Hi MartyAnne, we aren't big fans of determining whether a cake is done by checking the internal temperature, although some of our recipes do list this. Here's what Annabelle says:  "For cake, this isn't so reliable. The internal temperature of cake varies based on the formula, ranging from 200°F to 210°F. Most classic cakes (butter cakes, pound cakes, chocolate and vanilla cakes, etc.) hover around 210°F when they're fully baked, but this isn't always a reliable threshold to look for.

Instead, use the five techniques outlined here to get a more complete understanding of whether your cake is done baking or not. You'll be better off, we promise!"

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