Hi Pat, internal temperature isn't a great way to judge the doneness of cakes. Rather we encourage you to go more by appearance and touch. The cake should pull away from the sides of the pan slightly and should be slightly springy to the touch. When a toothpick or long skewer is inserted into the cake, it should come out clean. The temperature is typically around 210°F, but we recommend looking for these other cues as well. As for the butter, in this cake it should be slightly more firm that you might be used to with some other cakes, but still room temperature: between 65°F and 70°F is about right. We hope that helps! Kye@KAF

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