What to Do If Cake Is Underbaked: Quick Fixes and Prevention Tips

So, you’ve pulled your cake from the oven and realized it’s underbaked. Don’t panic.

You can usually fix it by popping it back in the oven at a slightly lower temperature for a few more minutes. This way, you won’t scorch the outside while the inside finishes baking.

If the top’s already brown, just cover it with foil to shield it while it cooks through. Sometimes, if the cake is really gooey, you might have to start over, but most of the time, a little extra oven time does the trick.

Immediate Steps If Your Cake Is Underbaked

If your cake isn’t cooked all the way through, don’t wait around. Check the cake’s condition and act fast—using the oven or another heat source can often save the day.

How to Identify an Underbaked Cake

Look for a shiny, wet surface or a center that jiggles when you move the pan. Stick a toothpick in the middle; if it comes out with wet batter, you’ve got an underbaked cake on your hands.

Sometimes the top looks perfect, but the inside’s still raw. Cutting in too soon can make the cake sink, so check the edges and the center before you decide your next move.

Returning the Cake to the Oven

If the cake needs more time, slide it back into the oven right away. Drop the temperature by about 25°F (15°C) to help the inside bake without burning the top.

Loosely cover the cake with foil to keep the top from getting too dark. Bake for 5 to 15 minutes more, checking with a toothpick every so often.

This is your best bet if the cake’s just a little underdone. Want more tips? See how others handle this by returning the cake to the oven.

Using Alternate Heat Sources

If you don’t want to use the oven again, try a microwave or even a stovetop steamer.

Microwave in short bursts—10 or 20 seconds at a time. It can help the center set, but sometimes it changes the texture a bit.

Steaming the cake in a covered pot for a few minutes can finish the job without drying it out. These tricks work best for small raw spots or when you just need a quick fix.

Just don’t overdo it, or you’ll end up with a soggy or tough cake. For more ideas, check out ways to save an undercooked cake with other heat options on YouTube.

Preventing and Fixing Underbaked Cakes in the Future

Getting a cake baked just right isn’t magic—it’s about paying attention to a few key things. Honestly, it’s mostly about temperature, timing, and using the right pan.

Common Causes of Underbaked Cakes

Oven temperature can really mess with your cake. If your oven’s off, the cake bakes unevenly, so grab an oven thermometer and check.

Baking time matters too. Take the cake out too soon, and the middle stays raw. Always poke it with a toothpick or skewer before calling it done.

Pan size makes a difference. If your pan’s too deep or narrow, the center takes forever to bake.

And if you cram in too much batter or overfill the pan, you’re asking for a gooey middle. Try filling pans about two-thirds full—no more.

Best Practices for Even Baking

Keep the cake pan in the center of the oven so heat spreads evenly. Opening the oven door a lot? That just lets in cold air and slows things down.

If the top’s browning too fast but the inside’s still wet, cover it loosely with foil. That way, the crust won’t burn while the center catches up.

Start with ingredients at room temperature—cold eggs or butter can mess with how the cake bakes.

Stick to the recipe’s baking time, but always test doneness before you pull the cake out. Sometimes, the cake just needs a few more minutes.

Essential Tools for Baking Success

Grab an oven thermometer if you want to keep tabs on your oven’s real temperature. Ovens lie more often than you’d think.

Set a timer or use your phone’s alarm so you don’t forget about the cake and end up with a hockey puck.

Keep a toothpick or a cake tester within reach. You’ll need it to poke the center and see if it’s done.

Always pick the pan size your recipe calls for. Messing with pan size totally throws off baking time and results.

Try switching on the oven light instead of opening the door every few minutes. That way, you won’t lose precious heat or mess with your cake’s rise.