It is generally not advisable to eat wet cake, especially if the "wetness" is due to the cake being undercooked.
While a moist cake is desirable, a cake that is genuinely wet or gooey inside likely hasn't reached a safe internal temperature during baking. According to food safety guidelines and based on the provided reference, it is not a good idea to eat undercooked cake, no matter how tempting it may be.
Why Undercooked (Wet) Cake Poses Risks
The primary concern with undercooked cake stems from its ingredients, particularly raw eggs and flour.
- Raw Eggs: As highlighted in the reference, raw eggs carry the significant risk of salmonella infection. Salmonella is a type of bacteria that can cause food poisoning, leading to symptoms like fever, diarrhea, nausea, vomiting, and stomach cramps. While baking typically kills these bacteria, undercooked cake may not reach the necessary temperature throughout to ensure safety.
- Raw Flour: The reference also notes that raw flour comes with health risks. Although often overlooked, raw flour can contain harmful bacteria like E. coli, which are killed during the baking process. If a cake is undercooked and contains raw flour, these bacteria could still be present.
| Ingredient | Potential Risk | How Cooking Mitigates Risk |
|---|---|---|
| Raw Eggs | Salmonella Infection | Heat kills bacteria |
| Raw Flour | E. coli & other bacteria | Heat kills bacteria |
Eating undercooked cake means these potential contaminants might still be active and harmful.
Identifying Undercooked Cake
A cake that is too wet or gooey in the center is a key indicator that it might be undercooked. You can often tell if a cake is fully baked by:
- Inserting a clean toothpick into the center. If it comes out clean or with just a few moist crumbs attached, the cake is likely done. If it comes out with wet batter, it needs more time in the oven.
- The edges pulling away from the sides of the pan.
- The top springing back when gently pressed.
What to Do with Wet Cake
If you discover your cake is undercooked after taking it out of the oven:
- Return it to the oven: If it's only slightly underdone, you might be able to put it back in for a few more minutes, covering the top loosely with foil if it's browning too much.
- Consider the risks: If it's significantly wet or you're concerned about safety, especially for vulnerable individuals (children, elderly, pregnant women, or those with weakened immune systems), it might be safer to discard it or use only the fully baked portions.
In summary, while a moist texture is desired, a genuinely wet or undercooked cake carries health risks primarily due to potentially harmful bacteria in raw eggs and flour that haven't been killed by sufficient heat.
