Cake Recipes For Different Pan Sizes

Baking By yste Updated 5 Oct 2014 , 7:49pm by MBalaska

yste Posted 4 Oct 2014 , 1:01pm
post #1 of 10

AI am hoping that you could give me the site or book that has cake recipes for different sizes. There are so many recipes on internet but calls for 1 pan size only. I know there are lots of baker who double the recipe and did fine but I don't want to double the recipe because it always turns out disaster. Thanks for your reply:)

9 replies
-K8memphis Posted 4 Oct 2014 , 2:04pm
post #2 of 10

it doesn't really work that way you really have to be able to multiply things out and decide which pans to use to get enough servings and how much of everything will you need to fill them properly --


if you can bake a cake from a recipe you should be able to multiply it out to fit your pans -- what happens when you try?


that chart ^^^ shows you the different sized pans and the amount of batter you need -- that is really all you need -- one recipe is usually yields anywhere from 5 to 8 cups of batter -- so the yield of each recipe is important to know and it might mean you have to make it once so you can measure it but that's easy enough --


but what trouble do you encounter when you've tried to double your recipe?

yste Posted 4 Oct 2014 , 3:28pm
post #3 of 10

Thanks for the link :) When i try to double the recipe the side of the cake is cooked already while the middle part is uncooked. By the time the center of the cake is cook, the side of the cake is overcooked. Maybe i just don't know how to adjust the temperature for the bigger size. 

cakegrandma Posted 4 Oct 2014 , 5:25pm
post #4 of 10

If you use a pan larger than 8" you should also use at least 1 metal flower nail in the middle, upside down.  This acts to conduct heat to the middle in order to ensure the batter bakes at one time.  If you us a larger pan, 11x15 then you can put 2 in, 1 at each end in the half of the pan.  This helps get the cake nice and baked without the hard ends.  I also lower the temperature to 325 and bake a little longer, although I can not say how many more minutes it may need.  Good luck!

-K8memphis Posted 4 Oct 2014 , 5:39pm
post #5 of 10

yes what cake grandma said plus the chart tells you how much batter to use -- it sounds like you might be filling the pan too full

yste Posted 4 Oct 2014 , 8:04pm
post #6 of 10

AWhat do you mean by "1 at each end in the half of the pan"

MBalaska Posted 4 Oct 2014 , 10:09pm
post #7 of 10

Yellow cake baked with both flower nails and Wilton bake strips outside.  Flat as a pancake and baked thoroughly.


She means like this ^^^^

yste Posted 4 Oct 2014 , 10:57pm
post #8 of 10

AI get it now. Thank you very much for all your replies.

cakegrandma Posted 5 Oct 2014 , 2:48pm
post #9 of 10

Thanks for photos MBalaska. ;-D

MBalaska Posted 5 Oct 2014 , 7:49pm
post #10 of 10

You're welcome. I learned that trick here on CC and have been passing it on.

Quote by @%username% on %date%