Is It Done?
The most nerve-wracking moment in baking. Pick what you’re making and get the target internal temperature, the signs to look for, and exactly how to test it.
Step 1 · What are you baking?
Pick a category above, or search what you’re baking.
How to test doneness like a pro
Use an instant-read thermometer
Insert into the thickest center, away from the pan. It’s the only way to know for sure with cakes, bread and custards. Calibrate it in ice water — it should read 32°F (0°C).
Read the visual cues
Cookies, brownies, choux and macarons don’t have a useful internal temperature — judge them by color, spring-back, the skewer, or the jiggle instead.
Account for carryover
Bakes keep cooking after they leave the oven. Cookies, brownies and cheesecake should come out looking slightly underdone — they set as they cool.
Baking doneness temperature chart
Target internal temperatures and the key sign of doneness for 20 common bakes. Open the tool above for full tests and tips.
Cakes & Cupcakes
| Bake | Done at | Key sign |
|---|---|---|
| Butter / layer cake | 200–210°F / 93–99°C | Springs back when lightly pressed in the center |
| Sponge / chiffon / angel food | 205–210°F / 96–99°C | Top is golden and springs back fully when pressed |
| Cupcakes & muffins | 200–205°F / 93–96°C | Tops are domed and spring back when touched |
| Pound cake / bundt | 205–210°F / 96–99°C | Deep golden; a crack down the top is normal and expected |
Bread
| Bake | Done at | Key sign |
|---|---|---|
| Artisan / sourdough / baguette | 205–210°F / 96–99°C | Deep golden-brown, well-developed crust |
| Brioche / sandwich / dinner rolls | 185–190°F / 85–88°C | Golden-brown and glossy (if egg-washed) |
| Banana / quick bread | 200–205°F / 93–96°C | Domed with a crack down the center |
| Bagels & pretzels | 190–200°F / 88–93°C | Deep golden and shiny from the boil |
Cookies & Bars
| Bake | Done at | Key sign |
|---|---|---|
| Cookies | Visual | Edges are set and lightly golden |
| Brownies (fudgy) | Visual | Top is set with a shiny, papery crackle |
| Blondies & bar cookies | Visual | Edges are golden and set |
| Shortbread | Visual | Pale gold — shortbread should NOT brown much |
Pastry & Pie
| Bake | Done at | Key sign |
|---|---|---|
| Fruit pie | Visual | Filling is bubbling thickly in the CENTER, not just at the edges |
| Custard pie (pumpkin, etc.) | 175°F / 79°C | Edges are set and puffed slightly |
| Scones & biscuits | 200–210°F / 93–99°C | Risen tall with golden tops |
| Choux (cream puffs, éclairs) | Visual | Deep golden brown all over, including the cracks |
| Croissants & puff pastry | Visual | Deep golden brown all over — including the sides and bottom |
Custard & Cheesecake
| Bake | Done at | Key sign |
|---|---|---|
| Cheesecake | 150°F / 65°C | The outer 2 inches are set and slightly puffed |
| Crème brûlée / flan / custard | 170–175°F / 77–79°C | Edges are set |
| Macarons | Visual | Risen with ruffled “feet” at the base |
Doneness FAQ
What internal temperature means a cake is done?
Most butter and layer cakes are done at 200–210°F (93–99°C) in the center. Sponge and foam cakes are similar at 205–210°F. Quick breads and banana bread finish around 200–205°F. An instant-read thermometer in the center is the most reliable test, since cakes often look done on the outside before the middle sets.
How do I know when bread is done without cutting it?
Use internal temperature. Lean, crusty breads (sourdough, baguette) are done at 205–210°F (96–99°C); enriched breads (brioche, sandwich loaves, rolls) at 185–190°F (85–88°C) because their butter, eggs and milk set sooner. A done loaf also sounds hollow when tapped on the bottom and feels light.
Do I always need a thermometer?
For cakes, breads, and custards a thermometer is the most reliable tool. But some bakes are judged by sight and feel: cookies (edges set, centers soft), brownies (moist crumbs on a skewer), choux and croissants (deep golden and crisp), and macarons (firm tops with feet). The checker tells you which test to use for each.
Why is my cake done on the outside but raw in the middle?
The oven is usually too hot, so the outside sets before the center catches up. Lower the temperature by 15–25°F, tent the top with foil if it’s browning too fast, and keep baking until the center reaches temperature. An oven thermometer helps, since many ovens run hot.
Should I underbake or overbake if I’m unsure?
It depends on the bake. Cookies, brownies, and cheesecake are best pulled slightly underdone — they finish setting from carryover heat and chilling. Bread, choux pastry, and croissants must be fully baked or they turn gummy or collapse. The checker notes which way to lean for each.
Keep going
More free tools and guides for stress-free baking.