How Long To Bake A Cake: Time & Temperature Guide
Baking time depends on the recipe, tin diameter, batter depth, oven and material of the tin. Use a tested recipe first; the timings below are starting points, not universal rules.
Typical starting points for sponge cakes
| Format | Typical time | Fan oven | Conventional |
|---|---|---|---|
| Cupcakes | 18–22 min | 160°C | 180°C |
| 6-inch sponge | 25–35 min | 160°C | 180°C |
| 8-inch sponge | 30–40 min | 160°C | 180°C |
| 10-inch sponge | 40–55 min | 150–160°C | 170–180°C |
| Loaf cake | 45–60+ min | around 160°C | around 180°C |
| Traybake | 25–35 min | around 160°C | around 180°C |
Those cupcake timings are starting points rather than a house recipe. For the finished version, our cupcakes are baked to order in London and hand-delivered across London and Surrey.
The ranges are deliberately broad. A deep 6-inch cake can take longer than a shallow 8-inch layer, and different recipes behave differently. Follow your recipe and watch the cake rather than forcing it to obey a chart.
Use an oven thermometer
Oven dials are not always accurate. If cakes repeatedly dome, sink, brown too fast or take far longer than expected, check the actual oven temperature before blaming yourself.
Fan versus conventional ovens
Fan ovens move hot air around the cavity and often need a slightly lower set temperature than a conventional oven. Do not apply a conversion blindly if the recipe already specifies the oven type.
How to tell when the cake is done
Test the deepest part. A skewer or cake tester should come out clean or with a few moist crumbs rather than wet batter. The top should feel set and spring back lightly. Chocolate cakes can be better with a few moist crumbs than when baked until bone dry.
Tin size and batter depth matter
Large or deep cakes usually need longer and may benefit from a gentler bake so the outside does not overcook before the centre sets. Dark tins can brown the edges faster than pale tins. Silicone and very heavy tins behave differently again.
Ingredients matter too
Fat, eggs, sugar and raising agents all affect how a cake sets. Baking powder and bicarbonate of soda also depend on the chemistry of the formula, so changing them casually because a cake seems slow is not a reliable fix.
If you want a tested starting point, our Hero Sponge Recipe is written around measured ingredients and defined tin sizes. It is one tested recipe, not evidence that every sponge should use the same time and temperature.
Happy baking,
Reshmi xoxo
proper baking time n temperature for granola breakfast cereal.