All You Need To Know To Make Your Own Tin Can Cake

Make one for yourself or give it as a gift!

IMAGE Karishma Etong

The Christmas season is here and we just bet you’re already looking at the best recipes to use to make as food gifts for the holidays. The Tin Can Cake must be one of those and if we’re right, here are the tips you need to make it the best cake in a can you make:

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1 Stock up on ingredients at a baking supply store.

It’s simply the best idea for any baking project, and this is a baking project that can only be achieved if you visit a baking supply store. You can get the more of the best ingredients at a lower price and those tin cans you’ve been searching for can be bought here. Call ahead to make sure they have it in stock because you never know if someone else is going to doing the same baking project as you.

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2 Preheat the oven well.

Once you have all your supplies, you’re going to want to turn on the oven before you actually start any batter. It’s a highly important step, especially for this cake, because the can you’re going to baking in is thicker, denser than any baking pan. You’re going to need the oven to be at the temperature it needs to be before you even have the first layer—the cake batter—ready.

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3 Fill the tin can just right.

Not all cans are alike and not all cakes are the same. Adjust your batter to fit the can and the rest of the ingredients you’ll be adding on top of it so that the end result is as pretty and full as you want it to be.

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4 Watch your cake! 

You may need more time to bake your tin can cake than if you were using a conventional pan. The bottom of the can is especially more dense than your usual baking pan. You may need to cover the top of the pan with foil (or even the lid of the can) if you find that top is ready but the center of the cake isn’t and add a few more minutes to the baking time to get it just right.

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5 Add the pudding, ganache, and melted chocolate while still hot.

While the cake is baking, you should be prepping the pudding. This way, as soon as the cake is out of the oven, you can pour on the pudding while it’s still hot, so it can seep a little into the still warm cake instead of just sitting on top of the cake.

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The ganache and the melted chocolate that gives the tin cake it’s signature “Crack!” will need to be made immediately before you pour it on the cake. This is to prevent both mixtures from becoming too hard to pour onto the cake. Don’t worry. Each will only take a few minutes to make and less than that to pour onto your cake.

Just have all your ingredients ready when the cake comes out of the oven, then you get moving again when it’s ready to top up.

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6 Let it chill.

Finally, your tin can cake is layered to its fullest height you want. Now comes the hard part: letting it chill. You’re going to want to do this once the cake and all its layers have cooled down and before the cocoa powder is sprinkled on. The cocoa powder should be sprinkled on top only before sealing so it will retain its powdery finish as long as possible. 

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