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Help: is baking time different in a bundt pan?

foodshark73 Sep 16, 2009 02:04 PM

I'm making a chocolate zucchini cake that called for a 9x13 pan. Any idea if I should bake it a little longer because it's thicker, or???

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    aggiecat RE: foodshark73 Sep 16, 2009 02:22 PM

    What's the bake time on the original cake? It will probably be longer than the original by about 1/4 so if you start your testing after the original bake time and go in 5-10 minute increments you should probably hit it with some accuracy. Now, keep a record of how long it takes in total and then take off about 3-5 minutes for each time you opened the oven door to test. So the next time around you leave it for the new time, test and adjust upwards if you need to.

    A lot will depend on the denseness/moisture content of the cake and how long it takes the thickest part of the cake to cook. That said a bundt pan won't take as long as a loaf pan and is likely to be relatively close to your 9/13 at the very center where it takes the longest to cook. Your results may even be better because there won't be any corners overcooking and getting dry. Good luck and let us know how it goes. If it's very good, post the recipe please.

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    1. re: aggiecat
      foodshark73 RE: aggiecat Sep 16, 2009 02:28 PM

      Wow, Aggie, thank you--that's exactly what I needed! Original recipe called for 50 minutes and I was guessing an extra 10 minutes, but your strategy is great. It's a very moist batter, with all the grated zucchini, so it'll be interesting to see. Will report back!

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