ISO: ISO answer asap please! If a recipe said to bake a cake in a 9- x 13-inch

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dawnnys

Well-known member
pan for 45-50 minutes, and I halved the recipe, I should bake it about 45 minutes, right? I mean the volume-to-cook time doesn't really matter too much, right? I'm using an 8-inch square cake pan. 350F degrees still, same depth pan.

I'll wing it for now, but it'd be nice to know for the future. The following link doesn't help much, but it might a little, for anyone else...

http://www.joyofbaking.com/PanSizes.html

 
Dawn, I hope this sin't too late...

The pan you are using for half the recipe is slightly more than half the area of the 9 x 13 pan, so baking time won't change too much, but start checking a few minutes earlier, as it will be a bit thinner.

 
Thanks - that's exactly what I did and it's perfect. I tried at 35 minutes and it

was bubbly on top, which kinda freaked me out for a second, until I realize that I probably needed to leave it in for about 10 more minutes. Thanks, and Happy Thanksgiving, Judy!

This cake was an afterthought,since I already made the pumpkin bread yesterday, and in my rush, I did forget to put the ricotta cheese on top of the batter, but it still looks good. Diet starts next Monday!! lol

 
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