How to Make Two Cake Flavors in One Pan

Written by marcy andersen
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How to Make Two Cake Flavors in One Pan
(Jupiterimages/Photos.com/Getty Images)

When that next special occasion comes and you need to bake a cake, there is no need to try to decide which type of cake will please everyone. Simply bake two types of cake in one pan! It's simple and it allows you to please more of your friends and family while still only dirtying one pan. You can please everyone and have less cleanup, which means you can spend more time enjoying the festivities.

Skill level:
Easy

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Things you need

  • Two flavours of cake batter
  • Vegetable shortening
  • Flour
  • 1 large cake pan

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Instructions

    The Pour Method

  1. 1

    Preheat the oven. Pay attention to the cooking times and temperatures of each flavour of batter. Choose the lower temperature between the two types of batter. Selecting batters with identical baking temperatures and cooking times will make the job easier.

  2. 2

    Prepare the cake pan according to the recipes. Usually cake recipes call for greasing and flouring the cake pan. Rub a little bit of vegetable shortening over the entire inside of the pan. Sprinkle about two tablespoons of flour into the pan and then tilt and gently shake the pan until all of the shortening has a coating of flour.

  3. 3

    Prepare both types of batters. Prepare batters in bowls or large measuring cups which are easy to pour, especially if you do not have someone nearby who can help you when it is time to pour the batters in the pan.

  4. 4

    Pour both batters into opposite ends of the pan at the same time and at the same rate. As the batters fill the pan, they will meet in the middle, forming a line. The batters will not mix, they will meet and cook together. If desired, you can zigzag a line down the centre, slightly mixing the two batters at the meeting point.

  5. 5

    Bake at the lower temperature of the two recipes and for the longer time between the two. A lower temperature and longer baking time will help to avoid one side being overdone while the other side is underdone. When baking time is up, insert a toothpick into each side to make sure both flavours are done. The toothpick should come out of each side with a few crumbs clinging to it. Remove the pan and allow to cool completely.

    The Divider Method

  1. 1

    Create a divider after preparing the cake pan. Cover a thin piece of cardboard with aluminium foil and hold in the centre of the pan while pouring in the batter. After pouring batter on each side of the divider, simply remove the divider and you will have a clean, even line between the two types of batter. Bake as directed.

  2. 2

    Remove the divider after pouring batter on each side and you will have a clean, even line between the two types of batter.

  3. 3

    Bake as directed above.

    The Propping Method

  1. 1

    Preheat oven and prepare the cake pan and batter as above.

  2. 2

    Prop one end of the cake pan up about 1 to 2 inches using a folded towel or hot pads.

  3. 3

    Pour the first batter into the lower end of pan. Smooth batter evenly up to roughly the middle of the pan.

  4. 4

    Begin pouring the second flavour of batter into the propped up end of the pan. As the batter fills the end of the pan and begins to flow toward the first flavour of batter, remove the towel or hot pad so that the pan is now sitting flat on the counter. Smooth the second batter evenly against the first batter. You should have a straight line between the two types of batter.

  5. 5

    Bake as directed above.

Tips and warnings

  • If possible, have another person close by to help pour the batters.

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