Leaving a cake in the oven for too long can have several consequences:
Overbaking: The cake may become dry and tough. The extended exposure to heat causes the moisture in the cake to evaporate excessively, resulting in a drier texture.
Burnt or charred edges: The outer edges of the cake may become dark brown or even blackened, giving it a burnt taste. The sugars in the cake can caramelize and burn when exposed to high heat for an extended period.
Loss of flavor: Overbaking can lead to a loss of the cake's delicate flavors. The prolonged heat exposure can cause the flavors to diminish or change, resulting in a less enjoyable taste.
Uneven baking: The extended baking time can cause the cake to cook unevenly. The outer edges may become overdone while the center remains undercooked. This can result in a cake that is dry on the outside but moist or even raw in the middle.
Collapsed or sunken cake: In some cases, the structure of the cake may weaken or collapse if left in the oven for too long. The cake can rise and set properly initially, but as the interior dries out excessively, it may become unstable and collapse upon removal from the oven.
To avoid these consequences, it's important to follow the recipe instructions for baking times and temperatures. Regularly checking the cake with a toothpick or skewer towards the end of the recommended baking time can help determine if it's done. The toothpick should come out clean or with a few crumbs clinging to it, indicating that the cake is cooked through.