Can a 13X9" sheet cake recipe be converted into 2?
Hi! I have a recipe for a 13X9" cake my friends like but for a potluck Saturday, the size is far too big. Does anyone know if I can split of make this into two cakes? I'll give one away to a church bake sale. Would the ingredients have to be altered? How about baking time? Help!
A 13 x 9 pan holds a 7 cups of batter, (or 14 cups total liquid to rim but obviuosly you don't fill a pan to the rim with batter) which will make 1 -9 x 2 round and 1 -8 x 8 x 1 1/2 square pan. Cooking temp will be the same, but the 9" round will hold more batter (4 cups as opposed to 3 cups in the 8 x 8, assuming pans are filled half full) and will take slightly longer to bake. Use the same oven temp, but just check them for doneness about 10 minutes before you think they're finished. Ingredients do not change.
This configuration is the best way to use all the batter; using two 9 x 2 will leave approximately 1 cup leftover batter, as will 2 8 x 8 or 8" rounds. Two 9 x 1/2 or 2" pans willl use more batter than you have for a 9 x 13 pan.
I'm wondering if you can't just split the cake in half? One pan, right down the middle.
If you use a 9" round and an 8"x8" square pan, they would be just a smige higher. For baking time, use a toothpick. Come to think of it, two different shaped pans would probably bake at different rates.
How about baking one cake in one pan of whatever size you have and using the rest of the batter for cupcakes?
Easiest answer is to bake the whole 9"x13" and let whoever take home leftovers to enjoy for breakfast the next day.