Why Every Baker Should Use an Oven Thermometer

One of the tools I think every baker should invest in is an oven thermometer.

They’re inexpensive—usually around $10—and it’s just a small gadget you place inside your oven. But it can truly change the way your cakes bake.

I found this out the hard way.

A few years ago, I had a relatively new and very expensive oven. I expected great results from it—after all, I had spent a lot of money on it. But little did I know, oven elements are recommended to be replaced every five years. Honestly, that might be why I’ll never buy such an expensive oven again.

Anyway, I was baking one of my favorite cakes—something I’d made dozens of times—and suddenly, it wasn’t baking properly. After 20 minutes, it was still raw in the center. I was so frustrated. I remember thinking, “Did I do something wrong? Did I forget an ingredient? Why is this happening?”

I tried again and again, but each time the cake failed. I felt defeated—and it wasn’t fun anymore.

Eventually, I had someone come look at my oven. Sure enough, they said: “Your oven element needs to be replaced.” But they also told me something I’d never thought of: “You should get an oven thermometer.”

So I did. My oven was repaired, and I placed that little thermometer inside.

And just like that—my cakes baked perfectly again.

It was such a simple fix, and honestly, I wish I had known sooner.

But at the same time, I’m glad I found it out the hard way, because now when someone messages me and says, “My cake isn’t baking through after 20 minutes—what’s wrong?”

I know exactly what to say: “Please check your oven with a thermometer.”

Most of the time, the oven is running too cold—and that’s the real issue. If I hadn’t gone through it myself, I wouldn’t be able to help others figure it out.

So if you don’t already have an oven thermometer, go get one. It’s a tiny tool, but it makes a huge difference in your baking.

No more guessing—just accurate, reliable results every time.