Instructions

1. Turn on the oven's light, if the oven has one, and look at the cake about 10 minutes before the baking time indicated on the recipe is over. Some ovens bake faster than others, so it is wise to begin checking the cake before the end of its recommended baking time. When the cake is finished or close to being finished, it should be brown on top. If the cake is not yet brown, let it bake longer before opening the oven door.

2. Open the oven door when the cake looks brown on top. The edges of the cake should be beginning to pull away from the sides of the cake pan when the cake is done. Continue checking the cake a few different ways to make sure it is completely done.

3. Insert a wooden skewer into the thickest part of the cake. When you pull the skewer out, it should come out cleanly when the cake is done. If unbaked cake batter remains on the skewer when you remove it from the cake, put it back inside the oven and bake it more.

4. Press your finger lightly to the top of the cake. If the cake springs back when you remove your finger, it is done. If it remains indented for a moment, it needs to bake longer. This is another cake check you can try if you are not sure about the wooden skewer check.

5. Repeat these steps every few minutes until the cake is done if it is not finished baking the first time you check it. Remember, while keeping an eye on your cake is important, opening the oven door too often can lower your oven's temperature and cause the cake to fall. If the cake does not fall, it can still take far longer to cook than it should if you keep the door open too much. That can cause the cake's texture to be off.