The recipe calls for a square pan, but I use a round cake pan. Every time, my cake complete deflates in the middle and looks like a swimming pool. Why would that be? Would the square pan really make a difference?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
First, the area (number of square inches or mm) should be close in the 2 pans.
But there are many other factors that influence baking. Is your oven temperature accurate? It's helpful to use a thermometer to check, as many ovens are not calibrated correctly.
Is the recipe from a good source? Are you following it or making critical changes? Baking is chemistry -- if you change something, you will not get the same results.
Can you provide more detail?
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