Can I Bake Cake at 160 Degrees? Understanding Temperature and Baking Time Adjustments

Baking a cake at 160 degrees Celsius? Totally doable, and honestly, sometimes it’s the better choice—especially for bigger cakes or if you’re after that soft, tender crumb.

Baking at 160 degrees helps your cake cook more evenly and keeps the outside from burning while the inside’s still gooey.

If you drop the temperature, you’ll probably need to bake your cake a bit longer.

But that gentle heat? It usually means a better rise and a moister texture.

A lot of bakers use 160 degrees in fan ovens to dodge dry cakes or those weird, crunchy edges.

Want a flat-topped cake that’s still soft? 160 degrees is a solid pick.

Of course, every oven’s got its own personality, so you’ll want to keep an eye on things as your cake bakes.

You can always dig into more baking tips and temperature guides if you’re curious.

Can I Bake Cake At 160 Degrees?

Lots of bakers stick with 160 degrees Celsius, especially when they want a soft, evenly baked cake.

Lowering the temp means you’ll have to tweak your baking time and choose cakes that work well at that heat.

How Baking Temperature Affects Cake Texture

At 160 degrees, your cake bakes with a gentle heat, letting the inside cook slowly.

That usually leads to a moist, tender crumb.

The edges? They won’t get super crisp like they might at higher temps.

If you crank up the heat too much, the outside can cook way faster, and the center might stay raw or turn dry.

Baking at 160 lets proteins and starches set more gradually, so the cake stays soft.

You might have to wait a bit longer for a full rise, though—patience is kind of essential.

The crust will probably turn golden but won’t go too dark.

If you’re after a smooth surface without tough edges, this lower temp is your friend.

Types Of Cakes Suitable For 160 Degrees

Some cakes just do better at 160 degrees, especially bigger or denser ones.

Think:

• Sponge cakes
• Pound cakes
• Fruit cakes
• Cheesecakes

These cakes need that slow, steady heat to cook through without burning or cracking.

If you’re baking something light like chiffon or angel food, they might not rise quite as well at this temp.

Cakes with delicate toppings or frostings also benefit from the control 160 degrees gives—no over-browning or drying out.

Layered cakes? Baking them at 160 helps keep their shape intact.

Adjusting Baking Times For Lower Temperatures

Lower the temp to 160 degrees, and you’ll probably need to bake your cake about 10–20% longer.

So, if a recipe says 40 minutes at 180, plan for 45–50 minutes at 160.

Check your cake with a toothpick in the center.

If it comes out clean or with a couple of moist crumbs, you’re good.

Try not to open the oven too much—you’ll just let out heat and mess with the bake.

Bigger cakes might need even more time.

If the top browns before the inside’s done, just tent it with foil.

You can find more tips and detailed guides at places like CakeFlix.

Best Practices For Baking Cake At 160 Degrees

Baking at 160 degrees Celsius takes a little extra attention.

You’ll want to prep your batter right, keep an eye on the bake, and avoid the usual pitfalls of lower temps.

How To Prepare Your Cake Batter

At 160 degrees, mix your batter until it’s smooth but don’t go overboard.

Overmixing will just make your cake dense, since the lower heat draws out the baking time.

Room temperature ingredients? Absolutely—makes everything blend better and bake more evenly.

If your recipe uses baking powder or soda, double-check the amount.

Too much can mess with the rise, especially since a slower bake changes how gases escape.

Monitoring Doneness And Avoiding Undercooking

Your cake will need more time at 160 degrees—usually an extra 10 or 15 minutes.

Test it with a toothpick or cake tester in the center.

If it comes out clean or with a few crumbs, you’re set.

Try not to open the oven door too often.

Keeping the heat and moisture in helps your cake bake evenly and stay moist.

Common Mistakes When Baking At Lower Temperatures

A lot of folks forget to adjust the bake time. If you leave it the same, you’ll probably end up with a cake that’s still gooey in the middle.

Since you’re using less heat, you’ve got to give your cake more time in the oven.

Another thing—people often put their cake on the wrong oven rack. The middle rack is really your best bet for even heat.

If you set your cake too high or too low, you risk uneven baking.

Don’t overlook your choice of pan, either. Dark or thin pans soak up heat fast, which can mess with your results at lower temps.

I always reach for lighter-colored, thicker pans. They just seem to work better.

For more tips about baking at lower temperatures, see this discussion on baking at 160°C.