How to use the online timer
Forty minutes is a common baking time for a standard butter cake or similar batter in a moderate oven, though the exact figure shifts with tin size and depth — a shallow sheet cake bakes faster than a tall, dense one in a deep tin. Resist opening the oven door in the first twenty-five minutes or so; a rush of cold air while the structure is still setting is one of the most common causes of a sunken centre.
The skewer test still beats guessing by time alone. Insert a thin skewer or toothpick into the thickest part of the cake — a few crumbs clinging to it is fine and even desirable, but wet batter means it needs longer. A cake that's pulling away slightly from the sides of the tin and springs back when pressed gently in the centre is usually close to done.
Once it's out, most cakes need ten minutes in the tin before turning out, which lets the structure firm up enough to handle without collapsing. A cake that looks slightly underdone in the centre when tested can sometimes be saved by returning it to a slightly lower oven rather than a hot one, which lets the middle catch up without burning the edges.
Common questions
Why did my cake sink in the middle?
Opening the oven door too early is the most common cause — cold air rushing in while the structure is still setting can cause a collapse. Wait until at least the last third of baking to check.
The skewer came out with a few crumbs — is that done?
Yes, a few moist crumbs clinging to the skewer is the sign of a properly baked cake. Wet batter on the skewer means it needs more time.
Cookie policy