Why is cake raw in the middle after baking designated time?

There are a few reasons why a cake might be raw in the middle after baking for the designated time:

1. Oven Temperature:

* Incorrect temperature: If your oven is running too cool, the cake won't bake through properly. Always calibrate your oven with an oven thermometer to ensure accuracy.

* Uneven heat distribution: Older ovens or ovens with faulty heating elements can have hot and cold spots. This can lead to uneven baking and a raw center.

2. Cake Batter:

* Too much batter: If you overfill your pan, the center of the cake will take longer to bake. Stick to the recipe's recommended pan size and fill it accordingly.

* Incorrect ingredients: Using too much liquid or too little flour can make the batter too wet, leading to a dense and undercooked center.

* Incorrect mixing technique: Overmixing can develop too much gluten, making the cake tough and dense, which can slow down baking.

3. Baking Time and Technique:

* Insufficient baking time: Always check the cake with a toothpick or cake tester. It should come out clean, not with wet batter clinging to it. If it's still wet, bake for a few more minutes.

* Opening the oven door too often: Every time you open the oven door, heat escapes and slows down the baking process. Check the cake only when necessary.

4. Pan Size and Material:

* Wrong pan size: Using a pan that's too large will spread the batter thin, making it take longer to bake.

* Dark-colored pan: Dark pans absorb more heat and can cause the cake to brown too quickly on the outside while the center remains raw.

Here are some tips to avoid a raw center:

* Preheat your oven thoroughly.

* Use an oven thermometer to check your oven's temperature.

* Follow the recipe carefully.

* Don't overfill your pan.

* Don't open the oven door unnecessarily.

* Check the cake with a toothpick or cake tester.

* Use a light-colored pan.

* Consider using a cake tester to check for doneness.

* If your cake is still raw in the middle, bake for a few more minutes, checking every couple of minutes to avoid overbaking.

If you continue to have problems with raw cake centers, you might want to consider investing in a convection oven, which circulates heat more evenly.