Last Updated on December 29, 2022
How to fix an undercooked cake? Generally, if you have baked a cake and were too excited to check the doneness of your cake and removed your cake from the oven too early, resulting in a gloppy mess after slicing, do not fret.
Remember, the first thing to prevent that scenario is to always check for your cake's doneness by using a cake tester or toothpick. In that regard, ensure to insert your tester into the center of your cake and remove it.
How To Fix Undercooked Cake?
Suppose there is still batter that coats your tester; it still needs to cook. Because of that, make sure to place your cake back inside the oven and bake it for several minutes. If your tester has a few moist crumbs in it when removed, remove your cake from your oven and allow it to cool on a cooling wire rack. The main reason is that the carryover heat will cook your cake through.
And if your tester is clean when removed, it is done and needs to be taken out immediately, and cool your cake before it bakes further.
However, if you already have an undercooked cake overall, place it back inside your oven for about ten to fifteen minutes. And if the center of your cake is still wet, make sure to cover your cake with aluminum foil and ensure it bakes for about fifteen minutes. But, if the bottom of your cake is moist, turn off the upper heat of your oven or cover it with foil, and cook for several minutes.
Rebaking an undercooked cake
Before anything else, please know that baking a cake is not always easy, especially when still starting. Besides, there is no denying that you may forget the things and steps necessary when baking a cake.
So with that, everything must be in the correct order to bake a cake successfully and not undercook it. For that reason, the best way to prevent having an undercooked cake is to use an oven thermometer and check the time inside the oven.
Remember, having suitable equipment in the kitchen will help you troubleshoot any problem when baking. But what if you have an undercooked cake after baking it for the time stated in the instructions? Can you rebake a cake if it is undercooked? Well, the answer is yes.
Please understand that when you already have an undercooked cake and have discovered it earlier, and it is still hot, you can place your cake back in the oven and bake it for about ten to fifteen minutes. Next, do the doneness test before removing it from the oven and cooling it. To prevent over-browning, you can cover the top of your cake with foil.
But if your cake has cooled down and is still liquid in the middle, replace the slice, place it into the cake pan, and cover it with foil. Afterward, set your oven to a low setting, about 300 degrees Fahrenheit or 150 degrees Celsius. Then, make sure to bake your cake until it bakes through. After that, test your cake's doneness before cooling the cake. And cover the cracks or slices of your cake using buttercream.
Moreover, what happens if a cake is undercooked in the middle? In general, even though it is tempting to eat an undercooked cake in the middle, and you are bothered by all the hard work you have put into it, I can tell that it is not the best idea.
Ideally, the middle part of your cake is still raw, and there is a particular risk that you can get when consuming raw cake batter, which is food poisoning. And for the most part, a mouthful of an undercooked cake can make you ill and leave you with plenty of regrets.
However, if you prefer not to waste all your hard work and the cake, you can still cut and remove the undercooked part of your cake and eat the rest of your cake. Remember, always be cautious and remove the parts that are likely undercooked.
Also, if your cake remains uncooked in the middle, There are many possible reasons you could think of; it may be putting too much fat to grease your baking pan, you did not lining your cake pan correctly, the oven's temperature was too hot, you accidentally left your cake inside the conventional oven for too long, or the source of fat is not suitable for baking.
Fixing an undercooked cake with icing
How to fix an undercooked cake with icing? An undercooked cake has a moist or liquid-like appearance and is jiggly rather than firm. It can sometimes be distinguished if your cake is undercooked by simply looking at it.
Suppose you have an undercooked cake that is beyond saving. In that instance, you can cut out the middle part of the cake using a big cookie cutter or a cake ring to remove the undercooked part and fill the center of your cake with fruits and other things like icing, cream, chocolate, or cream cheese. Then, you may cover the whole exterior of your cake with frosting and decorate your cake with other toppings and frosting.
However, when your cake has reached its worst state and its shape is unusable for layered design, you can still use it to create delicious desserts. Besides that, you can crumble your cake out and use them to create cake pops. To make cake pops, combine your cake crumbles with frosting. Then, mold them into shapes and dip them in chocolate.
Fixing an undercooked fruit cake
A fruitcake is also known as fruit bread; it is a cake often made with candied or dry fruits, nuts, and spices. Also, sometimes soaked in spirits. In most cases, you serve fruitcakes at weddings and Christmas.
But the main question is how to fix undercooked fruit cake. Remember, you can not re-cook an undercooked fruit cake because rebaking will not help your fruitcake.
And usually, your fruitcake is undercooked because your oven is too hot, and the top of your fruit cake has been cooked quickly and burned. To fix that, cover the top of your fruitcake with aluminum foil or parchment paper; this will ensure that the center continues to cook and the exterior does not.
Afterward, keep an eye on your fruitcake, and check it every five to seven minutes until it cooks thoroughly. And most of the time, if you cut off the middle of your fruitcake and observe if your fruitcake has a dense or gooey center, and in that case, you will not be able to salvage it.
What Does Undercooked Cake Taste Like?
Flavorwise, undercooked cake will have a similar flavor to a fully cooked cake. It will be sweet and you will be able to taste whatever flavor cake you made, whether that be chocolate or vanilla. However, the biggest difference will be the texture of the cake as it will have a different consistency if it is underbaked.
An underbaked cake will likely have a mushy or gummy texture, unlike a fully baked cake which has a fluffy, delicate crumb. While you want your cake to be moist, you don't want it to be undercooked, which can make it sticky and unpleasant.
There are a few different ways you can tell if your cake is undercooked. The first way is to use a toothpick to test for doneness. If the toothpick comes out with batter on it or covered in crumbs, your cake still needs more time in the oven.
Be sure to check the edges of the pan, if it looks like it has pulled away from the edges then that is an indication that it is done baking. The cake should also spring back when you gently touch it if it is fully baked. In addition, the cake should be fragrant and the top and edges should be golden brown or matte if the cake is chocolate.
If you notice your cake is undercooked when you take it out of the oven, you can put it back in to let it bake for longer. However, if your cake is fully cooled and then you notice it is underbaked, it is too late to fix it. The leavening agents won't be active anymore so the cake can not properly bake.
What Happens if You Eat Raw Angel Food Cake Batter?
Many people will sneak a lick or two of cake batter when baking a cake. However, some risks come with eating cake batter. Since angel food cake batter contains egg whites and flour, it puts you at risk for food-borne illnesses if you eat it raw.
Eating raw eggs, whether with the yolk or just the whites, can put you at risk of getting salmonella. While this is rare, salmonella can be anywhere from mild to severe, landing you in the hospital.
While some people may have no symptoms, others may get diarrhea, nausea, stomach cramps, vomiting, fever, chills, headache, and bloody stool. For most people, the symptoms will be mild and will clear up in a few days. However, some people, especially those who are young or have a weakened immune system, can experience serious symptoms and may need to be hospitalized.
To prevent the risk of salmonella, be sure to fully cook your eggs or use pasteurized egg whites. Pasteurized egg whites have been heating treated to kill any potentially harmful bacteria.
Another risk that comes with eating raw cake batter comes from consuming raw flour. Raw flour can contain E.coli and while it is rare to get it from flour it can make you quite sick.
An E.coli infection can cause severe stomach cramps, diarrhea (often bloody), fever, and vomiting. While it often goes away in a few days for people, for others it can be more serious and lead to hospitalization.
To prevent an E.coli infection from flour, bake it or heat treat it. To heat treat flour, spread it on a baking sheet and bake in the oven for five minutes at 350 degrees Fahrenheit.
Can You Rebake A Cake If It's Undercooked?
Of course, you can rebake your cake if it's undercooked. And remember that whenever you accidentally underbaked your cake, you may put it back in your conventional oven. Then, ensure to bake it for approximately ten to fifteen minutes. Afterward, do not forget to do the doneness test.
What Happens If A Cake Is Undercooked In The Middle?
For the most part, an undercooked cake's middle part is raw. Because of that, there is undoubtedly a risk that you can get when eating a raw cake batter, and that is food poisoning.
How To Fix An Undercooked Cake With Icing?
In general, you have to keep in mind that you can fill the middle of the cake with icing if you ever encounter an undercooked cake that is indeed beyond saving.
How To Fix Undercooked Fruit Cake?
Most of the time, you can cover the fruitcake's top with parchment paper or aluminum foil whenever fixing an undercooked fruit cake. Bear in mind that doing this will undoubtedly ensure the middle resumes to cook, and the exterior does not.
Zarah is an experienced pastry chef whose creations have delighted countless customers. With a passion for baking, Zarah has developed a unique style that combines classic techniques with modern flavors. Her desserts are consistently crafted with the finest ingredients, and her attention to detail is evident in the stunning and delectable results. Zarah has a wealth of experience in the pastry kitchen, and loves to share her knowledge with others. Whether it is teaching a class or creating a custom cake for a special occasion, Zarah is committed to making sure every customer is satisfied.