Are you tired of cakes that stick to the pan or come out unevenly cooked? It’s time to upgrade to a stainless steel cake pan. Not only do these pans distribute heat evenly, but they also won’t react with acidic ingredients like aluminum pans can.
In this article, we’ll share two delicious cake recipes that are perfect for stainless steel pans. But first, let’s talk about why these pans are so great.
Why Choose Stainless Steel Cake Pans?
Stainless steel cake pans are a popular choice among professional bakers because of their durability and reliability. They’re also non-reactive, which means they won’t interact with acidic ingredients like lemon juice or vinegar. This can prevent your cakes from turning green or having a metallic taste.
Another benefit of stainless steel cake pans is their ability to distribute heat evenly. This means your cakes will bake more evenly and come out perfectly every time. Plus, they’re easy to clean and won’t rust or warp over time.
Recipe 1: Classic Vanilla Cake
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Instructions:
- Preheat your oven to 350°F.
- Grease a 9-inch stainless steel cake pan with butter or cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the milk, and mixing until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice
Calories: 250
Fat: 10g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 200mg
Carbohydrates: 36g
Fiber: 0g
Sugar: 22g
Protein: 4g
Cooking Time:
25-30 minutes
Equipment:
- 9-inch stainless steel cake pan
- Medium bowl
- Large bowl
- Mixer or whisk
- Spatula
- Wire rack
Serving Suggestions:
This classic vanilla cake is perfect on its own, but you can also top it with whipped cream, fresh berries, or a dusting of powdered sugar.
Variations:
You can customize this cake by adding different flavors to the batter, such as lemon zest, almond extract, or cocoa powder. You can also make it into a layer cake by doubling the recipe and frosting each layer with your favorite frosting.
Substitutions:
If you don’t have all-purpose flour, you can use cake flour or gluten-free flour. You can also substitute the milk with almond milk or coconut milk if you prefer.
Storage:
This cake will keep for up to 3 days at room temperature or up to a week in the refrigerator. You can also freeze it for up to 3 months.
Tips:
- Make sure your butter is softened before creaming it with the sugar.
- Don’t overmix the batter or your cake may become tough.
- Let the cake cool completely before frosting it.
Frequently Asked Questions:
Can I use a different size cake pan?
You can, but you will need to adjust the baking time accordingly. A smaller pan may require longer baking time, while a larger pan may require shorter baking time.
Can I make this cake without a mixer?
Yes, you can whisk the ingredients together by hand instead of using a mixer. Just make sure to cream the butter and sugar together until they’re light and fluffy.
Recipe 2: Chocolate Fudge Cake
Ingredients:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
Instructions:
- Preheat your oven to 350°F.
- Grease a 9-inch stainless steel cake pan with butter or cooking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the hot water until the batter is smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice
Calories: 350
Fat: 13g
Saturated Fat: 3g
Cholesterol: 40mg
Sodium: 450mg
Carbohydrates: 58g
Fiber: 3g
Sugar: 42g
Protein: 5g
Cooking Time:
30-35 minutes
Equipment:
- 9-inch stainless steel cake pan
- Large bowl
- Whisk
- Spatula
- Wire rack
Serving Suggestions:
This rich chocolate fudge cake is delicious on its own, or you can top it with whipped cream, chocolate ganache, or fresh berries.
Variations:
You can add different flavors to this cake by using flavored extracts like mint or almond, or by adding spices like cinnamon or chili powder. You can also add chopped nuts or chocolate chips to the batter for extra texture.
Substitutions:
If you don’t have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice added to it. You can also substitute the vegetable oil with melted coconut oil or butter.
Storage:
This cake will keep for up to 3 days at room temperature or up to a week in the refrigerator. You can also freeze it for up to 3 months.
Tips:
- Make sure your hot water is very hot to help dissolve the cocoa powder.
- Don’t overmix the batter or your cake may become tough.
- Let the cake cool completely before frosting it.
Frequently Asked Questions:
Can I use a different type of cocoa powder?
You can, but the flavor and texture of the cake may be different. Dutch-processed cocoa powder will give the cake a richer, deeper chocolate flavor, while natural cocoa powder will give it a lighter, brighter chocolate flavor