Can You Bake a Cake at 170 Degrees? Understanding Temperature Effects on Baking

Baking a cake at 170 degrees Fahrenheit? Honestly, that’s not a great idea. This temperature just doesn’t get the job done—the inside will probably stay raw, and the outside could dry out or cook unevenly.

Most recipes ask for about 350 degrees Fahrenheit. That way, the cake rises and bakes through the middle, just like you want.

If you stick with 170 degrees, expect a really long bake time. The texture might surprise you, and probably not in a good way.

Low heat changes how ingredients react together. That messes with the cake’s structure and taste.

Getting the right oven temperature? It’s one of those things that can make or break your baking. If you’re curious, there are tons of discussions on Quora and Reddit about how temperature really affects your cake.

Baking a Cake at 170 Degrees Celsius

Baking at 170°C? Now we’re talking Celsius, which is a whole different ballgame. You’ll want to pick the right cake, keep an eye on the clock, and maybe even tweak your recipe a bit.

Lower heat changes how your cake rises and bakes. Sometimes a small adjustment can totally change the end result.

Recommended Cake Types for 170°C

Most cakes will bake at 170°C, but some do better than others. Light and airy cakes—think sponge or chiffon—love gentle heat because it helps them rise without drying out.

Denser cakes like pound cake or fruit cake? They’ll still bake, but you’ll be waiting longer.

If you’re hoping for a crispy crust or caramelized edges, 170°C probably won’t cut it. For crisp edges, you could try bumping up the heat at the end.

Expected Baking Times and Texture Outcomes

At 170°C, your cake needs more time than it would at 180°C. The extra time usually gives you a moist crumb, but you might not get that deep golden color on top.

Check your cake at about two-thirds of the usual bake time. Use the trusty toothpick test—if it comes out clean, you’re good.

You’ll probably notice softer edges and a finer crumb. The heat stays gentle and doesn’t attack the outside.

Adjusting Recipes for Lower Oven Temperatures

If your recipe says 180°C and you use 170°C instead, plan to bake a bit longer—maybe 5 to 15 minutes more, depending on the cake. Watch it closely so you don’t end up with a raw middle.

If your cake needs to set up fast, try tossing in an extra egg or a pinch more leavening. You can also move your cake pan lower in the oven for a more even bake.

Lower temps take patience, but you’ll dodge burnt edges and uneven cooking.

If you want more specifics, this guide to baking temperatures breaks it down pretty well.

Common Mistakes and Best Practices

Baking a cake at 170 degrees takes some attention. You need to keep an eye on time and make sure the heat spreads evenly.

Avoiding Undercooked Centers

With lower heat, cakes take longer to finish. Don’t give in to the urge to crank up the temperature, or you’ll burn the outside and still have goo in the middle.

Just extend the bake time and test with a toothpick or cake tester. Stick the tester in the center—if it comes out clean or with a few crumbs, you’re done.

If you see wet batter, keep baking and check every five minutes or so. Try not to open the oven door a lot, since that lets out heat and can mess with your bake time.

Ensuring Even Baking

Ovens can have weird hot spots that mess with your baking. Try putting your cake pan right in the center of the oven rack.

If your oven’s got a fan, that usually keeps the heat moving around for more even results. But honestly, it’s still a good idea to turn your pan halfway through—just to give every side a fair shot.

A light-colored pan actually works better, since dark ones soak up more heat and sometimes burn the edges before the middle’s done. If you only have a dark pan, maybe drop the temperature a bit or shave a few minutes off your baking time.

For more details on baking temperatures, check out this guide on baking cakes.