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How Long Does A Cake Take To Cool Down? Find Out Here!

The cooling time depends on the temperature of your oven. If you are baking at 350 degrees, it will probably be about 15 minutes before the top is completely set and ready for frosting or decoration.

If you bake at 400 degrees, then it should only take 10-15 minutes until the top has cooled enough that you can safely remove from the pan.

Cake baking is an art form. It takes patience, skill, and practice to get it right. If you want to learn how to bake cakes, then you should start with the basics. The first step is to choose the right recipe.

There are hundreds of different recipes out there, each with its own unique characteristics. Some are moist, others dry, some are light, others dense. Some are sweet, others savory.

If you want to learn how long it takes to cool down a cake, then you need to know how to measure the temperature of a cake.

The best way to do this is by using a digital thermometer. You can buy them online or in most kitchen stores.

They come in two varieties: one that has a probe inside your oven, and another that sits on top of your cake pan. 

How To Tell If a Cake Is Cooled

If your cake has risen above its original height, then chances are it’s not quite done yet. It will continue rising during storage.

However, once the top layer begins to crack, it means that the cake is almost finished baking. At this stage, you’ll need to start checking every few minutes to see how much longer it needs to bake.

Once the cake reaches an internal temperature of 180 degrees Fahrenheit, it’s safe to cut it open. You can also use a thermometer to check if the center is cooked through.

Insert the probe deep inside the middle of the cake so that it touches both sides. Wait 10 seconds and read the result. This test ensures that there isn’t any uncooked batter left inside.

Why Is It Important To Cool Cake Before Cutting? 

Cake cutting is an art form that requires patience and skill. The cake needs to cool down before being cut into slices. If the cake is too hot, it will crack and crumble.

If you want to learn how to cut cakes properly, then read this article.

Here are some tips that will help you get started.

First, make sure you have a sharp knife. A sharp knife is easier to use because it slices through the cake more easily than serrated knife.

Next, transfer cake to a cooling rack so that air can circulate around it.

This helps prevent moisture from building up between layers of the cake.

Finally, if possible, put the cake back in the refrigerator for about 10 minutes after slicing. This allows any residual heat to dissipate.

As long as you follow these steps, you won’t end up with crumbled pieces of cake when you slice them.

The Best Way to Cool a Cake (When You’re Not Short on Time)

You don’t have time to wait until the cake completely cools off?

Then here’s a faster method:

Cool Your Cake in the Freezer

This method works well when you want to serve a cold cake later.

Simply wrap the cooled cake tightly in plastic wrap and freeze it overnight. When ready to eat, unwrapped cakes and let them thaw at room temperature.

Use a Cooling Rack

Place the cake directly onto a proper cooling rack set over a sheet tray filled with ice cubes. Make sure that the bottom of the cake doesn’t touch anything cold as it may cause condensation.

Let the cake sit for 15-20 minutes. Then remove it from the freezer and allow it to defrost slowly. Once fully defrosted, transfer the cake to a cake board.

Cooling The Cake in the Refrigerator

Another option is to store the cake in the fridge. Place the cake on a wire rack placed over a piece of parchment paper.

Cover the cake loosely with aluminum foil. Let it rest for 10-15 minutes.

Remove the cover and repeat the process again.

After 30 minutes, flip the cake upside down and leave it covered for additional 5-10 minutes.

Finally, turn the cake upright, transfer it to a cake board and enjoy!

Best Temperatures for Frosting a Cake

Frostings require specific temperatures to be applied correctly. For example, buttercream frostings must reach 165 degrees F while chocolate ganache must stay below 90 degrees F.

To ensure success, follow these guidelines:

Buttercream – Use a stand mixer fitted with the paddle attachment. Mix together softened unsalted butter and powdered sugar until smooth. Add vanilla extract and mix thoroughly. Continue mixing until all ingredients are incorporated.

Chocolate Ganache – Heat heavy cream in a saucepan over medium heat. Bring to just under boiling point. Turn off heat and add dark or semi-sweet chocolate chips. Stir constantly until melted. Allow mixture to cool slightly. Pour into a bowl and refrigerate for 1 hour.

Piping Buttercream – A piping bag fitted with a large star tip should work best here. Fill the bag halfway full with icing. Using a handheld pastry blender, blend icing until light and fluffy. Pipe outlines across the surface of the cake using a steady motion. Repeat this step several times before moving on to another section.

Frosting a Warm Cake

If your cake has been sitting too long, try covering it with an inverted baking dish.

If necessary, place some pieces of wax paper underneath the pan to catch drips.

Alternatively, use a kitchen blowtorch to warm the top layer of the cake. Be careful not to burn yourself. Once slightly cooled, spread frosting evenly over the top of the cake.

Frosting a Hot Cake

To avoid burning yourself, make sure that the oven door is closed and the cake isn’t touching any other hot surfaces inside the oven.

Also, keep an eye on the cake during cooking so that it doesn’t overcook.

Once done, immediately run a knife around the edge of the entire cake to release it from the sides of the tin. Invert the cake onto a flat surface and carefully peel away the lining paper then frost the cake.

Cut the cake horizontally into two layers. Slice each half into three equal slices. Serve immediately. 

In summary, there are many ways to keep your cake fresh. However, if you’re looking for something quick and easy, then freezing might be the way to go.

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