Cakes weighing between one hundred grams and four hundred and fifty grams need to be baked at one hundred and eighty degrees for about eighteen minutes to forty minutes.
Cakes weighing between four hundred and fifty grams and one kilogram need to be baked at one hundred and seventy degrees for about forty minutes to an hour.
When baking a cake you need to pay attention to the temperature of the oven. If the oven temperature is lower than the preset temperature, the top of the baked cake will be very flat and even a little sticky. If the baking temperature is higher than the original temperature, the center of the cake will bulge upward, the top will crack, and the outer edges of the cake will shrink inward, except that the inside of the baking pan will be glossy, and there will be no batter sticking to it.
If the cake is undercooked, the top portion will have a sticky layer of raw batter. If there is a sticky raw batter or waterline on the bottom layer of the cake, this means that the recipe used too much water, the bottom heat wasn't quite enough, and you weren't able to mix the fats and oils in the recipe while mixing.
The cake should be baked until it is a pleasing yellowish-brown color and gives off the characteristic flavor of a cake that has been baked successfully.