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REBAKING After Cake is "Done"?

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I realize the title of this post is quite inaptly put. What I meant was that I underbaked the Banana Cake from the COTM and am wondering if, after taking it out of the over 12 hours ago and letting it cool on the counter and having it collapse in the middle, anybody has ever put a cake back into the oven and cooked it a bit more.

I don't really mind the gooey quality much, but it would be better if it cooked a bit more.

Anybody?

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  1. At that point, the leavening in it is spent. Rebaking it will end with a hockey puck in the center.

    1. Maybe you could toast individual slices?

      1. Pour on condensed milk, evaporated milk and dulce de leche. Cover with nuts and whipped cream and call it a banana tres leches cake. No one will know.

        4 Replies
        1. re: Brussels Sprout

          I actually don't care a whit about the crater. I just want the center to be less gooey. If I cook it for another 15-20 minutes will it become totally tough or something?

          I also don't need to disguise it. I'm just serving as a snack with coffee.

          1. re: oakjoan

            I tried the whole re-baking thing once. Mine hadn't been out for 12 hours - more like 3 hours. But anyway, the whole cake turned kind of chewy / rubbery. I would not recommend it. If I had it to do over, I would have just carved away the sides and served those leaving the goo in the middle.

            1. re: jenhen2

              I should note that mine was a butter coffee cake with crumb topping. The crumbs were fine. The cake was chewy.

            2. re: oakjoan

              I did this with my Ottolenghi chocolate/chestnut bars - put them back in the oven the next day. Didn't seem to suffer from this as far as I could tell.

          2. I'm probably too late but I'd say don't rebake it. The center will be rubbery, the sides overcooked. If you want to use it, scoop out the uncooked parts. Top w/ icing or something if you're concerned about appearance.