How can you get a cake to cook in the middle without burning the outside?

Answer 1

Check your oven temperature. If you are following a recipe and it tells you to bake for 30 minutes and your cake is burnt in 20 your oven temperature is way off. Buy an oven thermometer or get the oven recalibrated.

Answer 2

when making it, you keep adding air (creaming, whisking and folding)

when heated, the air expands, making little air pockets and rising (like a hot air balloon)

the protein in the eggs sets when heated, so sets around the edges of the air pockets, holding them up, making the cake risen and springy

Answer 3

When I make cakes, I go the easy way and buy a box of cake mix. You can look online for a homemade recipe but I usually get the supermoist. They have all kinds of flavors in the supermoist brand. Follow the directions on the box and mix until there aren't many lumps left.

I use a glass dish instead of tin/metal (whatever it is). If you are making a layer cake, I would buy the tin-looking pans. Spray it well with PAM or butter and flour and pour in mix. Try to level out wet mix with spoon so it is all flat. Follow the directions and the pre-heated oven. temp. It's usually 350. Put in cake in oven and set time to minimum. For example, if it says 15-20 minutes, put it in for 15. This way when the timer goes off you get a tooth pick and stick toothpick in cake and take it out. If there is cake batter sticking to it put it in for maximum limit. Like the example above: put it in for 20 minutes. Check again when timer goes off. It should be done by now. If not keep cooking until complete.

If you are making vanilla or something like that, it should be a perfect golden brown. And if look closely, the cake moves in and away from the sides of the pan when it is done. It doesn't stick up to the sides.

Let cool for at least an hour. The last thing you want to do is to frost a hot/warm cake, because the frosting will simply melt.

-German Chocolate- Coconut Pecan Frosting

-Vanilla/French vanilla- Milk Chocolate or Classic Vanilla Frosting

-Chocolate cake (any kind)- I find the best frosting for a chocolate cake is absolutely chocolate frosting (Milk chocolate, Dark Chocolate, etc.

-Yellow Cake- Any kind of chocolate frosting or vanilla (but chocolate is better)

-Carrot cake- Some sort of cream cheese frosting

Answer 4

If the middle of the cake is still uncooked, then the cake is not done. It needs to be cooked for 5 to 10 more minutes, or until it tests done when a toothpick or knife is stuck into the cake and comes out clean. If the top and bottom are getting too brown, reduce the heat. Most cakes bake properly at 350 degrees F.

Answer 5

If it's perfectly cooked outside and raw in the middle, it means the heat isn't getting to the middle. You need to leave the cake in the oven longer to allow the heat to get to the middle, but also turn the temperature down a bit so the outside doesn't burn. You can't overdo this otherwise the whole cake will be raw, but just try it a little bit. And I personally think it's nicer to have an undercooked middle than a burnt outside! :)

Answer 6

Cut the partially baked cake in half, remove the unbaked part and use it to bake another (smaller) cake. Then fill the hollow space inside your original cake with whipped cream (or whatever may take your fancy - pie filling might also work) and viola, you have created a new recipe.

Answer

If it hasn't been out of the oven long, you could try to cook it longer. However, the problem may be that your oven is not heating up to the proper temperature in the first place. Otherwise, you can try to cut out the center and hope that the outside is okay. Fill the center with pie filling, whipped cream?

(Get a thermometer for your oven; replacing the heat element is usually an easy fix--but won't fix this cake!)

Answer 7

You can bake it for longer in the oven, check to see if the oven is on the right tempurature, or get Wiltons bake even strips.

Answer 8

if you put baking powder in it