Ok so I have been doing some research on here but can't find the exact internal temperature of a done cake....before it gets over done...I would like to know what temp it is supposed to be and what kind of therometer (sp) to use. I know some people say to go by the internal temp and that is how to get a perfectly done cake....so can somebody help me please?
Thank you!
Christi
I have never actually heard of measuring the internal temp on a cake so i grabbed the cake bible by Rose Levy Beranbaum and it said nothing about it either. this whole book is dedicated to the science of cake baking so if were a significant factor i think it would have been in there.
I am not sure about this but perhaps the internal temperature will vary from cake to cake depending on the recipe you use. If it's a fudgy type cake the internal temperature may be higher than that of a plain pound cake.
I do know that the internal cake temperature should reach a minimum 170 F at some point in time to kill any traces of salmonella if it's present.
Also, when posting it make take a while to to a response. There may not be anyone logged on that knows the answer to your question. It may take more than 15 minutes to get an answer on here sometimes but it's a lot faster than other sites.
I can tell you that the internal temp of fatty breads (like sweet rolls as opposed to baguettes) is supposed to be 185 but I wold think that as the pp stated, all cakes are going to be different. I think the universal rule of thumb is spring back and/or toothpick test.
no question is EVER a goofy question. we are all here to learn and share... keep on askin'! LOL
That would be me who uses a thermometer to avoid over baking. I use a thermapen and most layer cakes are baked fully when they reach between 195 and 205 degrees F. Cheesecakes should be 15o degrees.
http://www.thermoworks.com/products/thermapen/tpen_home.html
And the cake bible makes no mention of cooking cake by temperature because at the time the book was written, there were no thermometers that reacted quickly enough to be useful in baking. I have taken a baking class with Rose Birnbaum, and it is from her that I learned to use a thermometer.
I will be purchasing one of these!! well cool!!!!!!!!!! i love learning new things! will have to get one myself!!!! thanks!!!!!
Thank you so much for your answer and the link Txkat! I asked this same question last week!
Do you know if there is an ideal internal temperature for brownies? I always seem to either under or over bake them...
Brownies are going to vary a lot. For people who like them fudgier, stay around 175, for cake like brownies, closier to the 190 mark. I do 180 myself.
Thanks for asking this and thanks for posting replys. I saw them do this temp check on one of the America's Test Kitchen shows and thought it was a great idea. This checking doneness by pressing on the top or sticking something in to check for doneness seems quite neanderthal considering all our modern kitchen devices.
wgoat5.... awwww shucks....( scuffing toe across carpet... blushing 
... )thanks!
Yeah.. I was watching Good Eats and Alton Brown recommended 190 as a good rule of thumb for most cakes to be done too. I have to get a good instant read digital thermometer.
The reason I asked this question is I can't seem to get the perfect doneness of my cakes...I haven't had any complaints so far but I notice sometimes the cakes are a little dry but look fantastic...Then when I look at the ones that lets say walmart pulls out of the freezer they don't look near as brown as mine and I am sure the place who supplies their cakes must have it down to a internal temp. I just knew I had read about a probe that would do the trick and by golly Im gonna get one lol.
Thanks again for all the help 
Christi
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