I'm trying to bake a few larger size cakes 12x18x2 (and 12, 14, 16 rounds) and have a question regarding baking powder. I read somewhere that as pan size increases past 10" the amount of baking powder needs to be reduced, otherwise the structure of the cake will be weak and will end up falling in the center.
I tried my favorite scratch white cake recipe in a 12x18 (which always turns out great in smaller pans) only to have it fall. Thing is I can't remember where I read that about baking powder and wonder if anyone knows how much you reduce it by (or if it really needs to be reduced at all?). Thanks!!
It's in Rose Levy Berenbaum's book, cake bible.
Most bakers I know do not adhere to that baking powder principle but I guess it works for her and for some of us. Most bakers I know just straight up multiply the ingredients.