How to Make Sure Cake Is Cooked in the Middle Tips for Perfectly Baked Cakes Every Time

Tips for Perfectly Baked Cakes Every Time

When your cake comes out gooey in the middle, it’s just plain annoying. The best fix? Lower the oven temperature and let it bake a bit longer.

This way, the heat sneaks into the center instead of scorching the edges. It’s a simple trick, but it works.

Try not to open the oven door too much—every time you do, you lose heat. Honestly, using an oven thermometer can be a lifesaver since most ovens aren’t as accurate as they claim.

If you notice the top browning too fast, just turn off the oven and let the cake sit inside to finish up gently. This way, you avoid a dry cake and still get the center baked through.

If you want more troubleshooting, check out this guide on why cakes don’t cook in the middle.

Essential Methods to Verify Cake Is Cooked in the Middle

You’ve got a few practical ways to check if your cake’s done inside. Try using simple tools, take a look at the surface, or check the temperature.

Each method gives you clues so you don’t end up with a raw or dry cake.

Toothpick and Cake Tester Techniques

The classic move is the toothpick or cake tester trick. Just poke the center of the cake with a clean toothpick.

If it comes out clean or with a couple of dry crumbs, your cake’s ready. Wet batter? It needs more time.

Check a few spots, especially with bigger cakes. And go easy—don’t let your cake collapse by poking too hard.

If you’re not sure, let the cake cool for a minute and test again. Cakes actually keep baking a bit after you pull them out.

Curious about more details? Here’s a discussion on the surest way to know a cake is baked.

Visual and Texture Cues

Look for a golden-brown top and a surface that’s gently risen. The edges might even pull away from the pan a little.

Lightly press the middle with your finger. If it bounces back and doesn’t leave a dent, you’re probably good.

If the center feels soft or sinks under your touch, it needs more oven time. The top should feel set, not wet or jiggly.

These little checks save you from cutting into a half-baked cake. For more, see these tips on checking if a cake is cooked in the middle.

Using a Kitchen Thermometer

Want to be extra sure? Use a kitchen thermometer and stick the probe right into the center.

If it reads around 210°F (98°C), your cake’s baked through. Lower than that? It’s not done yet.

Make sure you avoid the pan with the probe, or you’ll get a weird reading.

An instant-read thermometer is your best bet for accuracy. Especially with dense cakes, this takes out the guesswork.

Find more about this at What Sarah Bakes.

Best Practices to Prevent Undercooked Cake Centers

If you want to avoid that dreaded raw middle, pay attention to your oven, your pan, and your baking times. Each detail matters more than you’d think.

Tiny tweaks can totally change the outcome.

Proper Oven Temperature Settings

Always preheat your oven and double-check the temperature. Most cakes prefer 325°F to 350°F.

Crank the heat too high, and the outside cooks before the middle even gets started.

An oven thermometer helps you catch sneaky temperature issues. Ovens can be off by more than you’d expect.

If you’re baking at high altitude, bump up the temp by about 25°F and cut back a bit on baking powder or soda. If the cake’s browning too fast, lower the temp and tent some foil over the top.

Choosing the Right Bakeware

Your choice of pan really matters for how the cake bakes. Metal pans heat up fast and help cakes rise but can brown the sides quickly.

Glass or ceramic heats more slowly, so you might need a little extra baking time.

Stick to the pan size your recipe calls for. Deep or narrow pans leave the middle undercooked, while wider, shallower pans help heat move evenly.

If you’re using a dark pan, drop the oven temp by 25°F. Dark pans soak up more heat, so it’s easy to end up with burned edges and a gooey center.

Adjusting Baking Times for Different Cake Types

Dense cakes like pound or fruit cakes need more time in the oven. Bake them at a lower temperature, so the centers don’t end up raw.

Lighter cakes, like sponges, finish baking much faster. If you leave them in too long, they’ll dry out—nobody wants that.

Check your cake early. Just poke a toothpick in the middle.

If it comes out wet, put the cake back in for another 5 to 10 minutes. You might want to cover the top with foil to keep it from getting too brown.

Baking more than one layer? Or maybe a big sheet cake? Add time in small steps.

Try lowering the oven temperature by 25°F. That helps the middle bake through before the outside gets too dark.

If you want more tips, this how to fix undercooked cake article is pretty helpful.