

Over cooking, too low in the oven, use a higher rack, use reflective pans, bake in a bain marie.

Either try a bright reflective pan or move the rack.