I was reading an article Bronwen Weber wrote and she mentioned that she bakes her cakes at 325 degrees. We've been following the Wilton charts to determine the baking time as a minimum guide. How much more time should a cake bake at 325 degrees when looking at the 350 degree charts?
Paul & Peter
There's no real chart or standard by which you can determine this. Experimentation has allowed us to get into a routine with our own ovens, but not all ovens work alike. It all depends on:
1 - Whether your oven is running true to temperature. Buy a good oven thermometer and test it before changing your baking times. If your oven runs too hot or cold, you can either change your baking temperature to compensate, or have someone come in and calibrate it for you. If you are working with an older oven, you may encounter it failing to stay hot enough when baking multiple pans of cakes or cookies.
2 - The batter you are using. A pound cake normally takes longer than a cake mix to bake up, even longer at a lower temperature.
3 - How much liquid is in your batter, and whether your cake mix (if you use one) is doctored or not. The more wet ingredients, the longer it will take. The more dry ingredients, the less time.
4 - The size of the pan. Larger pans normally take longer than smaller ones to bake up. When working with a lower temperature, an 8 inch pan may take an extra 10-15 minutes, but a larger pan may take an extra 30 minutes.
What she said ^^^^ is right on
On average any shape pan that holds batter of one cake mix should take about 20 minutes. Just keep in mind what playingw/sugar said.
Agree!...you can even bake them at 300...just will take more time!