15 easy ways to cook a cake in a pan

There is an opinion that only experienced chefs can make a beautiful cake. But in reality, everything is much simpler, and everyone can easily cope with this task. Moreover, it can be made even without an oven or slow cooker. Today we will share with you 15 great recipes on how to cook an excellent cake in a pan!

1. Cake with sour cream and condensed milk in a pan

The easiest cake recipe that will take no more than an hour.

Cooking time: 1 hour.
Quantity: 6 portions.

• For cakes
• 3 eggs
• 220 g sugar
• 140 g flour
• 1 tsp baking powder
• 200 ml milk
• 100 ml vegetable oil
• 3 tbsp cocoa
• For cream
• 400 g 25% sour cream
• 300 ml condensed milk

1. Whisk eggs with sugar. Add milk at room temperature and butter, and mix everything again.
2. Add the sifted flour with baking powder and cocoa, and again mix the batter until smooth. It will come out just like pancakes.
3. Lightly oil a frying pan and heat it well.
4. Pour the dough in portions and fry thin cakes under a lid over medium heat until holes appear on top and ruddy on the bottom.
5. Beat sour cream with condensed milk with a mixer until smooth.
6. Spread the cakes well, assemble the cake, cover it with something and send it to the refrigerator for a couple of hours or overnight to soak.

2. Curd cake in a pan

Decorate the finished cake to your taste – chopped nuts, chocolate, berries or icing.

Cooking time: 1 hour.
Quantity: 4 portions.

• For cakes
• 1 egg
• 200 g cottage cheese
• 100 g sugar
• 10 g vanilla sugar
• 160 g flour
• 1 tsp soda
• For cream
• 2 eggs
• 120 g sugar
• 10 g vanilla sugar
• 2 tbsp flour
• 2 tbsp cornstarch
• 150 g 15% sour cream
• 450 ml milk
• 75 g butter

1. Beat eggs for cream with sugar and vanilla sugar. Add sour cream, flour and starch, and mix again until smooth.
2. Bring the milk almost to a boil and pour into the egg mixture, stirring constantly.
3. Put the cream on the stove and cook it over low heat until it thickens, stirring constantly. To make sure it does not burn, you can use a water bath.
4. Add the butter to the cream, mix everything gently, beat with a blender for smoothness and let it cool in the refrigerator.
5. For the dough, beat the cottage cheese with an egg with a blender. Add both types of sugar, and then – sifted flour with soda.
6. Lightly knead the dough by hand, divide into about 8 pieces and roll them out to the diameter of the pan on a floured countertop. The layer thickness should be 4-5 mm.
7. Bake the cakes in a dry non-stick frying pan or parchment over medium heat under a lid until golden brown on both sides.
8. Adjust the shape of the cakes and assemble the cake by spreading the cakes with cream. Leave it to soak overnight in the refrigerator.

3. Cake “Napoleon” in a pan

Surprisingly, even “Napoleon” can be cooked on the stove!

Cooking time: 2 hours 30 minutes.
Quantity: 6 portions.

• For cakes
• 500 g flour
• 190 ml milk
• 100 g butter
• 100 g sugar
• 1 egg
• 0.5 tsp soda
• 1 tbsp vegetable oil
• 1 pinch of salt
• For cream
• 350 g butter
• 250 ml milk
• 2 eggs
• 1 can of condensed milk
• 1 tbsp vanilla sugar
• 75 g sugar

1. For the dough, rub the egg with sugar, add the butter gently and mix.
2. Salt, pour in milk and mix again. After that, stir in the soda slaked with vinegar.
3. Introduce the sifted flour into the dough, knead it well and divide it into many small pieces – about 20 pieces.
4. Roll them into thin cakes according to the diameter of the pan. Fry the cakes on both sides for literally a few minutes each.
5. Trim the edges immediately for a nice uniform shape and let the cakes cool completely. Cut the scraps into crumbs.
6. For the cream, lightly beat the eggs with regular and vanilla sugar.
7. Heat the milk almost to a boil and pour it into the egg mass in a thin stream, stirring constantly.
8. Boil the cream over low heat or a water bath until thickened, continuing to stir.
9. Let it cool under the film to room temperature and beat with a mixer.
10. Pour in the condensed milk and gently beat the cream again.
11. Assemble “Napoleon”, carefully spreading the cakes, and coat it with cream on all sides.
12. Sprinkle the cake with crumbs from the scraps and send it to brew overnight in the refrigerator.

4. Cake with condensed milk in a pan

The secret is that condensed milk does not go into cream, but into cakes. It turns out very tasty!

Cooking time: 1 hour.
Quantity: 6 portions.

• For cakes
• 380 g condensed milk
• 400 g flour
• 1 egg
• 2 tsp baking powder
• For cream
• 750 ml milk
• 2 eggs
• 60 g flour
• 220 g sugar
• 200 g butter
• 8-10 g vanilla sugar
• For topping the cake
• 150 g walnuts or peanuts

1. With a whisk, beat the eggs for cream with two types of sugar. Then add flour and 50 ml of milk.
2. Heat the rest of the milk almost to a boil and pour it into the eggs in a thin stream, stirring vigorously.
3. Boil the cream in a water bath, continuing to stir, until the desired density.
4. Let it cool under the film to room temperature. Beat the cream with a mixer, add soft butter and beat again.
5. Beat the egg for the dough with condensed milk, add half of the sifted flour with baking powder and then gradually mix in the rest of the flour.
6. Knead the dough with your hands and divide into 6-7 parts.
7. Roll each into a cake according to the diameter of the pan and fry in a dry pan over low heat until the first bubbles. Turn the cake over and fry on the other side. The rest – do the same.
8. Assemble the cake, brushing the cakes with cream, and coat it with the remaining cream on all sides.
9. Dry the nuts in a dry frying pan, chop into crumbs and sprinkle over the cake. Let him soak in the refrigerator.

5. Cake “Honey cake” in a pan

Classic “Honey cake” with a lot of thin cakes and sour cream.

Cooking time: 3 hours.
Quantity: 4 portions.

• For cakes
• 100 g butter
• 400 g flour
• 60 g honey
• 150 g sugar
• 3 eggs
• 2 tbsp sour cream
• 0.5 tsp soda
• For cream
• 600 g fat sour cream
• 100 g sugar
• 10 g vanilla sugar

1. In a water bath, heat the butter with honey and sugar, stirring.
2. When the mass heats up and becomes homogeneous, then remove everything from the heat, add soda and mix again.
3. Leave the mixture for 5-10 minutes and then add eggs one by one, followed by sour cream.
4. Lastly, mix the sifted flour into the dough and send it for a couple of hours in the refrigerator under the film.
5. Whip sour cream with a mixer until fluffy. Add both types of sugar and stir with a whisk until dissolved.
6. Divide the dough into 6-8 parts and roll them into thin cakes according to the diameter of the pan.
7. Fry the cake layers over low heat until golden brown on both sides. Fine-tune the edges.
8. Let the cakes cool, and dry all the trimmings separately in a pan and grind into crumbs.
9. Assemble the cake by brushing the cakes with cream. Brush the honey cake on the outside and sprinkle with crumbs.
10. Send it to soak in the refrigerator for at least 4 hours.

6. Sour cream cake in a pan

When you want something simpler and from a minimum of products – choose this recipe.

Cooking time: 1 hour.
Quantity: 4 portions.

• For cakes
• 200 g 20% ​​sour cream
• 200 g sugar
• 3 cups flour
• 1 tsp soda
• For cream
• 600 g 25-30% sour cream
• 140 g powdered sugar
• 0.5 sachet of vanillin

1. Beat sour cream with sugar and soda with a whisk until dissolved. Gradually stir in the flour, knead the dough and divide it into 8 parts.
2. Roll each part into a thin cake the size of the pan and bake them in a dry frying pan over medium heat until golden brown on both sides – a few minutes each. Let the cakes cool down.
3. Mix well all the ingredients for the cream with a whisk, but do not beat with a mixer.
4. Collect the whole cake, smearing the cakes with cream, and send it to brew overnight in the refrigerator.

7. Coffee cake in a pan

We recommend using instant coffee so you don’t have to strain anything.

Cooking time: 1 hour.
Quantity: 6 portions.

• For cakes
• 2 eggs
• 180 g sugar
• 50 g butter
• 250 g flour
• 250 ml milk
• 3 tsp coffee
• 1 tsp soda
• For cream
• 500 ml 10% cream
• 2 eggs
• 180 g sugar
• 1.5 tbsp flour

1. Slightly warm the milk and dissolve the coffee in it.
2. Beat eggs with sugar, add melted butter, then slaked soda and sifted flour.
3. At the end, pour in the milk and mix the dough – it should turn out like pancakes.
4. Fry the cakes in a preheated and lightly oiled frying pan on both sides under the lid until golden brown – like pancakes. Let the cakes cool down.
5. For cream, beat eggs with sugar, stir in flour and then pour in warm cream.
6. Boil the cream over low heat for 5-7 minutes until thickened, stirring, and also let cool.
7. Assemble the cake, smearing the cakes with cream, and leave it to soak for a couple of hours.

8. Cake “Raffaello” in a pan

For an even brighter taste, you can make a cake with coconut milk.

Cooking time: 1 hour.
Quantity: 6 portions.

• For cakes
• 100 g 15% sour cream
• 2 eggs
• 100 g flour
• 2.5 tbsp sugar
• 1 tsp. baking powder
• 1 tbsp vegetable oil
• For cream
• 50 g 15% sour cream
• 1 egg
• 250 ml milk
• 25 g flour
• 2.5 tbsp Sahara
• 5 g vanilla sugar
• For sprinkling
• 30 g coconut flakes

1. With a whisk, beat the eggs for the dough with sour cream and sugar. Add sifted flour with baking powder and whisk again. At the end, add the oil and mix the batter.
2. Bake thin cakes in a dry frying pan over medium heat under a lid until golden brown. They cook like fluffy pancakes.
3. Beat the egg and both types of sugar for cream until fluffy.
4. Add flour, mix and gradually pour in warm milk.
5. Boil the cream over low heat until thickened, stirring constantly.
6. Let it cool down and literally beat it with a mixer along with sour cream for just a minute.
7. Assemble the cake, brushing the cakes with cream, coat it on top, sprinkle with coconut flakes and leave overnight in the refrigerator.

9. Banana PP cake with curd cream in a pan

There is very little sugar and almost no wheat flour – an excellent choice for those who follow the diet.

Cooking time: 1 hour.
Quantity: 4 portions.

• For cakes
• 2 bananas
• 2 eggs
• 300 ml yogurt
• 100 g rice flour
• 60 g wheat flour
• 1 tsp baking powder
• 1 pinch of salt
• 6 tsp strong coffee
• For cream
• 500 g soft cottage cheese
• 140 g coconut flakes
• 100 ml yogurt
• 1-2 tbsp sugar or honey

1. Whisk banana with yogurt and coffee until smooth. Add sifted dry ingredients and mix to combine.
2. Fry thin cakes in a lightly oiled pan and let them cool.
3. Beat cottage cheese with yogurt and sugar until smooth. Stir in the coconut.
4. Assemble the cake, smearing the cakes with cream, coat it on the outside and put it in the refrigerator for a couple of hours.

10. Cake with jam in a pan

Any thick jam you like will work, like strawberry jam.

Cooking time: 1 hour 30 minutes.
Quantity: 6 portions.

• For cakes
• 2 cups of flour
• 2 eggs
• 0.5 cup sugar
• 50 ml vegetable oil
• 2 pinches of vanilla
• 1 pinch of salt
• 1 tbsp baking powder
• For impregnation
• 1 tbsp Sahara
• 4 tbsp water
• 1 tbsp jam
• For interlayer
• 200 g jam
• For sprinkling
• 2 handfuls of any roasted nuts

1. Separate the eggs into whites and yolks, and beat the yolks with sugar and vanilla. Add oil and mix the mass.
2. Add half a cup of flour to the dough and mix again.
3. Beat the whites with salt until peaks, gently fold them into the dough with a spatula, and then add the remaining flour with baking powder.
4. Divide the dough into pieces and roll them into cakes of 3-5 mm.
5. Sprinkle a hot dry frying pan with a pinch of flour. Bake the cakes until light golden on both sides over low heat.
6. Mix hot water, sugar and jam until smooth, and brush the still warm cakes with this syrup. Let them cool down.
7. Assemble the cake by spreading the cakes with jam. Top it with chopped nuts and let it brew for at least a couple of hours.

11. Cake “Red Velvet” in a pan

Even such a spectacular and unusual cake can be prepared without an oven!

Cooking time: 1 hour.
Quantity: 4 portions.

• For cakes
• 260 g flour
• 200 g sugar
• 2 eggs
• 130 ml milk
• 0.5 tsp vinegar
• 1 tsp soda
• 2 tsp baking powder
• 100 ml boiling water
• 50 ml vegetable oil
• 2-3 drops red food coloring
• For cream
• 110 g butter
• 100 g powdered sugar
• 350 g curd cheese
• For interlayer
• 100-150 g cherry or other red jam

1. Beat eggs with sugar with a whisk, add milk and mix. Add slaked soda to the dough, and then flour with baking powder.
2. Dissolve the dye in boiling water according to the instructions in the amount indicated there. Pour into the dough and mix again. The dough will be quite liquid.
3. At the end, add oil, mix again and bake thin cakes in a dry frying pan until air bubbles appear on both sides.
4. Beat the cold cream cheese with a mixer. Separately, beat soft butter with powdered sugar, combine both masses and beat again.
5. When the cakes have cooled, then assemble the cake, spreading them with cream and jam to taste.
6. Let the cake rest in the refrigerator for at least a couple of hours.

12. Honey cake with chocolate cream in a pan

For an even brighter taste, fill the cake with chocolate icing or sprinkle with grated chocolate.

Cooking time: 1 hour.
Quantity: 4 portions.

• For cakes
• 3 eggs
• 2.5 cups flour
• 0.5 cup sugar
• 2 tbsp butter
• 2 tbsp milk
• 1 tbsp honey
• For cream
• 0.5 glass of milk
• 60 g chocolate
• 0.5 cup sugar
• 2 tsp cocoa
• 1 tsp flour

1. Mix sugar, cocoa and flour for cream. Pour in milk and stir again.
2. Boil the sugar over low heat until the ingredients are dissolved. Separately, melt the chocolate in any convenient way, pour in the same place and boil a little more.
3. Whisk eggs, sugar, honey and milk for a dough.
4. Add melted butter and stir again.
5. Add the sifted flour, knead the dough and divide it into 6-8 parts.
6. Roll out thin cakes and bake them until golden brown in a dry frying pan on both sides.
7. Let the cakes cool, brush them with cream, assemble the cake and coat it on the outside with the rest of the cream.

13. Cake with strawberry cream in a pan

Very simple cakes, but incredibly tasty and thick mascarpone cheese cream.

Cooking time: 1 hour.
Quantity: 6 portions.

• For cakes
• 2 cups of flour
• 250 g condensed milk
• 2 eggs
• 1 tsp soda
• 1 tsp lemon juice
• 2 pinches of salt
• For cream
• 200 ml 35% cream
• 200 g mascarpone
• 120 g strawberries
• 4 tbsp powdered sugar

1. Grind strawberries with a blender and rub through a sieve. Whip the cream with the icing sugar to stiff peaks and beat the mascarpone a little separately. Combine all the ingredients together and beat the cream again until smooth.
2. Sift flour with salt, beat in eggs, pour in condensed milk, add soda slaked with lemon juice and knead a homogeneous dough.
3. Leave it to rest for half an hour, divide it into 6-7 parts, roll it thinly and fry the cakes in a dry frying pan until golden brown on both sides – literally for a minute.
4. Let the cakes cool, brush them with cream, assemble the cake and brush it on the outside.
5. Decorate the cake with fresh strawberries and mint, if desired.

14. Caramel cake in a pan

Nuts or chocolate are best for decorating the cake.

Cooking time: 1 hour.
Quantity: 6 portions.

• For cakes
• 250 g flour
• 200 g sugar
• 1 egg
• 125 ml boiling water
• 125 ml milk
• 50 ml vegetable oil
• 1 tsp soda
• 1 tsp baking powder
• 25 g cocoa
• For cream
• 300 ml 20% cream
• 200 g sugar
• 150 g butter

1. Mix all dry ingredients for cakes. Separately, beat the egg, milk and oil with a whisk.
2. Combine both masses, pour in boiling water and beat the dough with a mixer until smooth – it will be liquid.
3. Pour it into a lightly oiled frying pan and fry thin cakes on both sides. Let them cool down.
4. For cream, pour sugar into a saucepan and dissolve it over medium heat. Boil caramel until brownish, stirring.
5. While continuing to stir, pour in the hot cream. Cook the cream further until smooth and thick, strain and let it cool.
6. Beat soft butter with a mixer and mix with the cooled cream.
7. Assemble the cake, brushing the cakes with this cream, and brush it on top.

15. Honey cake in a pan

It’s not exactly “Honey Cake” because it uses honey cream. But it turns out incredibly delicious!

Cooking time: 1 hour.
Quantity: 6 portions.

• For cakes
• 2 eggs
• 3 cups flour
• 140 g butter
• 0.5 cup sugar
• 2 tbsp milk
• 2 tbsp honey
• 2 tbsp sour cream
• 0.5 tsp soda
• For cream
• 300 ml 10% cream
• 2 eggs
• 60 g honey
• 30 g flour
• 1 pinch of salt
• 1 pinch of vanilla

1. For cream, beat eggs with flour, vanilla and salt. Mix the cream with honey, bring almost to a boil and slowly pour over the eggs, stirring. Boil the cream over low heat until thickened, stirring, and let it cool.
2. Beat eggs, sour cream and sugar for dough. Heat milk with butter, honey and soda, mix until smooth, cool slightly and combine with eggs.
3. Add the sifted flour and knead a slightly sticky dough.
4. Divide it into 5-7 parts, roll it thinly and bake the cakes in a dry frying pan over medium heat on both sides until golden brown.
5. Let the cakes cool, coat them with honey cream and assemble the cake.
6. Leave the finished cake to soak overnight in the refrigerator.