Sometimes, a conventional oven is not available for use when you need it. Roaster ovens are smaller, more portable, and easy to use. They also have the added benefit of being able to sit on your counter without taking up too much space. Despite their name, roaster ovens bake just as well as conventional ovens. Baking a cake is easily achievable in one, though not many recipes exist for such a feat.

Things You'll Need


Unplug the roaster oven and allow it to cool — if it was turned on previously — to avoid skin burns.

Insert the rack if it is not already in the roaster. Pans and dishes should be placed on the rack to get the best heat circulation.

Plug in and preheat the roaster oven per the cake recipe. Combine the ingredients per the recipe and place a Bundt or tube pan in the oven.

Place the cake pan on the rack of your roaster for the amount of time the recipe calls for. Do not lift the lid of the roaster early, as it releases all of the heat trapped inside.

Harvest Apple Cake

Preheat the roaster oven at 300 to 325 degrees Fahrenheit.

In a large mixing bowl, mix 1 cup of sugar, 1 cup of light brown sugar, 1 1/2 cups of vegetable oil, three eggs and 2 tsp. of vanilla extract. Add 3 cups of flour, 1 tsp. of baking soda, 1 tsp. of salt, 1/2 tsp. of cinnamon and 1/2 tsp. of nutmeg. Mix until the mixture is well blended.

Stir in 2 cups of finely chopped apples and 1 cup of chopped pecans. Pour them into a greased 10- to 12-cup Bundt or tube pan.

Place the pan in the roaster oven and allow the cake to bake for one hour or until a toothpick inserted into the middle comes out clean. Let the cake cool in the pan for five minutes, and invert it onto a cookie/cooling rack to finish cooling.

Almond Pound Cake

Preheat the roaster oven to 325 degrees Fahrenheit. Leave the rack in the insert pan. Grease and flour a 10- to 12-cup Bundt or tube pan and set it aside.

In an electric mixer, cream together 1 1/2 cups butter or margarine — at room temperature — and 2 1/4 cups sugar. Add six eggs, one at a time, making sure each egg is well blended, before adding the next one. Add 3/4 cup of milk, 1 tsp. of vanilla extract, and 1 tsp. of almond extract. Beat in 3 cups of of cake flour and 1 tbsp. of baking powder. Mix well.

Pour the mixed batter into the prepared pan. Bake it in the roaster oven for one hour or until a toothpick inserted near the center comes out clean. Cool the cake in the pan for five minutes before inverting it onto a cooling rack to cool completely.


  • If cake flour is unavailable for the almond-pound-cake recipe, substitute 2 1/2 cups plus 2 tbsp. of all-purpose flour.