My scratch cakes have been coming out dry, and I think I may be overbaking them. I read an old thread that said you can test to see if a cake is done by checking the internal temperature, but it didn't say what that should be. I do this for my cheesecakes--a cheesecake is done when the internal temperature is 150 to 160 degrees F and will likely crack above 160 F. Does anyone know what temperature a regular cake should be when it is done?

Thanks!

I don't have an answer, but my guess would be that it depends upon the type of cake. I doubt (though I could be wrong) that each type of cake would be done at the same temp. I'm thinking that there's probably a big difference between, for instance, chocolate cakes and say chiffons.

Hopefully somebody else can tell you. I still use my trusty toothpick when in doubt.


edited to add the last sentence.

I don't have an answer, but my guess would be that it depends upon the type of cake. I doubt (though I could be wrong) that each type of cake would be done at the same temp. I'm thinking that there's probably a big difference between, for instance, chocolate cakes and say chiffons.

Hopefully somebody else can tell you.

I take my cakes out of the oven with crumbs still on a wooden skewer. I baked a yellow cake from Baking Illustrated and it came out dry. I made Rebecca Rather's White Buttermilk Cake and the Cake Bible Sour Cream Butter Cake and they came out Dry. I made Scott Wooley's Chocolate Fudge Cake with Toba Garrett's Chocolate Buttercream and the cake was dry and bland (maybe because I used regular Hershey's Cocoa and instant coffee?) but the frosting was so fabulous my husband and I ate the frosting and threw out the cake! Usually we don't eat all the frosting on our plate. I've made 2 WASCs recently and they were both great as always. But I really want to learn to be a good scratch baker! I always try not to overmix but do use a powerful 6 quart Kitchenaid. Anyone have any other suggestions? Thanks!

I agree with Grace. Buy a good oven thermometer, and test it at 350 degrees. It sounds like it is running hot.

If it is, you need to have your control knob calibrated.

Theresa

Most cakes are âdoneâ when the internal temperature is between 194° F and 204° F.

i'm pretty sure the King Arthur Baking Companion gives temps for several types of cakes. i'll take a look when i get home tonight and let you know what i find.

i've found that a lot of scratch cakes come out dry.. which is why i mostly use doctored box mixes

You can google these little gadgets probably .. about a year ago my mom brought me over one that a baker friend of hers in Colorado used.. I LOVE it.. although the name is wore off I could get my DM to call her and ask what the name brand is!

But I can tell you this.. when I checked on getting one a couple of years ago the cheapest I found one was 135.00 ... but it is worth every penny I believe!!