Unfortunately once a cake has cooled it is not possible to re-bake it. The cake would have to heat all the way through again and the outside parts of the cake would become too dry. Also if the cake has sunk in the centre from being underbaked it will not rise again as the raising agents in the recipe will have expired.
Here's what to do with an underbaked cake:
If you find you underbaked your cake soon after removing it from the oven and it's still hot, pop it back in and bake it at least another 10 to 15 minutes more.
If you realize that your cake is undercooked when you take it out of the oven, you can put it back in to bake it for longer. However, once the cake has cooled down and you realize that it's underbaked, it's too late to fix it.
Let it cool.
Cooling the cake on a wire rack speeds up the process, as it allows air to circulate underneath the cake pan as well. Also, it's worth mentioning that you should make sure your cake is fully baked (a toothpick should come out clean and the top should spring back to the touch).
If the hot spot idea isn't the problem, then you should be able to just bake the cake a little longer to allow the middle to finish baking. What you should do is cover the cake with aluminum foil before placing it back in the oven for five or ten minutes.
Your cake might be the most tempting dessert in the room. But if it's undercooked, it's better to stay away from it. You can get a bad case of food poisoning if you attempt to eat an undercooked cake. Raw eggs in the cake can contain salmonella which could result in food poisoning.
The most common reason why your cake is burnt on the outside and raw in the middle is that the oven temperature was set too high or the baking time was too long.
It's important to pay attention to the specifics called for in a recipe, but in general, most cakes are best removed from the pan after cooling for 10 to 20 minutes. Try it too soon, and it may fall apart. Wait too long, and it may stick.
Wait until your cake is fully cooled before removing it, this may take 2-3 hours. Run a butter knife or a palette knife around the inside edges of the cake tin. Get a cooling rack. Pop a clean tea towel over the tin, put your hand on top of the cake and turn it upside down onto the cooling rack.
Other cake recipes specify setting the pans on a cooling rack and cooling the cake in the pans for a short time (usually in the 10-minute range) before removing the cake. Set a kitchen timer for this step. Cooling the cake too long in the pan might make it difficult to remove.
How Long to Cool a Cake Before Icing It? Our recommendation on how long to cool a cake before icing it is to wait 2-3 hours for your cake to cool completely. Then, add a crumb coat and refrigerate the cake for up to 30 minutes. Once that is done, you'll be able to ice until your heart's content.
2) Too much flour was used
If you use a cup rather than a scale there's a good chance you're using too much flour: up to 20% too much, if you use the measuring cup as a scoop then tamp the flour down. Any baked good — especially cake —with too much flour will be dry, hard, crumbly …
Signs of an Undercooked Cake
If you slice your cake into layers and have a particularly dense/wet/stodgy patch in the middle, that's also a sign that the cake isn't done. A fully cooked cake should be even in texture across the whole cake layer, the crumb should look even, not darker or wetter in patches.
If your cake was cooked to the proper temperature, chances are it is still edible even if it sunk in the center. Check that it's baked through the middle, then try a small piece of your cake. It might not taste good if the ingredient measurements were off. Notice the texture to make sure it's not too dense or spongy.
As it cools it becomes more structurally sound. After five to 10 minutes the fat is also still liquid and lubricates the cake out of the baking tin. After that, the fat begins to solidify and can actually hinder the cake from sliding out from the tin.
This is a common mistake, and can cause your cake to collapse because the rush of cold air stops your caking from rising. Leave the oven closed for at least 3/4 of the cooking time, and then when you do check the cake, if it still needs more baking wait at least 5-10 minutes before opening the oven again.
It'll be fine. That's what people have always done before fridges were common. I leave them to cool overnight all the time. I just chuck a clean teatowel over them.
A night in the fridge gives the frosting time to seep into and moisten the cake layers, while also crusting a bit on the surface. The result is layer cake that's more complexly textured than when freshly baked. Chilling also amps up the sweetness, so if you're a sugar fiend, leftover cake will be your jam.
Tightly roll up the cake while it's still warm. This is vital to avoiding those nasty cracks when you roll it up again with filling. Let it cool a few hours or even overnight. When you're ready to fill your cake, gently unroll it.
Warm cake is quite soft (use these tips to keep that way) and will not hold its shape if you try to push a stiff frosting across it's surface. Not only will frosting the cake become a challenge but it will also not look very nice. The frosting will be full of cake crumbs and likely not very smooth.
Why is my cake wet in the middle? When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.
One common reason is overmixing. Overmixing the batter can lead to excessive gluten development, resulting in a dense consistency. Using too much liquid or fat in the recipe can also weigh down the cake, making it dense and sticky.
The perfect cake is moist and fluffy, which makes for a very delicious crumb. When overcooked, a cake will come out hard and dry, and when undercooked, it has a gummy and dense texture.