How Long to Bake a Cake at 180 Degrees Without Drying It Out

Baking a cake at 180 degrees Celsius is pretty standard for most recipes. Usually, cakes bake in about 30 to 40 minutes at this temperature, but it really depends on the type and size of cake you’re making.

That gives you a decent starting point, so you won’t end up with a dry, overbaked cake—or worse, a gooey mess in the middle.

If you’re working with a loaf or a dense cake, you’ll probably need to leave it in for up to an hour, maybe even a little longer. Ovens can be unpredictable, and pan size changes everything, so always check if it’s done before you pull it out.

Baking Time and Temperature Guidelines

Baking at 180°C isn’t just about setting a timer and hoping for the best. The type of cake and the pan you use really do matter.

How long you bake it will change the texture, so it’s worth knowing the basics.

Standard Baking Times for Different Cake Types

Most cakes finish up somewhere between 25 and 35 minutes at 180°C. A basic sponge cake? Usually 25 to 30 minutes.

Denser cakes—think butter or pound cakes—take longer, closer to 40 or even 50 minutes.

If you’re making layered cakes, those thinner layers bake faster. Cupcakes and muffins? They’re usually done in about 15 to 20 minutes.

I always check with a toothpick or a skewer. If it comes out clean or with just a few crumbs, you’re good to go.

Impact of Pan Size and Cake Thickness

Pan size and cake thickness can really throw off your timing. A larger, shallow pan spreads the batter out, so the cake bakes faster.

A smaller, deeper pan holds more batter in one spot, so it needs more time in the oven.

For example, swapping an 8-inch pan for a 9-inch one can change your timing by 5-10 minutes. Thin cakes dry out quickly if you leave them in too long, so keep an eye on them.

If your cake is extra thick, it might help to lower the oven temperature a bit and bake it longer, so the inside cooks before the outside burns.

Convection ovens or fans can also change things—they usually shave a few minutes off your bake time and may let you drop the temperature a little.

You can dig into more detailed advice at this cake baking temperature guide.

Factors Affecting Baking at 180 Degrees

Baking at 180°C isn’t just about following the recipe. Your oven and your ingredients both play a part.

Even the most precise recipe can go sideways if your oven’s off or you use different ingredients.

Oven Accuracy and Calibration

Your oven might not actually be at 180°C, even if the dial says it is. A difference of just 5 or 10 degrees can mess with your cake’s texture or the baking time.

I recommend grabbing an oven thermometer to check what’s really going on in there.

If your oven runs hot, you might end up with a burnt cake or uneven baking. If it’s cooler than you think, your cake could take longer and might stay wet inside.

You can adjust your oven’s temperature settings yourself, or call in a technician if it’s way off. Checking your oven every now and then saves you a lot of frustration (and wasted cake).

Baking Without Common Ingredients

Leaving out the usual cake ingredients really changes how things go in the oven. For example, if you skip eggs, the cake might need more time to set.

Eggs help with structure and keep things moist, so their absence definitely makes a difference. If you leave out sugar or fat, that affects how the cake browns and rises.

Sugar caramelizes, giving that golden color, while fat keeps the cake tender. Without them, your cake could dry out or bake unevenly at 180 degrees.

Try adjusting your baking time based on what you leave out. Start checking the cake a bit earlier, and keep an eye on texture so you don’t end up with something raw inside or too dry on the outside.