For anything I bake, and I'm no expert here, I just stick a toothpick into the deepest part and look for it to pull out cleanly.

Thanks. I made an apple cake. The first time--too dry. The second time--too moist. Although I think moist is better than dry. The recipe said 325 for 90 minutes. I was 325 for 100 minutes. And it was still moist. I was afraid of over-baking it again so I pulled it out. In the future would you keep adding 1 or 2 minutes until the toothpick comes out clean? Again, thank you--everyone on here is so nice!

I don't do a lot of baking but have always used a toothpick to test... very hi-tech, huh! I seem to remember seeing some sort if thermometer that was really thin... so it wouldn't gouge a big hole in a cake, or possibly deflate it?

I know you really can't ad-lib when baking... exact measurements & ingredients. Made Paula Deen's pound cake... it starts in a cold oven and bakes relatively low (maybe 325) for something like 90 minutes. First time I made it, it was not remotely "done" after 90 minutes... still jiggled. Oven temp proved to be pretty much on point, maybe a degree or 2 low?? I really liked the cake so tried it again... same result?? FINALLY came to the conclusion it was the EGGS! Think there are 6 LARGE in the recipe... can't think of a single baking recipe that doesn't use L eggs? I was using JUMBOS! A little googling let me know that 6 jumbos was more like adding 8 large ones... 2 extra eggs makes a significant difference in liquid.

You would be shopping for an instant read thermometer such as a Thermopen.

Some cakes, like those with a LOT of fruit will always show moist with a tooth pick test. I look for it to pull away from the sides of the pan just a tiny bit and then touch it gently in the center. if my finger sinks and the cake doesn't spring back it's not yet done.

I love to bake!!! I generally use the finger test for ordinary cakes... lightly press your finger near the center of the cake -- if it springs back the cake is done, if an indentation remains it needs more time. For cakes that contain wet ingredients, like chopped apples, I use the toothpick test. There are several variables in play: has oven temp been checked? is the pan the correct size? and appropriate material? in this case, are your apples extra juicy? or were they very cold when added to the batter? etc. ;^)

When I test a cake, I initially go by appearance: has the center portion of the cake risen? if it's still sunk in and wrinkling looking then there's no way the cake is done. Look at the corners and edges of the cake -- if the corners are browning and the edges are pulling away from the pan then it's probably done, at least on the edges, and will dry out if you need to continue baking to get the center of the cake done. Every time you open the oven door to check on things, you're setting the process back. Experience with baking cakes, and experience with each different type of cake recipe, does help in estimating how much extra time is needed. HTH.

I test as Lindac does, and to make sure I have a very thin bladed knife I use instead of a toothpick as I learned many years ago that toothpicks can lie :-)

Experience tells me how much longer I need to leave it in the oven for, and if it's still not done the next time I test it, I just keep at it until it _is_ done :-)

Cannot imagine putting a hole in a cake w/ a thermometer - & what temperature should a 'done' cake be anyhow?

I do own an instant-read thermometer & use it for lots of other things, but this is the first I've noticed any suggestion to use 1 for baked goods. I do the toothpick test & observe the edges as noted above. If the edges are pulling away from the pan & center is testing clean, it's most likely done.

Before I became more proficient, I always tasted bread with an instant read....aiming for 200 degrees. Cakes should be a little more but for dense things like carrot cake apple bread, date bread....I aim for about 190 to 200....and for light cakes a little more.

I agree with what has been said about the press test, pulling away, etc. The toothpick test (I use a really skinny bamboo skewer instead) works well if you know what it's supposed to be like for that particular cake. Some cakes, it should come out clean and dry. Some cakes, there should be moist crumbs adhering but no goo. Some cakes it should come out really wet, but no goo or crumbs. I've had temperature luck with bread, but not with anything else.

For me, the trick is smell. It's less reliable with my new (6 years) very tight oven with air filters, but it's still a good clue. Cakes start to smell done and very sweet when they're just about ready.

I do have to disagree about following the recipe exactly for the temperature and time. All ovens, even fancy dancy brand new ovens, have quirks. It's much better to use the time and temperature as a suggestion, and the first time baking check about 7 minutes early. Use your own senses to determine if it's done, not a piece of paper. Also keep in mind that browning starts at 350° F. If you don't want your cake to brown, bake it lower for longer.

Thanks. You guys are all so helpful.