Why Is the Centre of My Cake Not Baking? Common Causes and Solutions

If the center of your cake just won’t bake, there’s a good chance your oven temperature is too high or uneven.

When the outside cooks faster than the inside, you’re left with a gooey, raw middle. That’s never fun.

This can happen if your oven needs calibration, or if you’re baking at too high a heat for too short a time.

Your choice of pan size and type matters more than you might think.

A pan that’s too large or thin can make the edges cook quickly while the middle just sits there, refusing to set.

Try lowering your baking temperature and giving it more time. That way, the heat has a chance to reach the center without burning the outside.

Core Reasons Your Cake Centre Is Not Baking

When the middle of your cake stays raw but the outside looks done, something’s off with heat, timing, or maybe your tools.

Tweaking these things can help you get a cake with a firm, fully baked center.

Incorrect Oven Temperature

Your oven might be running too hot or maybe too cool.

High heat cooks the outside too quickly and leaves the inside raw. If you notice the outside browning but the middle still undercooked, try dropping the oven temperature by about 25°F (15°C).

Oven dials aren’t always trustworthy.

Grab an oven thermometer and check if your oven’s actually heating right. Ovens often run hotter or cooler than you’d expect.

Opening the oven door too much? That’s a sneaky culprit. Every time you peek, heat escapes and slows things down, especially in the center.

Underbaking the Cake

Take your cake out too early and, well, the center just won’t set.

Time matters here. Stick to the recipe’s baking time, but don’t be afraid to go longer if your oven is a bit slow or your batter’s extra dense.

Check for doneness with a toothpick or skewer. Poke it into the center—if it comes out clean or with just a few moist crumbs, you’re good. Wet batter means it needs more time.

If the top is browning too fast, toss a piece of foil over it. That’ll help the center finish baking without burning the outside.

Improper Pan Size

The pan you use changes everything.

A pan that’s too small gives you thick batter, and then heat can’t get through to the middle. You wind up with a raw center, even if the edges look perfect.

Stick to the recipe’s pan size if you can. Dark or glass pans soak up more heat and can mess with baking compared to light metal pans.

If you go bigger or smaller than recommended, adjust your baking time and temperature. Smaller pans usually need a lower temp and a longer bake to avoid burnt edges.

Uneven Heat Distribution

Some ovens just don’t heat evenly. You get hot spots that cook one part of the cake faster, while the center stays raw.

Put your cake in the middle of the oven, away from the walls and heating elements.

Rotating your cake halfway through baking can help even things out if your oven’s a bit unpredictable.

Don’t crowd the oven with pans—airflow matters.

An oven thermometer can help you spot uneven heating. If your oven has a convection setting, that can help too. It circulates air for more consistent heat.

Baking a thick or multi-layered cake? Let it rest in the turned-off oven for a few minutes after baking. The center will keep cooking gently and you might avoid that dreaded raw spot.

For more oven troubleshooting, you might want to check out this Reddit discussion.

Mixing, Ingredients, and Common Mistakes

Cake centers that won’t bake often have something to do with how you mix the batter or the ingredients you use.

Tiny changes in mixing or ingredient amounts can totally change how heat moves through the cake.

Overmixing or Undermixing Batter

If you overmix, you build up too much gluten. That can make the cake dense on the outside but leave the middle raw or gummy because air just can’t circulate right.

Overmixing can also make your cake rise fast and then sink—never a good look.

Undermixing isn’t great either. You get lumps of flour or uneven spots that just won’t bake through.

Mix until everything’s combined—smooth, but not runny or stiff.

Too Much or Too Little Leavening

Leavening agents like baking powder or soda decide how your cake rises.

Too much, and the cake rises quickly, then collapses, leaving the center undercooked.

Too little, and the cake stays dense and heavy, which slows down heat and keeps the middle raw. Measure your leavening carefully and follow the recipe if you want to avoid these headaches.

Incorrect Ingredient Ratios

If you add too much liquid or fat, the batter loses structure fast. The cake might collapse or come out weirdly wet in the middle.

Fat really messes with things—it slows down cooking because it traps moisture and distributes heat unevenly. Ever had a cake that just won’t bake through? That could be why.

On the other hand, if you go heavy on the flour or other dry ingredients, your cake can turn out tough. It might even bake unevenly.

I’d always recommend grabbing a kitchen scale for accuracy. Double-check those recipe amounts—guesswork can backfire.

Finding the right balance between wet and dry ingredients makes a huge difference for even baking.

You can dig into more tips and troubleshooting in the Cake Troubleshooting Guide.