Test a Cake to See if it is Done

Testing whether or not a cake has been properly cooked is important for avoiding a broken, runny raw or overcooked cake. Knowing how to test the cake will ensure that you cook it to perfection each and every time.

Steps

  1. Follow the cake recipe carefully. If you follow the recipe properly and use the cooking temperatures and times it has suggested, you have a greater chance of the cake being ready when the recipe says it should be. However, in reality, we all have different oven types (convection ovens change cooking times) and often we make substitutions to cakes that change the essence of the recipe and can alter the cooking times. So, it is handy to know how to test a cake for readiness.

  2. Keep these "rules of substitution" in mind when working out the readiness of a cake:

    • For a cake that you have substituted wet ingredients for dry (for instance, adding berries, fruit pieces, honey etc.), the cooking time will be longer.
    • For a cake that you have doubled or tripled the ingredients, the cake will need to cook for a longer time and at a lower temperature.
  3. Wait before opening the oven door. One of the major errors in making a cake is to open the oven too soon and have the cake sink on you because it is exposed to the temperature difference before it has had a proper chance to rise.

  4. Remove the baked cake. Use oven mitts to remove the cake from the oven.

  5. Try one of two methods to test the cake:

    • The implement method: Take a fork, a cocktail stick, a skewer or a toothpick. Use one of these items to poke the top of the cake slightly in the middle.
    • The hand method: Take your hand and spread it out. Palm face down, gently press your clean hand on the top of the cake. A firm top that does not give way under pressure and springs back means a ready cake. If the cake gives, it must cook more. This method is tricky and should only be used by advanced cooks - the cake may sag if pressed too hard and it must be performed very quickly as the cake is hot!
  6. Check the surface of the item used to poke the cake. You will know whether or not the cake is ready by seeing:

    • If it comes up with some wet batter, crumbs or stickiness on it, the cake needs to bake some more.
    • If it is dry, then the cake is done.
  7. Place the cake back in the oven quickly if it has not been baked adequately. Otherwise, leave your cake out to cool for 5 -10 minutes in the pan and then transfer to a rack to cool before adding frosting (icing) to the top. Or, if you cannot wait, eat some warm cake with butter - that is always delicious.

Tips

  • The normal internal temperature of a cake when done is between 195F and 205F.
  • If you have an older oven, it is helpful to know it well. After making a few cakes, you should become familiar with any quirks your oven may have, including whether or not it is better to place the cake in certain parts of the oven for better baking (this is as a result of uneven temperature distribution).
  • Don't stab at the cake and be extra careful with delicate cakes such as sponges etc.
  • The more you cook cakes, the more you will become astute at checking the readiness of a cake by looking at it. Most cakes will shrink a little at the sides and light colored cakes will take on a golden hue. Learn from experience.

Warnings

  • A cake that sinks and doesn't look so great is not a loss. Use it for trifle or pudding.
  • Don't use a knife to test the cake because this may cause the batter to deflate and the whole cake will sink.
  • Ovens and the things in them may be very hot. Take care where you place your hands and be careful not to brush the edges of the oven or the racks with your hands or fingers.

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