How do I bake a 2-layer cake with one cake pan?

Question

I need to bake a 2-layer 10-inch cake, but I only have one 10-inch cake pan. What is the best way to go about this? One time I had to let the batter sit for 30 minutes, because I had discovered my milk had spoiled and had to get more at the store. It turned out flat and dense. I'm afraid that will happen to the second layer if I leave it waiting for the first, and I'm reluctant to do it by half because I thought I'd heard somewhere that some recipes don't divide well.

It is a feathery light chocolate cake that is leavened with baking powder, and you have to fold in 3 egg whites. If I do the whole recipe, I think I'll at least hold off on whipping the whites until the minute I need them.

Does anyone have any advice?

Thanks everyone

Answer 1

It is pretty much impossible, considering your constrictions. However, if you PURPOSEFULLY make the two layers different, ie: add food coloring and some extra flavoring to the half that has to sit for a little (making sure to put it in the fridge--incidentally, cooling the batter may have been what made it more dense the first time) and using that layer as the bottom one, you can make a perfectly respectable cake.

Otherwise? Using the cakepan as a form, create your own cakepan from aluminium foil (make sure you use a couple layers as you dont want this to collapse on you as you put it in the oven). Put the aluminium foil pan on a baking sheet to prevent it from collapsing once inside the oven.

Or just go buy another cakepan.

Answer 2

Layered Cake Pans

Answer 3

Baking powder is a tricky thing, it is a dry acid and base together, the only reason they don't react together is because there is no moisture present, once you add moisture it is like adding baking soda (a base) to vinegar(an acid), you know what happens then, and you also know that this reaction happens quickly and ends quickly. When you add moisture to your baking powder, it will produce the gas bubbles that helps your cake be feathery and light. So if you let the batter sit the batter will loose all those precious gasses. Instead cook the whole thing in one pan, if that's all you have. Then cut it in half with either a 12 inch knife, or use fishing line, no fishing line grab some clean dental floss, pull it taught and carefully pull it through. It would be better however if you could go out and buy another 10-inch pan and cook them simultaneously.

Answer 4

I would make the batter according to the recipe and bake half of it in the pan, then turn the cake out of the pan and bake the rest. While the first half is in the oven, store the batter in a cool place--the fridge would probably be ok, but I'm not sure what kind of negative effects, if any, that may have. Maybe borrow a neighbor's cake pan? Or buy another one?

Answer 5

You could do one of two things...
1. Buy another 10 inch pan
2. Put the second half of the batter in the fridge and take out a few minutes before baking.

Another solution is to bake all the batter in one cake pan and oncee the cake is finished baking (and has cooled), cut it in half and you'll have two layers. It's actually a popular method.

Answer 6

I have also let a layer sit while cooking another (three layer cake with only two pans). The last layer didn't rise as well. I agree that if you divide the egg whites and whip them only when ready to incorporate into each separate layer you might have better success. Although you could run to the grocery store and purchase a foil (disposable and cheap) cake pan for this occassion. Just be sure to oil and flour it well so the layer won't stick. Good Luck!

Answer 7

Bake one layer at a time. The batter will be all right while the one layer cooks. You can solve the problem, by buying another 10" cake pan. I bake a very thin seven layer cake and I can only bake three at a time, that is all my oven will hold. and the batter that is left is just fine

Answer 8

I think what you would do is bake one cake in the pan, and make sure it is perfectly even. Then when that is done, wash that pan, and bake another cake in that same pan. If each cake is not perfectly even, just scrape some of the cake from the cake off to make it perfect. Hope this helps!

Answer 9

wow lol u make it sound so complicated.
I've done it a few times ...i only had 1 cake pan so i mixed it and baked 1 then i baked the 2nd and it always turned out just great.
i can't understand why it hasn't for you. I think it may have something to do with the climate and the level your at

Answer 10

Either make up the mix but leave out the baking powder and the egg whites for the second half till ready or halve the recipe and make it from scratch twice.

Once baked, the cake will wait, of course, till its twin is ready.