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