Why Is My Cake Still Raw in the Middle? Common Causes and Fixes Explained

If your cake is still raw in the middle, it probably hasn’t baked long enough or the oven temperature’s off. Your cake needs enough time at the right temperature to cook fully through the center.

Using the wrong pan size or opening the oven early can mess things up, too.

You might think just baking longer will solve it, but that only works if your oven heats evenly and is set to the right temperature. Sometimes ovens aren’t calibrated right, so the heat’s lower than what the dial says.

If you want to figure out how to check your oven and bake your cake just right, keep reading.

Main Reasons Cakes Remain Raw in the Middle

When your cake’s raw in the middle, it usually comes down to how you bake it and the tools you use. Oven temperature, baking time, batter thickness, and mixing technique all play a part in whether the cake cooks evenly.

Incorrect Oven Temperature

If your oven runs too hot, the outside cooks fast but the inside stays raw. The cake’s edges might look done or even burnt, but the middle is still liquid.

If your oven’s too cool, the cake just kind of sits there, not rising much and staying raw for longer. Grab an oven thermometer to double-check the real temperature.

Try not to open the oven door all the time. That drops the heat and can make things cook unevenly.

Where you put your cake in the oven matters, too. Too high or low, and the heat doesn’t reach the batter evenly.

Wrong Baking Time

Underbaking is a big culprit for raw centers. Even if your oven’s set right, pulling the cake out too soon leaves the inside unset.

Stick with the recipe’s suggested time, but start checking a few minutes early, especially if you switched up the pan size.

Use a toothpick or skewer in the center. If it comes out with wet batter, the cake needs more time.

Batter Thickness and Pan Type

Thick batter or deep pans make it tough for heat to get to the center. Thicker cakes just take longer, so tweak your baking time.

Glass or dark pans heat up differently than shiny metal ones. That can change how fast your cake bakes.

Go with the pan size your recipe calls for. If you use a smaller or deeper pan, expect the center to take longer and maybe drop the temp a bit so the edges don’t burn.

Improper Mixing of Ingredients

Mixing too much or too little can mess up your cake’s texture.

If you overmix, you add air or build up gluten, making the cake tough or dense. It just doesn’t cook evenly.

Undermixing leaves pockets of raw batter. Not great.

Mix until everything’s just blended—unless your recipe says otherwise. Use the right speed and method for your recipe so you get a smooth batter.

For more details, check out why a cake may be raw in the middle.

How to Prevent and Fix Raw Cake Centers

To avoid a raw center, pay attention to your pan, your ingredient measurements, and how you test for doneness. Small tweaks here can totally change your baking outcome.

Choosing the Right Bakeware

The pan’s type and size really matter for even baking. Metal pans heat up fast, which helps the cake cook through.

If you use a dark or non-stick pan, drop your oven temp by about 25°F. That keeps the edges from over-browning while the middle finishes.

Skip pans that are too deep. A thick layer of batter just takes too long, so your inside stays raw.

Go for a wider, shallower pan if you can—it spreads the batter out and helps it bake evenly.

Try wrapping the outside of your pan with wet towels or use a cake strip. That trick helps the edges and center cook at the same speed.

Using Accurate Measurement Techniques

Your cake’s texture depends a lot on getting the ingredient amounts right. Too much sugar, liquid, or fat can leave your cake wet in the middle.

Use dry measuring cups for flour and sugar, and liquid ones for milk or oil. Spoon flour into the cup and level it off—don’t just scoop from the bag, or you’ll pack in too much.

Check your baking powder or soda to make sure it’s fresh. Old leaveners won’t help your cake rise, and you’ll end up with a dense, raw center.

Testing Cake Doneness Effectively

The toothpick test usually works, but it gets tricky with batters full of moist ingredients like fruit or chocolate chips. Just poke a thin skewer right into the center.

If you pull it out and see wet batter, your cake definitely needs more oven time.

Try gently pressing the center of the cake with your finger. It should spring back a bit—if it feels jiggly or sinks, it’s not ready.

Honestly, an oven thermometer helps a lot. Ovens love to lie about their temperature.

If your cake edges look done but the middle is still raw, toss a bit of foil on top and keep baking at a slightly lower temp. This helps the center cook without burning the outside.

Want more ideas for saving an undercooked cake? Check out How To Fix Undercooked Cake.