The raw batter can be full of many bacteria that can cause problems for you. These types of bacteria are only removed once the cake has been fully baked. From eating raw flour, you can get infections such as E. Coli and by eating eggs that have not been pasteurized, you could be at risk of contracting salmonella. Because of the harm that can come from eating raw angel food cake batter, I find that it’s simply not worth the risk. What Does Raw Cake Taste Like? When baking, a cake temperature is done at between 200-210 degrees Fahrenheit. For denser cakes, the temperature should be between 200-205 degrees Fahrenheit. For lighter cakes, the temperature will be between 205-210 degrees Fahrenheit. You don’t have to worry about getting a food-borne illness at this temperature. Raw flour and raw eggs can potentially carry salmonella or E. coli. In addition, it also can be a determining factor if your cake is fully baked or not.

I’ll be honest, raw cake tastes very similar to baked cake. While the texture will be different and it’ll likely be sunken in the middle, the taste itself will be very much the same. When I was younger, I used to love the taste of raw cake! Nowadays, I think it’s simply not worth the risk to eat raw cake. The raw cake also tastes much sweeter and is much more flavorful, as the flavors haven’t been fully baked yet. While it is delicious, the FDA strongly advises not eating it to ensure you’re being as safe as possible. How Do You Store an Uncooked Cake? When it comes to baking a cake, you want to make sure that is fully baked before you take it out of the oven. It is important to not underbake it where it will be gooey or overbake it where it will be dry. Knowing the internal temperature of the cake can help you know when it is done. Don't let any thermometer touch the bottom of the pan as it will skew the reading, and those made from glass will shatter. When you notice the edges pulling away from the cake, that can be a good indicator that it is ready. The edges will pull away just slightly from the pan. If they pull away too much, then that can potentially be a sign that it has been overbaked.

Thermometers And Measuring Equipment

For denser cakes such as flourless chocolate cake, carrot cake, and red velvet cake, the internal temperature will be around 200-205 degrees Fahrenheit. Lighter cakes, such as a sponge, angel, and butter, will be around 205-210 degrees Fahrenheit. Are Thermometers The Most Accurate Way To Test If A Cake Is Done?

Though this test is good for white or yellow cakes, it doesn’t work for chocolate or dark-colored cakes. For chocolate cakes, you should smell a fragrant chocolate smell when it is ready to come out of the oven. Edges pulling away Do you have any questions about the internal temperature of the cake? If so, please ask any questions down below regarding how to tell if a cake is done or not. To take the temperature, place the thermometer in the middle of the cake. However, be sure to not touch the bottom of the pan. For the most accurate reading, it is best to use a digital thermometer.In general, a cake’s internal temp will be around 200-210 degrees Fahrenheit. Most cakes such as butter cakes, pound cakes, chocolate cakes, and vanilla cakes will have an internal temperature of 210 degrees Fahrenheit. Never put any kind of glass thermometer into scalding liquids; put them in while cold and raise the temperature gradually, or you risk the glass breaking.