Troubleshooting Skillet Cake: Tips for Perfect Cakes Every Time

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Discussion Overview

The thread discusses experiences and challenges related to making skillet cakes, particularly issues with cakes sticking to the pan. Participants share their personal experiences, tips, and observations regarding the preparation and baking process.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant expresses a desire to offer skillet cake but reports issues with the center sticking to the pan after making three cakes.
  • Another participant suggests melting butter in the skillet before baking, inquiring about the type of skillet used.
  • One participant shares an experience from a demo where a similar sticking issue occurred due to using the wrong cake mix, noting that using Devil's Food cake mix resulted in success.
  • Another participant mentions using butter and Devil's Food cake mix but still experiences sticking issues in the Executive skillet.
  • One participant reflects on their experience with a slight sticking problem, describing it as a thin skin rather than losing any cake.
  • Another participant indicates that letting the cake sit in the pan too long can cause sticking, sharing a personal experience where this happened during a show.
  • One participant agrees that cooling the cake too long in the skillet leads to sticking, noting that they have successfully made skillet cakes without issues when following the timing closely.

Areas of Agreement / Disagreement

Views differ regarding the causes of sticking, with some participants attributing it to the type of cake mix or the skillet used, while others emphasize the importance of timing in removing the cake from the skillet.

Contextual Notes

Participants share personal experiences and observations related to making skillet cakes, focusing on various factors that may contribute to sticking.

Who May Find This Useful

Consultants interested in troubleshooting skillet cake recipes or those seeking to share experiences related to cake preparation may find this discussion relevant.

P
pamperedmomto3
Messages
211
I really want to offer skillet cake as a recipe choice this fall, however, I've had issues with making the cakes. I've made 3 cakes and each time, the center of the cake sticks to the pan. Any suggestions?
 
melt a little butter in there first.Are we talking about the Exec or Stainless skillet?
 
I saw it demoed at a party prior to becoming a consultant and the consultant had the same problem. It turned out the host purchased regular choco cake mix instead of Devil's Food cake mix. She said that causes it to stick. When I made it I used Devil's Food and it turned out fine.
 
  • Thread starter
  • #4
I do the butter and the devil's food and still having issues in the Executive 12".
 
Does it stick alot or a little? I have done this recipe many times, i always butter and use devils food cake...but never thought it was worth mentioning...but I did this recipe Sat and the middle thin layer is still on the skillet?? I guess I never really thought of it as sticking..the cake otherwise comes right out and the guests are usually amazed at that...the little bit on the skillet is never questioned...hmm...interesting...i wonder why it does that??
 
Do u let it sit in the pan very long? I did this once at home perfectly but when I got to my show it stuck. But I let it sit in the pan for about 20 minutes before I dumped it out b/c the show was late starting. The key is to not let it sit any longer than the recipe says!

It is not actually sticking when u cook it, it is sweating from sitting there too long and then sticks to it. Does that make sense?
 
I always have a slight sticking problem in the center of the skillet. I run a scraper around the edge...to show how it isn't sticking...and then a little ways toward the middle. You don't lose any cake...at least I don't...it is more like a thin skin.
 
Jennifer is right. If you let it cool too long in the skillet it will stick.

I've been doing skillet cakes since I started (even used a Gen II pan at first!)- and the only time a cake has ever stuck has been when I've left it in the skillet for too long.
 

Frequently Asked Questions

What are common reasons my skillet cake is sticking to the pan?

Common reasons for a skillet cake sticking include not properly greasing the skillet, using a non-stick skillet that is worn out, or not allowing the cake to cool slightly before attempting to remove it. Always ensure you use enough oil or butter to coat the skillet and consider using parchment paper for added protection.

How can I tell when my skillet cake is done baking?

You can tell when your skillet cake is done by inserting a toothpick or a knife into 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, and the top should be golden brown.

What should I do if my skillet cake is too dense?

If your skillet cake is too dense, it may be due to overmixing the batter or using too much flour. To avoid this, mix the ingredients just until combined and measure flour accurately. Also, ensure that your baking powder or baking soda is fresh, as expired leavening agents can affect the cake's rise.

Can I use a different type of skillet for my cake?

Yes, you can use different types of skillets, such as cast iron, stainless steel, or non-stick. However, keep in mind that cooking times may vary depending on the material and thickness of the skillet. Always monitor the cake closely and adjust the baking time as needed.

What are some tips for adding flavors or mix-ins to my skillet cake?

To add flavors or mix-ins to your skillet cake, consider incorporating ingredients like vanilla extract, citrus zest, or spices into the batter. For mix-ins like chocolate chips, nuts, or fruits, gently fold them into the batter just before pouring it into the skillet. Be mindful not to add too many, as this can affect the cake's texture and baking time.

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