I’m a Former Bakery Owner—This Is My Favorite Cake Pan
When it comes to baking, the right tools can make all the difference, and as a former bakery owner, I cannot emphasize enough how much I love this cake pan. It’s not just any cake pan; it produces perfectly baked cakes with a golden crust and moist crumb, making it the go-to choice for birthdays, holidays, and any celebrations in between. You’ll find that the durable material ensures consistent heat distribution, so every creation emerges flawlessly. Whether you’re an experienced baker or a novice, this recipe will empower you to create a cake that makes a lasting impression.
This cake pan is perfect for when you want to celebrate special moments. Imagine a juicy, fruit-laden cake adorned with a fluffy frosting that leaves your guests wondering how you managed to bake something so impressive! You’ll love how this recipe makes you feel like a pro in the kitchen, and I’m excited to share my secrets with you.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Gather all the ingredients to ensure a smooth baking experience.
Directions
- Preheat your oven to 350°F (175°C) and grease your favorite cake pan with a light layer of butter or cooking spray.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
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Ingredient Substitutions: You can replace whole milk with almond milk or coconut milk for a dairy-free option. If you don’t have granulated sugar, brown sugar will also work, imparting a slightly different flavor.
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Optional Variations: Consider adding chocolate chips, berries, or nuts to the batter for an exciting twist. You can also customize the frosting on top with citrus zest or your favorite fruit puree.
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Storage or Reheating Tips: Store leftovers in an airtight container at room temperature for up to 3 days. To freeze, wrap tightly in plastic wrap and foil for up to 3 months. When ready to enjoy, let it thaw at room temperature for a few hours.
Recipe Information
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 10
- Difficulty level: Easy
Insert a visual of the cake pan or baking process here for reference.
Classic Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar Can substitute with brown sugar for a different flavor.
- 0.5 cup unsalted butter, softened
- 1 cup whole milk Can substitute with almond milk or coconut milk for a dairy-free option.
- 3 large eggs
- 2.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your favorite cake pan with a light layer of butter or cooking spray.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined.
- Pour the batter into the prepared cake pan and spread it evenly.
Baking
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.