Your cake goes through three stages as it bakes. First it expands, then it sets and then it browns. In the first stage, the gases in the air cells expand and form pockets to create that airy texture we love in our cakes. In the second stage, the egg proteins coagulate and the starch in the flour absorbs water, swells and sets. The final, browning stage happens once the batter is solid. Browning enhances the flavour of the cake, but you want to keep a close eye on it during this stage to make sure it doesn’t overcook and dry out.
To tell if your cake is done, look for shrinkage around the edges of the pan and gently press the centre of the cake down with your finger to see if it either springs back or feels dense and firm. Both are an indication that the cake is done, it just depends on the kind of cake you’re baking. Sponge cakes should spring back, while denser cakes like tortes should be firm.
If you think the cake is close to done, do a final test by inserting a cake tester, wooden skewer or toothpick into the centre. If it comes out clean, you know it’s done.
The most important thing to keep in mind is that baking times in recipes are only a guideline. Many factors can affect how long it will take your cake to bake, so remain attentive and watch it closely during the third stage of baking for perfect results every time.
Once your cake is done, learn how to safely remove it from the pan with our best-ever cake pan removal tips here.
Now get baking with any of these tested-till-perfect recipes!
Canada’s Best Carrot Cake with Cream Cheese Icing