How To Make Sure Your Cakes Don'T Stick

SCENARIO: You have your cake in the oven and the timer set according to the recipe. Then, the timer goes off and you get your cake out, but you are not sure if it is completely cooked all the way through. The recipe said to bake it for 40 minutes however you are not convinced this is long enough. Now you don’t know whether to put the cake back in the oven for another 10 minutes or whether to cross your fingers and hope for the best…

Cakes are one of my favourite things to bake, however cutting into a cake in front of guests can be a little daunting if you don’t know if it is completely cooked through or not. You can always test a cookie, cupcake or muffin but you can’t always test a cake…or can you?

Usually baking times in a recipe are what has worked for the author of the recipe however, this baking time won’t always be the exact same for you because it is likely that you will be baking your cake in a different oven. And we all know ovens have different ‘personalities’. Thus, knowing a few secrets in how to tell when your cake is done can be very helpful so that you can avoid serving raw cake to guests and also this from happening. Here’s a few baking secrets of mine I’ve learned along the way to help you –

My Very Best Vanilla Cake

Usually a cake has finished cooking when the edges of the cake pull away from the side of the tin. You should be able to see a gap between the cake and the tin.

If your cake is bouncy/springy when you gently press down on it with your finger, it is likely that your cake is ready to be taken out of the oven. A wobbly or firm middle that doesn’t bounce back is a sign that the cake needs more baking time.

When you insert a thin skewer in the cake, it should come out clean (or with a few dry crumbs). If you pull it out and wet cake mixture has stuck to the skewer, it means the cake has not finished baking completely. If the cake is not fully baked, continue reading below to learn how to rectify this.

How To Know When Your Cake Is Done

Perhaps the most accurate way to check if your cake is done is to use a thermometer to check the internal temperature of the cake which should be around 98 C (210 F).

If in doubt/too eager/excited to see what the cake looks like on the inside, you can always cut a very thin wedge from the cake to have a peep – but don’t eat it just yet! Fit the wedge back into the cake and cover the cake completely with icing/frosting. No one will ever know! Do ensure the cake is completely cool BEFORE cutting the slice.

Alternatively, level the cooled cake with a bread knife, taking a thin layer from the top off (you can eat this part!) Check for texture, taste, and ensure the cake is cooked through.

How To Make The Easiest Naked Cake

If you have cut a little bit off the top of the cake to check if the cake is done and you see that it is not fully baked, you CAN put the cake back in the oven to continue baking – BUT only if the cake is still warm. Doing this may lead to a drier cake around the edges but you can ensure that the cake will be cooked right through. I have done this with success with many cakes in the past. Sometimes it is helpful to put a layer of tinfoil over top to prevent burning or too much browning on the top of the cake. 

Usually when a cake is undercooked the middle of it is the part that suffers the most but the outsides usually are fine. In this case, scoop out the undercooked cake in the middle and discard. Fill the gap with candy, fruit, frosting or chocolate ganache. Or you can make the hole bigger to make a ring cake. Check out this post for more ideas on how to save a sunken/undercooked cake. 

Lemon Layer Cake with Mascarpone Cream Classic Vanilla Cake Popular Chocolate Cake Chocolate cake with Peanut butter Buttercream The Best Lemon and Poppyseed Cake Italian Pistachio Cake Have you ever wondered how bakeries get those perfect cake layers? It’s actually easier than you may think! Simple tricks like preparing your pans properly, adjusting your oven temperature and using fresh ingredients can result in cake layers that are fluffy, moist and oh so delicious! Whether you’re new to baking or you’re just looking to fine-tune your skills, these tips and tricks for baking a perfect cake will help you get great results every time. 

How To Properly Frost A Cake (w/ Video!)

There’s nothing worse than taking your cake out of the oven only to realize it has stuck to the pan! If your cake is sticking, that probably means your pan wasn’t prepared with nonstick spray or parchment paper before baking.

Bake Easy! Nonstick Spray – Bake Easy spray is great for spraying on your nonstick pans before baking. It’s colorless and tasteless, so it won’t affect the outcome of your cake. You can also use it on muffin pans and cookie sheets.

Parchment Paper – For easy release, use a circle of parchment paper to prevent the batter from sticking to the pan. Simply spray your pan with Bake Easy or any nonstick baking spray, then place a circle of parchment paper on the bottom of your pan. Pour in your batter and you’re good to go. You don’t need to spray the parchment paper, just peel it off your cake after you remove it from the pan.

This Is Why Cakes Fall — And How You Can Save 'em

Other common cake issues include cracking, high domes or sunken centers that don’t rise. These issues are often the result of your oven not being at the right temperature. To ensure your cakes bake evenly, make sure your oven is set to the right temperature and there’s plenty of air flow around your pan.

Cracking often occurs when your oven is too hot. Make sure you’re following the oven temperature on your recipe and don’t put your cake in the oven until it’s fully preheated. If you’re not sure your oven is registering the correct temperature, use an oven thermometer to check for accuracy.

Cracking can also occur if you overfill your pan, as your cake may have to spend a longer time in the oven. For an easy guide on how much batter to use in your pan, check out our Cake Baking Guide .

Homemade Carrot Cake Recipe And Tips

The good news is that a cracked cake is really no big deal! You can fix most breaks with a smear of jam, ganache or buttercream frosting.

A high dome on your cake may be a sign that heat is not being evenly distributed. To make sure all sides of your pan are getting equal amounts of heat, try Bake Even Strips, which distribute heat evenly, preventing high domes and overbaking.

Keep in mind that when you use Bake Even Strips,  it may take longer for your cake to bake, as the heat is being distributed evenly throughout the pan; however, this results in overall better texture to your cake – well worth the wait!

Common Cake Baking Problems And Solutions

This is an easy fix – simply remove the high dome with a cake leveler or serrated knife. You can use the extra cake for cake pops, truffles or just for snacking!

A sunken center is a tell-tale sign of under-baking. If your cake sinks in the middle, the center of your cake may not be cooked all the way through.

To test if your cake is done, stick a toothpick in the center of your cake. If it comes out clean (no wet batter on the toothpick), your cake is done baking. If there’s still batter on the toothpick, let it bake a little longer.

Healthy Chocolate Cake (lower Sugar And Vegan)

Opening the oven door too early – opening the oven door lets a rush of cold air into the oven, which could cool down the oven and affect how your cake bakes. Use the oven light to check on your cake and avoid opening the door until 5 to 10 minutes before the cake should be done.

Adding too much leavening agent – adding too much baking powder or baking soda could cause your cake to gas out. The gas bubbles in the batter get too big, float to the top and then pop, causing your cake to sink. Be sure to follow the measurements in the recipe for adding the right amount of leavening.

Waiting too long before putting the cake in the oven – raising agents start to work as soon as they’re mixed with a liquid, so try to put your batter in the oven as soon as possible so too much air doesn’t escape your cake.

How To Fix A Dry Cake

Adding expired leavening agent – if your cake isn’t rising or has sunken, it could be because your leavening is out of date. Check the use-by date on the package to make sure it hasn’t expired. You can also test your leavening agent by mixing ¼ teaspoon baking soda