Do I Change Amount of Liquid When Converting Cupcake Recipe to Cake?
I want to convert an orange cupcake recipe to two 8" or 9" layer cakes. The recipe makes 24 cupcakes, so I think the volume will be fine. What I'm wondering about is the amount of liquid, specifically, milk, in the original recipe.
The recipe calls for 1.5 cups of milk, which is a little more than for a cake -- the cake ratio seems to be more around .5 to 1 cup for the amount of flour, which is 3 cups AP. The recipe also takes 4 eggs and 14T butter.
Here's a link to the recipe., which is posted on Leite's:
It may just be a matter of baking the cake a little longer, possibly at a lower temp, but any suggestions are appreciated.
By the way, this is a very good cupcake recipe as is, I just want to make it as a birthday cake.
The liquid amount must stay the same. I would not change the baking temps, but the time will probably be longer. The usual method of a toothpick in the center will tell you when it is done. If the top starts to brown early, drop the temperature by 25° and cover the cake with a layer of foil, but be sure to remove the foil when it is removed from the oven or the cake with become soggy as it cools.
Usually the altering the size of the cake to be baked the adjustment is to the leavening. Rose Levy Brimbaum's Cake Bible covers this.
You can also use a slightly reduced Temp to control browning