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8" vs. 9" cake pan

Regarding square baking (for cake) pans for cakes, I see some recipes calling for 8" pans instead of 9" pans. I don't have an 8" pan in the house and wonder if I ever did. Since this was called to my attention (by myself), I have looked to purchase 8" pans. I don't find any anywhere.

I rarely make cake, but when I do it is always a one-layer thing, no icing, not a mix nor cake-flour ingredient kind, but using all-purpose flour, generally made to satisfy my chocolate cake desire.

Can anyone give me any suggested time differences one could expect to make.

Thanks, Dee

Reply to
Dee Randall
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About 5 minutes. What really matters is that you are able to recognize when the cake is done and remove it from the oven at that time. Cakes are done when they shrink from the sides of the pan.

Reply to
Vox Humana

Thanks. I assume you mean 5 minutes "more" for the 8".

I know the advice of shrinking from the side of the pan, and I try using the toothpick test, too, but I always am "skittish" or "worried" about just how much shrinkage -- just when it "begins" to shrink away?

Signed, a worry wort

Reply to
Dee Randall

Yes. The cake will just start to shrink from the pan. Don't worry too much. A couple of minutes too long isn't as bad as a couple of minutes too little.

Reply to
Vox Humana

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