Reduce the oven temperature and increase the baking time to cook the inside of the cake evenly without burning the outside. Covering the outside of the cake with aluminum foil can also prevent it from over-browning.
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To cook the inside of a cake without burning the outside, there are a few key techniques to keep in mind. According to Baking Bites, “Overbrowning or burning can be caused by too much sugar or fat in the recipe, too high of an oven temperature, or baking the cake for too long.” Here are some tips:
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Reduce oven temperature: Lowering the temperature by 25°F (14°C) will help the cake cook more evenly without browning too quickly.
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Adjust baking time: Increasing the baking time by a few minutes may be necessary so the inside of the cake has time to cook properly without overbrowning the outside.
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Cover with aluminum foil: If the cake is baking too quickly on the outside, cover it loosely with a sheet of aluminum foil. This will help slow down the browning process and allow the center to catch up.
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Use a cake strip: A cake strip is a strip of fabric that wraps around the outside of the cake pan. It helps regulate the temperature of the pan, resulting in more even baking throughout the cake.
As the famous French chef, Julia Child, once said, “The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.” So don’t be afraid to experiment with different techniques and tweak your recipe as needed. And for more fun baking facts, check out this table:
| Fact | Explanation |
|---|---|
| The oldest cake recipe | Dates back to ancient Egypt and was made of honey, nuts, and fruits |
| The first cake mixes | Were introduced in the early 1900s and contained just add water |
| The largest cake ever made | Was baked in 2018 in China and weighed over 17,000 pounds |
| Approximately how many cake slices are eaten every second | 23 |
By following these tips and having a “what-the-hell” attitude, you can cook a delicious cake with a perfectly cooked center and a golden brown exterior. Happy baking!
This video contains the answer to your query
According to the video “Why is my cake raw in the middle but cooked on the outside?”, having a cake raw in the middle but cooked on the outside could mean that the oven is too hot and checking the oven temperature with a thermometer is needed. To fix the issue of only the middle part not being cooked, covering the cake with foil and cooking it for another 10-15 minutes can help. Additionally, if the cake is gummy in the middle, the culprit could be an expired leavener that causes the cake to be dense, gummy, and flat.
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Wrapping your cake in tin foil keeps it from overcooking from the exterior while trapping the heat inside and helping the interior to cook. After wrapping the cake in tin foil, bake for another 10-15 minutes, and you’ll have a perfectly set centre.
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Baking strips are just strips of fabric or insulated foil that wrap around the edge of your cake tin and stop the edges of the tin from getting too hot too quickly. This stops the edges of your cake from cooking faster than the middle, therefore avoiding a wet middle.