5 Ways to Tell When Your Cake Is Done

A dry, crumbly cake when you’ve been anticipating a wedge of tender perfection is a very sad thing. It can take practice (and a good recipe!) to know exactly when you’ve reached cake nirvana and should take it out of the oven. But fret not, there are few hints, including visual cues and taking internal temperature, that signal your cake is baked. Here are the little cues to help you out.

Here are five ways that signal your cake is baked. If you err on either side, err toward under-baking. Personally, I always prefer an overly moist cake to one that falls apart on the plate! (Then again, crumbly cake is a great excuse to make cake pops.)

The cake is usually done when you see the sides of the cake just start to pull away from the pan. The outer edges will look dry and you’ll see a gap forming between the edge of the cake and the side of the pan.

The middle of the cake should feel springy and pillowy if you gently press your finger against it. One of my baking instructors used to say that cakes are done when they’re so pillowy that you could take a nap on it!

Any thin skewer can be used as a cake tester, but many bakers just use a simple toothpick. If you insert it into the center of the cake, it should come out clean, with no streaks of batter. A few small crumbs are OK!

If you’re in any doubt, you can always take the internal temperature with an instant-read thermometer. The cake is done when the temperature in the middle is about 210°F.

While it may sound odd, but if you listen to your cake it will tell you when it’s done. Put your ear to it and it will sizzle and crackle as it’s baking, as the steam from the liquid ingredients is being cooked out. This sound will become softer and slower as the cake gets closer to done and will be just the faintest sound when it’s done. If it’s completely silent, it could be overcooked, so best to take it out when you hear the softest, slowest sizzle.

Do you have any other tricks for telling when a cake is done?