If your cake doesn't come out brown in color, even after being properly cooked, there could be a few reasons for this:
Ingredients: The color of a cake can be influenced by the ingredients used. For example, if your recipe calls for a large amount of white sugar or bleached flour, it might result in a lighter color cake. Alternatively, if you're using natural ingredients like whole wheat flour or unrefined sugar, the cake may have a darker or denser appearance.
Oven temperature: The temperature at which you bake the cake can affect its color. If the oven temperature is too low, it may not brown properly. Make sure to preheat your oven to the recommended temperature and use an oven thermometer to ensure accuracy.
Baking time: Underbaking your cake can result in a lighter color. It's important to follow the recipe's suggested baking time and check for doneness using a toothpick or cake tester inserted into the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done.
Pan type: The type of pan you use can also impact the color of your cake. Dark-colored pans tend to absorb more heat and can result in a darker crust. Light-colored or nonstick pans may produce a lighter crust.
Oven placement: Where you position the cake in the oven can affect its color. Placing it too close to the top or bottom heating elements may cause uneven browning. It's usually best to bake the cake in the center of the oven for even heat distribution.
Recipe variations: Different cake recipes can yield different colors due to variations in ingredients and proportions. Some cakes, like chocolate cakes, naturally have a darker color, while others, like vanilla or angel food cakes, have a lighter hue.
Remember, as long as your cake is cooked through and tastes delicious, the color may not be a cause for concern. However, if you're specifically looking for a darker color, you can experiment with adjusting ingredients or baking techniques to achieve your desired result.