What Temperature Do You Bake a Cake at in an Electric Oven? Optimal Settings Explained

Baking a cake in an electric oven usually means setting the temperature somewhere between 325°F and 350°F (about 160°C to 175°C). Most cakes turn out just fine at 350°F, though you might want to nudge it a bit lower if your oven tends to run hot or you’re using the fan.

That little adjustment can help everything cook through without torching the edges.

Ovens don’t always stick to the temperature you set, so tossing an oven thermometer in there is a good move. If you’re using a convection setting, dropping the heat by 20°F (around 10°C) can actually make a big difference.

Want a moist, well-risen cake? You’ll need to know what temp works best for your recipe and your particular oven. For more on baking in electric ovens, check out this video on cake temperature here.

Recommended Baking Temperatures for Cakes

Getting the right baking temperature helps your cake cook evenly and gives it a good crumb. Different kinds of cake sometimes need different temps, and your oven’s quirks can definitely play a role.

Standard Temperature Range in Electric Ovens

Most cakes seem to do best at 325°F to 350°F (163°C to 180°C) in an electric oven. The classic go-to is 350°F (180°C).

That temperature lets the cake rise nicely without burning the outside. Baking times usually fall between 25 and 35 minutes for your average cake at this range.

If you stick with this temperature, keep your cake smack in the center of the oven. That way, heat can wrap around it evenly.

Adjusting Temperature for Different Cake Types

Dense cakes—think pound cake or fruitcake—often need you to dial it down to 325°F (163°C). That slower bake keeps them from getting scorched before the inside’s done.

Lighter cakes like sponge or chiffon usually handle 350°F (180°C) just fine, or maybe a tad higher. If you crank it up too much, though, you’ll brown the outside before the middle sets.

Cupcakes? They’re happy at 350°F (180°C) for about 15-20 minutes. For delicate recipes, try lowering the temp a bit so you don’t overdo it.

Impact of Oven Features on Baking Temperature

Fan or convection ovens move hot air around, so cakes bake faster and a bit more evenly. If you’re using the fan, drop the temp by about 25°F (15°C) from the usual.

Electric ovens without a fan can have annoying hot spots. An oven thermometer will help you figure out what’s really going on in there.

If you notice your oven is a bit of a furnace, lower the temperature by 10-15 degrees. Don’t just crank the heat up to speed things along; it rarely ends well.

For more specifics on cake temperatures, you might find this page on recommended thermal settings here useful.

Tips for Achieving the Best Results in an Electric Oven

If you want a great cake from your electric oven, you’ve got to keep a close eye on temperature and rack position. Simple things like preheating, getting the rack just right, and knowing when to pull the cake out can totally change how your cake turns out.

Preheating and Consistent Oven Temperature

Always preheat your oven to the temperature your recipe calls for—usually between 160°C and 180°C (320°F to 350°F). That way, the cake starts baking right away and rises evenly.

Electric ovens can swing up or down by 8-10°C from what you set. Using an oven thermometer helps you see what’s really happening inside.

Try not to open the oven door early; you’ll lose heat and risk a sunken cake. If your oven runs hot, just lower the temp by 10-15°C to keep things on track.

Using the Correct Oven Rack Position

Put your cake on the middle rack. That’s where the heat from the top and bottom elements meet in the middle.

Too high or too low? You might get a cake that browns unevenly or cooks weirdly. If you know your oven has hot spots, give the pan a gentle turn halfway through.

Flip on the oven light to check the cake instead of yanking open the door. And don’t set the rack too close to the heating element unless you’re into burnt crusts.

Signs Your Cake Is Ready

Check for these signs to figure out if your cake’s done:

• The edges pull away a bit from the pan.
• A toothpick or skewer poked in the center comes out clean or with just a crumb or two.
• The cake springs back when you press it gently in the middle.

If it still jiggles or the toothpick’s wet, it’s not quite there yet.

Trust these little checks more than your timer—timers are helpful, but cakes don’t always play by the rules.

For more about how temperature can mess with baking, see Understanding your Oven – A must to bake a perfect cake (or bread).