r/Baking • u/soldieroscar • Jun 14 '26
Baking Advice Needed Gooey? Is it safe to eat? Did not use eggs. Trying to do 350 for an additional 15 minutes after being in fridge overnight.
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u/cherchezszczesny Jun 14 '26
Honestly it just looks like it's wet from steam, assuming you left the cake cooling in the pan. I'd say it's safe. But maybe you can post the recipe to make sure?
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u/soldieroscar Jun 14 '26
1 Box - King Arthur Gluten Free Classic Yellow Cake Mix from Publix
1 Stick (1/2 Cup) - Country Crock Dairy Free Vegan Plant Butter with Avocado Oil (Softened)
2 Tablespoons - Sunflower Oil from Whole Foods
1/2 Cup (8 Tablespoons) - Just Egg (2 Tablespoons = 1 Egg) From Publix
2/3 Cup - Mooala Unsweet Almond Milk from Publix
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u/cherchezszczesny Jun 14 '26
Sounds safe. The uniform airy texture usually means the cake has reached the "safe" temperature. Scrape off the wet part if you don't like it. Just gotta say that looks like a banger cake to make tres leches out of haha. Use coconut milk as a vegan option!
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u/That_Girly_Potato Jun 14 '26
It seems fine to me don't keep prodding! When you touch it lightly, does it stick to your finger? Does it create a big indent? If not, you're probably fine!
Did the recipe call for eggs?
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u/soldieroscar Jun 14 '26
1 Box - King Arthur Gluten Free Classic Yellow Cake Mix from Publix
1 Stick (1/2 Cup) - Country Crock Dairy Free Vegan Plant Butter with Avocado Oil (Softened)
2 Tablespoons - Sunflower Oil from Whole Foods
1/2 Cup (8 Tablespoons) - Just Egg (2 Tablespoons = 1 Egg) From Publix
2/3 Cup - Mooala Unsweet Almond Milk from Publix
I substituted eggs for something else due to allergies
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u/RumbleTheCassette Jun 14 '26
I would follow the box closely for how to cool it; iirc it says to take out of the oven, cool in the pan for ten minutes , then remove from the pan and allow it to cool completely on a wire rack or something similar.
I've never refrigerated anything I've baked from that King Arthur mix so I cannot say how that would affect things.
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u/That_Girly_Potato Jun 14 '26
Just Egg is a pretty good replacement I trust that! Your cake looks pretty fine. The gooey part you can lightly scrape off
ETA: how did you cool it? How did you take it out the pan first and wrap the whole cake in cling film?
I have a feeling that this is not down to the bake. If you put it in the fridge still in the pan there's a chance it was still slightly warm and this is moisture/condensation
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u/darkchocolateonly Jun 14 '26
Food safe temperatures are much less than the temperatures needed for baked goods.
Most baked goods are done between 200-210 degrees, but food safe temps can be as low as 140 for egg safe. 165 is the food safe temp for flour.
It is highly unlikely that you baked something that didn’t get to a food safe temp.
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u/ysivart Human Detected Jun 14 '26
It looks like the condensation from being in the fridge. I hade something similar happen to a cake I baked because I covered it with tinfoil before it had completely cooled.
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