Need advice - Baking a cake in a loaf pan

oakleyokNovember 22, 2010

I make a killer Red Velvet cake, but this year I'm trying a new recipe which calls for the RV cake mix along with other ingredients not listed on the box.

It's for Thanksgiving.

You bake it in two loaf pans instead of a 9 x 13 cake pan.

I can easily bake sweet breads in a loaf pan and they come out of the pan just fine.

But I'm not sure how long to set the cake loaves on a cooling rack before I get invert them so it won't fall apart. I figure the texture will be a bit more delicate than breads.

I am prepared for failure so I'm getting 2 cake mixes just in case. lol.

The recipe doesn't say how long to cool the cakes before inverting them.

Any ideas?

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les917

I would probably do the standard 10 minutes in the pan before inverting. I would also take a table knife and run around all the sides before inverting. Are there ingredients in the recipe that will make the cake denser and less likely to be so soft and crumbly?

    Bookmark   November 22, 2010 at 11:38PM
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oakleyok

This recipe has buttermilk in the cake, so I think it will give it a denser texture, which is the way RV cakes are.

I'll definitely go around it with a knife though. If they do fall apart, I'll just bake a 9x13 and be done with it. lol

    Bookmark   November 23, 2010 at 6:14AM
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amysrq

Do you have parchment paper? A lining of PP, greased and floured as the recipe calls for, might make the removal process easier.

    Bookmark   November 23, 2010 at 8:21AM
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tinam61

If you make a killer red velvet, that's what I'd go with, not a new recipe, and a loaf at that. Red velvet is best as layers because one of the yummiest parts is the icing!

tina

    Bookmark   November 23, 2010 at 8:54AM
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mitchdesj

I would wait 30 minutes before touching them at all; they'll still be lukewarm
and should release easily after running the knife around the sides.
I second the lining with pp or even wax paper on the bottom.

Let us know how they turn out, I'm intrigued by your recipe and I love
RV cake although I rarely have it. I always look for RV at cupcake shops.

    Bookmark   November 23, 2010 at 8:56AM
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oakleyok

I've never used parchment paper for cakes but I have some and I'll give it a try. Thanks!

Do I line the pans with paper hanging over the side so I can pull it out?

Tina, I realize the frosting is good, but with a loaf cake it will still have a lot of frosting, on top and along the sides. And I put it on thick. :) Plus, it's something different and will be pretty to look at..and taste.

For Christmas I'll make my regular RV cake. The recipe won a Blue Ribbon at the OK State Fair! It's a recipe from a friend of mine who is the epitome of a Farmer's Wife who is a great cook. Yum. Now I'm hungry!

Someone get back to me about how much paper to line the pan with. I'll be baking it in the morning.

    Bookmark   November 23, 2010 at 2:59PM
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oakleyok

Forgot to ask earlier. Do I spray Pam on the parchment paper?

Also, I never ever flour my pans when baking a cake even though recipes call for it, so I won't be doing that.

    Bookmark   November 23, 2010 at 3:22PM
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natal

Parchment paper negates the need to spray with Pam. Why don't you flour your pans? I've occasionally used sugar in place of flour when dusting the pan.

    Bookmark   November 23, 2010 at 3:51PM
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tinam61

and cocoa when baking a chocolate cake . . .

    Bookmark   November 23, 2010 at 4:02PM
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anncarolyn

Oakleyok,

Any chance you would share your recipe for your "killer RV cake" with us? It sounds wonderful!

    Bookmark   November 23, 2010 at 5:53PM
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oakleyok

Recipe below. Natal, I've never had the need to flour a cake pan. Is there a reason to flour them? I also detest the taste of flour on a cake. Are the pans floured just to get the cake out of the pan? I usually don't do that, but if so, then I'll flour it tomorrow.

Amy said to spray the parchment paper, so I'm going to do that just to be on the safe side. :)

Red Velvet Cake

1 box White Cake Mix
1 small box Instant Chocolate Pudding
2 c. Milk
2 Eggs
1 small bottle Red Food Coloring
1/4 c. Oil

Mix these ingredients well.

Mix together 1 T. Vinegar
1 t. Baking Soda

Add the above to the batter. Beat well.

Bake in 2 round cake pans or a 9 x 13 cake pan, at 350.

Frosting recipe below.

Back to baking the cake, this is when it gets tricky. This cake can fall if you're not careful.

For round cake pans, it generally takes about 20-30 min., until toothpick comes out clean.

For a 9 x 13 pan, it could take up to 45-50 minutes.

When the cake looks done, crusted around the edges, very GENTLY take it out of the oven and do toothpick check. I mean you have to be very gentle. I learned the hard way. lol.

Frosting:

8 oz. softened Cream Cheese
1 stick softened Butter
1 t. Vanilla
1 lg. bag Powdered Sugar or to consistency..you want it thick but not too thick you can't stir it.

Mix all together and spread on cooled cake.

Sprinkle with coconut if desired.

If you make a 9 x 13, you'll have a lot of frosting left, even if you put it on thick. And you want to put the frosting on thick!

This cake is so rich & heavy and when you eat it you'll think you've died and gone to Heaven. No kidding! You'll see why it won a blue ribbon!

    Bookmark   November 23, 2010 at 6:54PM
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natal

Oakley, you don't taste the flour. Yes, it's to aid in removal of the cake.

Here is a link that might be useful: this might help

    Bookmark   November 23, 2010 at 6:59PM
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anncarolyn

Thank you for the recipe! I intend to try it for Christmas dinner ( maybe before, because it sounds so good!) One question on the pan size - do you use 8" or 9" round pans?

    Bookmark   November 23, 2010 at 7:10PM
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oakleyok

Thanks Natal! I'll check out the website. Will make a decision in the next couple of hours when I begin my TG baking!

Ann, I have no idea. I don't think it matters though, you'll just have to check for doneness if you use the bigger pan.

This is a perfect cake for Christmas. I have a cute story about the cake and my SIL. I fixed it one holiday and was serving the cake. Diana took her first bite and said, "Oh my God, oh my God," over and over again. We were all just cracking up! That's how good it is. It has the texture of an old-fashioned bakery cake.

    Bookmark   November 24, 2010 at 6:36AM
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mitchdesj

oakley, what brand is the Red Velvet cake mix, I did not see any at Publix
this morning when I looked at the section.

    Bookmark   November 24, 2010 at 9:09AM
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