I’ve had this problem again and again, and I still suffer from it. One thing to remember is that your cake keeps cooking for a minute or two after you take it out of the oven. Also, a cake that is firm to the touch is not what you are looking for.
How to tell if your cake is fully cooked:
- The edges should pull away from the pan just a little bit
- The surface of the cake should feel soft and springy to the touch but not firm. If the surface breaks when you touch it the cake is obviously not done.
- A toothpick inserted in the center should not have streaks of batter on it. A few little crumbs are okay.
- If you’re still in doubt, check the center with a thermometer. The best temp is around 210 Fahrenheit.