I am sure I have posted this before but sometimes I get lost in my own head -- anyway, I do believe that any cake recipe calling for baking in a 9" or 10" cake pan can also be baked in a 12" x 18" sheet pan? Kindly advise slow but well-meaning baker -- thank you.
You'll find that you have to lower the oven temp and bake longer, but it can usually be done. What are you baking exactly?
Baking cake batter in different pans may require some adjustments in baking temperature and time. Generally deeper pans need longer baking time at lower baking temperature. Shallow pans require baking at higher temperature but at shorter time.
An example is the sponge cakes which can be used for Swiss rolls and at the same time be used for making cakes which are latter cut into layers and filled with various fillings , assembled, and decorated as torte and gateaux. I bake it in deeper pans at around 180 deg C for 30-40 minutes; while if used for sheets or rolls I bake it only at 10-15 minutes at 220 deg C. If I bake chiffon cakes in tube pans or round deep pans I bake it at
175 deg C for 50-60 minutes (in large tube pans and round deep pans) . If I make it into sheets for roulades I bake it at 220 deg C for 10-15 minutes. In other fat containing cakes such as normal layer cakes and even genoises the conditions still apply but the temperature difference is not that great as the presence of this fat in the cakes will delay the setting time of the batter and therefore needs a longer baking time than with fatless sponge batters. I will bake the moderate fat containing genoise batter at 175-180 deg C for 35-40 minutes in deep cake pans ;while in sheets pans I bake it at 190 deg C. for 20 minutes .If the fat is low I can raise the temperature by 10 degrees more so that the cake will not dry up but bake in a shorter time. It may vary according to oven performance amd the quality of flours being used. For example in chiffon cakes It can occasionally go beyond the 60 minute baking time mark especially if you are using a non chlorinated soft flour where the batter setting time is longer. Chlorinated cake flours give a faster bake than untreated flours.Roy
Well, I have a recipe for a 10" chocolate cake - two layers - that I wanted to bake in a 12" x 18" sheet cake pan -- just wondering if and how I would be able to do it. My thanks for all responses -- you people are lovely, kind and patient.
InspirePoint website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.