Cake in a Pan
Sometimes you crave a warm, freshly baked cake but don’t want to switch on the oven—or maybe you don’t even have one. That’s where Cake in a Pan comes to the rescue! This clever method lets you bake a soft, fluffy cake right on the stovetop, using a regular deep pan or kadhai. Perfect for small kitchens, quick celebrations, or those “I-need-cake-now” moments, it’s a fuss-free way to enjoy homemade goodness without the hassle of oven baking.
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What is Cake in a pan?
Cake in a Pan is a cake that’s cooked entirely on the stovetop instead of being baked in the oven. The batter is prepared just like a regular cake, but instead of baking, it’s poured into a greased pan, covered, and cooked slowly over low heat until light, moist, and perfectly done. This method works by creating an oven-like environment inside the pan—trapping heat with a lid so the cake cooks evenly from all sides.
Main Ingredient of Cake in a pan:
Milk- 2 cup
Curd- 2 tbsp
Butter- 1tbsp
Sugar- 3tbsp
Maida- 1cup
Cocoa Powder- 2tbsp
Baking Powder- 1tsp
Baking Soda- ½ tsp
What Is So Special About Cake in a pan?
Cake in a Pan isn’t just a baking shortcut—it’s a game changer for dessert lovers. The magic lies in its simplicity and versatility. You don’t need an oven, fancy tools, or even electricity beyond your stovetop. The gentle, enclosed heat keeps the cake incredibly moist and tender, with a melt-in-your-mouth texture that’s hard to achieve in some ovens. Plus, it’s an eco-friendly option—saving time, energy, and effort.
You can make it anywhere: in a small apartment, during travel with portable cookware, or even in a camping setup. And because you control the heat directly, you can infuse unique flavors—like caramelized sugar bottoms or fruit layers—that bake beautifully in this method.
Quick and Easy Cake in a pan
Cake in a Pan is perfect for those last-minute dessert cravings—no preheating, no complex steps, just mix, pour, cover, and cook. In under an hour, you’ll have a warm, soft, and delicious cake ready to serve, all with minimal cleanup.
How to make
1. Place a deep non-stick pan on the counter (do not heat yet) and add 2 cups milk, 2 tbsp curd, and 1 tbsp melted butter directly into it.
2. Whisk well until smooth.
3. Add 3 tbsp sugar and whisk until it dissolves.
4. Add 1 cup maida, 2 tbsp cocoa powder, 1 tsp baking powder, and ½ tsp baking soda directly into the pan.
5. Gently whisk everything together until you have a smooth, lump-free batter.
6. Place the pan on the stovetop, cover it with a tight lid, and cook on low-medium flame for about 15 minutes, or until a toothpick inserted in the center comes out clean.
7. Turn off the heat, let the cake cool for 5 minutes, then slice and serve warm.
Circulon Origins 24cm Sautepan Non-Stick Hard Anodized
Expert Tips
- Use low-medium heat – High flame can burn the bottom while leaving the center undercooked.
- Keep the lid tight – This traps heat and creates an oven-like environment for even cooking.
- Whisk gently – Since you’re mixing in the pan, use a silicone or wooden whisk/spatula to avoid scratching the coating.
- Test before removing – Insert a toothpick in the center; if it comes out clean, your cake is done.
- Let it rest – Cooling for 5 minutes before slicing helps the cake set and stay moist.
- Flavor twist – Add a handful of chocolate chips, nuts, or a splash of vanilla for extra richness.
Recipe Card
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