Help! How Long Do I Bake A 12X18-X2 Cake?? (More)

Decorating By oliver30 Updated 13 Jun 2015 , 6:46pm by YogaBaker

oliver30 Posted 14 Dec 2006 , 1:41am
post #1 of 9

The directions on the pan said to bake at 325 for 40-45 minutes. I used 3 cake mixes and have had it in the oven for 45 minutes. Just checked it with a toothpick in center and not done.

How much longer do you think it needs?


8 replies
Connie1960 Posted 14 Dec 2006 , 1:46am
post #2 of 9

I always bake at 350 for 30 to 35 minutes with no problems. Don't know about at 325.

sarzoemom Posted 14 Dec 2006 , 1:49am
post #3 of 9

I have had it take as long as 60 minutes depending on what type of cake I am baking. I start checking it every 5 minutes at the 40 min mark so I don't over bake it.

mcalhoun Posted 14 Dec 2006 , 2:46am
post #4 of 9

I have been making 10x15x3 which also takes 3 enhanced cake mixes. I also always bake between 300 and 325 and it took 2 hours for the red velvet and 1hour 45 minutes for the french vanilla. Not sure why one took longer than the other but it did. HTH

flourgrl Posted 14 Dec 2006 , 3:25am
post #5 of 9

Because it gets too thick and therefore takes a long time to bake - I like to bake my sheet cakes individually in 12x18 sheets (like jelly roll pans). I bake 3 thinner layers and then stack together with buttercream or filling.
They bake in about 20 minutes.

cakesondemand Posted 14 Dec 2006 , 3:36am
post #6 of 9

I bake 12x18 at 325 for 60+ min with flower nails in the center. I like the idea of using the jelly roll pans. When I worked in a bakery we did it that way but used paper collared up the sides to make it higher.

sarzoemom Posted 14 Dec 2006 , 5:56pm
post #7 of 9

I like the jelly roll pan idea too. It would be a heck of alot easier than having to cut the cake to layer it. I hate doing that.

flourgrl Posted 14 Dec 2006 , 7:57pm
post #8 of 9

That's why I do it!! Bakes faster, and no cutting!

Just make sure you line the bottom of your pan with parchment - not only does it make sure it comes out in one piece, but it helps with assembly.

What I do is after the cakes are cooled, I place the whole pan in the fridge. Then after 1-2 hours, I put buttercream down on the board, take one pan and invert onto the board....give it a giggle and it will plop out of the pan. Then layer of filling/bc, then do the same with the next layer of cake , filling, layer of cake and you end up with a nice flat surface on the top to ice.

YogaBaker Posted 13 Jun 2015 , 6:46pm
post #9 of 9

That's great advice Flourgrl! 

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