Why did the top of my cake burn while the inside is still raw?

Question

Find out why baked goods burn on top or bottom and get tips to avoid uneven baking.

Answer 1

The top of your cake burned while the inside was still raw usually because your oven temperature was too high, or the cake pan was placed too close to the top heating element.

Detailed Explanation:

This frustrating baking problem points to uneven heat distribution and possibly an incorrect oven temperature:

• Oven Running Too Hot: The most common culprit. If your oven's thermostat is inaccurate and it's actually much hotter than what you've set it to, the cake's exterior (especially the top) will cook and brown rapidly, potentially burning, while the interior hasn't had enough time to cook through. An oven thermometer can confirm this.
• Rack Position: If your cake pan is on a rack too high in the oven, it's too close to the top heating element (or broiler element), which can cause the top to brown and burn prematurely. The middle rack is usually best for cakes.
• Pan Type/Color: Dark-colored cake pans absorb more heat than light-colored ones, which can lead to faster and more intense browning on the exterior. If you're using a dark pan, you might need to lower the oven temperature slightly or reduce baking time.
• Overly Rich Batter: Batters with a very high sugar or fat content can brown quickly. While not the primary cause of a raw interior, it can exacerbate the burning top issue if other factors are present.

Always check your oven's true temperature with a thermometer and use the middle rack for cakes.

Pro Tip:

If you notice your cake top browning too quickly before it's done, you can loosely tent it with aluminum foil for the remainder of the baking time. This reflects heat and prevents further browning.