Welcome to the Cake Decorators Q&A

I have a 9×3 in” round cake pan. Can someone pls tell me what the baking time should be to obtain the optimal results. My cakes have been underbaked even though I have tested them for doneness.

Check out this below link. This might help you.

http://www.wilton.com/cakes/making-cakes/baking-party-cake-2-inch-pans.cfm

It depends what sort of cake you are baking and what sort of oven you have.  I have a fan assisted oven, so if I bake a regular sponge cake I allow 40-45 minutes baking at 140 degree, quickly check for doneness with a skewer. If the skewer comes out sticky, continue baking but check every 5 mins. For a conventional oven the temperature would be 160 degree, however, I think it’s better to bake for longer at 150. For cakes such as Paul’s chocolate cake in the free tutorial, baking time is longer because of the liquid content in the batter. The tutorial is a very good guide for baking that type of cake. Madeira cakes also take longer, I bake a 9×3 maderia at 130 degree for 1hr 10mins but check it after 55mins. Madeira is a much denser cake and requires baking longer on a lower heat. This also prevents it from doming too much. If you look through Q&A under ‘Madeira cake’, you’ll find lots of handy hints and tips, there are several posts which I think will help you. Finally, (as you probably already know), all ovens are different so mine may not bake at the same temps as yours. You will have to experiment with times by observation and smell until you find a temp which suits your oven, also I would recommend an oven thermometre. I hope I’ve been of some help. Forgot to mention, always make sure you preheat your oven before baking. Cheers now!

Thank you for your quick reply.

I will now have to find a conversion chart, my brain onlyv thinks in farhenheit.

Thank you for the chart, I just put it in my favourites for future use.