Scaling Up Red Velvet Cake Recipe

Decorating By Sanyahassan Updated 1 May 2014 , 8:44am by Sanyahassan

Sanyahassan Posted 28 Apr 2014 , 6:19am
post #1 of 4

Hi!

 

I have a recipe that of a red velvet cake thats for an 8 inch pan. I have to make a 10 inch cake. I wanted to know, that if i double the recipe (both tins are the same depth) how much should i increase the cooking size by? last time i doubled a vanilla cake, although the skewer came out clean the cake was quite under done almost raw from the center.

 

Any help would be greatly appreciated.

 

Thanks,

 

Sanya

3 replies
celiazumbach Posted 28 Apr 2014 , 8:49pm
post #2 of 4

AI seldom open the oven to check a cake, I go by smell, it changes in seconds, I am never wrong. Then I open the oven door, press gently on the top of the cake, if it springs back it's done, and if I'm not sure I put a skewer in to check. I seldom have to leave it in the oven for more baking. Hope that helps.

suzied Posted 28 Apr 2014 , 11:05pm
post #3 of 4

AIf you are baking the "whole" double qty in the 10"sq pan, I would say 1hr 05mts. if its 10r 1hr 15mts and if you are baking it twice 30mts each at 180 degrees

Sanyahassan Posted 1 May 2014 , 8:44am
post #4 of 4

Thank you! Made the cake and it turned out perfecty cooked! :D

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