Baking Science & Safety °F

Doneness Temperature Guide

What temperature is bread done? Most yeast breads are done at 195 to 210°F in the center.

Is it done? Pick what you're baking to see the temperature that means done, the USDA safe minimum for egg dishes, and the visual test. Enter your thermometer reading for a verdict.

How to use it

  1. Choose what you're baking.
  2. Check the center of the thickest part with an instant-read thermometer.
  3. Enter the reading to see if it's ready.

How it works

Bread and cake targets are Kansas State University Extension's: layer cakes 205 to 210°F, yeast bread 195 to 210°F.

Stirred custard thickens at 176 to 185°F (BCcampus pastry textbook); lemon curd at about 171 to 174°F (Iowa State).

Egg dishes have a separate safety floor: USDA's safe minimum is 160°F. Both numbers are shown, and the safety one is named as such.

Assumptions and limits

  • Readings in the center of the thickest part.
  • An accurate thermometer; check it in boiling water.
  • At altitude, water boils lower, so breads and cakes finish a few degrees lower.

Sources reviewed October 23, 2026.

Quick reference: Doneness temperatures

BakeDone at (center)
Layer cake205–210°F
Pound cake210°F
Bundt cake212°F
Jelly roll190–195°F
Muffins210°F
Quick bread210°F
Yeast bread195–210°F
Yeast rolls190–195°F
Stirred custard176–185°F
Egg dishes (cheesecake, quiche, custard pie)USDA's safe minimum for egg dishes: 160°F

Source: Kansas State University Extension; BCcampus Modern Pastry; USDA FSIS (egg dishes 160°F).

Tips

  • Pull custards a few degrees early; they keep cooking off the heat.
  • Use the visual test too.
  • Calibrate your thermometer once a season.

Recipes to try it with

Questions

What temperature is bread done?

Most yeast breads are done at 195 to 210°F in the center.

What temperature should cheesecake reach?

USDA's safe minimum for egg dishes is 160°F; judge texture by a slight wobble in the center.

What temperature is a cake done?

Layer cakes are done at about 205 to 210°F.