How to Bake Cakes in Cans Aka Tin Can Cakes
Get creative in the kitchen with this charming and unexpected twist on baking: Tin Can Cakes! These mini cakes are baked directly in clean, repurposed tin cans, making for a fun, eco-friendly, and perfectly portioned dessert. With rich cocoa flavor, a moist, fluffy texture, and a simple batter that comes together in minutes, this recipe is as versatile as it is delightful. The thin cake batter bakes beautifully in the cans, resulting in adorable cylindrical cakes that are perfect for decorating or enjoying straight from the oven. A true conversation starter, these cakes are ideal for individual servings at parties, bake sales, or simply adding a touch of whimsy to your dessert table. Plus, the convenience of tin-can baking means no fancy pans required! Dust them with powdered sugar, dollop with frosting, or embrace their rustic charm and serve them plain—delicious in every way.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cup Whole milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.75 cup Boiling water
- 1 as needed Butter or non-stick spray (for greasing)
Instructions
Preheat your oven to 350°F (175°C) and thoroughly clean 4 medium-sized tin cans (approximately 12-ounce cans). Remove labels, wash, and dry them, and ensure there are no sharp edges.
Grease the inside of each tin can with butter or non-stick spray, then lightly dust with flour to prevent the cakes from sticking.
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the eggs. Add the milk, vegetable oil, and vanilla extract, and mix well.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Stir in the boiling water a little at a time. The batter will be thin—this is normal.
Divide the batter evenly between the prepared tin cans, filling each about halfway to leave room for the cakes to rise.
Place the tin cans on a baking sheet to stabilize them, then bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cans from the oven and let them cool for 10-15 minutes. Run a knife around the edges to loosen the cakes, then carefully remove the cakes from the cans.
Serve as-is, dusted with powdered sugar, or decorate with frosting as desired. Enjoy!
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2156 mg | 94% | |
| Total Carbohydrate | 427.4 g | 155% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 212.8 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 429 mg | 33% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
