a tried and true 9x13 cake recipe?
i. am. so. not. a. baker. i am a savory mix it up together type. i have a kitchen that's totally unequipped to bake. and we're having a party of a bunch of three year olds, their parents, and their admirers, and i need to bring cake
i'd love to make the epicurious recipe for persian love cake: http://www.epicurious.com/recipes/foo...
but who has two eight inch cake pans? (everybody on this board, i suppose, but certainly not me).
or i'd love to use up the lifetime supply of great dark chocolate i always buy but never bake with.
is there an easy way to adjust quantities and baking times of standard cake recipes for a 9 x 13 pyrex? is one allowed to bake on those aluminum dollar store lasagna pans? we have some of those--9 x 12 and about 12 x 16?
and icing? how does one do that?
oy...sorry to be in need of such very remedial help. you all are making brioche and doing amazing things, and, well...help!
Thank you all so much for pulling me through this weekend!
We ended up making this:
Fluffy, light, delicious yellow cake
Dense and fudgy but not heavy, perfectly richly chocolaty without being too sweet
Topped with http://chowhound.chow.com/topics/760095
I pureed strawberries with some simple syrup and mixed that into half of the frosting for a lovely subtle strawberry frosting. And yes, no sign of the gaping cake cracks at all with the frosting on top.
The cakes were a total hit. They won over even the very grumpy park staff. And my dad, who inexplicably, is a total Costco addict, even acknowledged that I did well to make my own. It was his advocacy of their intensely frosted cakes the size of my NYC apartment that prompted my need to make these cakes in the first place.
Thanks again for all your help!
That recipe calls for two 8 x 1.5 inch cake pans.... together they hold about 10.5 cups. A 9 x 13 x 2 inch pyrex pan holds about 15 cups. So you can increase everything by about 50% which would be the following:
1 cup cake flour go to 1.5 cups
14 tablespoons superfine sugar, divided go to 21 Tbls
1 1/2 teaspoons baking powder go to 2 – 2.5 tsps
1/4 teaspoon coarse kosher salt go to 1/3 tsp
3 large eggs, separated go to 4 yolks and 5 whites
6 tablespoons water go to 9 tbls
1/4 cup canola oil go to 1/3 cup
1 teaspoon grated lemon peel stay with 1 Tbl or go with 1.5 Tbls
1/4 teaspoon whole cardamom seeds go to 1/3 tsp
You won't have to increase the frosting because you don't have 2 layers. In fact, you may have too much. Is there such a thing as having too much frosting? not in my book.
hmm...from this smitten kitchen recipe: http://smittenkitchen.com/2009/07/best-birthday-cake/ it seems that two 9' cake layers can be combined to make one 9x13 sheet. does this sound right? what do you recommend for baking time?
if that's a reasonable rule of thumb, then i could do that yellow cake, the epicurious double chocolate recipe, the persian love cake, or try doubling this: http://chowhound.chow.com/topics/638322#4886001
in this thread, there are a lot of recommendations against doubling recipes: http://chowhound.chow.com/topics/730642
what am i risking if i double a recipe?
re: rose water
It's true that most recipes meant for 2 9-inch by 1 1/2-inch-deep pans will work fine baked in a 9x13-inch pan. In fact, boxes of cake mix specify these as two possibilities for baking a single batch. For baking time, you're probably looking at 30-40 minutes instead of 25 minutes for the layers.
I would stick with recipes meant to be baked in a 9x13 or two 9-inch layers. The Double Chocolate cake is too much batter for a 9x13 (it makes two 10-inch or three 9-inch layers), and I feel like the Persian Love cake is something that would be nicer as a layer cake. That chocolate-fig cake is more a small, dense torte kind of thing .
The Hershey's Black Magic Cake is well loved on Chowhound, is very simple to make, and a great basic, moist chocolate cake that will work well in a 9x13 pan, as the recipe specifies. The double chocolate cake is essentially the same recipe plus some melted chocolate, in larger volume. You can obviously use better cocoa than Hershey's. Recipe: http://www.hersheys.com/recipes/4754/Black-Magic-Cake.aspx
As for frosting, it all depends what type you want. The simplest, and what is perfect with the black magic cake, is whipped cream, sweetened a bit (I like to use powdered sugar because it dissolves well and the cornstarch helps stabilize the whipped cream a bit), and with a shot of vanilla. If you need something that can sit around a bit in warm weather, maybe try a half recipe of the cooked flour frosting: http://chowhound.chow.com/topics/760095 or, if you want intensely chocolate, a whipped ganache.
re: Caitlin McGrath
Thank you for that detailed run down of all the options I was considering. It's incredibly helpful. So I think we'll go for the hershey cake. Is it ok to use dutched cocoa instead? And while I'm at it with the remedial questions, which side of the final product is up--the puffed up top, or the nice even bottom?
re: rose water
re: rose water
The one time I had to take a 9x13 out of the pan I had made a "sling" of parchment paper. This sling was placed *under* the parchment paper used to actually line the pan. Then the batter was poured. It worked very well. The paper edges above the batter line singed some, but didn't catch fire.
p.s. I think it's wonderful of you to even *consider* making a Persian Love Cake for 3 year olds!
re: rose water