Getting the timing just right is an art and a science. Too little time in the oven, and your cake will be raw and soggy. Too much time, and it'll be overcooked and dry.
So, how do you know when your cake is done? Well, there are a few tricks of the trade to look out for. A toothpick inserted into the center should come out clean, with no sticky cake mixture attached.
A golden-brown crust is also a good sign, but be careful not to overdo it. A crust that's too dark can be a sign of overcooking. And then there's the old-fashioned method of checking the edges: if they're pulling away from the pan, your cake is likely done.
