Cake Baking Times
Here are my baking times for the Cakeculator. The times are for each pan so if you have say, two 8-inch pans, you can do them together for the indicated time, or one at a time at the indicated time. Find your cake flavor below:
Black Cocoa Cake
Cupcakes
Bake for about 20-25 minutes.
This is a very moist, fudgy cake. When shaking the pan, the centers should not jiggle. A skewer inserted in the center should have a few moist crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C). (A 190 °F/88° C cake will create the fudgiest texture.)
6”
Bake for about 28-33 minutes.
This is a very moist, fudgy cake. When shaking the pan, the centers should not jiggle. A skewer inserted in the center should have a few moist crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C). (A 190 °F/88° C cake will create the fudgiest texture.)
7”
Bake for about 35-40 minutes.
This is a very moist, fudgy cake. When shaking the pan, the centers should not jiggle. A skewer inserted in the center should have a few moist crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C). (A 190 °F/88° C cake will create the fudgiest texture.)
8”
Bake for about 43-50 minutes.
This is a very moist, fudgy cake. When shaking the pan, the centers should not jiggle. A skewer inserted in the center should have a few moist crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C). (A 190 °F/88° C cake will create the fudgiest texture.)
9”
Bake for about 50-55 minutes.
This is a very moist, fudgy cake. When shaking the pan, the centers should not jiggle. A skewer inserted in the center should have a few moist crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C). (A 190 °F/88° C cake will create the fudgiest texture.)
Half Sheet Pan
Bake for about 20-25 minutes.
This is a very moist, fudgy cake. When shaking the pan, the centers should not jiggle. A skewer inserted in the center should have a few moist crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C). (A 190 °F/88° C cake will create the fudgiest texture.)
9x13
Bake for about 30-35 minutes.
This is a very moist, fudgy cake. When shaking the pan, the centers should not jiggle. A skewer inserted in the center should have a few moist crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C). (A 190 °F/88° C cake will create the fudgiest texture.)
1/8th
Bake for about 18-22 minutes.
This is a very moist, fudgy cake. When shaking the pan, the centers should not jiggle. A skewer inserted in the center should have a few moist crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C). (A 190 °F/88° C cake will create the fudgiest texture.)
4” silicone
Bake for about 20-25 minutes.
This is a very moist, fudgy cake. When shaking the pan, the centers should not jiggle. A skewer inserted in the center should have a few moist crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C). (A 190 °F/88° C cake will create the fudgiest texture.)
Red Velvet Cake
Cupcakes
Bake for about 20-25 minutes.
When shaking the pan, the centers should not jiggle. A skewer inserted in the center should come out with a few crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C).
6”
Bake for about 25-30 minutes.
When shaking the pan, the centers should not jiggle. A skewer inserted in the center should come out with a few crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C).
7”
Bake for about 30-35 minutes.
When shaking the pan, the centers should not jiggle. A skewer inserted in the center should come out with a few crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C).
8”
Bake for about 38-42 minutes.
When shaking the pan, the centers should not jiggle. A skewer inserted in the center should come out with a few crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C).
9”
Bake for about 42-48 minutes.
When shaking the pan, the centers should not jiggle. A skewer inserted in the center should come out with a few crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C).
Half Sheet Pan
Bake for about 20-23 minutes.
When shaking the pan, the centers should not jiggle. A skewer inserted in the center should come out with a few crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C).
9x13
Bake for about 28-32 minutes.
When shaking the pan, the centers should not jiggle. A skewer inserted in the center should come out with a few crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C).
1/8th
Bake for about 18-22 minutes.
When shaking the pan, the centers should not jiggle. A skewer inserted in the center should come out with a few crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C).
4” silicone
Bake for about 20-25 minutes.
When shaking the pan, the centers should not jiggle. A skewer inserted in the center should come out with a few crumbs. Using a thermometer, the internal temperature should be between 190-200°F (88-93°C).
All Chiffon Cakes
Cupcakes
Bake for about 17-20 minutes. Watch the tops of your cake during the last 5 minutes of baking. The chiffon will rise high and then shrink down to almost the level of the pan. This is a sign your cake is done. You can double-check with a skewer; there should be no crumbs. If you have a thermometer, the internal temp of the cake should be around 205-210 °F/96-99 °C. The cake tops will naturally deflate to a level surface as they cool but if you find that they pull away from the sides, the cake is underbaked. The chiffon is still edible and delicious; just make a note to bake it a little longer next time.
6”
Bake for about 18-23 minutes. Watch the tops of your cake during the last 5 minutes of baking. The chiffon will rise high and then shrink down to almost the level of the pan. This is a sign your cake is done. You can double-check with a skewer; there should be no crumbs. If you have a thermometer, the internal temp of the cake should be around 205-210 °F/96-99 °C. The cake tops will naturally deflate to a level surface as they cool, but if you find that they pull away from the sides, the cake is underbaked. The chiffon is still edible and delicious; make a note to bake it a little longer next time.
7”
Bake for about 23-28 minutes. Watch the tops of your cake during the last 5 minutes of baking. The chiffon will rise high and then shrink down to almost the level of the pan. This is a sign your cake is done. You can double-check with a skewer; there should be no crumbs. If you have a thermometer, the internal temp of the cake should be around 205-210 °F/96-99 °C. The cake tops will naturally deflate to a level surface as they cool, but if you find that they pull away from the sides, the cake is underbaked. The chiffon is still edible and delicious; make a note to bake it a little longer next time.
8”
Bake for about 30-35 minutes. Watch the tops of your cake during the last 5 minutes of baking. The chiffon will rise high and then shrink down to almost the level of the pan. This is a sign your cake is done. You can double-check with a skewer; there should be no crumbs. If you have a thermometer, the internal temp of the cake should be around 205-210 °F/96-99 °C. The cake tops will naturally deflate to a level surface as they cool, but if you find that they pull away from the sides, the cake is underbaked. The chiffon is still edible and delicious; make a note to bake it a little longer next time.
9”
Bake for about 35-40 minutes. Watch the tops of your cake during the last 5 minutes of baking. The chiffon will rise high and then shrink down to almost the level of the pan. This is a sign your cake is done. You can double-check with a skewer; there should be no crumbs. If you have a thermometer, the internal temp of the cake should be around 205-210 °F/96-99 °C. The cake tops will naturally deflate to a level surface as they cool, but if you find that they pull away from the sides, the cake is underbaked. The chiffon is still edible and delicious; make a note to bake it a little longer next time.
Half Sheet Pan
Bake for about 18-23 minutes. Watch the tops of your cake during the last 5 minutes of baking. The chiffon will rise high and then shrink down to almost the level of the pan. This is a sign your cake is done. You can double-check with a skewer; there should be no crumbs. If you have a thermometer, the internal temp of the cake should be around 205-210 °F/96-99 °C. The cake tops will naturally deflate to a level surface as they cool, but if you find that they pull away from the sides, the cake is underbaked. The chiffon is still edible and delicious; make a note to bake it a little longer next time.
9x13
Bake for about 25-30 minutes. Watch the tops of your cake during the last 5 minutes of baking. The chiffon will rise high and then shrink down to almost the level of the pan. This is a sign your cake is done. You can double-check with a skewer; there should be no crumbs. If you have a thermometer, the internal temp of the cake should be around 205-210 °F/96-99 °C. The cake tops will naturally deflate to a level surface as they cool, but if you find that they pull away from the sides, the cake is underbaked. The chiffon is still edible and delicious; make a note to bake it a little longer next time.
1/8th
Bake for about 18-23 minutes. Watch the tops of your cake during the last 5 minutes of baking. The chiffon will rise high and then shrink down to almost the level of the pan. This is a sign your cake is done. You can double-check with a skewer; there should be no crumbs. If you have a thermometer, the internal temp of the cake should be around 205-210 °F/96-99 °C. The cake tops will naturally deflate to a level surface as they cool, but if you find that they pull away from the sides, the cake is underbaked. The chiffon is still edible and delicious; make a note to bake it a little longer next time.
4” silicone
Bake for about 17-22 minutes. Watch the tops of your cake during the last 5 minutes of baking. The chiffon will rise high and then shrink down to almost the level of the pan. This is a sign your cake is done. You can double-check with a skewer; there should be no crumbs. If you have a thermometer, the internal temp of the cake should be around 205-210 °F/96-99 °C. The cake tops will naturally deflate to a level surface as they cool, but if you find that they pull away from the sides, the cake is underbaked. The chiffon is still edible and delicious; make a note to bake it a little longer next time.
All other cakes:
Cupcakes
Bake for about 18-22 minutes: A skewer inserted in the center comes out with a few crumbs attached. When you shake the pan, the centers should not jiggle. A skewer inserted in the center should only have a few crumbs. If you have a thermometer, the internal temperature should be around 190-200°F/88-93°C.
6”
Bake for about 23-28 minutes. When you shake the pan, the centers should not jiggle. A skewer inserted in the center should only have a few crumbs. If you have a thermometer, the internal temperature should be around 190-200°F/88-93°C.
7”
Bake for about 23-28 minutes. When you shake the pan, the centers should not jiggle. A skewer inserted in the center should only have a few crumbs. If you have a thermometer, the internal temperature should be around 190-200°F/88-93°C.
8”
Bake for about 35-40 minutes. When you shake the pan, the centers should not jiggle. A skewer inserted in the center should only have a few crumbs. If you have a thermometer, the internal temperature should be around 190-200°F/88-93°C.
9”
Bake for about 35-40 minutes. When you shake the pan, the centers should not jiggle. A skewer inserted in the center should only have a few crumbs. If you have a thermometer, the internal temperature should be around 190-200°F/88-93°C.
Half Sheet Pan
Bake for about 20-23 minutes. When you shake the pan, the centers should not jiggle. A skewer inserted in the center should only have a few crumbs. If you have a thermometer, the internal temperature should be around 190-200°F/88-93°C.
9x13
Bake for about 28-32 minutes. When you shake the pan, the centers should not jiggle. A skewer inserted in the center should only have a few crumbs. If you have a thermometer, the internal temperature should be around 190-200°F/88-93°C.
1/8th
Bake for about 18-22 minutes. When you shake the pan, the centers should not jiggle. A skewer inserted in the center should only have a few crumbs. If you have a thermometer, the internal temperature should be around 190-200°F/88-93°C.
4” silicone
Bake for about 18-22 minutes. When you shake the pan, the centers should not jiggle. A skewer inserted in the center should only have a few crumbs. If you have a thermometer, the internal temperature should be around 190-200°F/88-93°C.
Step by step:
Video
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That said, substitutions aren’t impossible but can be the toughest part of recipe development. Small swaps, like reduced-fat milk (2% fat) for whole milk (3.5% fat), usually work fine. However, bigger changes—such as replacing oil with applesauce or sour cream with Greek yogurt—can significantly impact texture and density.
Be wary of general, all-purpose substitutions in baking; I find that usually there is never a one size-fits-all solution. I carefully select ingredients for my recipes, so for the best results, start with the original recipe and modify with caution.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Recipe Card - Adriana's Notes
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