Toothpicks belong in teeth, not cakes — no ifs, ands or Bundts. (Getty Images)(Simon McGill via Getty Images)
Psst: You, with the toothpick you're about to stick into your freshly baked cake — I know your intentions are pure and that you're simply observing the methods described in countless recipes. But, if I may, I'd like to share an alternative way of checking the done-ness of your creation because, frankly, it's much better. As someone who used to bake for a living, I've learned that the most accurate way is by taking its temperature. Doing this eliminates a lot of guesswork, and by using an instant-read thermometer — like the highly rated Alpha Grillers Meat Thermometer — you'll get your verdict in seconds.
There's no shortage of methods for gauging the doneness of various foods (steak "finger test," anyone?), but if it's true accuracy you're after, temperature is your best indicator. I rely on this method for cakes especially, as the top of a cake can look perfectly golden brown and still be raw inside. Sure, a toothpick will convey that if it's covered in runny batter once you take it out — but often, recipes will tell you a cake is done when a toothpick comes out clean.
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When you take baked goods like cookies out of the oven, the heat of the pan will continue to cook them. That's why you need cooling racks on hand — by resting your treats on these, more air will circulate around them, allowing them to cool faster and keep from over-baking.
Nordic Ware is one of my go-to brands for baking and cooking equipment, and this cake pan is no exception. It's durable with nice, straight sides (a must for a professional look), and the aluminum cools down quickly. You'll want two of these for making a layer cake.
(Note: None of the directions said to do this, but I usually line my cake pans with parchment paper to prevent sticking. That said, I didn't have an issue with any of the cakes releasing during this test.)
Metal mixing bowls are my favorite because they won't break if they accidentally slip off the counter — they're nice and sturdy. Plus, they're heat-safe in case I need to melt chocolate over simmering water, and I think they look really nice too.
Here's where my issue lies: Cakes will continue to bake once they're out of the oven due to residual heat, so when a toothpick comes out clean, there's a chance that cake will be overbaked by the time it's cooled. Plus, a toothpick will come out clean whether the cake is overdone by five minutes or 20 minutes, so it's not a good test when it comes to ensuring you don't end up with a hard, dry brick.
To achieve a perfect consistency every time, I always set my timer for half the amount of baking time called for in the recipe. At the halfway mark, I rotate my cake in case of oven hot spots, which can cause certain areas of the cake to bake more quickly. Then, I set my timer for half of the remaining time — oven temperatures can vary wildly, so I'd rather check on it more frequently. Once the timer goes off, I'll see if the cake visibly needs more time, i.e., has a center that jiggles. If so, I'll set the timer for 3-to 5-minute intervals and — you guessed it — keep checking.
Once the cake looks done, I'll take it out and take its temperature by inserting my thermometer into the middle, about halfway down, as that's the part of the cake that takes the longest to bake. In general, I know my cake is ready when it's around 205° to 210° F — it varies a bit depending on the cake. You can also use visual cues along with (not in place of!) temperature: In many instances, a finished cake will start to pull away from the edges of the pan and there won't be runny batter on the thermometer's probe.
Using an instant-read thermometer like Alpha Grillers allows you to get a reading ASAP, which means you'll be able to pop your creation back into the oven if needed without it cooling down too much. Plus, the thin probe won't make a huge hole right in the center — and if you use it for meat, it even comes with a handy temperature guide.
Nearly 60,000 home cooks and bakers swear by this little doodad.
"This thermometer is great!" exclaimed a satisfied shopper. "So easy to use on everything — not just meat — I will no longer overbake cakes and banana bread from now on. And I really appreciate that it is magnetic, so it’s always on my refrigerator when I need it."
"I bake artisan sourdough bread as a hobby at least once a week," shared another. "This instant-read thermometer was so helpful, as it determined the exact temperature of my bread, telling me when it was done. It created the perfect loaf without me having to guess whether or not it was done inside. It was very easy to use. I will never be without this again."
"I was so surprised [by] this little thermometer," wrote an appreciative myope. "It's so fast and accurate ... I need this for baking ... because every time you open the oven, the temperature drops, so a fast-read thermometer is best. ... The display is super bright and the numbers don't need me to have my glasses on."
"It hasn’t lied to me yet, since I haven’t gotten sick from food poisoning!" declared this grateful grouser. "[My] only complaint is it is not for left-handed people. I’ve gotten used to reading it upside down, but otherwise [it's] very easy to read. Tells the temp quickly, but I give it several seconds to make sure. ... I like that it has all the temps on it that you need, since I don’t have them all memorized."
"This is way better than the unit it replaced," said an underimpressed user. "Seems to be accurate and is easy to recalibrate if needed. I love the magnet and backlight, although I wish the light stayed on a bit longer."
While we're on the subject of cake, here are a few of my go-to tools:
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The reviews quoted above reflect the most recent versions at the time of publication.
