Tiffany Haney
Baking a cake is not always a piece of cake. Many home bakers struggle to remove their cakes from the pan without damaging them. To avoid this, there are several techniques you can use, including greasing the pan, lining the pan with parchment paper, and allowing the cake to cool before attempting to remove it. The type of cake and pan you are using will also determine the best method for removal.
Can you leave cake in the pan?
| Characteristics | Values |
|---|---|
| Cake sticking to the pan | Use parchment paper, grease, or flour to prevent sticking |
| Cooling time | Cool cake for 10-20 minutes before removing from the pan; cooling too long may cause it to stick |
| Cake removal techniques | Invert a plate on top of the cake pan and flip it over, tap and shake the pan, or use a cold treatment by placing a bowl of ice cubes on top |
| Cake types | Angel food, sponge, and chiffon cakes should not be baked in greased pans; use parchment paper for carrot cakes |
| Cake pans | Use straight-sided tall aluminum pans, non-stick pans, or Fat Daddio brand for easy cake removal |
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What You'll Learn
Cooling the cake outside of the pan
It is important to cool a cake outside of the pan to prevent it from becoming stuck or difficult to remove. The ideal cooling time is between 10 and 20 minutes, as trying to remove the cake too soon can cause it to fall apart, and waiting too long can cause it to stick. If the cake is not removed from the pan within 10 to 15 minutes, it will set in the pan, making it harder to remove.
To cool a cake outside of the pan, first ensure that the cake is fully baked. The edges of a fully baked cake will start to come away from the sides of the pan, and the centre of the cake should not have any give and should bounce back immediately when gently poked. Alternatively, insert a paring knife or toothpick into the centre, and if it comes out clean, the cake is baked.
Once the cake is baked, let it cool in the pan on a wire rack for 10 to 20 minutes. If you are in a hurry, you can place the cake in the refrigerator to speed up the cooling process. After the cake has cooled, run a paring knife or offset spatula around the edges of the pan to loosen it, then gently turn the pan over and place a wire rack or a plate on top of the cake pan. Flip the pan and the rack/plate so that the plate is now on the bottom. Tap and gently shake the pan to release the cake slowly. If the cake is still stuck, you can try warming up the pan by wrapping a damp, warm dishcloth around the bottom of the pan for about 15 minutes, or try a cold treatment by placing a bowl of ice cubes on top of the inverted pan.
For tube pans, it is recommended to flip the pan upside down to cool, using the built-in feet or setting the tube over something to support it, such as the neck of a glass bottle. This prevents the cake from collapsing while it cools.
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Using parchment paper
Lining the bottom of the pan with parchment paper is a surefire method for getting the cake out of the pan without any mess. This method works especially well for cakes that are more likely to stick, such as carrot cake. It is important to note that this method is only suitable for cakes baked in flat-bottom pans. For fluted tube pans, a grease-and-flour method is recommended.
To line a round cake pan with parchment paper, start by tearing off a sheet of parchment paper that is slightly larger than the cake pan. Then, fold the parchment paper in half from the bottom to the top, and then in half again from right to left, so that it now resembles a square. Next, fold the square into a triangle by folding it up from left to right. Fold the triangle in half again, this time from the bottom left to the top right, to make an even smaller triangle.
Now, place the triangle on top of the cake pan, with the tip of the triangle in the centre of the pan. Using a pair of scissors, cut the parchment paper about a quarter of an inch from the edge of the pan. Unfold the paper, and you will have a perfectly sized round piece of parchment paper that will fit neatly into the bottom of your pan.
Some bakers also recommend lining the sides of the pan with parchment paper. To do this, simply measure the height of the pan and cut a strip of parchment paper to size. Slide the strip into the pan and cut off any excess. However, it is important to note that lining the sides of the pan may inhibit the cake's ability to rise, so this step is generally not necessary.
Unless otherwise specified in the recipe, it is a good idea to grease the top of the parchment paper and flour the pan before adding the cake batter. This will ensure that the cake releases easily from the pan and help prevent any sticking.
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Greasing the pan
Firstly, you should check your recipe for any specific instructions on greasing the pan. Some cakes, such as angel food cake, sponge cake, and chiffon cake, should not be baked in greased pans. This is because these cakes contain egg white foam, and the batter rises better when it can cling to the ungreased walls of the pan.
If your recipe does call for greasing the pan, you can use a variety of fats, including vegetable shortening, butter, coconut oil, or bacon fat. You can also use clarified butter, which has had the milk solids removed, or cooking spray. If you are using butter, be aware that it contains water and milk, which are not particularly useful in preventing your cake from sticking.
To grease the pan, use your fingertips, a soft pastry brush, or a folded paper towel to lightly and evenly coat the inside of the pan. Make sure there are no bare spots, especially in the corners of the pan, and avoid thick lumps or streaks that will hold excess flour and may mar the outside of the cake. You should only grease about 1 inch up the sides of the pan and avoid greasing all the way to the top.
After greasing, you may want to flour the pan to further prevent sticking. Sprinkle a small handful of flour across the pan's interior, then rotate and tap the pan until there is flour covering every greased surface. Finally, discard any remaining flour. If you are making a chocolate cake, you can substitute cocoa powder for the flour, which will add flavor and prevent the unsightly white crust that can form when using flour.
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Using a knife to separate the cake from the pan
Once the cake is cooled, you can use a butter knife to separate the cake from the pan. Gently slide the knife between the sides of the pan and the edges of the cake. Make sure the knife stays in contact with the side of the pan the entire time, ensuring you don't cut into the cake itself. This technique is especially useful for cake rolls, where you need to loosen the cake from the edges of the pan before turning it out onto a prepared kitchen towel.
If the butter knife doesn't work, you can try a more forceful approach by swapping it out for a flexible spatula. As you circle the edges, apply light pressure to separate the cake from the pan.
If your cake is stuck and you haven't yet tried to remove it, another technique is to warm up the cake pan. To do this, soak a dishcloth or kitchen towel in warm water, wring it out, and wrap it around the bottom of the pan for about 15 minutes. Then, try using the knife to separate the cake as described above.
By following these steps, you can increase your chances of successfully separating your cake from the pan without damaging it.
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Reheating the cake
Reheating cake is a great way to bring back the freshly baked warmth and taste of the dessert. It is important to reheat cake slowly and carefully to avoid drying it out or making it soggy.
If you are reheating cake slices, the microwave is a good option. Warm the cake in short bursts of 20-30 seconds until you reach the desired temperature. If you are reheating a whole cake, it is best to use an oven. Preheat the oven to 250°F (120°C) and place the cold cake inside. Heat the cake for a maximum of 15 minutes until it is warm, being careful not to overbake.
To retain moisture, you can wrap the cake in foil before placing it in the oven. If you are reheating a filled cake, such as one with cream, fruit, or chocolate, you should be aware that the filling will heat up at a different rate than the cake. Leave the cake in the oven for too long, and the filling may burn your mouth. If you don't leave it in long enough, the centre will remain cold.
If you are looking to warm up a cake without reheating it, you can store it in an enclosed space, such as an oven, with a cup of boiling hot water to raise the temperature around the cake.
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Frequently asked questions
You should leave a cake in the pan to cool for 10-20 minutes. Cooling the cake too long in the pan might make it difficult to remove.
To prevent a cake from sticking to the pan, you can grease the pan, use parchment paper, or do both. However, do not grease the pan if you are making an angel food cake, sponge cake, or chiffon cake.
If your cake gets stuck to the pan, you can try warming up the pan by placing a bowl of ice cubes on top of it or placing a warm, wet towel on the bottom of the pan. You can also try flipping the pan over and placing it on a plate or cooling rack.
To get a cake out of a pan without breaking it, you can use a wire rack, a knife, or offset spatula. You can also try greasing the pan and using parchment paper to create a sling to lift the cake out.
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