Generally speaking, higher temperatures will give the cakes a more golden and crunchy dough for the sponge or dough, and a lower temperature will result in a spongier and less golden sponge. With some pastries, you'll want a golden crust and with other pastries you'll want them to be soft and fluffy. Keep in mind that a cake baked at 300 degrees is lighter and fluffier than a cake baked at 400 degrees. At 300 degrees, the center will be pale with a well-browned crust.
A cake baked at 400 degrees will have a darker outer crust and a drier surface. At 350 degrees, you have the best of both worlds with a light, spongy texture and a caramelized flavor. The most important factor when it comes to oven temperature is the type of cake. Most cakes are baked between 325°F and 450°F.
For example, a cookie roll needs 450°F, while a pineapple cake drops to 325°F. But for your basic cake recipes, 350°F is the golden number. The easiest way to check that the cake has been cooked at the right temperature for the right amount of time is to use a metal skewer. This should be inserted into the center of the cake and then removed.
If the skewer you removed is clean of debris, you'll know that the cake is cooked. If it's covered in raw cake, you'll have to put it back in the oven until it's cooked and consider changing the baking temperature in the future. When you have a cake that is high in sugar, you are more at risk of burning it, so you should carefully consider the baking temperature of the cake. The characteristics of the mold also affect the quality of the cake, so it is important to select the best mold for the job.
While every cake is different, there's a “typical” temperature and time that will work on most cakes. It may seem like an obvious point, but cakes of different sizes will require different baking temperatures and periods of time to cook.
