Multiple mixing bowls, spoons, pans and pots can sometimes make baking a cake a tedious, time-consuming endeavor that leaves you with a sink full of dishes to clean. Baking a cake in a saucepan decreases your required baking equipment considerably. Clean up will be a breeze and you can spend that extra time and energy sharing and devouring your moist, mouth-watering cake that no one will know you baked in a saucepan.
Things You'll Need
Mixing bowl (optional)
Your favorite cake recipe
Pick out your favorite simple cake recipe that yields one 9-inch round or square cake.
If your recipe calls for anything that needs to be melted such as chocolate or butter, melt it in the saucepan over medium heat before adding other ingredients. If not, use the saucepan as a mixing bowl and do not place over heat while you prepare the cake.
Add butter and sugar in the amounts your recipe calls for into the saucepan. Beat well with an electric mixer until creamed and fluffy. Add the egg(s) one at a time into the saucepan, beating well after each addition.
Combine in a sifter the flour, salt, and baking powder or soda (and spices or cocoa powder if applicable) in the amounts your recipe calls for. Sift these dry ingredients into the saucepan alternately with pouring in the milk your recipe calls for, beginning and ending with the flour mixture. Stir all ingredients together with a large spoon until just combined.
Stir in the vanilla extract or any other extracts your recipe calls for, if any.
Place the saucepan containing the cake batter into a 350-degree preheated oven. Bake for 30 to 40 minutes, depending on the shallowness or depth of your saucepan. Shallower saucepans will take less baking time while deeper ones will take more. Start with a 30-minute baking time and check on the cake periodically after that. The cake is done when a toothpick inserted into the center of the cake comes out clean.
Cool completely in the saucepan on a wire rack. Frost and decorate if desired.
Do not overmix the cake batter. Rather, stir ingredients just until combined. Overmixing results in a tough, dry cake.
If you want to remove the cake from the saucepan after baking for decorating, follow the steps above for mixing the cake batter, but use a mixing bowl rather than a saucepan. Line the bottom of a medium saucepan with wax paper, grease the bottom and sides with cooking spray and dust with flour. After the batter is prepared, pour it into the prepared saucepan and bake. Once the cake is completely cooled, run a knife around the rim of the saucepan and carefully remove the cake.
Before placing a saucepan in the oven, always make sure it is oven safe by searching for labeling from the manufacturer indicating that it is.
Avoid placing saucepans with a nonstick coating or with any plastic or wooden parts into the oven.
Stainless steel, copper and ceramic saucepans are usually oven safe.
Cast-iron saucepans are always oven safe.