Can I Use a 10 Skillet for Skillet Cake?

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Discussion Overview

The thread explores the use of a 10-inch skillet for making skillet cakes, with participants sharing their experiences and thoughts on adapting recipes for different skillet sizes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, inquires about using a 10-inch stainless skillet for a standard skillet cake recipe, noting they do not have a 12-inch skillet.
  • Another participant confirms that a 10-inch Professional skillet can be used safely at 350 degrees.
  • One participant shares their plan to try a 10-inch skillet for dessert, considering adjusting the batter amount if using a recipe meant for a 12-inch skillet.
  • Another participant mentions they modified a "Molten Chocolate Tunnel Cake" recipe to fit their Deep Covered Baker (DCB) and received positive feedback from their family.
  • One participant reports successfully making a chocolate cherry skillet cake in their 10-inch skillet without altering the recipe.
  • Another participant reflects on their experience with a DCB cake, noting the importance of using parchment paper and the richness of the dessert.

Areas of Agreement / Disagreement

Views differ on the specifics of adapting recipes for different skillet sizes, with some participants sharing successful experiences while others express uncertainty about adjustments needed.

Contextual Notes

Participants share personal experiences with various skillet cake recipes, highlighting modifications and outcomes without implying any official guidance.

Who May Find This Useful

Consultants interested in experimenting with skillet cakes and adapting recipes for different cookware sizes may find the shared experiences helpful.

esavvymom
esavvymom
Staff member
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7,881
Can I use a 10" stainless skillet for the standard skillet cake recipe? I don't have a 12". The only 12" I have is the Old-style Family skillet, and I can't remember if it can go in the oven.

I'd love to try a skillet cake....for future demos.
 
yes-it can if its the professional it is safe to 350 degrees Enjoy!!
 
  • Thread starter
  • #3
yes. It's the Professional line. Going to try that for tonight's dessert.But can you do a 12" recipe in a 10" pan (leave out a bit of batter maybe...or if you account for what I eat from the bowl, that might do it. :D)? I'd love to be able to show off cookware like that- especially if i happen to be showcasing my DCB as a main-dish item. Right now, I can't afford to buy a 12" current-line product...I only have the 10" stainless skillet.
 
Bobbi, I would give it a try at home first. I am thinking you may have to leave a little of the batter out.;)
 
  • Thread starter
  • #5
I will. I chickened out tonight. I ended up doing the "Molten Chocolate Tunnel Cake" (on CC recipes), but instead of the Deep Dish Baker, I used my DCB. I actually didn't realize that it was the round-baker until I was getting the parchment paper. I decided to modify it to work in the DCB and see how it turns out. I'll let you know how it turns out. I'm going to try to turn it onto a platter and everything. The other DCB cakes I read about with the ready-made icing in it sounded very soupy and not easy to turn out. If this works, I thought it'd be a good option for DCB cakes at a show or Pampering a Business. *UPDATE: Cake has just been served and I'm getting a :thumbup: from my boys. I inverted the cake onto a SA platter. It sunk a little in the center- but that's mainly because I had so much pudding in the center. but it looked nice, stayed together very well, and tastes even better. I did everything but the raspberries called for in the recipe.

I will try the 10" skillet though!! I can probably put the extra batter into a Prep Bowl and make a mini-cake alongside the 10" skillet.
I know this particular cake that I'm doing tonight can be done in a skillet too...I watched my H.Director do it at her show, but I don't remember how! I have to get her recipe modification for it. And I think she used a smaller skillet- I know it wasn't the family size.
 
Last edited:
Molten Chocolate Tunnel Cake
Ingredients:
1 package (3.9 ounces) chocolate instant pudding and pie filling
1 1/4 cups milk
1 1/4 cups semi-sweet chocolate morsels, divided
1 package (18.25 ounces) devil's food cake mix
1/2 cup vegetable oil

3 eggs
1/2 cup water
1 container (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh raspberries
Whipped topping (optional)
Directions:
1. Preheat oven to 375°F. Spray Deep Dish Baker with nonstick cooking spray. Cut a 10-inch circle of Parchment Paper; place in bottom of Baker. Spray with nonstick cooking spray.
2. In Small Batter Bowl, combine pudding mix and milk; whisk until mixture is smooth and begins to thicken. Stir in 1/2 cup of the chocolate morsels; set aside. In Classic Batter Bowl, combine cake mix, 1/2 cup oil, eggs and water; mix until smooth. Pour 1 1/4 cups of the batter; set aside. Spread remaining batter over bottom of Baker.
3. Using Small Scoop, scoop pudding in circular pattern 1/2 inch from edge of Baker. Spread remaining batter over pudding. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from Baker, carefully invert cake onto Round Platter.
4. Combine remaining chocolate morsels and half of the whipped topping in Small Micro-Cooker®. Microwave on HIGH 1 minute or until melted; mix until smooth. Reserve 1/4 cup of the glaze; set aside. Pour remaining glaze over cake. Spread glaze to edge of cake, allowing glaze to drip down sides. Place raspberries evenly over top of cake 1 inch from edge; drizzle with reserved glaze. Garnish with whipped topping using Easy Accent® Decorator, if desired.
Yield: 16 servingsNutrients per serving: Calories 350, Total Fat 17 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 46 g, Protein 4 g, Sodium 420 mg, Fiber 2 g©The Pampered Chef, Ltd. 2003
 
esavvymom said:
I will. I chickened out tonight. I ended up doing the "Molten Chocolate Tunnel Cake" (on CC recipes), but instead of the Deep Dish Baker, I used my DCB. I actually didn't realize that it was the round-baker until I was getting the parchment paper. I decided to modify it to work in the DCB and see how it turns out. I'll let you know how it turns out. I'm going to try to turn it onto a platter and everything. The other DCB cakes I read about with the ready-made icing in it sounded very soupy and not easy to turn out. If this works, I thought it'd be a good option for DCB cakes at a show or Pampering a Business. *UPDATE: Cake has just been served and I'm getting a :thumbup: from my boys. I inverted the cake onto a SA platter. It sunk a little in the center- but that's mainly because I had so much pudding in the center. but it looked nice, stayed together very well, and tastes even better. I did everything but the raspberries called for in the recipe.

I will try the 10" skillet though!! I can probably put the extra batter into a Prep Bowl and make a mini-cake alongside the 10" skillet.
I know this particular cake that I'm doing tonight can be done in a skillet too...I watched my H.Director do it at her show, but I don't remember how! I have to get her recipe modification for it. And I think she used a smaller skillet- I know it wasn't the family size.
Click to expand...

I don't want to assume anything. Did you do this one tonight in the oven? With or with out the lid? Did you use the parchment paper?
 
I made the chocolate cherry skillet cake in my 10", didn't leave out anything and it worked just fine!
 
  • Thread starter
  • #9
BlessedWifeMommy said:
I don't want to assume anything. Did you do this one tonight in the oven? With or with out the lid? Did you use the parchment paper?
Click to expand...

I did this without the lid, and WITH the parchment paper. I just cut it to fit the bottom of my DCB. It slid out of the pan perfectly. I think next time, I'd not use as much of the pudding- because the center sunk because it was so much pudding, but it tasted sinful!

My DH and I were watching the Carolina Hurricanes vs Boston Bruins game 7 tonight...and let me tell you, I should NOT have had such a rich dessert. I thought I was going to be sick! :D (It went into overtime...so we were stressing out!) We won though!!! (Sorry to all the Boston-folks...) But the moral of that is don't eat this rich dessert before something stressful. :p
 
  • Thread starter
  • #10
teresah551393 said:
I made the chocolate cherry skillet cake in my 10", didn't leave out anything and it worked just fine!
Click to expand...

Good to know!
 

Frequently Asked Questions

Can I use a 10-inch skillet for a skillet cake?

Yes, a 10-inch skillet is an excellent choice for making a skillet cake. It provides enough surface area for even baking and allows the cake to rise properly.

What adjustments do I need to make for a 10-inch skillet cake recipe?

If your recipe is designed for a different size skillet, you may need to adjust the baking time. A 10-inch skillet may require a slightly shorter baking time, so start checking for doneness a few minutes earlier than the original recipe suggests.

Can I use a non-stick 10-inch skillet for baking a cake?

Absolutely! A non-stick 10-inch skillet is perfect for baking a cake as it helps prevent sticking and makes for easier cleanup. Just be sure to follow any specific instructions for greasing or lining the skillet if recommended in your recipe.

What type of batter works best in a 10-inch skillet?

Most cake batters work well in a 10-inch skillet, including traditional cakes, cornbread, and even brownies. Just ensure that the batter is not too thick, as it needs to spread evenly for proper baking.

How do I know when my skillet cake is done?

You can check if your skillet cake is done by inserting a toothpick in the center. If it comes out clean or with a few crumbs attached, the cake is ready. Additionally, the edges should start to pull away from the skillet slightly.

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