How can you tell when a high fat cake is done baking?

The indication that a high-fat cake is done baking is when it pulls away from the sides of the pan. This is a reliable visual cue that shows the cake has set properly and is no longer overly wet or undercooked. As the cake bakes, it will expand due to the leavening agents, and once it is fully cooked, it will contract slightly and create a gap between the cake and the pan sides.

The other options, while they may have some relevance to baking, do not universally apply as indicators for high-fat cakes. For instance, a cake that doesn't bounce back when pressed may indicate it is undercooked or overcooked, depending on the specific type. While a golden color can indicate browning and doneness, it is not definitive for all cakes, especially since some cake recipes might intentionally use lighter or darker batters. Lastly, a temperature of 200°F may signify doneness for certain types of cakes, but a high-fat cake is more reliably confirmed by observing its separation from the pan rather than relying solely on temperature measurements, which can vary in significance depending on the recipe and other variables.