Do you want to bake your favorite cake recipe in a convection oven but aren’t sure whether it’s a good idea? Although a typical conventional oven is the best option, a beautiful and tasty cake may still be made in a convection oven. The key is to know how to accomplish it.
Hi! My name is Shea, and one of my favorite things is cakes. I like the fluffy texture as well as the variety of tastes and flavor combinations. Having said that, I’ve baked cakes in just about every appliance imaginable, from convection and standard ovens to air fryers and crockpots.
You’ve come to the correct site if you’re wondering whether you can bake a cake in a convection oven. This post will explain why it may not be the best option. It will also tell you how to succeed at it.
Who’s up for baking a cake in a convection oven?
- What is a Convection Oven?
- Can You Bake a Cake in a Convection Oven?
- How to Bake a Cake in a Convection Oven
- Final Thoughts
- What should you not bake in a convection oven?
- What are the tips for baking a cake in a convection oven?
- Does convection baking take longer than regular baking?
- Does a convection oven cut baking time?
- Why do bakers not like using convection ovens for everything?
- Is it safe to put aluminum foil in a convection oven?
- When should convection be avoided?
- Should I use fan or convection oven for cake?
- How do you make a moist cake in a convection oven?
What is a Convection Oven?
Before we begin, let’s look at some facts. After all, knowing what a convection oven is and how it works can help you realize why it isn’t the best choice for baking cakes.
A convection oven is a kind of oven that uses a fan and exhaust system to circulate hot air throughout the oven, leaving no side uncooked. It allows dishes to cook faster and more evenly, with excellent browning. Yet, it is ideal for roasting veggies and making pizzas.
Convection ovens function at a higher temperature than ordinary ovens, often approximately 25 degrees Fahrenheit.
Can You Bake a Cake in a Convection Oven?
Yes, you can bake a cake in a convection oven, to put it simply. But, it is significantly more difficult than baking in a regular oven. This is mostly due to the fact that cake batters are light, and the circulation of hot air may flatten air bubbles, resulting in a short, flat, and thick outcome.
Yet all hope is not gone. You may still be successful whether you want to try your hand at baking a cake in a convection oven or simply do not have the option of doing the traditional approach. Nevertheless, you will need to change the manner you bake your cake.
This section will teach you how to accomplish it.
How to Bake a Cake in a Convection Oven
When it comes to baking, adaptability is essential, and everything is possible. With that in mind, you can effectively bake a cake in a convection oven if you take additional precautions.
1. Preheat the Convection Oven
Like with any other cake recipe, you should always begin by preheating the oven. The oven will be nice and hot and ready for your cake batter this way. Remember that convection ovens are hotter than conventional ovens.
Lower the temperature by 25 degrees Fahrenheit. If you’re baking extra-large cakes, lower the temperature by another five or ten degrees to be on the safe side.
2. Mix, Pour and Place in the Oven
There are no modifications required for mixing and pouring. Follow the instructions as usual and pour the batter into the pan. But, do not cover the cake with tinfoil before putting it in the oven (even if the recipe calls for it).
Note: If you are baking more than one cake, leave a 2-inch space on the edges of each pan to allow heat to flow properly.
3. Bake with the Door Closed
Many people (including me) check on their cakes much more often than they should. This may be harmful to your cake in a convection oven with a lot of circulating heat. While using a convection oven, take particular caution not to open the oven door too often.
4. Check for Doneness and Remove from Oven
The very earliest time to check on your cake is 10 minutes before it is meant to be done. Use the oven light instead if you’re worried about your cake. Remember that smaller cakes cook quicker. Bigger cakes may need an additional 10 minutes of baking time.
Insert a toothpick into the middle of the cake to check for doneness. The cake is done when the toothpick comes out clean. If there is batter on the toothpick, continue baking the cake until the timer goes off.
Benefits of Baking Cake in a Convection Oven
Many bakers would swear that making a cake in a convection oven is doom and gloom. Yet, this is not always the case. Although baking a decent cake in convection is significantly more difficult than in traditional, there are a few advantages:
- You can bake many cakes at once without worrying about one baking faster than the other.
- Crusts may be crisper and flakier.
- You do not need to be concerned about your cake being unevenly baked.
Convection cake baking is feasible, although it is not recommended. If you’re still curious about whether or not you can bake a cake in a convection oven, have a look at the commonly asked questions below.
Is it better to bake a cake in a convection oven?
No, a regular conventional oven is much superior than a convection oven for baking a cake. Traditional ovens are better suitable for denser batters that need to rise and become fluffy without crisping or browning.
What temperature do you bake a cake in a convection oven?
Since convection ovens are hotter than conventional ovens, it is critical to drop the temperature by at least 25F while baking a cake. For baking bigger cakes, you may wish to lower the temperature by 5 to 10 degrees.
How long does it take to cook a cake in a convection oven?
Cakes may bake faster in a convection oven than in a traditional oven, even when the temperature is reduced by 25F. That is why it is critical to inspect your cake 10 minutes before it should be done. By then, several tiny cakes will have been made.
Can I bake cake in convection mode?
Many standard ovens offer a convection option, which is ideal for numerous foods such as pizza and vegetables. It is not, however, the best option for the lightly-battered cake. That is doable, but for the greatest results, I suggest staying with ordinary convention mode.
When should you not use a convection oven?
When baking any form of product that requires rising, such as cakes, it is recommended to avoid using convection. Nonetheless, certain pastries that need a flaky crust may be baked in a convection oven. It is advisable to stick to the recipe to choose the best path for your baked products.
Convection ovens are good for many things, but they are not ideal for light batter cakes. It doesn’t mean you can’t use convection to bake a cake. Lower the temperature, leave the cake uncovered, and check 10 minutes before.
Have you ever bake a cake in a convection oven? How did things turn out? Please share your convection oven baking experiences in the comments section!
What should you not bake in a convection oven?
Convection is not recommended for baking cakes, fast breads, custards, or soufflés.
What are the tips for baking a cake in a convection oven?
According to Riley Wofford, our former assistant food editor, “there are two straightforward methods to convert any recipe prepared for a standard oven to work for a convection oven: either drop the temperature by around 25 degrees or shorten the cooking time by 25 percent.”
Does convection baking take longer than regular baking?
However, even with the temperature adjusted, convection ovens cook 25% quicker than traditional ovens, particularly if the meal is substantial, such as a turkey. You’ll need to shorten the cooking time or keep an eye on your dish. Nonetheless, a shorter cooking time is preferable.
Does a convection oven cut baking time?
Convection ovens cook food more quickly than standard ovens. To cook in a convection oven, just lower the temperature by 25 degrees or cut the cooking time by 25%. Some ovens now even provide convection conversion, removing any guessing!
Why do bakers not like using convection ovens for everything?
Since the fan circulates air within the oven, wet items prone to shifting or splattering (such as quick breads, custards, and other baked products) may turn out dry and unevenly cooked. The flowing air may create a “sand drift” design on cookies or cakes.
Is it safe to put aluminum foil in a convection oven?
Aluminum foil may be used to cover the oven trays that come with the Convection Steam Oven. Any baking mode is OK. Never set foil or foil pans on the oven bottom, or allow foil to come into contact with the oven’s rear wall, since this will result in irreparable damage.
When should convection be avoided?
A convection oven isn’t always necessary, even though it may typically enhance your meal. In fact, you should usually avoid it while creating delicate meals such as cakes, souffles, breads, and custard. The air circulation might interfere with the setting process, causing the batter to rise improperly.
Should I use fan or convection oven for cake?
When utilizing ovens with both fan-forced and conventional settings, it is recommended to use conventional when baking long and slow (such as for cakes) and fan-forced when cooking quickly at high temperatures.
How do you make a moist cake in a convection oven?
Lower the temperature by 25°F when baking a regular recipe in a convection oven. If you are baking a really big cake, reduce the temperature by 5°F to 10°F. Since convection ovens are more efficient than traditional ovens and hence remain hotter, the temperature must be adjusted.