Oven temperature: why is important

Hey pixels!! Today I’m talking about oven temperature, and why is important. We’ve been baking lots of recipes here, and I always recommend you the appropiate temperature for each one. But, why this temperature and not another?

When Jane Darling, from Which.co.uk asked me if I could write a post about this subject, I was pleased to say yes. And here it is, my happy pixels!!

Each recipe has a perfect baking temperature and time, in order to ensure that baked goods don’t get overcooked or not completely baked. This time and temperature changes when we talk about meat, fish, veggies or cakes. It even changes for every recipe. The best way to bake properly is to follow the recipe directions. At least the first time you’re baking that recipe, because every oven is different, so the second time you’ll be able to adjust time and temperature acording to your oven.

Here is a picture showing how the same cake recipe can change if it’s baked at four different temperatures. Picture is from Which.co.uk. Thank you, Jane, for allow me to use it!!


As you may see, baking at the proper temperature is basic. No one enjoys a burnt or a not completely baked cake.

I’ve collected some tips about how to bake your cakes properly. I hope you’ll find them useful, my happy pixels!!

Tips to bake cakes

  1. Preheat oven. If you put a cake into an oven that’s not hot enough, it will affect the way it rises. Fan ovens can dry a cake slightly so for a longer shelf-life use the conventional setting.
  2. Make sure ingredients are a right temperature. Most recipes require the fat and eggs to be at room temperature. If you take the butter straight from the fridge it doesn’t cream well and cold eggs are liable to curdle the cake mixture.
  3. Once the cake mixture is made put it straight into the oven. The raising agent will start working as soon as it comes into contact with any of the wet ingredients so to ensure a good rise your cake mixture should go into the oven straightaway.
  4. Put the cake on the correct shelf and keep the oven door closed. Cakes are generally best placed on the middle shelf to ensure even cooking.
  5. Don’t open the door until cake is almost done. Every time you open the door, oven temperaure gets a bit colder, and trust me, that’s not good for your cake.
  6. Stick to cooking times. If you’ve used the right tin and you’ve got a good oven, the timings stated in the recipe should be accurate. As ovens do vary, check the cake just before the end of the cooking time. A skewer or fork inserted in the center should come out dry. But, as I said before, every oven is different, so it’s important to know how your oven works to control better time and temperature.

I hope this tips will work for you, my happy pixels. Personally, I use them all!!

To finish this post, I have a bonus for you. I’ve made a nice conversion chart!


I hope that you’ve found this information useful. Now, my happy pixels, it’s time to bake some cakes!!




  1. Honey it seems like you wrote this article thinking about me. I’ve been having problems with making a cake. I have a new oven, a good one, but my cakes never rise. If they do, they then shrink. Also, it feels like they don’t cook thoroughly inside, I get a mushy, pasty cake. It’s so frustrating.

    Liked by 1 person

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