A (bamboo) skewer or cake tester When the cake comes out of the oven, stick your ‘poking device’ into the middle of the cake. If it comes out with pieces of cake attached to it, your cake needs to go back into the oven. If it is very little cake batter, then try again after 5-10 minutes in the oven. If it is very wet, you need to wait longer. It is something you have to create a feel for.
Thin knife For the ‘knife test’, use a thin bladed knife. Cut a very small slices out of the cake. If the knife has wet crumbs after your first slice, but the cake back into the oven. If it is dry, make a second slice and visually check the inside of the cake.
An instant read (meat) thermometer This is the most precise way of testing. Stick the thermometer into your cake and check if the inside is 99℃ (210℉). If you have filling in your cake (fruits, nuts), make sure to do multiple reading as your filling can be hotter than the cake itself.
