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Copper Chef Cake Pan Recipes

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NordicWare PullApart Cake Pan Cutlery and More
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Are you looking for some delicious and easy recipes to make with your Copper Chef cake pan? Look no further! Here are some recipes that you can make with your Copper Chef cake pan that will impress your family and friends.

Chocolate Cake with Pecans and Cream Cheese Icing


Ingredients:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 4 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons butter, softened

Instructions:
  1. Preheat oven to 350°F. Grease and flour a Copper Chef 9-inch cake pan.
  2. In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Add in the oil, eggs, buttermilk, and vanilla extract. Stir until just combined.
  3. Pour the batter into the prepared cake pan. Sprinkle the chopped pecans on top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake and then invert onto a plate. Let cool completely.
  5. In a medium bowl, beat together the cream cheese, confectioners' sugar, and butter until light and fluffy. Spread over the cooled cake.
  6. Serve and enjoy!

Nutrition:
  • Calories: 293
  • Fat: 14g
  • Carbohydrates: 39g
  • Protein: 4g
  • Sodium: 247mg
  • Sugar: 24g

Lemon Pound Cake


Ingredients:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup sour cream
  • 3 tablespoons lemon zest
  • 1/2 cup freshly squeezed lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 cup confectioners' sugar

Instructions:
  1. Preheat oven to 350°F. Grease and flour a Copper Chef 9-inch cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating until combined. Add in the sour cream, lemon zest, lemon juice, and vanilla extract. Beat until combined.
  4. Add the flour mixture to the wet ingredients and stir until just combined. Pour the batter into the prepared cake pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake and then invert onto a plate. Let cool completely.
  6. In a small bowl, whisk together the confectioners' sugar and 2 tablespoons of lemon juice. Drizzle over the cooled cake.
  7. Serve and enjoy!

Nutrition:
  • Calories: 442
  • Fat: 19g
  • Carbohydrates: 59g
  • Protein: 5g
  • Sodium: 227mg
  • Sugar: 36g

Coconut Cake with Cream Cheese Frosting


Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup coconut milk
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut
  • 4 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons butter, softened

Instructions:
  1. Preheat oven to 350°F. Grease and flour a Copper Chef 9-inch cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating until combined. Add in the coconut milk and coconut extract. Beat until combined.
  4. Add the flour mixture to the wet ingredients and stir until just combined. Fold in the shredded coconut. Pour the batter into the prepared cake pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen the cake and then invert onto a plate. Let cool completely.
  6. In a medium bowl, beat together the cream cheese, confectioners' sugar, and butter until light and fluffy. Spread over the cooled cake.
  7. Sprinkle the remaining shredded coconut over the frosted cake.
  8. Serve and enjoy!

Nutrition:
  • Calories: 312
  • Fat: 15g
  • Carbohydrates: 39g
  • Protein: 4g
  • Sodium: 247mg
  • Sugar: 24g

Conclusion


With Copper Chef cake pans, it's easy to make delicious and impressive cakes for all occasions. Whether you're baking for a special occasion or just for fun, these recipes are sure to please. So, grab your Copper Chef cake pan, preheat your oven, and get baking!

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