Which method helps determine if a baked cake is done?

The method of touching the top of the cake and checking if it springs back is a reliable indicator of doneness. When a cake bakes, it undergoes a series of changes, and its structure becomes firm. If the center of the cake has set adequately, pressing on the top should cause it to spring back to its original shape. This resilience indicates that the internal structure has sufficiently set, signaling that the cake is likely done baking.

While color can be an indicator, it is not always a definitive measure as different cakes can brown at different rates. Testing with a knife can sometimes work, but it may also create an unwanted hole in the cake and does not offer the same confident feel as the springy top test. Weighing the cake post-baking does not provide useful information regarding its doneness; instead, it would typically measure the final product for consistency or portioning rather than if it is fully baked. Therefore, the spring back test is the most effective method for determining if a baked cake is finished cooking.