What’s the Best Temperature to Bake a Cake? Expert Tips for Perfect Results Every Time

When you’re baking a cake, oven temperature is a big deal. Most cakes turn out best at 350°F (180°C), which gives you even heat and helps the cake cook through without burning or drying out.

This temperature works for a lot of cake types and sizes.

Some recipes call for a little higher or lower, but if you stick close to 350°F, you’ll usually be happy with the results. Bake at a lower temperature, and your cake might end up dense and take forever.

Go higher, and the outside can burn before the middle is even close to done.

If you get the temperature right, you’ll dodge problems like soggy centers or burnt edges. It’s a small detail that makes a big difference.

For more tips, check out the ideal temperature and time for cakes on Quora and other baking communities.

Ideal Baking Temperatures for Different Cakes

You really need to match the baking temperature to your cake type if you want the best texture and rise. Too much or too little heat changes how the cake bakes—moisture, crumb, crust, all of it.

Classic Sponge and Butter Cakes

For classic sponge and butter cakes, set the oven to around 350°F (175°C). This helps the cake rise evenly without burning the outside.

Bake times usually fall between 30 and 40 minutes for a standard 8 or 9-inch layer. Stick a toothpick in the center to check—if it comes out clean or with a crumb or two, you’re good.

Moderate heat gives you a golden crust and a soft, moist inside. Try not to open the oven a bunch, or your sponge might collapse.

Angel Food and Chiffon Cakes

Angel food and chiffon cakes do better at a lower temp, around 325°F (160°C). This gentler heat keeps the delicate batter from cracking or shrinking.

These cakes rise thanks to whipped egg whites, so you want to keep that lift. Bake times stretch longer—usually 35 to 45 minutes—to cook through without drying out.

Don’t grease the pan. It helps the cake climb the sides, giving you a lighter texture. Aim for a spongy, fluffy crumb and a pale surface—not browned.

Chocolate and Rich Cakes

Chocolate and richer cakes usually like it between 325°F to 350°F (160°C to 175°C). The exact temp depends on your recipe and pan.

If you go lower—closer to 325°F—you’ll keep the cake moist and tender by baking it slower. Rich cakes can take 30 to 50 minutes depending on thickness.

Keep an eye out for doneness. A slightly fudgy center is fine in those dense chocolate cakes, but don’t underbake too much or the cake could collapse. Baking at these temps keeps the chocolate flavor deep and the cake from drying out.

For more details on cake baking times and temperatures, check this baking temperatures and times guide.

Factors That Influence Cake Baking Temperature

The temperature you use for baking a cake depends on a few things. Ovens, pans, and even where you live can mess with how heat cooks your cake.

Oven Type and Calibration

Your oven might not actually be the temperature you set. Some ovens run hotter or cooler by 10 to 20 degrees Fahrenheit, which can mess up your cake.

Gas ovens swing in temperature more because they heat unevenly. Electric ovens usually hold a steadier temp.

Grab an oven thermometer if you’re not sure about your oven’s accuracy.

The temperature inside the oven can bounce around during baking. For example, you might set 160°C, but it could actually be anywhere from 150°C to 170°C. Knowing this can help you avoid overbaking or underbaking your cake (read more).

Pan Size and Material

The pan you use changes how heat gets to your cake. A bigger pan spreads the batter thinner, so it bakes faster and can dry out.

Metal pans conduct heat well and bake cakes faster. Dark pans absorb more heat and can brown the edges quickly.

Glass or ceramic pans heat up slower but hold onto heat longer. You might need to lower your oven temperature by 25°F if you use them.

Stick to the pan size your recipe calls for. If you swap sizes, you may have to tweak the temperature or baking time to get the right texture and rise.

Altitude and Environmental Conditions

If you live at a high altitude, the air pressure drops, and cakes rise faster. They also tend to dry out.

Try baking at a slightly lower temperature to avoid overcooking the outside before the inside sets. It’s easy to end up with a dry edge and a gooey middle otherwise.

Humidity and room temperature matter too. High humidity can make your batter wetter, which changes baking time.

A dry oven can speed things up more than you’d expect. You might need to experiment a bit—test your baking times and tweak temperatures to suit your local conditions.