Why Is My Cake Still Jiggly in the Middle? Understanding Baking Times and Techniques

If your cake’s still jiggly in the middle after baking, chances are the center just hasn’t set yet. This usually happens when the oven temperature’s off, the pan size isn’t right, or the batter’s too wet.

All these factors can make the edges cook faster than the middle, so you end up with a soft, undercooked center.

Your pan choice and how much batter you pour in matter, too. If you use a smaller pan than the recipe calls for, or if you overfill it, the cake bakes unevenly—the edges look done, but the center stays wobbly.

For more details on how oven temperature and pan size affect baking, you might want to check r/AskBaking on Reddit.

Common Reasons Cakes Remain Jiggly in the Middle

If your cake jiggles in the middle, it’s usually because of a few fixable issues. It could be how your oven heats, how you measure ingredients, or even how you mix the batter.

Underbaking Due to Incorrect Oven Temperature

Baking at the wrong temperature is a big culprit. When the oven’s too hot, the outside cooks way faster than the inside, so the edges look perfect, but the middle’s still raw.

Check your oven’s temperature with a reliable thermometer. Most cakes do fine at 325°F to 350°F, but ovens can be sneaky.

If you notice your oven runs hot or cold, adjust as needed and maybe bake a bit longer. And don’t forget to use the right pan size—deep or dark pans can mess with how things bake.

Inaccurate Measurement of Ingredients

Messing up the ingredient amounts changes everything. If you add too much liquid, the batter stays wet and the center just won’t set.

It’s worth using proper measuring cups for both dry and wet stuff. Too much liquid or not enough flour makes your batter thinner, and then you get that dreaded jiggle.

Stick to the recipe’s measurements as best you can. It’s honestly the easiest way to avoid problems.

Overmixing or Undermixing the Batter

How you mix the batter has a big impact. Overmixing adds too much air, so the cake rises fast and then sinks, leaving a soggy middle.

Undermixing is no good either—ingredients stay uneven, and some spots end up dense or wet. Try to mix just until things look smooth.

If a recipe says to fold gently, actually do it. That little bit of care helps your cake bake evenly.

For more tips on cake texture, there’s a Reddit discussion on jiggly cakes.

Effective Solutions and Baking Techniques

You’ve got to know when your cake’s actually done, how to tweak your oven for better heat, and how different pans change things. All these details really do affect whether the center sets up properly.

How to Properly Test Cake Doneness

To check if your cake’s done, gently press the center with your finger. If it springs back and doesn’t leave a dent, you’re probably good.

If there’s a wobble or a dent, just give it a few more minutes. You can also poke the middle with a toothpick or cake tester.

If it comes out clean or with a few moist crumbs, you’re set. Wet batter on the tester means it needs more time.

Timing matters, but honestly, going by touch and sight works better. Ovens and cake sizes vary a lot, so don’t just trust the clock.

Adjusting Oven Settings for Even Baking

If your cake’s middle just won’t set, your oven might be running too hot. Lower the temperature by about 25 degrees Fahrenheit and bake a bit longer.

This lets the heat reach the center more gently. An oven thermometer helps you check if your oven’s lying to you about the temp.

Try to bake on the center rack, away from direct heat. And resist the urge to open the oven door a bunch—every time you do, the temp drops and your cake suffers.

Choosing the Right Pan Size and Material

The pan’s size and material really change how your cake bakes. If you use a pan that’s too small or fill it up too much, the middle just won’t set—it stays all wobbly.

A 9×13 glass pan? That one tends to bake the edges way too quickly, while the center stays raw. Glass hangs onto heat longer than you’d expect, so it’s smart to lower your oven temp a bit if that’s what you’re using.

Metal pans are usually the safer bet. They heat up more evenly, and lighter-colored ones bounce heat back so your cake doesn’t get scorched. Dark pans soak up heat, which means you might want to drop the oven temp a little.

Don’t cram the batter in. Leave about a third of the pan empty so the cake has room to rise.