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1
You'll need 2 cans and a good can opener. I like to use the cans that are left from pie filling (21 oz). They are kinda wide and I find them easier to work with. They must be cleaned and free of dents (dents will stop the cake from popping out).
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2
The important thing is to open the cans cleanly with no jagged edges which will tear the cakes when removing them and cut your hands.
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3
The second important thing is to grease and flour the can very well and line the bottom with a little circle of greased parchment paper. You can use the standard butter or shortening and flour but I prefer to spray them with Baker's Joy. It's just so much simpler.
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4
I make the recipes right in a 4 cup measuring cup and then simply pour/scrape the batter into the center of the cans. If you don't have one of those, drop the batter off of a serving spoon into the center of the can. Try to smooth the tops a little with a narrow rubber spatula. Tap the cans on the counter gently to remove air pockets. Bake according to your recipe.
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5
Test for doneness using a long thin skewer.
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6
After you bake the cake according to the recipe, let it cool on a rack for 10 minutes just like usual then run a thin knife around the edge of the cake and pop it out. Cool completely on the rack.
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7
If the cake gets totally stuck, cut the bottom of the can off with your can opener and push the cake gently up out of the can (sort of like a push-up pop ice cream). Gently remove the can bottom from the cake with a thin knife.
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8
Once the cake is cool, carefully slice it in half horizontally to make your 2 layers. Fill and frost according to your recipe.
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9
Be very careful during this whole process not to cut yourself on the rims of the cans and supervise children when they're handling the cans.
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10
Replace the cans after 2 or 3 uses or when you see any rusting or discoloration.
