The Steamy Way To Save A Stale Cake In Just A Few Minutes

When it comes to making an artful and delicious cake to celebrate a friend's birthday or enjoying a slice on a cozy evening spent at home, the fact is a good cake takes time. And the truth is that many of us just don't have the hours it takes to bake up fresh layers of homemade red velvet cake and whip up a delectable cream cheese frosting in one day, set aside the time you need to assemble and frost the sweet treat.

While it's easy to break up the process and bake cakes ahead of time by storing layers of cake or un-frosted whole chocolate souffle cake in the freezer for up to three months or on the counter in an airtight container for up to three days, sometimes cakes made ahead of time just don't taste the same as when they're freshly baked. Whatever cake preservation method you choose, chances are your cake could still dry out or lose some of its moisture over time, depending on how long you store it.

If your cake has started to go stale on the counter — because you left it out a few days too long (we've all been there), or even accidentally stored cake layers in the fridge (this is not recommended as the cold air temperatures will dry cakes out very quickly) — luckily there's a simple technique to enliven dried cake layers: use a steamer to re-introduce moisture to your baked cake.

The same method in which a steamer works to cook foods like dumplings, tamales, and vegetable medleys, using indirect heat via steam from the simmering water, can be applied to spruce up a cake that has gone stale. There are different types of steamers, including tiered bamboo or metal steamers, collapsible steamer baskets, electronic steamer appliances, and instant pots.

However, there is no need to search for special equipment to steam your cake. If you don't have a steamer on hand, you can make your own by placing a metal or heat-safe colander in a large pot to create a double boiling mechanism. Just make sure the surface you use as a steaming tray has holes so steam can reach your cake.

When you are ready to steam your un-frosted cake or cake layers, the process is quick but timing is key. First, fill up your pot with water, just below where your steamer basket will sit — ensuring water does not come in contact with the basket, as this will unnecessarily wet and overcook your cake. Then, heat the water until simmering and place your steamer basket within the pot to make a double boiler.

Add your cake, place your steamer's lid or the lid of the pot on top, and leave your cake to steam and absorb the moisture for about 10 minutes. When the time's up, your cake will be tender and soft, just as it was when freshly baked.

While the steamer method is a tried and true way to bring a stale cake back to life, there are a couple of other methods to introduce steam if you are short on time or don't have the necessary equipment.

For instance, to introduce steam to your cake using an oven, heat your oven to 325 degrees Fahrenheit, then place a heat-safe bowl, dish, or pan filled with water in the oven, allowing it to heat up and create steam in the oven. Then place your cake in the steamy oven on the top rack above the steaming water for about five minutes, until your cake is soft and moist.

In a pinch, you can also use a microwave to introduce steam. To do so, place your cake between two moistened paper towels and microwave your cake for 20-30 seconds, until just warm and soft. Microwave for longer if needed. Just be careful not to heat your cake for too long, or it could overcook and become rubbery.