How to Test the Doneness in Every Kind of Cake

If I had to choose only one dessert to enjoy for the rest of my life, it would have to be cake. This sweet treat can be light and airy, dark and decadent, fruity, spongy or smothered in frosting, like this Maple Walnut beaut. As far as I’m concerned, there’s a cake fit for every meal and occasion. And eating a slice (or two!) is easy.

But when it comes to baking a cake, you need to know what you’re doing. Otherwise, you could end up making a whole host of cake mistakes—including the dreaded overbake. (Or underbake—nobody likes a soggy bottom!)

Today, we’re going to show you three foolproof methods for testing cake doneness. These tips will ensure your treats turn out perfect every single time.

How to Test a Layer Cake

If you’re a frequent cake baker, this is likely your go-to method for testing doneness. You’ll need a toothpick, a metal tester ($8) or—in a pinch—even a strand of uncooked spaghetti.

As your cake nears the finish line, give it a poke in the center with your tester of choice. If the tester comes out with crumbs or wet batter, the cake needs more time to bake. But if the tester comes out clean, your cake is ready to pull from the oven.

Another way to check for doneness is to pay attention to the cake’s edges. The batter will begin to pull away from the pan as it finishes baking.

How to Test a Sponge Cake

For foam or sponge cakes, the only tool you need to test for doneness is your hand. You can tell when a sponge cake has finished baking by gently pressing the top of the cake. When the sponge springs back, it’s done. If the indentation remains, give the cake a few more minutes in the oven.

You can also look at the top of the cake. It should feel dry to the touch—especially around any cracked areas.

How to Test a Cheesecake

Cheesecake is hands down the most difficult cake to test for doneness. Even when it’s fully baked, the batter still jiggles—but the key is how it jiggles. (If you’re still nervous, read up on these other tips for making the best cheesecake).

To test, open the oven door and gently but firmly tap the side of the cheesecake pan with a spoon. A cheesecake that isn’t fully done will ripple—similar to how a pond reacts when a stone is tossed in. Alternately, a perfectly baked cheesecake will wobble as one unit, swaying back and forth before settling back into position.

Our Favorite Cheesecake Recipes

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Taste of Home

Dulce de Leche Cheesecake

I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama

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Yogurt-Ricotta Cheesecake

I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a diabetic version, and my family couldn't even tell! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. —Diane Shipley, Mentor, Ohio

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Red Velvet Cheesecake

Festive and oh, so good, this cheesecake will become a fixture on your dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina

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Contest-Winning Blueberry Swirl Cheesecake

This is my favorite blueberry cheesecake recipe, which I often make for family get-togethers. —Cathy Medley, Clyde, Ohio

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Double-Layer Pumpkin Cheesecake

I thought cheesecake and pumpkin pie would be amazing together. This creamy combo won a prize in our local pie contest, so I guess the judges agreed! —Noel Ferry, Perkasie, Pennsylvania

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Frozen Chocolate Cheesecake Tart

I first made this irresistible dessert for some dinner guests. They were overwhelmed by its rich flavor and appearance. My husband commented that it was the best dessert he had ever eaten in his whole life. —Heather Bennett, Dunbar, West Virginia

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Mocha Truffle Cheesecake

I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. —Shannon Dormady, Great Falls, Montana

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Cinnamon Apple Cheesecake

An attractive topping of cinnamon-spiced apple slices and a homemade oat-and-walnut crust make this creamy dessert a definite showstopper. —Emily Ann Young, Edmond, Oklahoma

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Chocolate Chip Cookie Dough Cheesecake

I created this recipe to combine two of my all-time favorites: cheesecake for the grown-up in me and chocolate chip cookie dough for the little girl in me. Sour cream offsets the sweetness and adds a nice tang. Everyone who tries this scrumptious cookie dough cheesecake loves it. —Julie Craig, Kewaskum, Wisconsin

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S'more Cheesecake

This luscious dessert is just as wonderfully tasty as the campfire snack that inspired it. It's a great way to savor a summer classic anytime of year. Our 4-year-old daughter likes it so much that she's requested it for her next birthday! —Robin Andrews, Cary, North Carolina

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Pineapple Pie with Coconut Cream

You’ll find pineapples and coconut everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii

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Honey Pecan Cheesecake

Birthdays and holidays are great times for cheesecake. In our annual church bake-off, it won first place! —Tish Frish, Hampden, Maine

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Creamy Tiramisu Cheesecake

The Italian word "tiramisu" means "pick-me-up" and refers to a dessert of ladyfinger sponge cake dipped in coffee. Work that in with cream cheese, and you have a guaranteed picker-upper that redefines a classic. —Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida

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Pistachio Cardamom Cheesecake

Cardamom has a sweet and warm taste that makes you think of clove, allspice and pepper all wrapped in one spice. Mix it with pistachios and add to cheesecake for a dessert that suggests the exotic flavors of India. —Carolyn Harkonnen, Loomis, California

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Chocolate Turtle Cheesecake

I always get compliments when I whip up this rich little cheesecake. With layers of caramel, chocolate and vanilla, it's an instant classic. —Erin Byrd, Springfield, Missouri

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No-Bake Chocolate Chip Cannoli Cheesecake

I like to make this cheesecake in the summer since it's flavorful and refreshing! And not needing to turn on the oven and heat the house up is an added bonus. —Kristen Heigl, Staten Island, New York

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Chocolate Malt Cheesecake

My mother-in-law loved chocolate malts—and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! —Anita Moffett, Rewey, Wisconsin

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Roasted Banana & Pecan Cheesecake

We keep bananas on hand, but with just two of us in the house, they ripen faster than we can eat them. That makes them perfect for roasting and baking into this cheesecake with a nutty crust. —Patricia Harmon, Baden, Pennsylvania

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Chocolate Truffle Cheesecake

If you delight in the taste of chocolate, then this is the cheesecake for you. Every creamy bite melts in your mouth. It's so impressive yet not difficult to prepare—I whip up this dessert each time I want a yummy treat for my family, friends or co-workers. —Mary Jones, Cumberland, Maine

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Coconut Cheesecake & Rhubarb Compote

I took my daughter’s love of cheesecake plus my mom’s love of coconut and rhubarb and ran with it. Try it with a smidge of chocolate sauce, too. —Wendy Rusch, Trego, Wisconsin

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Salted Caramel Cappuccino Cheesecake

After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s great coffee destinations. —Julie Merriman, Seattle, Washington

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Spiced Apple Cheesecake

Spiced Apple Cheesecake

When you live in apple country, you get the privilege of selecting the apples and recipes you want for year-round enjoyment. Granny Smith apples are tart and crisp. Combined with cinnamon, sugar and nutmeg, they make a delightful topping for a cheesecake of the Pacific Northwest. —Grace Hughes, Oroville, Washington

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Luscious Almond Cheesecake

I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas

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Caramel Fudge Cheesecake

It's hard to resist this chocolaty cheesecake with its fudgy crust, crunchy pecans and gooey layer of caramel. I combined several recipes to create this version that satisfies both the chocolate lovers and the cheesecake lovers in my family. —Brenda Ruse, Truro, Nova Scotia

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Winning Cranberry Cheesecake

The holidays wouldn't be complete without cranberries and eggnog. I use them both in this flavorful cheesecake that's the perfect finale for a special dinner. Set it out at the start of the meal, not just to solicit "oohs" and "aahs," but to remind folks to save room for dessert! —Nancy Zimmerman, Cape May Court House, New Jersey

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Next, check out the most common mistakes people make when baking a layer cake.