Tips for Baking in a Cast Iron Cake Pan
Baking in a cast iron fluted cake pan is similar to baking in other cake pans, however there are a few key differences. Here are five tips to ensure your cakes come out clean and beautiful.
1. Grease the Pan
We recommend using a baking spray that contains flour to grease the pan before baking. If you don't have a cooking spray, you can also use a tablespoon of room temperature butter to coat the pan.
It's not necessary to preheat the pan in the oven before adding the batter, but it won't hurt either. If you do, just remember to grease the pan just before adding the batter.
2. Fill the pan ¾ of the way full.
When pouring the batter into the greased pan, fill it no more than three quarters of the way full. This will ensure your cake rises to the top of the pan without spilling over. For a miniature cake, just fill the pan a quarter of the way full!
3. Let it rest.
We know, you just took your cake out of the oven and it smells DELICIOUS, but you need to let it rest a few minutes before you can flip it out. We recommend letting the cake cool in the pan at least 10 minutes before turning it out. It's worth the wait, we promise!
4. Flip it out.
To flip the cake out, place a baking rack or flat plate on top of the fluted cake pan. Grasp the pan handles with your thumbs facing you, palms down, and flip the cake over so that the baking rack or plate is now on the counter. Lift the pan up evenly using both handles.
5. Hand wash, dry, rub with oil.
When your fluted cake pan has cooled to room temperature, wash it by hand, then dry it off promptly. Spray it with a light coat of oil and using a paper towel or cloth, wipe the pan inside and out so that only a very thin layer of oil remains. If oil pools in the bottom of the flutes, this is a sign that you've used too much oil, so just give it another final wipe.