Converting a recipe for a 12 cup bundt pan to a 10 cup bundt pan
I'm making a bundt cake. My recipe is for a standard bundt pan.
But my pan is a little smaller bundt pan -- 10 cups.
In searching quickly, I saw that cake mixes for bundts are for 10 to 12 cup pans.
So maybe I should just put all my batter in?
I could scale back the recipe.
Or maybe just fill the pan to the appropriate level (3/4 full? or what?) and then make some cupcakes or a mini-cake with the rest.
Yeah, me too. I truly don't see where you'd have any problem using all the batter in the 10 inch pan but if you're wanting to be absolutely certain that you don't have to make an adjustment after the cake is baked, the 3/4 full/cupcake idea seems to be the best alternative.
Scaling back a recipe by 1/6 can be done but it's a lot of work and, unless you're weighing all your ingredients, it'd be hit and miss at best.
If you are asking because you're using the heritage bundt pan, I'd just watch the level of the batter in the pan. I have been pretty conservative because the shape makes it tough to tell how much batter can go in vs a regular bundt pan, but you can fill it close to 3/4 full and it should be fine. If it seems like you have too much batter, I've just done a mini loaf pan on the side.
re: Caitlin McGrath
Yes, I have the heritage bundt pan.
I know you have it because I've seen your latest great picture -- a chocolate cake with some almond paste pieces in it. Beautiful chocolate with a sprinkle of powdered sugar.
Sounds like it's a little hard to tell how much should be going in to make 3/4 so I'll be conservative too.
Go with your last option. Also for future you can buy individual cupcakes or small individual bundt pans for your surplus.