Adjusting Recipe For Larger Panned Cakes..help Plz!!

Decorating By Jagger12 Updated 29 Jan 2012 , 10:45am by Jagger12

Jagger12 Posted 29 Jan 2012 , 3:16am
post #1 of 4

Can anyone tell me how to adjust the cooking times and ingredient levels from a basic 9x13 recipe to say a 14 and 12 inch rounds... I thought I saw a post a long time ago on here but I cannot seem to find it and need help ASAP!! Any input would be appreciated beyond words!!!!

3 replies
kakeladi Posted 29 Jan 2012 , 3:38am
post #2 of 4

The amount of batter required for a 9x13 is the same for a 12" round. For a 14 round, increase the batter by 1/2 again.

KoryAK Posted 29 Jan 2012 , 8:07am
post #3 of 4

Easiest way for me it to calculate the volume of cake that your known recipe will make and the volume of cake you need for the pan(s) in question. I have a chart if you like (if math is not your strong suit and you don't want to do all the calculations on your own.) PM me your email address and I'd be happy to send it along.

Jagger12 Posted 29 Jan 2012 , 10:45am
post #4 of 4

Both of you are lifesavers!! THANK YOU!!!

Quote by @%username% on %date%

%body%