Ella Walter
Cooling a cake is an important step in the baking process, as it ensures the cake maintains its shape and texture. The cooling time varies depending on the type of cake, with cupcakes requiring only 10-15 minutes to cool, while an angel food cake may need up to 2 hours. There are several methods to cool a cake, including leaving it in the pan, using a cooling rack, or placing it in the refrigerator or freezer. Allowing the cake to cool in the pan for a brief period can help prevent crumbling, but removing it from the pan expedites the cooling process by allowing heat to escape. Using a cooling rack exposes the cake to cool air, further speeding up the process. For those short on time, the refrigerator or freezer can be used, but this can dry out the cake's moisture if left too long.
| Characteristics | Values |
|---|---|
| Cooling time | 10 minutes to a couple of hours depending on the type of cake |
| Cooling method | Refrigerator, freezer, wire rack, or cooling rack |
| Trimming | Trim the cake only when it is completely cooled to prevent it from sinking in the middle |
| Frosting | Frosting a warm cake will result in a mess |
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What You'll Learn
Cooling cakes in the refrigerator or freezer
Cooling a cake in a refrigerator or freezer is a good option if you are short on time. The refrigerator is best for short periods, while the freezer is preferable for longer storage as the former can dry out the cake's moisture.
Firstly, let the cake cool in its pan until the pan is cool enough to touch. This should take around 10 minutes at room temperature. Then, remove the cake from the pan. Removing the cake from the pan will allow the bottom and sides to stop drawing warmth from the pan and start cooling the cake faster.
Next, place the cake on a level surface in the refrigerator or freezer. You can use a wire or cooling rack to speed up the cooling process and ensure the bottom of the cake is exposed to cool air. If you are using a refrigerator or freezer, wrap the cake in plastic wrap or aluminium foil to prevent ice crystals from forming.
Different types of cakes require different cooling times. For example, cupcakes typically need 10 to 15 minutes to cool, while an angel food cake may require 1 to 2 hours to cool completely and maintain its delicate texture. A Bundt cake usually takes 20 to 30 minutes in the pan and then an additional 1 to 2 hours on a rack. Sponge cakes should cool for 20 to 30 minutes in the pan and then 30 to 45 minutes on a rack. Chiffon cakes should be allowed to cool for 1 to 2 hours in the pan and then inverted onto a rack for another 1 to 2 hours. Layer cakes typically need 10 to 15 minutes in the pan and then an additional hour on a rack.
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Cooling cakes on a wire rack
Cooling a cake is an important step in the baking process, and it is recommended to let your cake cool completely before frosting and decorating it. The cooling time will vary depending on the type of cake, the size and thickness of the cake, and the temperature and humidity levels of your kitchen.
For layer cakes, it is recommended to let the cake cool in the pan on a wire rack for about 10 minutes. Then, loosen the sides of the cake with a knife, place a wire rack over the pan, and turn it over so that the cake falls onto the rack. This will help speed up the cooling process by exposing the cake to cool air and allowing heat to escape from the bottom and sides. The cake can then be left to cool for another hour.
For bundt cakes, it is recommended to let the cake cool in the pan for 20 to 30 minutes, and then transfer it to a cooling rack to cool completely for another 1 to 2 hours. Similarly, sponge cakes should be cooled in their pans for 20 to 30 minutes, and then removed to a rack to cool for an additional 30 to 45 minutes.
Chiffon cakes should be allowed to cool in the pan for 1 to 2 hours and then inverted onto a rack to cool for another 1 to 2 hours. Angel food cakes also require a longer cooling time of around 1 to 2 hours to maintain their delicate texture.
If you are short on time, you can place the cake in the refrigerator or freezer to speed up the cooling process. However, it is important to note that the refrigerator can dry out the cake's moisture over time, so it is recommended to use plastic wrap before storing the cake in the fridge or freezer.
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Cooling cakes at room temperature
Cooling a cake at room temperature is a simple process, but it requires patience. Firstly, leave the cake to cool on its own for ten minutes at room temperature. Place the hot cake on a flat surface, such as a countertop or cake stand. This initial cooling period helps to prevent crumbling or expansion within the pan, which can make it difficult to remove the cake later.
After ten minutes, gently remove the cake from the pan. This will allow the bottom and sides of the cake to stop drawing warmth from the pan, and the cake will begin to cool much faster. You can place the cake on a wire rack or a cooling rack to speed up the process, ensuring the bottom of the cake is exposed to cool air.
The cooling time will vary depending on the size and thickness of the cake, as well as the temperature and humidity of the room. As a general rule, cupcakes will need around 10 to 15 minutes to cool, while larger cakes may take up to 2 hours to cool completely. For example, a Bundt cake typically cools for 20 to 30 minutes in the pan and then an additional 1 to 2 hours on a cooling rack.
It is important to note that you should not attempt to trim or cut the cake layers before they are completely cooled, as this can cause the cake to sink in the middle. Frosting a warm cake will also result in a mess, so it is best to wait until the cake has cooled completely before decorating.
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How long to cool cakes in the pan
Allowing a cake to cool in the pan for a short period is essential, as it grants time for the cake to settle. The general consensus is that a cake should cool in the pan for a minimum of 10 minutes before being removed and placed on a wire rack to cool further. However, the optimal cooling time varies depending on the type of cake. For instance, a bundt cake typically takes 20-30 minutes in the pan, while an angel food cake may need up to 2 hours. Larger and thicker cakes will generally take longer to cool than smaller or thinner cakes.
It is crucial to follow the specific recipe's cooling instructions to ensure the best results and prevent the cake from crumbling when removed from the pan. Some recipes, such as cake rolls, require the cake to be turned out of the pan immediately after baking. In contrast, others suggest a brief cooling period in the pan before removal. Cooling the cake in the pan for too long can make it challenging to remove and may cause it to continue cooking, leading to a cracked or broken cake.
To expedite the cooling process, it is recommended to use a cooling wire rack, which exposes the underside of the cake pan to air, allowing ample airflow. Once the cake has rested for approximately 10 minutes at room temperature, it can be delicately extracted from the pan and placed on a rack to cool completely.
If time is a concern, transferring the cake to the fridge or freezer after it has cooled at room temperature can accelerate the process. However, caution must be exercised when using the refrigerator, as prolonged storage can lead to moisture loss and negatively impact the cake's texture. A general guideline is to limit fridge cooling to about 25-30 minutes or until the cake reaches room temperature.
Additionally, it is advisable to cover the cake during the cooling process to retain moisture and prevent the surface from drying out. This can be achieved by using a clean kitchen towel or a loosely draped piece of parchment paper.
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Trimming cakes before cooling
Trimming a cake before it has cooled is not recommended. The crumb will not be fully set until the cake has cooled, so cutting into it while it is still warm may cause the sponge to fall apart or tear, compromising the intended shape of the cake. It is therefore best to let the cake cool before trimming it.
To expedite the cooling process, let the cake sit at room temperature for about 10 minutes. Then, gently remove it from the pan to prevent the bottom and sides from continuing to draw warmth from the pan. Using a wire cooling rack will further speed up the process by exposing the bottom of the cake to cool air.
If you need to trim the cake on the same day it is baked, placing it in the freezer for about three hours should be sufficient to cool it. Alternatively, you can leave it in the freezer overnight.
Once the cake has cooled, you can begin trimming. Using a serrated bread knife, trim off the dome of the cake by slowly making small cuts around the edge to establish an even cut line, then gradually making deeper cuts. If your cake is tall enough that the entirety of the "dome" is higher than the sides of your pan, you can use the edge of the pan as a guide for trimming. You can also use a cake strip cut to the desired height of the cake and wrapped around it as a guide.
After removing the dome, you may want to trim the sides of the cake to remove any excess browning. Simply trim off the browned pieces, being careful not to cut into the cake itself.
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Frequently asked questions
The time varies depending on the type of cake. For instance, cupcakes take 10-15 minutes, angel food cake takes 1-2 hours, Bundt cake takes 20-30 minutes, and Chiffon cake takes 1-2 hours in the pan and another 1-2 hours on a rack.
Cooling a cake in the pan can help prevent crumbling or expansion within the pan, making it easier to handle and decorate.
The fastest way to cool a cake is to use a refrigerator or freezer. However, it is important to note that leaving a cake in the refrigerator for too long can dry it out, so it is recommended to use plastic wrap or aluminium foil before storing.
