Bread Machine Cake Recipe

If your bread machine doesn’t have a specific cake setting, you can still use it to make cakes by following these steps:

Use a cake recipe that is suitable for a bread machine. Look for recipes specifically designed for bread machines or ones that have been successfully adapted for bread machine use.

Make sure the cake batter ingredients are properly mixed and combined. You can mix the ingredients in a separate bowl before adding them to the bread machine.

Preheat your bread machine according to the manufacturer’s instructions, usually by turning it on for a few minutes before adding the batter.

Grease the bread pan or use a parchment liner to prevent the cake from sticking.

Pour the cake batter into the bread pan and spread it evenly.

Set the bread machine to a manual or basic cycle with a medium or light crust setting. Avoid using the dough or rise settings, as they are designed for bread making and may not provide the appropriate baking conditions for a cake.

Start the bread machine and allow it to mix and bake the cake according to the selected cycle. Keep an eye on the cake’s progress and adjust the baking time if necessary. Since bread machines are not specifically designed for baking cakes, the baking time may vary from a conventional oven. Check the cake’s doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.

Once the cake is done, carefully remove it from the bread pan and let it cool on a wire rack before serving or frosting, if desired.

Bread flour is generally not recommended for cakes because it has a higher protein content compared to all-purpose flour or cake flour. The higher protein content in bread flour leads to more gluten formation during mixing, which can result in a denser and chewier texture in cakes.

Cakes typically require a flour with a lower protein content to achieve a lighter and more tender crumb. All-purpose flour or cake flour, which have lower protein content compared to bread flour, are commonly used in cake recipes to achieve the desired texture.

If you only have bread flour on hand and need to make a cake, you can try to make some adjustments to compensate for its higher protein content. Consider the following tips:

1. Reduce the amount of flour: Use slightly less bread flour than what the recipe calls for. This can help reduce the gluten formation and make the cake lighter.
2. Add a tenderizing ingredient: Incorporate ingredients that help to tenderize the cake, such as sour cream, yogurt, or buttermilk. These ingredients can help counteract the potential denseness from the bread flour.
3. Increase leavening agents: Add a bit more baking powder or baking soda to the recipe to provide additional lift and lightness to the cake.
4. Be cautious with mixing: Mix the batter until just combined, avoiding overmixing, as it can lead to excessive gluten development.

It’s worth noting that while these adjustments can help improve the texture when using bread flour, the results may still differ from a cake made with all-purpose flour or cake flour. If possible, it’s recommended to use the appropriate flour for cakes to achieve the best results.