Changing cake pan sizes
My go-to chocolate cake recipe is the Double Chocolate Layer cake from Epicuirious (with a few tweaks!). I always make it in the 2 10" round pans called for. But instead of layers, I want to make this as a sheet cake next time. Any ideas on how big a pan I need? Thanks!
It's a volume problem and how high you want the final results to be.
For example, 2 10" rounds is 157 sq inches. Assuming you pour in 1 1/2 inches of batter then you have 235 cubic inches of batter.
So if you use a 9 x 13 pan, you will have about 2 inches of batter in the pan.
If you want to keep the batter height the same as the round pans, an 11" x 15" pan is close.
Here are two good links with charts listing volumes and measurements of various cake pan sizes; the first link suggests substitutions: