Best 2 9 Inch Baking Pan Recipes
In the realm of baking, the 9-inch baking pan reigns supreme as a versatile and indispensable tool. From classic cakes and cobblers to savory pies and quiches, this pan opens up a world of culinary possibilities. Embark on a delicious journey as we unveil a collection of enticing recipes, each showcasing the versatility of the 9-inch baking pan.
Dive into the decadent realm of chocolate with our rich and fudgy 9-inch chocolate cake recipe. This classic dessert is elevated with a luscious chocolate ganache frosting, creating an irresistible treat that will satisfy any sweet tooth. For a fruity twist, our 9-inch mixed berry cobbler recipe bursts with the vibrant flavors of seasonal berries, enveloped in a golden brown crust.
Savor the savory delights of our 9-inch chicken pot pie, featuring tender chicken, crisp vegetables, and a creamy sauce, all nestled under a flaky, golden crust. If you prefer a vegetarian option, our 9-inch vegetable quiche recipe offers a medley of colorful vegetables encased in a rich, custard-like filling, resulting in a hearty and flavorful dish.
Indulge in the timeless classic of our 9-inch apple pie, featuring a flaky crust encasing a sweet and tangy apple filling, sprinkled with a touch of cinnamon for an aromatic delight. Craving a touch of indulgence? Our 9-inch cheesecake recipe promises a creamy, velvety filling atop a graham cracker crust, finished with a luscious topping of fresh berries.
These recipes, carefully curated for the 9-inch baking pan, cater to a range of tastes and occasions. Whether you're a seasoned baker or just starting your culinary adventures, these recipes will guide you in creating delectable dishes that will impress your family and friends. So, grab your 9-inch baking pan and let's embark on a culinary journey filled with joy, flavor, and unforgettable moments.
BEST VANILLA CAKE
With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best vanilla cake I've ever had. Make sure you read through the recipe and recipe notes before beginning. This recipe yields approximately 8 cups of batter which is helpful if you need this batter for different cake pans and conversions.
Provided by Sally
Categories Dessert
Time 4h
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting.
- Refrigerate cake for at least 1 hour before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days.
9-INCH CHOCOLATE CAKE RECIPE
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease 2 (9-inch) round baking pans with oil or butter and lightly coat with flour.
- In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Beat in the eggs, milk, oil, and vanilla. Beat for 2 minutes on medium speed, or until the mixture is smooth and lump-free. Stir in boiling water. The batter will be very thin.
- Pour the batter into greased pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- While the cakes are in the oven, prepare the frosting. Stir the butter and cocoa powder in a bowl. Add in powdered sugar and milk alternately. Beat the frosting until spreadable, adding more milk if needed. Stir in vanilla extract.
- Let the cakes sit for 10 minutes. Transfer them into wire racks to cool completely.
- To assemble the cake, place the first layer onto a flat serving plate. Using an offset spatula, spread a 3rd of the frosting evenly on top of the cake.
- Top the frosted cake with the 2nd cake. Spread remaining frosting on top and the sides of the cake.
Nutrition Facts : Calories 528 cal
Tips:
- Before using your 9-inch baking pan, it is important to grease and flour it properly. This will help prevent sticking and ensure that your baked goods come out cleanly.
- When baking cakes, cupcakes, or other desserts, be sure to fill the pan no more than two-thirds full. This will allow the batter to rise properly and prevent overflow.
- For even baking, place the pan in the center of the oven and avoid opening the door during baking. This will help maintain a consistent temperature and prevent uneven cooking.
- When baking bread, it is important to use a pan that is the correct size. A too-small pan will result in a loaf that is too tall and may not bake evenly. A too-large pan will result in a loaf that is too flat and may not have a good crust.
- When roasting vegetables, be sure to toss them with oil and seasonings before placing them in the pan. This will help them roast evenly and prevent them from sticking.
Conclusion:
The 9-inch baking pan is a versatile piece of bakeware that can be used for a variety of recipes. By following these tips, you can ensure that your baked goods come out perfect every time.
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