How to convert a cupcake recipe to a regular cake
So funny, I was just wondering about the opposite myself. Did a search and found a couple slightly different variations on same idea -- lowering cooking temp a touch and cutting cooking time -- sometimes in half sometimes less. Switch this around -- raise cooking temp a smidge and double cooking time and that might work for cupcake to cake.
Assuming the batter fills your 8-inch cake pan more than halfway but not completely full, I would keep the same temp and start checking the cake at 35-40 minutes. A lower temperature but longer baking time will help keep the cake from rising too much in the middle and baking more evenly.
I often take cake recipes and turn them into cupcakes, but rarely go the other way around... maybe it's because I tend to see more cake recipes rather than cupcake ones.
The easiest way to keep a cake from rising too much in the middle is to tilt the pan all the way around so that a coating of batter goes clear to the top of the pan even though the batter doesn't. It's a long standing professional bakers' method that works really well. The coating on the side of the pan will start to cook and give the batter something to climb while baking, thus eliminating -- or reducing, depending on how much batter you have in the pan -- the doming. If the cake climbs up to the top and then still domes, cool it on a rack (flat side down to avoid cracking), then return the cooled cake to the pan and use a long bladed ham slicer or such to cut the top off and make a perfectly level layer. That slice from the top is "baker's bounty." If you have excess frosting, you get a complete preview of the finished cake. Bon appetite!
I bake the cake at the same temperature that the cupcake recipe calls for -- I've found it usually takes about 5-8 minutes longer for a cake layer to bake then for a a tray of cupcakes.
I actually did this last night, making a b-day cake for my husband. I had a 24 cup cake batter recipe, and baked it as two nine inch layers. Same temp, just took slightly longer. Came out very well.
Having made hundreds of cakes for weddings, birthdays and the like - I'm always switching the recipes around in different pan shapes and sizes. Fill the pans about 2/3s full, bake at the same temp unless you're using glass pans, then decrease slightly. Check the cake at 25 minutes and always underbake slightly for moistness. Good luck!
Ok...so I need help converting your basic two 9" cake pan recipe into larger pan size for a wedding cake. My girlfriend wants alternating layers of Carrot Cake and Italian Creme Cake. In all the recipes I find only the standard 2 9' pans.
So for example, the 2-9" pan carrot cake recipe calls for:
1lb of coarsely grated carros
4 extra large eggs
1 1/2 cups of sugar
1 1/4 cup canola okl
2/3 cups firmly packed brown sugar
2 teaspoon pure vanilla
Finely grated zest of 1 large orange
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 tespoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmegs
1 1/4 cups toasted walnuts
1 cup rasins
******I am making double layer 8" and 12" round cakes and need to convert this receipe*****
For the Italian Cream Cake, the 2 9" round cake recipe calls for:
1 stick butter
1/2 cup shortening
1 cup of sugar
1 tsp. soda in 1 c. buttermilk
5 egg yolks
1 cup angel coconut
2 cups flour
1 tsp. vanilla
1 cup chopped pecans
5 egg whites
Cream Cheese Frosting**I will only use this for in between the layers and not on outside**
8 oz. cream cheese
1 box powdered sugar
1 stick butter
1 cup chopped nuts
1 tsp. vanilla
I need to convert the Italian cake into 10" and 14" double rounds...
I'M DESPERATE..PLEASE IF ANYONE HAS THE METHOD to direct me to converting this or can help me..IT IS GREATELY APPRECIATED!