My Pie Is Too Wet - How To Fix An Undercooked Pie

Baking a cake is not always as easy as a cake. You have to do everything right so it doesn’t undercook. What if your cake is still wet after cooking it for the time indicated in the instructions?

Is there anything you can do to save it? Fortunately, fixing a rare cake is possible, at least in certain cases.

How do you fix an undercooked cake? If the cake is rare overall, pop it back in the oven for 10-15 minutes. If the center is still moist, cover the cake with foil and bake for up to 15 minutes. If the bottom is moist, turn off the top heat or cover with aluminum foil and cook for a few more minutes.

In this article, you’ll learn everything about underdone cake, from what causes it to ways to fix and prevent it. Read on so your masterpieces never go to waste!

Undercooked cake: The biggest confectionery problem

It doesn’t matter if you are a newbie to baking or a seasoned pastry chef, there are some baking problems that you experience at least once.

One of the most common problems when baking a cake is undercooking. You measure the ingredients taking into account every gram, follow the steps, and end up with the unexpected: an underdone cake.

But you can’t start over and you can’t put an undercooked cake on the table either. What should you do? Blame the recipe, complain and put it aside, or try to fix it?

You may also try to eat the cake rare. Yes, a rare cake can be delicious. But should you eat it?

Is it okay to eat a rare cake?

It is not a good idea to eat a rare cake, however tempting it may be. Just as it is advised not to lick the bowl of pie dough, no matter how much we want to, it is also not recommended to eat undercooked pie.

In the case of raw pie crust, eggs and flour carry health risks. Raw eggs are risky because of the possibility of salmonella infection .

Flour is also not recommended to consume if it is not subjected to high-temperature cooking.

When it comes to an undercooked cake, chances are the flour and egg have cooked long enough to no longer have any bacteria on it. But why risk it?

It’s a good idea to avoid eating an undercooked pie, especially if the center is soft or too wet. Plus, we’ve got a few ways to spruce up your underdone cake below, so there’s no reason to take chances!

Why is my cake wet in the center?

If your cake is wet in the center, you may not have cooked it long enough, your oven is not heated properly, or you may have used the wrong type of pan for optimal heat distribution. 

Like anything else you cook in the oven, the heat reaches the outer layers sooner than the center.

Also, most people bake pies in aluminum pans. This contributes to the sides and bottom of the cake cooking much faster than the center of the cake, which has no contact with the metal.

One solution to this problem is to slightly change the temperature and cooking time.

Reduce the heat but leave the cake in the oven longer. This way, you don’t risk browning the edges and bottom of the cake and getting the inside wet. Only do this if you can spot a perfectly cooked cake.

However, a cake that is too wet in the center can be the result of other factors. Here are other reasons why your cake may be wet in the center:

1. The problem is in your oven . If your oven doesn’t heat evenly, this can cause your dessert to cook unevenly as well.
2. You are using the wrong mold. Always use a pan of the same size as indicated in the recipe. A common problem is using a smaller, deeper pan that doesn’t work for the cook time listed in the recipe.
3. You’re wrong about the baking powder. Using old baking powder can make the cake wet in the center. Another problem with baking powder is using too much of it.

How to fix an undercooked cake

In some cases, an underdone pie can be fixed.

If you’ve taken the cake out of the oven and immediately realized it needs more time, don’t waste a minute. Put it back in the oven for another 10 to 15 minutes . Check every 5 minutes if there is any difference.

Cover the cake with aluminum foil if you don’t need the top to brown further or if you’ve already cut off a piece.

Table of how to fix an underdone cake

Here’s a quick and easy guide to fixing the most common underdone cake problems:

Signs that the cake is undercooked

If you are new to cake baking, you may find it difficult to know when is a good time to take out the cake. Although the recipes tell you the cooking time and temperature, it is always good to have common knowledge about baking cakes.

Smell and appearance are the usual indicators of a baked cake. However, a rare cake can still look pretty on the outside and smell like it’s ready for some frosting.

But do not be fooled. There are things we can’t see.

So here are some signs of an underdone pie:

1. The cake doesn’t feel right

Just like a steak, you can check if a cake is done by touching it.

Once you take out the cake at the time it’s supposed to be done according to the recipe, don’t rush to unmold it. Instead, press down on the center of the cake to see how it feels.

If the cake feels spongy, it’s done. If it doesn’t fill up like a sponge or the most comfortable pillow, it needs to go back in the oven.

2. The cake keeps sizzling too much

If you are a person who makes too much noise in the kitchen, you may have never heard the soothing sound of a sizzling cake.

The next time you bake a cake, set everything aside and try to listen to the sound of the little bubbles popping. If the cake is rare, the sizzling sound will be very distinctive.

A well-done cake will retain only a slight sizzle. But if you don’t hear any sizzling, overdone pie alert! (If you’ve really gone overboard, consider repurposing it into a soft, moist dessert, like a trifle.)

3. The outer edges of the cake have not peeled off

Yes, even the sides of a cake can show if it’s done.

If the edges of your cakes haven’t come off yet, they’re undercooked. A gap should form between the sides of the pan and the cake.

But you shouldn’t wait too long either. If you let the sides get too far apart, you’ll cause the edges to burn and you won’t get the perfect cake shape.

How to prevent the cake from being undercooked

There are a few things to keep in mind to avoid undercooking the cake the next time you decide to make a birthday cake of your own.

1. Check the oven temperature

It’s important to follow the directions if you’re baking a cake you’re not familiar with. Check the oven temperature to make sure it is correct.

If you set the oven to a temperature lower than indicated in the cooking instructions, it will obviously be rare.

If you set the oven to a higher temperature to speed up the baking process and shorten it, you will burn the cake.

You can only bypass the temperature in the recipe if you know the specifics of your oven or have a lot of experience baking a certain type of cake.

2. Use a thermometer

If you are a professional baker at home, it would be great to buy a thermometer.

No matter what kind of cake you cook, this handy tool will save you a lot of hassle and worry. All you have to do is introduce it into the cake avoiding touching the mold.

For flourless cakes, the ideal temperature is around 205°F, while for light and airy cakes the temperature of a perfectly cooked cake is no higher than 210°F.

3. Try a skewer

The good old skewer test never fails when it comes to figuring out if the cake is done or not.

What you have to do is insert the skewer into the central part of the cake and remove it. If you see dough on it, it means that it still needs to be cooked. If it comes out dry and clean, it’s time to take out your creation.