Hi there, Barry! For cakes, we don't find the internal temperature to be very reliable because the internal temperature of the final product can depend on the kind of cake you're making. Most often the internal temperature should be around 210°F we recommend relying on other ways of testing cake for doneness instead of solely internal temperature. A cake tester or toothpick comes out clean, the cake pulling away from the sides of the pan, and bouncing back when you gently touch it are all great tests. You can learn more about checking for doneness in our How to tell when cake is done blog article. We hope this helps! 

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