There are several methods of cooling cakes worth trying, but the best method really depends on the type of cake you're making. Be careful, cakes that aren't refrigerated properly can end up cracking, soggy, mushy, and unpleasant to eat. Chilling cakes in the refrigerator is the easiest and fastest method. But if you don't want to do this, another method you can try is to cool the cakes on the kitchen counter or in the oven that has been turned off. Once the steam is gone, you can transfer the cakes to a wire rack, let them cool in the pan, or cool them upside down (the latter method is mandatory for light-textured cake types like angel food). Keep reading this article for tips on how to cool the best cakes based on the type of cake you are making.
Step
Method 1 of 2: Chilling Cakes in the Fridge
Step 1. Consider the time you have
Although it really depends on the type of cake you have, it generally takes longer to cool in the refrigerator (about a few hours). Watch this:
- Angel food cakes, pound cakes, sponge cakes, and other types of cakes that are soft and light in texture should be refrigerated for 1-2 hours in the refrigerator.
- It's best not to use this method to cool cheesecakes, especially since sudden changes in temperature can damage the structure of the cake and crack the surface. Creamy, creamy cakes that are delicious served cold need to be refrigerated for almost 4 hours.
- For traditional cakes, you can refrigerate them for 2-3 hours.
Step 2. Remove the cake from the oven
Once the cake is fully cooked, remove it from the oven and place it on the kitchen counter. Let the cake sit for 5-10 minutes or until the steam is gone. Read the tips below:
- If you are making cheesecake or other creamy textured cakes, turn off the oven and let the cake sit in the oven for about 1 hour before placing it in the refrigerator. If you have limited time, you can immediately refrigerate the cake; but the risk, the surface of the cake will crack a little.
- If you are making cheesecakes, circle the edges of the pan with a thin knife while the cake is still warm. This process prevents the cake from sticking to the pan when removed.
- It's best not to let the cake pan come into direct contact with the kitchen counter. You can cover the kitchen table with a wooden placemat to protect the table from sudden heat.
Step 3. Put the cake in the refrigerator
Once the steam is gone, place the cake pan in the refrigerator for 5-10 minutes. This process will cool the cake without drying out the texture. After 5-10 minutes, your cake should have cooled completely. Pay attention to the things below:
- If you are refrigerating sponge cakes or angel food cakes, it is best to refrigerate the cake upside down. Support the pan by placing a bottle or other tall container in the center of the perforated pan. This method prevents the cake from collapsing when it cools.
- If you are refrigerating pound cakes, it is best not to refrigerate the cakes in the pan. Leaving cakes in the pan for too long can make them mushy, soggy, and stick to the pan when removed. Transfer the pound cakes to a wire rack as soon as they are cooked, then refrigerate once the steam has dissipated.
Step 4. Wrap the cake with plastic wrap
Remove the cake from the refrigerator, then wrap the cake pan with plastic wrap (at least two layers) to keep the cake texture soft and moist.
Cakes that have been removed from the tin or cooled upside down do not need to be wrapped in plastic wrap
Step 5. Put the cake in the refrigerator, refrigerate for 1-2 hours
If you are refrigerating angel food or pound cakes, simply add 1 hour of cooling time. However if you refrigerate the cheesecake, add 2 full hours of cooling time.
Step 6. Remove the cake from the pan
Go around the edges of the pan with a sharp knife to make removing the cake easier.
Make sure you point the knife in a vertical position so you don't accidentally cut the edges of the cake
Step 7. Remove the cake from the pan
Place a wide plate on the baking sheet, hold the plate and baking sheet tightly, then turn the cake over onto the plate. To make sure that all the pieces of the cake come off completely, gently shake the pan before turning it over.
- If the texture of your cake is very soft and crumbles easily, gently tap the bottom of the cake until you feel the cake come off the pan.
- Once cool, the cake is ready to be decorated to your liking!
Method 2 of 2: Cooling Cakes on a Wire Rack
Step 1. Choose the right wire rack
Make sure the length and width of the wire rack match the size of your cake. Pans with a diameter of 24-26 cm are the most common types of pans used; Most importantly, choose a wire rack that is larger than the diameter of your pan. If you love baking, a wire rack is an essential tool to have, especially as a wire rack allows your cakes to cook more quickly and evenly. Some things you need to pay attention to:
- Choose a wire rack that is not too small, but not too big; Make sure the wire rack fits in your dishwasher and kitchen cabinets.
- Wire racks work by circulating air at the bottom of your cake. This air circulation prevents condensation from forming which can make the basic texture of the cake wet and mushy.
Step 2. Remove the cake from the oven
Once fully cooked, use special oven mitts to remove the cake from the oven, then place the cake pan on a wire rack.
If you are refrigerating the cheesecake, simply turn off the oven and let the cake sit in the oven for an hour. This process allows the cake to cool slowly so that sudden changes in temperature won't crack the surface
Step 3. Set the cake aside on a wire rack
At this point, try checking the cake cooling guidelines in the recipe you're using, especially since the ideal cooling time for each type of cake is different. In general, cakes should be refrigerated on a wire rack for 10-15 minutes.
Let the cake pan sit on a wire rack; Make sure the air in the bottom of the pan is flowing properly
Step 4. Remove the cake from the pan
Transfer the cake pan to the kitchen counter, then use a sharp knife to remove the cake from the pan completely.
Make sure you point the knife in a vertical position so you don't accidentally cut the edges of the cake. Circle the edges of the pan with a sharp knife several times until the cake is completely removed from the pan
Step 5. Grease or spray the wire rack with oil
Before placing the cakes on the wire rack, lightly grease or spray the surface of the wire rack with oil.
At this point, your cake will still be slightly warm. Greasing the wire rack with oil will prevent the cake from sticking to the wire rack
Step 6. Place the cakes back on the wire rack (optional)
Place the wire rack on top of the baking sheet, then flip the cake pan onto the wire rack. Gently tap the bottom of the pan until the cake is completely removed from the pan. Slowly lift the pan so that the cakes move to a wire rack. Before removing the cake from the pan, note this:
- If you are refrigerating the cheesecake, do not transfer it to a wire rack otherwise. Cheesecake has a very soft texture and crumbles easily; moving them to a wire rack can ruin the texture of – or even destroy – your cake.
- If you are refrigerating pound cakes, removing the cakes faster from the pan will prevent them from becoming soggy and mushy.
- If you are refrigerating angel food cakes, do not use the wire rack method. Simply refrigerate the cake upside down so that the texture doesn't go flat when it cools.
- Always use oven-specific gloves when touching the pan. The very hot temperature of the pan can injure your skin.
Step 7. Remove the cake from the wire rack
After letting it sit for 1-2 hours on a wire rack, transfer the cakes to the table and decorate as desired!
Tips
- Once cooked, angel food cakes must be refrigerated immediately upside down (for at least 3 hours) so that the texture does not go flat.
- To prevent the surface of the cheesecake from cracking, circle the edges of the pan with a thin knife as soon as the cake is cooked.
- Do not cool the pound cake completely in the pan. If you leave it in the pan for too long, the pound cake will turn mushy and soggy. Therefore, simply let the cake sit in the pan until the steam is gone (about 20 minutes); After that, immediately remove the cake and cool on a wire rack or refrigerator.
Warning
- Always wear special oven gloves when removing cakes from the oven.
- The temperature of each oven varies. Therefore, make sure you occasionally check the condition of the cake that is being baked so that the cake doesn't end up being overcooked and not delicious to eat.
- If you're cooling angel food cakes upside down, don't go around the edges of the cake pan with a knife; your cake may fall!
- Do not immediately remove the hot cake or pancake (omelet) from the pan or Teflon immediately after the cake is cooked. Its very crumbly texture makes the cake prone to cracking or crumbling.
