How can you determine if a cake is done baking?

To determine if a cake is done baking, one of the most reliable indicators is that it springs back when pressed gently in the center and pulls slightly away from the sides of the pans. This suggests that the structure of the cake has set properly and that it has achieved the right level of doneness. When a cake is fully baked, the proteins and starches have developed adequately, which gives it the ability to bounce back after being touched. Additionally, as a cake bakes, it often shrinks slightly and pulls away from the edges of the pan, indicating it is no longer wet and is ready to be removed from the oven.

While other options may seem reasonable, they are not definitive indicators of doneness. A change in color can occur with undercooking as well as overcooking, making it an unreliable measure. Rising above the edges of the pan might happen with some cakes but does not confirm doneness, as it could also indicate that the cake has over-risen. The aroma can signal that the cake is baking, but it doesn’t provide concrete evidence of whether it is fully cooked inside. Therefore, the tactile response of the cake—springing back and pulling away from the sides—is the most consistent method for assessing doneness