Ideal Internal Temperatures for Baked Goods

I recently found out that muffins, cakes and bread have an ideal internal temperature. It varies depending on where you look and what you’re baking but I’ve cobbled together a list for the cakes I bake the most.

I’ve erred on the lower side of the temperature scale as food can continue to cook even after it comes out of the oven.

98°C (210°F)

93°C (200°F)
Banana bread (may need to be higher, mine contains 4 bananas and isn’t done until 97°C) 
Carrot cake
Chocolate cake

87°C to 93°C (190°F to 200°F)
Cinnamon buns

The guides come from various sources (ChefsTemp, Epicurious, Bon Appetit, ThermoWorks, Betty Crocker). ChefsTemp is the most useful as it has a big list of different baked goods and the temperatures are in Celsius and Fahrenheit. 

Finally, Epicurious has a good tip:

“Just be sure to avoid 100°C (212°F) and beyond, since that's the temperature that water turns to steam, which means you'll start losing precious moisture fast.”

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