What Temperature to Bake a Cake in an Electric Oven: Optimal Settings for Perfect Results

When you’re baking a cake in an electric oven, 350°F (175°C) is usually your sweet spot. Most cake recipes turn out well at this temperature, and it helps your cake bake through without drying out.

If you’re making something denser, like a pound cake, you might want to drop the temp a bit—325°F (163°C) often works better for those.

Electric ovens aren’t always perfectly accurate. Some run a little hotter or cooler than what the dial says.

It’s a good idea to check with an oven thermometer. That way, you know your cake’s actually baking at the right temperature.

Baking at a steady temperature gives your cake enough time to rise and develop a nice texture. If you’re using a fan oven, remember to lower the temperature by about 20°C (about 50°F) since the fan speeds things up.

Want to avoid dry or sunken cakes? Nailing the right temperature makes all the difference. You can find more tips in this guide on baking cakes in normal ovens and fan ovens.

Optimal Baking Temperatures for Cakes in an Electric Oven

Choosing the right temperature helps your cake bake through without burning or staying raw in the middle. You’ll need to tweak things depending on the cake type, its size, and even where you put the pan in the oven.

Standard Temperatures for Popular Cake Types

Most cakes do just fine at 175°C to 180°C (350°F). That’s where the batter rises well and bakes through without getting dry.

Lighter cakes—think sponge or chiffon—usually like it right at 175°C (350°F).

If you’re working with something heavy, like a fruitcake or pound cake, go lower. Around 160°C (320°F) helps the inside bake before the outside burns.

Fan ovens? Drop the temp by about 20°C (roughly 50°F). The fan really speeds things up.

Adjusting Temperature Based on Cake Size and Pan Material

Baking cupcakes or small cakes? Lower the heat by 10-15°C (20-30°F) or just shave some time off the bake—otherwise, they can overcook fast.

Big cakes need the standard temp, but you’ll want to leave them in longer so the center cooks through.

Metal pans heat up quickly, so stick with the usual temperature. Glass or ceramic pans take longer to warm, so you might bump up the temp by 10°C (about 20°F).

How Oven Rack Placement Affects Cake Baking

The middle rack is your friend for even heat. Cakes bake best there, away from the direct blast of the heating element.

If your oven tends to run hot, try moving the rack down a notch to keep the top from browning too fast.

Don’t put cakes too close to the top or bottom heating elements. That’s just asking for a burnt edge or an uneven bake.

Tips for Achieving Even Results in an Electric Oven

Getting an even bake means keeping your oven temperature steady. Little temperature swings can mess with your cake’s rise or leave dry patches.

Preheating and Maintaining Consistent Oven Temperature

Always preheat your oven for at least 10 to 15 minutes. That way, you know it’s actually at the temperature you set before the cake goes in.

If you put the cake in too soon, it might bake unevenly or not rise right.

Try to keep the oven door closed while baking. Every time you open it, heat escapes and the temperature drops.

That can make your cake sink or bake unevenly. If your oven has a fan (convection), use it for more even heat.

If not, just stick the cake in the center of the oven. That usually does the trick.

Utilizing Oven Thermometers for Accuracy

Electric ovens don’t always show the right temperature. Honestly, guessing can ruin a good bake.

Just grab an inexpensive oven thermometer and place it inside, close to your cake but not actually touching it. Keep an eye on it during baking—yeah, maybe check it more often than you think you need to.

If you notice your oven runs too hot or a bit too cold, tweak the temperature setting. That tiny adjustment can save you from burnt edges or an underdone middle.

Curious about getting your baking temps just right? There’s more info in this guide on understanding your oven.