# How To Adjust Cake Recipe For Different Size Pans?

In this particular example, since your pan is 1 inch larger, more surface area will be exposed. The liquid in the cake batter will evaporate quicker, which means it will bake faster. To compensate, just increase the temp and decrease the baking time. Are you a little calmer now?

## Why do we need to adjust our baking time for different size pans?

Why Do We Need to Adjust our Baking Time for Different Size Pans? Maybe not everyone knows about this but, for the same recipe type and amount, different-sized pans will impact the ideal baking time. This happens because, depending on the size and shape of the pan, there will be more or less surface directly in contact with the heat of the oven.

## How do you convert cake pans to coefficient?

To convert such a specific pan, use a handy infographic created by Allrecipes. Once you get the cake pan conversion coefficient, multiply the amount and volume of all the recipe ingredients by this number. Use your common sense and adjust the ingredients.

## What size Pan do I need to bake a cake?

I usually double the recipe from an 8 inch pan to 9 x 13 inch. As for cooking time and temperature, keep the same temperature and duration but keep checking with a toothpick until it comes out clean or with moist crumbs. I hope that helps. Happy baking.

## Can you bake a 9-inch cake in 8-inch pan?

‘A 9-inch round cake can be baked in an 8-inch square pan,’ says Levy Beranbaum. And ‘loaf pans and tube pans are a little interchangeable,’ says Medrich, ‘because they are both deep and aren’t wide and expansive, but then you have to compare how much volume they hold.’

## Do smaller cake pans bake faster?

Measure the depth of the batter if your pan is larger or smaller than the volume of the original pan. If you’ve reduced the depth of your batter, it will bake more quickly. You’ll need to increase the oven’s temperature by 5 to 10 degrees for it to brown properly.

## Will 2 8×8 pans equal a 9×13?

The area of a 9×13 pan is 117 square inches. The area of a 8×8 pan on the other hand, is 64 square inches, or close to half that of a 9×13 pan. This means you can scale a recipe down from a 9×13 pan to an 8×8 pan by simply halving the recipe. Conversely, to go from a 8×8 pan to a 9×13 pan, you double the recipe.

## How do you convert a 9×13 to a 9×9 recipe?

For the 9- x 13-inch pan: 117 divided by 64 = 1.82, which is close enough to 2 that you can confidently double the recipe for the larger pan. For the half sheet: 192 divided by 64 is exactly 3, so you can multiply the recipe times 3.

## Why is it important to select the right pan size for baking products?

When baking, it’s essential to use the size pan that a recipe specifies to achieve optimal results. Some manufacturers provide a pan’s size on their cookware; but if it isn’t noted, here’s the correct way to take a pan’s measurements.

## What can I use instead of 8×8 pan?

An 8” square pan and 9” round pan can be used interchangeably for cake and bar recipes.

## Can I use a different size baking pan?

Different size pans hold different capacities (volumes) of batters and this must be taken into account when substituting one pan size for another in a recipe. If you use a larger pan than asked for in a recipe this will change the depth of the batter (shallower) and therefore the batter will bake much more quickly.

## How much cake batter do I need for a 9-inch round pan?

A 9-inch round cake pan is 63.5 square inches/holds 8 cups of batter.

## How much batter do you put in an 8 inch pan?

Use this chart as a guide when baking wedding cake tiers.

3′ Deep Pans
Pan Shape Pan Size Cups Batter for 1 layer
Round 6′ 3
8′ 5
10′ 8

## Can I use a larger cake tin?

Unfortunately it is not ideal to use a cake tin which differs in size from the tin specified in the recipe. A different sized tin will affect the baking time of the cake and also the depth of the finished cake.

## Can I bake a cake in a smaller pan?

Cakes in larger pans will generally bake faster (about. 9 minutes per ounce of batter in a 10-inch pan), while cakes in smaller pans will often take longer (up to two minutes per ounce for a 6-inch pan). Meanwhile, cakes baked in a tube or Bundt pan may only need a minute per ounce of batter.

## How do I reduce the size of my baking pan?

Customize the size of your pan

Make your pan smaller by creating a foil dam. Tear a long sheet and trim it to fit widthwise in your pan. Then fold the short side to create a wall, until you have the correct size pan.

## Can I use a round cake tin instead of a square one?

Generally you reduce the round cake tin size by 2 cm (1 inch) to arrive at the equivalent size of square cake tin. So a 20 cm (8 inch) round cake tin can be switched for an 18cm (7 inch) square tin and a 23cm (9 inch) round tin can be switched for a 20 cm (8 inch) square tin.

## What size pan is 2 9×13?

It would seem like a no-brainer that doubling a 9′ x 13′ recipe would be perfect in a 13′ x 18′ half-sheet pan.

## Can I use a 9×13 pan instead of 9×9?

In general, the 13-by-9-inch cake will take about 5 to 10 minutes less than the 9-inch layers. To be safe, start checking about 15 minutes before the time in the original recipe. Cupcakes usually take about half as long as a 9-inch round cake.

## Why do we need to adjust our baking time for different size pans?

Why Do We Need to Adjust our Baking Time for Different Size Pans? Maybe not everyone knows about this but, for the same recipe type and amount, different-sized pans will impact the ideal baking time. This happens because, depending on the size and shape of the pan, there will be more or less surface directly in contact with the heat of the oven.

## How do you measure a cake pan for size?

Editor’s tip: A pan’s dimensions are measured from inside wall to inside wall—not from its outer edges. Next, factor in volume. Determine the volume by multiplying the area by the height. Cake pans are generally the same height, so you don’t have to go wild here.

## How To Adjust Baking Time For Different Size Pans

We will discuss how to alter the baking time for different size pans in order to attain excellence in baking today.How to crunch numbers and understand how to avoid overbaking – or underbaking!- our preparations will be covered in detail in this session!

The fact is that certain recipes are created with a specific pan size and shape in mind, and we may not have the right pan size and shape at our disposal.Even if it might be aggravating, we can absolutely find a solution!

## Learn an Easy Way- How To Adjust Baking Time for Different Size Pans

### Why Do We Need to Adjust our Baking Time for Different Size Pans?

Perhaps not everyone is aware that, for the same recipe type and quantity, various-sized pans will have a different baking time than the recommended baking time.This occurs because, depending on the size and shape of the pan, a greater or lesser amount of surface will be directly in touch with the heat of the oven.Furthermore, if the pan is deeper, for example, more of the mixture will be retained in the middle and away from the sides.

It will be more difficult for it to achieve the appropriate temperature and really bake as a result of this.Knowing how to change our baking time will be beneficial when it comes to avoiding the burning of a dish or dessert.You might also wind up with an undercooked mess, which is something no one wants!Knowing how to modify recipes we find online or in a cookbook to work with the ingredients we have on hand is quite beneficial.

1. In this article, you will learn Why Accurate Measurements are Important for Baking.

### How Do You Know When to Adjust?

• Perhaps you believe that this is a really tough task and that it would be simpler to just get the appropriate pan. I can assure you that this is not the case! The first thing we need to determine is whether we are expanding or decreasing the area at the bottom of the pan. Unless the surface at the bottom of the pan is significantly different, there is no need to make any adjustments! Isn’t it wonderful news? Begin by determining the bottom surface area of the necessary pan and comparing it to one of the pans you intend to use as a guide. The following is the procedure to be followed: Pans that are square or rectangular: Area is equal to the product of length and breadth.
• Area of a round pan is equal to (1/2 the diameter).
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14
• 2 x 3.14

If the pan’s surface area has curved sides, measure up to the point where the curvature meets the midway point.If your pan has a lower overall surface area, the batter will be thicker in the middle of the pan because of the reduced surface area.Reduce the oven temperature while extending the overall baking time to see if it helps.

A bigger overall surface area means that your batter will be thinner and more evenly distributed.Increase the temperature while decreasing the overall baking time.

### What to Do if We are Changing Pan Styles?

If you’re baking cupcakes instead of a cake, for example, these principles won’t apply in that circumstance.Consider just the total size of the batter or dough you are baking in these situations.Do not make any changes to the baking temperature or time.

The fact that you can put everything in the oven and forget about it does not imply that you should.On the opposite, in fact.Whether you are making a smaller batch, start checking to see if the batter is done at the midway point and continue to do so every five or ten minutes to prevent burning the batter completely.If you are making a bigger batch, it will most likely take longer to bake through entirely.

## Cake Pan Converter

Toss off the intricate baking charts and recipes!Instead, learn about the most important tool you’ll need during your baking adventure: a cake pan sizes converter.As a home baker, this easy calculator can assist you in determining how to adapt different pan sizes in order to construct your cake recipe.

Consider the following scenario: you want to make the nicest Italian Sponge Cake possible, but you do not have the appropriate baking cake pan size.Here is the solution to your problem!

## How to use this calculator

First and foremost, you do not need to measure the radius of the pan; instead, compute the area of the pan in square inches, the volume of the pan, or the volume of the batter!Simply specify the form and size of the baking pan that will be used in the recipe, as well as the measurements of your baking pan.Then click on the ″Compute″ option, and you will be presented with the conversion coefficient, also known as the conversion factor, which may be used to calculate the constituent quantities.

The final thing you need to do is multiply the components in your cake recipe by this coefficient.And there you have it!Continue to create and enjoy your favorite layer cakes or sheet cakes as soon as possible!What comes next?

1. Please read the specific instructions below, and don’t forget to bookmark this incredible baking tool for subsequent use.
2. Thank you.
3. This Calculator Has Been Pinned>>

## Special notes

In order to obtain the most exact measurement of a pan, measure from the inner pan edge to the opposite inside edge, excluding the thickness of the pan.Using this cake calculator, you can calculate the surface area of baking pans in a variety of shapes and sizes (round baking pan, square baking pan, loaf pan, square pan, or rectangle baking pan).Despite the fact that the height of the cake has not altered, 3 Utilize this tool to scale the recipe for a springform pan with another springform pan if you are working with a springform pan (i.e., 10-inch springform pan recipe to an 8-inch springform pan).

4 Make any necessary adjustments to the baking time.

## When you should not use the calculator

So, how do you scale a recipe to fit into a specialty cake pan?Is that even possible?The cake tin conversion calculator is compatible with standard cake pans.

Except for particularly constructed pans such as a chiffon cake pan, tube pan, bundt cake pan, and muffin pan, this method is not effective.The volume of cake batter that they can hold is not the same as the volume of cake batter that ordinary round, square, or rectangular pans can hold.To convert a specific pan, Allrecipes has prepared a helpful infographic that may be seen here.

## How to calculate recipe ingredients

Then, once you’ve calculated the cake pan conversion coefficient, multiply the total amount and volume of all of the recipe ingredients by that figure.Make use of your common sense and make necessary adjustments to the components.You will have to round up or down the resulting numbers in order to have anything to work with.

The metric system and US measures are used in the majority of my recipes.I am a firm believer that baking requires precision, and that using a kitchen scale to weigh materials helps get the greatest outcomes in the kitchen.Furthermore, it is possible that utilizing the metric system will make it easier to modify ingredients.As an illustration, consider the following situation: if you have a 9-inch cake pan and the recipe calls for a 7-inch cake pan, the conversion coefficient is 1.65.

1. This indicates that you must multiply the components by 1.65 to get the total amount.
2. Yes, even a little bit of arithmetic may be helpful here!
3. In this scenario, if the original recipe asks for 1 cup (125 g) of all-purpose flour, multiplying the amount by 1.65 results in 1.65 cups (206 g) of all-purpose flour.
4. In accordance with the Ingredients Conversion Tool, you will require 12 cup of flour plus 2.37 teaspoons of baking powder.

It appears, however, that measuring 206 g of flour is less difficult.Let’s imagine you’ve calculated all of the components, with the exception of whole eggs.What if you just require a portion of the egg?

A decent strategy is to beat the egg and then utilize whichever part of the egg mixture you require for your recipe.In order to be accurate, weigh the beaten egg on a scale and determine how much you require.

## How to adjust baking time for different size pans

There are no formulas for altering the baking time when using a different pan size from the one that was originally used.If you double the ingredients, this does not imply that your cake will require a longer baking time or that you would need to twice the baking time.This is not the way things operate.

Because the cake converter does not alter the height of the cake, the baking time stays consistent in the majority of circumstances.If you make the cake larger than the original recipe, you may need to bake it for a few minutes longer.Making a smaller cake, it is a good idea to check the cake’s ready prior to the scheduled baking time.Not to mention that you should adhere to the basic rule of thumb that you should not alter the oven temperature specified in the recipe.

1. However, there is one exception: if you use glass pans instead of molds, lower the baking temperature by 25 degrees Fahrenheit and bake for up to 10 minutes longer.

## How to test cake doneness

According to the Kitchn, there are five methods to identify when a cake is finished baking.One of the most straightforward approaches is to use your favorite cake tester.It can be anything from a metal cake tester to a narrow, sharp knife, a thin bamboo skewer, or a wooden toothpick to do the job.

According to FOOD52, ″toothpicks are the most accurate cake testers.″ Just keep in mind that different varieties of cakes require varied levels of preparation.Due to the moistness of a French Chocolate Cake, while testing it, you will want the tester to emerge from the middle with some streaks of batter or crumbs that attach to a toothpick, as shown in the photo.It’s time to serve the Three Ingredient Italian Sponge Cake when the tester comes out clean.

## Mast-have baking pans

• As a follow-up to my complimentary Baking Essentials Checklist, there has never been a better moment than right now to show off all of the baking pans that I use when baking, as well as which ones are my favorites among them. My top 9 baking pans, the most of which are nonstick coated, are listed below – these are all you will ever need for any recipe situation: Baking sheet with rim from Calphalon
• USA pan bakeware rectangle cake pan
• Fat Daddio square cake pan
• Nordic Ware round cake pan
• Le Creuset springform round cake pan
• 12-count Wilton muffin pan
• 24-count Wilton mini muffin pan
• Rachael Ray nonstick loaf pan
• Wilton fluted tart pan
• Rachael Ray nonstick loaf pan
• Wilton fluted tart pan

## Conversion tables

It would be beneficial, in addition to the primary calculator, to provide a few conversion tables for various pan sizes and their respective volume capabilities.

## Check out my favorite cake recipes

Look through all of the Cake Recipes.Keep up with what I’m up to by following me on social media platforms such as Instagram, Pinterest, and Facebook.Recipes may be saved to your Yummly recipe box by visiting my Yummly page.

Subscribe to my newsletter by filling out the form below.I hope you will come back to this site the next time you need to make any tweaks to your baking pans.Happy baking, and have pleasure in it!

## Recipe Converter – Cake Tin, Baking Times and Upscaling/Downscaling Recipes

• Are you looking to convert recipes from the United Kingdom to the United States or vice versa? Why not have a look at our free printable info-graphic chart that explains how to convert grams to cups, spoons, and other units of measurement. Also included is a list of popular ingredient names that differ between the United States and the United Kingdom. Access the following resources: Oven temperature guide
• Cake tin batter size conversion (from round to square)
• Solid and liquid weight conversions
• Fondant / sugarpaste size guide
• Cake baking size, temperature, and baking time chart (not sure how to adjust baking times with an upscaled recipe? Check out this article). (See this guide for further information.)
• Increasing or decreasing the proportions of a cake recipe (multiplying a recipe)

### Cake tin sizes:

As a general rule, a square tin of the same size carries around 25% more than a round tin of the same size. In the case of a round-tin recipe baked in a square pan, maintain the temperature constant and turn the cake halfway through the baking process, as the corners tend to cook more quickly than the centre.

### Calculating icing/sugarpaste/fondant rolled size guide

When it comes to rolling out sugarpaste (fondant), icing, marzipan, or other similar materials, more is more. This guidance is based on the assumption that the cake pan size/recipe is the most common size, which is 3′′ in depth.

### Cake baking times

When scaling up cake batter, the table below should only be used as a reference to help determine approximate temperatures and baking times. Temperature conversions should be used in conjunction with fan assisted ovens (drop 20°C from the quantities below or refer to the temperature conversion reference above).

### Upscaling cake recipe quantities

This chart will assist you in scaling down and scaling up cake recipe numbers.It assumes that the recipe you are using is the most common size and shape, which is an 8 inch (20cm) round cake that is 3 inch (7.5cm) deep.In order to make square cakes, take the round cake amounts shown below and subtract 1 inch from the round cake chart; alternatively, check the cake tin sizes table listed above.

## The foolproof way to adjust baking recipes to fit any pan? Just use a little math you learned in middle school. Here’s how to do baking pan conversions.

The ultimate tiered carrot cake is on your to-do list…for a gathering of four people.Alternatively, you could want to transform that eight-serving coffee cake into a 13-serving potluck classic.What methods do you use to modify recipes to accommodate varied baking pan sizes?

It turns out that it isn’t quite as difficult as you may expect.We’ve done the math for you on the most popular pans in the table below, so you can bake desserts for two—or twenty!—without fear of overbaking.To find out how to do the math for yourself, continue reading this article.(Do you need to know how to reduce the size of a recipe?

 If you don’t have this… Use this instead 9×5-in. loaf pan Three 5-3/4 x 3-in. mini loaf pans 8×4-in. loaf pan Two 5-3/4 x 3-in. mini loaf pans 9-in. round 8-in. square Two 9-in. rounds 13×9-in. pan 24 muffin cups 48 mini muffin; 12 jumbo 11×7-in. pan 10″ Cast-iron skillet 13×9-in. pan 12-in. skillet

### How to Convert a Recipe to Any Size Pan

Find the area of the pan you intend to use for baking and compare it to the area of the pan specified in the recipe for baking cakes, brownies, and other batter-y dishes. After that, you’ll have a decent sense of how well your pan performs, and you’ll be able to adjust the recipe accordingly.

#### It all starts with square inches.

Calculate the pan’s surface area by using the pan’s measurements, which are expressed in square inches. Your elementary school days will bring back fond memories of the basic equations shown below.

#### Rectangular and Square Pans

• By multiplying the length by the width, you may find the area of the rectangle. Home Cooking at Its Finest For the most commonly seen square and rectangular pans, the following calculations are provided: The following measurements are in inches: 6-inch square pan = 36 square in
• 8-inch square pan = 64 square in
• 9-inch square pan = 81 square in
• 11-inch pan = 77 square in
• 13-inch pan = 117 square in
• 15-inch jellyroll pan = 150 square in

Editor’s recommendation: An 11-in. pan is approximately two-thirds the size of a 13-in. pan (77 / 117 = 65 percent). Don’t want to deal with a large 13-by-nine-inch pan? Make a second and third batch of the recipe. Alternatively, you may double any 11-7 dish by 1.5 to make it a crowd-pleasing 13-9 meal by doubling the ingredients.

#### Round Pans

• If you want to get the area of a circle, multiply (3.14 x radius squared) by the radius. The radius of a circle is the distance between its center and its circumference. To find it, simply divide the diameter of your circular pan by two to arrive at the answer. Home Cooking at Its Finest Here are the calculations for the most common round pans on the market. Rounds of 6 inches equal 28 square inches
• 8 inches equal 50 square inches
• 9 inches equal 64 square inches
• 10 inches equal 79 square inches
• 15 inches equal 177 square inches
• 18 inches equal 254 square inches

Editor’s note: The dimensions of a pan are measured from the inner wall to the inside wall, not from the pan’s outside borders.

#### Next, factor in volume.

By multiplying the area by the height, you can find out how much space there is.Cake pans are normally the same height, so you don’t have to go crazy with the height of your cake pans.However, keep in mind that pans with very varied heights (for example, a tall loaf pan vs a shallow cake pan) will produce drastically different results.

Bread loaf pans require a longer baking time than shallow pan types such as pie pans or jelly-roll pans because they are deeper and denser in their contents.When using a loaf pan, it takes longer for the heat to reach the center of the loaf, however when using a jelly-roll pan, the contents are more evenly distributed, allowing for faster baking.If you bake a sugary cake batter in a loaf pan, it may become overbrowned on the exterior by the time the cake is done on the inside.Baking bread in a loaf pan will result in drier banana bread than baking it in a cake pan, which is more dense and has less surface area exposed while baking.

1. Editor’s recommendation: To achieve the best results, bake in a pan that is similar in form but somewhat larger in size.
2. You’re up to the challenge!
3. After that, figure out how much food you’ll need for your next gathering.
4. These Recipes Should Definitely Be on Your Baking Bucket List!

You can learn how to make bread from scratch right here, which is an excellent place to start. This simple white bread recipe bakes up wonderfully golden brown on the outside and soft on the inside. There’s nothing quite like the scent of freshly baked goods drifting through my kitchen while they bake. —Sandra Anderson (New York, New York) says

For as long as I can remember, my grandma has been baking this fast bread for us, and I’ve been making it myself since since I learned how to bake. It’s a great snack for kids, and it’s also a tasty side dish to serve at any dinner. Zucchini is plentiful in late summer, and this dish makes excellent use of the copious produce. —Eva Mae Hebert of Lafayette, Louisiana, U.S.

## Best Braided Bread: Honey Challah

Whenever I can remember, my grandma baked this fast bread, and it’s one of the first recipes I learnt to bake after that. It’s a great snack for kids, and it’s also a tasty side dish for any meal of the day. Zucchini is abundant in late summer, and this dish makes excellent use of the copious crop. The following is a letter from Eva Mae Hebert of Lafayette, Louisiana:

## Best Rolls: Oat Dinner Rolls

These pillowy rolls are out of this world delicious. Because of the presence of oats, they are a little more substantial than other dinner rolls. •Patricia Rutherford from Winchester, Illinois

## Best Cinnamon Rolls

Following our marriage, I realized that my husband’s family had the finest cinnamon bun recipe on the planet!It was because I requested his mother to teach me how to make handmade cinnamon rolls that I became a cinnamon roll maker myself.With some scrambled eggs, you’ll have a hearty meal to start your day.

Alternatively, you may use a blend of raisins and pecans instead of the filling as a variation.Topeka, Kansas resident Shenai Fisher

## Best Biscuits: Southern Buttermilk Biscuits

Many generations of families have made these biscuits with only four ingredients, and the recipe has been passed down from generation to generation. (Don’t forget about the biscuit suggestions from our Test Kitchen.) Francois Thompson from Tarboro, North Carolina

Some individuals believe that bread is the most important component of a meal. This Irish bread will satisfy those who are like that! This recipe makes the greatest soda bread I’ve ever had the pleasure of making. This recipe is moist and tasty because of the use of raisins. Evelyn Kenney, of Trenton, New Jersey, sent this response.

## Best Bagels: Honey Bagels

Who has the time to prepare fresh bagels from scratch? You can, thanks to this simple recipe! The chewy golden bagels are flavored with a dash of honey and are sure to please even the pickiest of diners. — Test Kitchen for Taste of Home

This recipe for Soft Onion Breadsticks from Wolcottville, Indiana-based field editor Maryellen Hays is golden in color and chewy in texture.

## Best Muffin: Zucchini-Chocolate Chip Muffins

Whenever I make these muffins, I make a double batch and freeze half of them. I take one out of the bag as I’m getting ready for work in the morning and eat it in the office with a cup of coffee. J.P. DeCori, from Rockton, Illinois

This skillet corn bread has the appearance of a fluffy pancake but has a texture that is easy to cut. Everything from chicken to chili benefits from this seasoning. Tucson, Arizona resident Kathy Teela contributed to this article.

## Best Scones: Hazelnut Chocolate Chip Scones

Chocolate, hazelnuts, and the acidic flavor of buttermilk combine to form these delectable scones. They are simple to make, come together quickly, and go perfectly with your morning cup of coffee. — Trisha Kruse of Eagle, Idaho, is the author of this article.

## Best Coffee Cake: Cranberry Crumble Coffee Cake

Individuals are pleased to discover the crimson cranberry sauce mixed throughout this delectable coffee cake. This cake won’t last long, thanks to the crumble topping, delicious cake, and acidic filling. — Jeani Robinson of Weirton, West Virginia, is a writer.

Starting with leftover dinner rolls, the key to making amazing bread pudding with a soft interior and crunchy borders is revealed.My friend Kathryn Gartmann gave me the recipe for the rich brown sugar sauce, which I made with it.A generous drizzle of it elevates this delicacy to a new level of excellence, transforming it into the greatest bread pudding you’ve ever had.

Chef Maria Petrella of Taste of Home Prep Cook says:

## Ultimate Fudgy Brownies

The coffee granules in these incredibly fudgy brownies help to enhance the chocolate taste. You can make these extremely delectable brownies by mixing in chocolate chips to the mixture (and following the brownie instructions from our Test Kitchen, of course). Sarah Farmer, of Waukesha, Wisconsin, sent in this message.

## Best Blondies: Skillet Chocolate Chunk Walnut Blondies

You’ll have nothing left on your plate when it comes time to take them home if you serve these beauties at a potluck event. Remember to bring extra copies of the recipe since everyone will want to know who baked those delectable blondies! —Peggy Woodward, Senior Food Editor at Taste of Home Magazine

## Best Cheesecake Bars: Strawberry Rhubarb Cheesecake Bars

These cheesecake bars are layered with a buttery pecan shortbread crust, a rich and creamy filling, and a sweet-tart strawberry rhubarb jam for a sweet-tart flavor combination. If you want to make bigger squares, cut them into nine bars rather than 16. • Amanda Scarlati (Sandy, UT)

## Best Crumb Bars: Sour Cream and Cranberry Bars

I made a cookie bar version of a sour cream raisin pie, complete with a crispy oatmeal crust, custard-style filling, and a crisp topping. Kelly Bevington of Hermiston, Oregon, sent in this message.

Inspired by a bakery in California called Hungry Bear, I created my own version of the famous cookie. It’s huge, thick, and chewy, and it’s unquestionably the finest chocolate chip cookie recipe ever. Mequon, Wisconsin resident Irene Yeh contributed to this article.

## Best Whoopie Pies: Old-Fashioned Whoopie Pies

Soft chocolate sandwich cookies filled with a coating of light and fluffy white frosting are impossible to resist. Mom has been making these whoopie pies for a long time. They’re a special treat that doesn’t last very long when I’m there, especially with my two brothers. • Maria Costello lives in Monroe, North Carolina.

Delicious and easy to make, these are a must-try! With cranberries, almonds, and vanilla, each lovely tiny cookie has the flavor of a delicacy that’s been laboriously prepared from the heart. The writer, Louise Hawkins, of Lubbock, Texas

Whenever we visited my grandparents, one of the joys was when my Scottish grandmother brought out the baking tin and we got to help her bake something delicious.Her shortbread cookies were my absolute favorite, and today, whenever I make them, I think of her and cherish the memories.A cup of tea is recommended with this bar, which is not a thin, crunchy dessert shortbread but rather a rich, dense bar.

• Jane Kelly (Wayland, Massachusetts) —

These buttery tiny circles offer a splash of vibrant color to a dish of sweets and candies. Fruit preserves can be placed in the thumbprint in the middle if you so choose. —Taste of Home Cooking Demonstration Kitchen

Learn how to create the best-ever oatmeal cookies, complete with step-by-step instructions. Even if you omit the raisins and substitute more chocolate chips, we won’t know the difference!

## Best Spritz: Almond Spritz Cookies

This recipe for almond spritz cookies may be either simple or embellished with colored sugar and icing to suit your tastes. The holidays simply wouldn’t be complete without a few cookie press recipes in our household. The writer, Tanya Hart, of Muncie, Indiana

Tiny pinwheel cookies made with dates and walnuts are a treasured family tradition. Because there are a few stages involved in the preparation, I occasionally freeze the dough and bake the cookies at a later time. — Frieda Whiteley of Lisbon, Connecticut, is a writer.

My granddaughters, on the other hand, are not fond of the ginger flavor in gingerbread cookies. In order to make them happy, I now use chocolate and watch as they take their first taste. Nancy Murphy, of Mount Dora, Florida, sent in this message.

## Best Cream Pie: Dar’s Coconut Cream Pie

When I make a toasted coconut cream pie, my family goes crazy and the pie disappears in an instant. Darlene Bartos of Shoreview, Minnesota, sent in this message.

## Best Fruit Pie: Maine Blueberry Pie with Crumb Topping

The little Maine berries used in this delectable fruit pie are my personal favorite, but you may use any sort of berries you choose. The shortbread coating provides a delightful crunch to the dish. In Falmouth, Maine, Jessie Grearson writes:

## Best Tart: Rustic Caramel Apple Tart

This wonderful tart, which is similar to an apple pie but without the pan, features a crunchy crust that slices easily and a delicious caramel topping. Betty Fulks of Onia, Arkansas, shared her thoughts.

## Best Meringue-Topped Pie: Florida Citrus Meringue Pie

Why restrict yourself to just one type of citrus fruit when you can make a magnificent dessert out of them all? Because of the addition of orange and lemon, this delicious pie has a strong sweet-tart flavor! Make sure to use caution when creating the meringue. Barra Carlucci, of Orange Park, Florida says:

## Best No-Bake Pie: Cookie Butter Pie

The Biscoff cookie spread was so good that I decided to use it to make a no-bake pie after trying it in a grocery shop one day. You may personalize this pie by replacing peanut butter or another type of spread for the Biscoff spread and then mixing and matching the toppings to your liking. —Katrina Adams, of Mount Olive, Alabama, says

## Best Angel Food Cake

A friend of ours prepared this beautiful angel food cake for our daughter’s wedding, using a recipe she’s been using for decades.It is, without a doubt, one of the greatest angel food cake recipes I have come across.Slices can be served simply or topped with fresh fruit for a festive presentation.

Also, keep in mind to prevent the most typical angel food cake blunders.Doon, Iowa resident Marilyn Niemeyer writes:

## Best Pound Cake: Lemon Lover’s Pound Cake

It’s impossible to stop talking about this beautiful lemon pound cake, and it certainly doesn’t last long in my house. Why not prepare two and save one in the freezer for another day? —Annettia Mounger, a resident of Kansas City, Mo.

## Best Chiffon Cake: Chocolate Chiffon Cake

This beautiful lemon pound cake is a hit with everyone, and it doesn’t last long in my household. Also, because it freezes well, why not make two and put one in the freezer for another day? “I’m from Kansas City,” Annettia Mounger says.

## Best Sheet Cake: Peanut Butter Sheet Cake

This dish was given to me by the wife of a clergyman, and it is a hit with my family. Brenda Jackson, of Garden City, Kansas says:

## Best Bundt Cake: Olive Oil Cake

Because a good olive oil cake is not excessively sweet, it may be enjoyed as a morning treat or an afternoon snack in addition to being served as a dessert. Lisa Kaminski of Wauwatosa, Wisconsin, contributed to this article.

## Best Dump Cake: Lemon Berry Dump Cake

This recipe for a sweet-tart cake is a lot of fun to create with my grandchildren. They like simply ″throwing it all in″ and watching as it transforms miraculously into a beautiful, delectable dessert. Las Vegas resident and writer Nancy Heishman wrote this article.

## Best Upside Down Cake: Strawberry-Rhubarb Upside-Down Cake

I make this brightly colored dessert very frequently in the late spring or summer when fresh rhubarb is in plentiful supply. I prepare this rhubarb cake from a cake mix and bring it to church potlucks to share with others. People literally form a queue to get their hands on a piece. •Bonnie Krogman from Thompson Falls, Montana

## Best Layer Cake: Italian Cream Cheese Cake

Every slice of this amazing Italian cream cheese cake recipe is moist and tasty thanks to the use of buttermilk. This is a recipe that I use all year long. — Joyce Lutz of Centerview, Missouri, is a writer.

## Best Shortcake: Lemon-Berry Shortcake

This easy lemon shortcake is moist and not excessively sugary, making it a perfect summer dessert. With a thick layer of whipped topping and berries, this summertime favorite is a surefire hit. —Meryl Herr, of Overland Park, Kansas, says

## Best Cake Roll: Walnut Pumpkin Cake Roll

It’s one of my family’s all-time favorite dessert recipes, and it’s especially good for holiday celebrations. —Mary Gecha, of Center Rutland, in the state of Vermont

## Best Cupcakes: Chocolate Ganache Peanut Butter Cupcakes

I’ve been baking cakes for a number of years and like experimenting with different taste and texture combinations. I used a blender to combine peanut butter and chocolate for my peanut butter cupcake recipe. Immediately after taking my first mouthful, I realized I had made something very delicious! —Ronda Schabes from Vicksburg, Michigan

## Best Custard: Cinnamon-Spiced Pumpkin Flan

I really like pumpkin, so I decided to include it into a typical flan dish. In comparison to the traditional Christmas pie, this is an unusual variation. Alissa Rodrigues, a resident of Tetonia, Idaho

## Best Crisp: Cranberry Apple Crisp

Apple cranberry crisp is a delicious fall dessert that takes use of the availability of both cranberries and apples during the season. The fruits are relatively complementary in terms of flavor and color, and they contribute to the festive and inviting appearance of any table. Mrs. Martha Sue Stroud of Clarksville, Texas sent this message:

## Best Buckle: Classic Blueberry Buckle

My grandma taught me how to make this blueberry buckle recipe. While growing up, my sister and I would take field trips to Pennsylvania to go blueberry picking. Mother instructed us to choose only the best berries, and those gems were used in this delicious meal, thanks to her guidance. Carol Dolan of Mt. Laurel, New Jersey, provided the following statement:

## Best Cobbler: Macaroon-Topped Rhubarb Cobbler

The addition of crumbled macaroons to the topping of this cobbler is a pleasant surprise. We appreciate that the delicious delicacy may be prepared in either a baking dish or a cast-iron pan. — Test Kitchen for Taste of Home

## Best Torte: Flourless Chocolate Torte

Chocoholics, such as me, are well aware that nothing says chocolate quite like a flourless torte. — Kayla Albrecht lives in the town of Freeport, Illinois.

## Best Trifle: Pumpkin Mousse Trifle

If you use a store-bought pound cake or bake and freeze one ahead of time, you may complete this recipe in less time. Preparing the sugared pecans ahead of time and storing them in an airtight container is also an option. Becky McClaflin of Blanchard, Oklahoma, provided this statement.

## Best Baked Cheesecake: Chocolate Cookie Cheesecake

Once upon a time, I thought cheesecake sounded frightening, but since I began cooking them, I can’t stop myself! With a simple but unique cookie-topped variation, you’ll make your family feel like they’re being catered to. The author, Rose Yoder of Middlebury, Indiana

## Best No-Bake Cheesecake: Chocolate-Topped Strawberry Cheesecake

With its creamy texture and light airiness, this lovely dessert is the perfect finishing touch for a summer dinner party. I adore the contrast between the creamy strawberry cheesecake and the crumbly chocolate crust, as well as how elegant it seems on the plate. Kathy Berger, of Dry Ridge, Kentucky, provided this statement.

## How to Use One Cake Pan For Any Baking Recipe

• Using game-changing recipes and aha-moment approaches, award-winning cookbook author Alice Medrich will teach you how to bake smarter, not harder. Our topic today is a subject that we’ve asked ourselves a million times: ″How do you know when you’re right?″ What is the best way to adjust cake pan sizes in baking recipes? Example: If you need an 8×8-inch but only have a 9×9-inch, you’ll have to improvise. Alice will demonstrate her point with a little math. You want to make brownies, but the recipe asks for an 8-inch square pan, and the only square pan you have is a 9-inch square pan. Is it worth it to take a chance? It’s possible that you want to double or triple a recipe but aren’t sure which pan to use, or that you have a certain large pan but aren’t sure how many times you should multiply your recipe to fill it. What is the best way to adjust different cake pan sizes for various recipes? The solutions to these and related problems (which are repeatedly posed in culinary lessons!) do not require advanced mathematics
• rather, they require only a basic understanding of primary school mathematics to determine the area of a square, rectangle, or circle. I enjoy arithmetic (and I’ve included a brief math refresher below if you want to brush up on your skills), but I’m providing my chart in case you don’t share my enthusiasm for mathematics. The surface area of your pan may be determined using the handy list below (or some simple algebra, which is also discussed below). Once you have determined the area of any pan, you can compare it to the area of another pan to see how much larger or smaller it is in comparison. You may divide the surface area of a large pan by the surface area of a small pan to determine how many times to multiply a recipe in order to fill the larger pan with the same depth of batter as the smaller pan (more on that later). The following is a handy list (with the measurements rounded up to the next inch): Pans with square/rectangle shapes have the following surface area: A 6 x 6 square pan measures 36 square inches
• a 7 x 7 measures 49 square inches
• an 8 x 8 measures 64 square inches
• a 9-by-9-inch square pan measures 81 square inches
• a 9-by-13-inch square pan measures 117 square inches
• a 12 x 16 (half-sheet pan is 192 square inches)
• Round pans have the following surface areas: 5 inch = 20 square inches, 6 inch = 29 square inches, 7 inch = 39 square inches, 8 inch = 50 square inches, 9 inch = 64 square inches, 10 inch = 79 square inches, and 12 inch = 113 square inches
• Geometry review: I don’t always have a chart readily hand
• I’m more than willing to just do the arithmetic when necessary! For squares and rectangles, use the following formula: It is possible to compute the area of a square or rectangular pan by multiplying one side of the pan by the other side. An 8-inch square has a surface area of 64 square inches because 8 x 8 = 64
• a 9-by-13-inch pan has a surface area of 117 square inches because 9 x 13 = 117
• and so on. Easy. Rounds are as follows: The area of a circle is equal to the product of the radius squared and the circumference. Remember that the square root of 3.14 equals half the circumference of a circle, and that squaring a number involves multiplying it by its own square root. Ready? To find the surface area of an 8-inch circular pan, multiply 3.14 (half of 8) by 4 (since it’s half of 8) times 4 (because it’s half of 8). A circle measuring 8 inches in diameter has a surface area of roughly 50 square inches, which equals 3.14 x 4 x 4. It’s not that difficult! Just by looking at the two pans, you may conclude that a 9-inch pan is fairly similar in size to an 8-inch pan of the same form, and that it would be a suitable substitution. However, if you look at the table, you’ll notice that a 9-inch square pan is more than 25% larger than an 8-inch square pan. (9-inch and 8-inch circular pans have a similar connection to one another). As a result of such a significant discrepancy, you will get a 9-inch batch of very thin brownies that may be overbaked by the time you check to see whether they are finished baking (because thin brownies bake faster than thick ones). Knowing this ahead of time, you can raise the recipe by 25% to achieve results that are as thick as the original recipe was intended to be. It is possible to increase the recipe by as much as 33% if you want brownies that are even slightly thicker than the original recipe. Let’s look at an example: If you want to make an 8-inch brownie recipe that will fit into a 9-by-13-inch pan or a 12-by-16-inch half sheet pan, how many times should you double it? This may be calculated by dividing the surface area of the bigger pan by that of the 8-inch skillet. You can safely double the recipe for the 9 x 13-inch pan since the result is 1.82, which is near enough to 2 that you can securely double it for the larger pan.
• For the half sheet, the answer is 192 divided by 64, which equals exactly 3, therefore increase the recipe by three.

It is possible to calculate how many times the recipe for a circular cake has to be multiplied in order to construct a huge rectangle sheet cake using a similar method.In addition, keep in mind that you don’t always need to multiply recipes by whole numbers; it’s completely OK to multiply a recipe by 1 1/2 or even two and a third.You might be wondering what the deal is with eggs right about now.

It’s helpful if you can make recipes larger so that you don’t have to deal with fractions of eggs—for example, by expanding a 2-egg batter by 1 1/2 or a 3-egg batter by 1/3 or 2/3, for example—but it’s not necessary if you can make recipes smaller.If you’re double a dish and find yourself requiring a portion of an egg, follow these steps: Set aside any entire eggs that you will require.Next, whisk the other egg to combine the white and yolk; weigh it (ideally in grams); and then weigh off the fraction of the egg that you will need for the recipe and put it to the entire eggs in a separate container.If you require 40 percent of a 50-gram egg, you’ll need 20 grams of the whisked egg to complete the recipe.

1. When using egg whites and yolks separately, weigh and measure them in the same manner as when using them together, but separately.
2. Make your breakfast scramble even more filling by using leftover egg bits.
3. As you can see, there is no waste and no need for rocket science!
4. The chart (or your ability to do the arithmetic) is highly useful in the following situations: Make use of it, but don’t let technology control your life.

Brownies in big quantities should have approximately the same thickness as brownies in small batches, thus I stick close to the chart when baking them in large quantities.For aesthetic reasons, when I raise the size of a birthday cake, I frequently make it a little higher than the original (in other words, I round up when multiplying) since the proportions are more beautiful.For example, if I’m baking a 12-inch round cake in an 8-inch pan using a recipe that calls for an 8-inch pan, I divide the area of the 12-inch round pan (113 inches) by the area of the 8-inch circular (50 inches) and get 2.26 inches as a result.

However, instead of increasing the recipe by 2.26, I may choose to multiply it by 3 in order for the cake to be towering and lofty in appearance.See: Although you may admire the chart, do not let it intimidate you!When you’re putting things together like that, be careful not to go overboard: Pans should not be filled more than roughly two-thirds of the way full, otherwise the batter will overflow.If you do wind up with too much batter, scrape it into cupcake molds or a little cake pan and freeze it until you need it.

Bonus cakes never go to waste!In general, when you increase the size of recipes and bake them in larger pans, you should plan on them taking longer to bake.This could be anything from a few minutes longer if you fill the pans to the same level as the original recipe to several minutes longer if you are making the cake taller by filling the pan a little more.Consider checking the recipe earlier than you think you will need to if you are creating a smaller batch.Additionally, always use a cake tester to determine whether or not the cake is done.To put your newfound baking skills to good use, here are some recipes to try:

## 1. Triple-Chocolate Olive Oil Brownies

Bittersweet chocolate, chocolate syrup, and Dutch-process cocoa powder combine to make these brownies as chocolaty as they possibly can be. – Although we enjoy the grassy flavor of the olive oil, you may substitute canola oil if you don’t care for it.

## 2. Cook’s Illustrated’s Blondies

Meet the blondie recipe that will make you hate all other blondie recipes forever. Don’t try to claim that we didn’t warn you! Blondies are gooey and fudgy because they’re made with melted butter, just how they should be.

## 3. Peanut Butter Sheet Cake

Cake recipe developer EmilyC recommends making this peanut butter sheet cake for birthday parties, celebrations, or simply because it is delicious. ″It’s simple to put together, serves a large group of people, and will put a grin on everyone’s face.″

When we say ″magic,″ we mean just that. Granulated sugar, sweetened condensed milk, semisweet chocolate chips, roasted almonds, shredded coconut, and toasted coconut flakes are all used in the creation of these famous cookie bars. Oh, and butter, of course, because, well, why not?

## 5. Lemon Bars With a Salty Olive Oil Crust

However, rather than using butter to make the crust of the lemon bar, as is the case with traditional shortbread, this recipe uses olive oil as a modern improvement.A hefty teaspoon of salt brings out the savoriness of the olive oil in a way that the lemons truly appreciate.Serve extra-cold with a dusting of confectioners’ sugar on top, if desired.

Additional suggestions from the editors include:

## 6. Minnie Utsey’s No-Fail Cornbread

This recipe is precisely what its name implies: it cannot be messed up. In order to satisfy my cornbread cravings, I return to this recipe time and time again. – You can adjust the quantities to your liking, but I guarantee there will be none left over.

″What happens to classic banana bread when you substitute sweet rice flour for the regular flour?″ Joy Cho, a recipe creator, poses the question.It’s a delightful in-between, decidedly recognizable with a nice textural variation, that’s neither totally mochi nor wholly regular banana bread,″ says the author.Glutinous rice flour imparts the chewy texture that is characteristic of mochi to the realm of banana bread.

Even better, it only takes approximately half the time in the oven to bake than a traditional banana bread would require.

## 8. Powdered Donut Cake

Yossy Arefi, the author of Snacking Cakes (both the book and the concept), has created a great dessert mashup with a twist. Your beloved childhood doughnut holes are brought to life in this light and fluffy treat, complete with powdered sugar bliss. What’s the best part? When it comes to experimenting, Arefi encourages it and even gives suggested measurements for different pan sizes.

Even though this is a straightforward European cake, it is far more wonderful than the sum of its parts. This light sponge cake, flavored with just a hint of citrus, is the perfect complement to a cup of coffee or tea, or perhaps a glass of fortified wine (as the name suggests!)

## 10. Chocolate Cake With Peanut Butter Frosting & Salty Peanuts

Perfect for the chocolate-peanut butter connoisseurs in your family.If this is their fantasy birthday cake, you can now effortlessly scale it to fit any number of guests at your party!This article was first published in June 2015, however it has been updated.

We updated it for this summer since we are quite enthusiastic about the desserts on our summer dessert to-do list.What are your go-to techniques for converting recipes to fit different pans?Tell us about it in the comments section!

## How to Scale a Recipe for Cake to Fit Any Pan

The wonderful thing about cake is that it comes in a variety of shapes and sizes.If you like, you may serve it piled in any number of layers, formed by a traditional Bundt pan, as paper-wrapped cupcakes, or as a single thick piece of cake.One exception, however: most cake recipes are published with guidelines that are unique to a certain baking pan or pans.

Fortunately, almost any batter may be cooked in a variety of shapes and sizes, ranging from a large cast iron skillet to a half sheet pan, or simply in layers that are slightly larger or smaller than those specified by a recipe.Change in approach has less to do with science than it does with intuition, but I’ve tried to draw some generalizations from my own personal experience to help you in your decision-making (which includes hundreds of wedding cakes in every shape and size).While estimating a fair bake time for the cake in question, the key is to ask the proper questions in order to obtain the information you’ll need to produce the appropriate quantity of batter for a specific pan and prevent typical complications (is that stand mixer even big enough to accommodate a double batch?).Even while it may seem like a lot to take in at once, with a little practice and attention, you’ll be able to adjust almost any cake to fit whatever pan you want.

## Question 1: Is the Pan Itself Important?

When it comes to modifying cake mixes for varied shapes and sizes, most conventional pans, such as those featured in our guide to cake pans, are quite forgiving when it comes to substitutions.However, certain cakes have particular structural constraints that necessitate the use of a specialty pan—for example, angel food cake should be cooked in a natural aluminum tube pan.Unless a recipe specifies otherwise, if it asks for the use of a particular pan, it is likely that it was designed that way for a purpose, and attempting to reformat it may have unintended repercussions.

In particular, cakes with unconventional recipes or processes are at risk of being thrown off track.Consider the following about the angel food cake: It’s a fat-free sponge cake created from whipped egg whites that must be allowed to cool upside down before being served.Consider the following example of cheesecake: Cream cheese, sugar, and eggs are mixed together and cooked in a loose-bottomed or springform pan, which is then immersed in hot water until set.While it is certainly possible to adapt these wildcards, those techniques are beyond the scope of this article, which will remain focused on more traditional cakes—think along the lines of classic vanilla butter cake, devil’s food cake, gingerbread cake, carrot cake, and other closely related styles—and their variations.

## Question 2: How Much Cake Batter Do I Need?

Despite the fact that cake pans are available in an almost unlimited variety of sizes and shapes, and while the usual rule of thumb is to fill a pan halfway to two-thirds of the way full, no one can predict how many cups of batter will be required.Furthermore, even if a baker were to fill a pan with water, one cup at a time, to establish its capacity, no recipe would specify a yield in terms of the amount of batter produced.However, it is simple enough to add up all of the components in a recipe to figure out the total weight of the finished batter.

That is why I have learnt to conceive of my own pan-to-batter ratio in terms of weight rather than volume, rather than in terms of volume.In contrast to science, my technique is based on the kind of intuition that a baker may get after collecting a sufficient number of data points over a period of time.It’s also worth mentioning that my cooking methods are affected by my own preferences, both in terms of aesthetics (I love thick cake layers) and culinary style (I prefer a more traditional approach) (I generally work with comparatively dense American cake batters, rather than airy European sponges).

### Round and Square Pans

• Pouring batter into round and square cake pans that are at least two inches deep is simple: I multiply the area of the pan by 0.45 to get an estimate of the amount of batter needed. For this, I’m going to have to use an old grade school pun: ″pie are square″ (r2), where r is the radius of the baking pan. The following is the recipe for a layer cake: The approximate weight of the batter is equal to the area multiplied by 0.45. (in ounces) Taking the example of the 10-inch cake pan with a circle radius of five inches as an example, r2 equals 3.14(25), or 78.5. When I multiply the weight of the batter by 0.45, I obtain an estimate of 35 ounces. Even though it’s fairly simple arithmetic, and the payoff is cake, for those who are less motivated to conduct numbers, here are some ballpark figures for the most popular baking pan sizes. 6-inch round: approximately 12 ounces batter
• 8-inch round: approximately 24 ounces batter
• 8-inch square: approximately 28 ounces batter
• 9-inch round: approximately 28 ounces batter
• 10-inch round: approximately 35 ounces batter
• 2-inch cupcake: approximately 1 3/4 ounces batter
• 10-inch round: approximately 35 ounces batter

### Brownie Pans

When using rectangular pans that are at least two inches deep, I multiply the area of the pan by 0.37 to get an idea of the approximate amount of batter that will be needed to fill the pan.When calculating the area of a rectangle, just multiply the length of the pan by the width of the pan.The Brownie Pan Recipe is as follows: The estimated weight of the batter is equal to the area multiplied by 0.37.

(in ounces) For example, the surface area of a nine-by-13-inch brownie pan is 9 x 13, which is 117 square inches in total.By multiplying 117 by 0.37, I am able to estimate the amount of batter to be 43 ounces.

### Sheet Pans

• Baking pans that are shallow and rectangular in shape such as conventional half-sheet pans, quarter-sheet pans, and so on require me to multiply the area of the pan by 0.3 to get the approximate amount of batter that is required. To calculate the area of a sheet pan, just multiply the interior length and breadth of each side by the number of sides in the pan. Formula for a Sheet Pan: Area multiplied by 0.3 equals the estimated weight of the batter (in ounces) Approximately 54 ounces batter for a half-sheet pan
• approximately 26 ounces batter for a quarter-sheet pan

### Bundt Pans

Recipes for Bundt pans are easily adapted by dividing the quantity of batter required in cups by 4.2, which yields an estimated amount in ounces for the amount of batter needed.If you are unsure about the capacity of the pan, you may set it in the sink and fill it with water, one cup at a time, until it is completely filled.Bundt Pan Preparation Instructions: The approximate weight of the batter is equal to the volume (cups) multiplied by 4.2.

(in ounces) Classic Batter for a 10-cup Bundt cake weighs around 42 ounces.

When scaling a recipe, there is a certain amount of flexibility required, depending on the objective and purpose of the cake, the depth of the pan, and personal choice, as well as the practicalities of scaling the recipe in question (more on that in the next section).Having said that, both under- and over-filling a pan can result in difficulties of their own, so it’s better not to stray more than two or three ounces over or below the quantities indicated.In contrast, an under-filled pan may result in a low-volume cake that is crusty and tough or dry, and an over-filled pan may result in a cake that is dense and a bit sunken in