Internal temperature of cakes

Internal temperature of cakes

I always use my instant read thermometer to decide when my bread is done. So I have been thinking about applying that to any cakes that I bake.  Is there a definitive reading for this?  I had a look on internet but it comes up with a range of 190 to 210 oF which seems quite a big range to me if you don’t  want a gooey centre. 

Source: Fresh Loaf