Checking for Doneness

Most layer cakes will need 20 to 35 minutes in the oven, while pound cakes and fruitcakes will need an hour or more. To get your cake out when it is done, and before it is overdone, pay attention to what you can see, feel, and smell as it bakes. Set a timer for the minimum amount of time suggested, and begin checking the cake at that point. Look for changes in color and texture: Light-colored batters will probably become a pleasing golden brown. If your batter is a dark color, note the change in texture as the cake begins to look solid, dry, and substantial, rather than shiny and wet. The edges of the cake will darken, harden a little, and begin to shrink away from the sides of the pan. Touch the center lightly to see if the cake springs back, or insert a wooden skewer or a toothpick into the center. When you take it out, there should be no wet batter or crumbs clinging to it. If you check the cake too soon, it may collapse. Removing the cake from the oven as soon as it is properly baked is important, so be ready with pot holders for grasping the hot pan, and clear a place to set it down.