Convection ovens can make your cakes fluffier and slightly larger, and can bake several cakes at one time. Convection cooking also ensures that your cakes are evenly baked, regardless of their position in the oven. However, if you don’t know how to properly use your convection oven, the results can be disastrous. Using your convection oven like a regular oven will result in hard, overcooked cakes. Adjusting to the cooking temperature and arranging your pans properly will help you achieve perfect results every time.

Preheat your convection oven. Reduce the baking temperature listed on your recipe by 25 degrees Fahrenheit. If your cake is very large, reduce the temperature an additional 5 to 10 degrees.

Pour your prepared cake batter into the cake pan. Once the oven is preheated, place the pan in the oven. Leave at least two inches on all sides between multiple pans so the air can circulate properly. Do not cover cakes with tinfoil.

Leave the oven door closed while the cake bakes. Convection ovens circulate hot air around your food, so opening the door releases a lot of heat. Check the cake for doneness about 10 minutes before the recipe suggests. Smaller cakes will bake faster in a convection oven, while larger cakes may take longer than a conventional oven.

Remove your cake from the oven when a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool slightly before removing it from the pan.


  • Stand away from the oven when you open the door. Hot air will blow out of the oven when the door is opened, and can be painful to exposed skin. It is safe to stand in front of your oven after the door has been open for a second or two.