How to Make Spit Cake: A Step-by-Step Guide to an Impressive Dessert

Spit cake. Just the name itself sounds impressive, doesn’t it? It evokes images of grand feasts and medieval times, with a cake slowly rotating over an open fire. While the modern version might not be cooked over a roaring hearth, it still retains that air of elegance and tradition. Today, we’re going to demystify this classic dessert and show you just how easy it is to make a spit cake that will wow your friends and family.

Spit cake, also known as Baumkuchen in Germany, is essentially a cake made on a rotisserie. Thin layers of batter are brushed onto a rotating spit, which is then cooked until golden. This process is repeated numerous times, creating a cake with beautiful, delicate rings. The end result? A cake that’s not only visually stunning but also incredibly delicious, with a slightly crispy exterior and a soft, melt-in-your-mouth interior.

Ready to impress your guests with your baking prowess? Let’s gather our ingredients and get started!

Gathering Your Ingredients for Spit Cake Success

Before we embark on our spit cake journey, let’s assemble the key players. Don’t worry; these are all pantry staples!

For the Cake:

• 6 large eggs, at room temperature
• 1 ½ cups (300g) granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 ½ cups (190g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Glaze (optional but highly recommended):

• 1 cup (120g) powdered sugar
• 2-3 tablespoons milk or cream
• ½ teaspoon vanilla extract

A Few Notes on the Ingredients:

• Eggs: Room temperature eggs are crucial for achieving a smooth batter. If you forget to take them out in advance, simply place them in a bowl of warm water for a few minutes.
• Butter: Make sure your melted butter has cooled slightly before adding it to the batter. This will prevent the eggs from scrambling.
• Flour: For a lighter cake, you can use cake flour instead of all-purpose flour.

Tools of the Trade: What You’ll Need

Now that we have our ingredients prepped let’s talk tools. You won’t need anything too fancy:

• Rotisserie spit and oven: This is the heart of the operation! Make sure your oven has a rotisserie function and that you have the appropriate spit attachment.
• Mixing bowls: You’ll need a few different sizes for mixing the batter and glaze.
• Electric mixer: While not strictly necessary, a hand mixer or stand mixer will make your life much easier when it comes to whipping up the batter.
• Pastry brush: This will be your best friend when it comes to applying those thin, even layers of batter.
• Offset spatula: Optional but helpful for spreading the glaze.

The Step-by-Step Guide to Spit Cake Glory

Alright, let’s get down to business! Follow these steps, and you’ll be well on your way to spit cake perfection:

1. Prepare the Rotisserie: Preheat your oven according to your rotisserie instructions. Securely set up the rotisserie spit, ensuring it rotates freely.
2. Mix the Batter: In a large bowl, beat the eggs and sugar together using an electric mixer on medium-high speed until light and fluffy, about 5-7 minutes.
3. Incorporate the Wet Ingredients: Gradually add the melted butter and vanilla extract to the egg mixture, mixing on low speed until just combined.
4. Add the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Avoid overmixing.
5. Time to Layer: Here’s where the fun begins! Brush a thin layer of batter onto the rotisserie spit. Allow it to cook for 2-3 minutes, or until set and lightly golden. Repeat this layering and cooking process until all the batter is used.
6. Bake to Perfection: Once all the batter has been layered, continue to cook the cake for another 10-15 minutes, or until the cake is golden brown and cooked through.
7. Cool and Glaze: Carefully remove the cake from the oven and let it cool completely on the rotisserie spit.
8. Make the Glaze (Optional): While the cake is cooling, whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. Adjust the consistency as needed, adding more milk or cream for a thinner glaze.
9. Glaze and Serve: Once the cake has cooled completely, drizzle the glaze over the top, allowing it to drip down the sides. Slice and serve your masterpiece!

Tips and Tricks from a Seasoned Baker

• Even Layers are Key: For a beautiful, evenly cooked spit cake, strive for thin, consistent layers of batter.
• Don’t Be Afraid to Trim: Once the cake has cooled, you can trim off any uneven edges for a polished look.
• Get Creative with Flavors: Feel free to experiment with different extracts, spices, or citrus zest in the batter.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.

Frequently Asked Questions About Spit Cake

Q: Can I make spit cake without a rotisserie oven?

A: While a rotisserie oven is the traditional method, you can achieve a similar effect by baking thin layers of cake in a regular oven and stacking them.

Q: My cake is browning too quickly. What should I do?

A: If the cake starts to brown too quickly, reduce the oven temperature slightly and tent it with aluminum foil.

A Final Word from Your Resident Baking Enthusiast

Making a spit cake might seem daunting, but trust me, it’s much easier than it looks! With a little patience and these step-by-step instructions, you’ll be baking up impressive desserts in no time. And who knows? Maybe you’ll even inspire a new generation of spit cake enthusiasts!

If you’re looking for more baking adventures, be sure to check out our other recipes, like how to make Armenian nutmeg cake or how to make Medivnyk. Happy baking!