There is a specific temperature range you should aim for when baking a cake to perfection. An instant-read thermometer inserted into the center of a denser cake, such as a flourless chocolate cake, carrot cake, or red velvet cake (while avoiding the pan's bottom), should register 200–205°F. The thermometer should read 205-210°F for lighter desserts like angel food cake or sponge cake. Just be careful to stay below 212°F because water turns to steam at that degree and you'll start losing moisture quickly.
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