Tiffany Haney
Cast-iron skillets are a great option for baking cakes as they retain heat very well and allow for even baking. They can help you achieve crispier edges, perfectly golden sides, and moist interiors. You can bake cakes in cast iron skillets in a similar way to other cake pans, but there are a few differences. For example, you should grease the pan before baking and only fill it three-quarters of the way full to avoid spillage. You can also use a cast-iron skillet to melt or sauté ingredients before adding them to your cake batter, reducing the number of bowls and pans needed.
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What You'll Learn
Preheat the oven and prepare the cast iron pan
To bake a cake in a cast-iron pan, you'll first need to preheat your oven to 350°F. While the oven is heating up, prepare your cast-iron skillet by greasing it with cooking spray, butter, or vegetable shortening. You can also dust the pan with flour after greasing. If you're using a new cast-iron pan, make sure to season it first. This will help create a non-stick surface and prevent your cake from sticking to the pan.
If you want to get a nice, even bake, you can preheat your cast-iron pan in the oven for a few minutes before adding the batter. Just remember to grease the pan just before pouring in the batter. When pouring the batter, only fill the pan about three-quarters of the way to prevent spillage.
If you're baking a larger cake, a 12-inch cast-iron skillet is a good option. However, if you only have a 10-inch skillet, that will work too, and you can adjust the baking time accordingly.
Once your oven is preheated and your cast-iron pan is prepared, you'll be ready to pour in the batter and start baking your cake!
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Mix the ingredients and pour the batter into the pan
Mixing the ingredients and pouring the batter into the pan is a crucial step in the cake-making process. Here's a detailed guide to help you through this step:
First, preheat your oven to 350°F (180°C). While the oven is heating up, you can prepare your cast-iron skillet or pan. It is recommended to grease the pan with cooking spray or a tablespoon of room-temperature butter to ensure the cake doesn't stick. If you're using butter, you can melt it in the pan first and then use that same butter to grease the pan. You can also dust the pan with flour after greasing it, which will give your cake a nice crispy texture.
Now it's time to mix your ingredients. In a large mixing bowl, combine your dry ingredients, such as flour, salt, and baking powder. In a separate bowl, mix together your wet ingredients, such as butter, milk, and vanilla extract (if using). Gradually add the dry ingredients to the wet ingredients, mixing thoroughly after each addition. You can use a hand mixer or a whisk for this step. Be sure not to overmix; stop mixing once all the ingredients are incorporated.
Your batter is now ready to be poured into the prepared cast-iron pan. Pour the batter carefully and evenly into the pan, filling it no more than three-quarters full. This will allow your cake to rise without spilling over. If you're making a miniature cake, fill the pan only a quarter of the way full.
Once your batter is in the pan, give it a gentle tap on the counter to settle the batter and remove any air bubbles. You can now place your pan in the preheated oven and proceed with baking your cake.
Remember, cast-iron skillets retain heat very well, so your cake will bake evenly and result in a moist and tender texture. By following these steps, you'll be well on your way to creating a delicious and beautifully baked cake.
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Bake for 30-35 minutes
Cast iron skillets are great for baking cakes, as they retain heat very well and allow for even baking. They also help achieve crispy edges and golden sides, with moist interiors.
When baking a cake in a cast iron pan, you should preheat the oven to 350° F and grease and flour the pan. You can use a 10" cast iron skillet or a 10" cake pan. Pour the batter into the pan, ensuring it is no more than three-quarters full. This will allow the cake to rise without spilling over.
Now, bake for 30-35 minutes. Keep an eye on the cake after 30 minutes to ensure it doesn't over-brown. The cake is done when a toothpick comes out clean. If the top of the cake is getting too brown before the inside is cooked, cover the cake with aluminium foil.
Once the cake is baked, let it cool completely before adding toppings. You can use a fine-mesh sifter to dust powdered sugar and cinnamon over the top. Cover any leftover cake with plastic wrap, and it will keep on the counter for up to two days.
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Check for doneness and cover if browning
Checking for doneness is a critical step in baking a cake, and it's especially important when using a cast iron pan to ensure even cooking and prevent overbrowning. Here are some detailed instructions and tips to help you achieve the perfect cake:
Visual Cues: One of the simplest ways to check for doneness is to observe the cake's visual cues. Look for a slight pulling away of the cake from the sides of the pan. This is a good indication that the cake is starting to set and is on its way to being fully baked. Additionally, the top of the cake should be fairly level and firm, and it should not jiggle when you gently shake the pan. If the top appears wet or sinks when you lightly press it, it needs more time in the oven.
Touch and Feel: The cake should feel springy to the touch when gently pressed with your finger. It's done when it bounces back and your finger doesn't leave an impression. However, be careful not to press too hard, especially when using a cast iron pan, as it can cause the cake to crack or sink.
Insert a Skewer or Toothpick: Insert a skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. If there is wet batter sticking to it, the cake needs more time. Cast iron pans can sometimes make it tricky to assess doneness with this method, as the cake may stick to the skewer due to the pan's unique cooking properties. So, use this method in conjunction with other cues.
Check for Browning: Cast iron pans are known for their excellent heat retention, which can lead to faster browning or even burning if you're not careful. Keep a close eye on your cake as it bakes, and if you notice excessive browning on the top before the center is cooked, loosely cover the pan with a piece of foil. This will prevent further browning while allowing the cake to continue baking.
Use a Thermometer: For more precise doneness checks, especially for delicate cakes, consider using an instant-read thermometer. Insert it into the thickest part of the cake. When the internal temperature reaches 205-210°F (96-99°C), your cake is likely done. This temperature range indicates that the cake has set and is safe to eat.
Know Your Oven: Every oven is unique, and understanding yours can help you better judge doneness. If your oven tends to run hot, set the temperature a little lower than the recipe suggests, and vice versa. Also, consider rotating the pan halfway through the baking process to ensure even browning and cooking.
Remember, these instructions provide a general guide, and you should always adapt them to the specific cake recipe you're using. By combining these techniques and staying vigilant, you'll be able to bake a delicious cake in your cast iron pan with confidence.
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Let the cake cool and add toppings
Once your cake is baked, it is important to let it cool before adding toppings. This will ensure that your cake is easier to handle and that your toppings do not melt or create an uneven consistency. The time it takes for a cake to cool will depend on the cake's size and the room's temperature. For a cake baked in a cast-iron skillet, it is recommended to let it cool for about 1.5 hours until no trace of warmth remains.
While the cake is cooling, you can prepare your toppings. For a simple topping, you can mix powdered sugar and cinnamon and dust it over the cake using a fine-mesh sifter. If you want to flavour the sugar, you can add ingredients like vanilla beans, citrus zest, or lavender to the sugar and mix them together. This technique releases the oil in the flavourings and evenly incorporates them into the sugar.
Alternatively, you can make a chocolate ganache topping. To make the ganache, stir milk chocolate with a flexible spatula until it thickens to a yogurt-like consistency. A chocolate ganache is a simple two-ingredient topping that pairs well with a chocolate cake.
If you are making a frosted cake, you can make a cream cheese frosting. This type of frosting is a classic choice for red velvet cake or even a spiced walnut cake.
Once your cake has cooled and your toppings are ready, you can add the toppings to your cake. If you are using a cast-iron skillet, you can add the toppings directly to the cake in the skillet. If you have removed the cake from the skillet, you can place it on a wire rack or a flat plate before adding the toppings.
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Frequently asked questions
Yes, you can bake a cake in a cast-iron pan. Cast iron skillets hold and retain heat very well, allowing for even baking.
Before baking, grease the pan with butter or a baking spray that contains flour. You can then dust the pan with flour. It is not necessary to preheat the pan, but you can if you wish, remembering to grease the pan just before adding the batter.
Preheat your oven to 350°F.
Bake the cake for 30 to 35 minutes or until golden brown and set. Check for doneness at 30 minutes and cover the cake with aluminum foil if the top is getting too brown.
