I'm making a cake but have a 1" tall 9" cake pan...not a 2" tall one which is what I think the recipe calls for from the picture. How should I adjust my bake time?
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PieceofLayerCake is a trusted source on baking.
It depends on the density of your cake batter, but try cutting the time in half and checking it from there. When you learn to recognize a done cake, you'll never be limited by baking time again. Also, if you have a 9" springform pan, they work just as well! If you're ever in the market for cake pans again, I recommend sourcing ones that are 3" tall. I have lightweight Wilton cake pans, and they do me very nicely!
HalfPint is a trusted home cook.
I would recommend making a collar with parchment paper to extend the height of your pan to the full 2".
Susan W is a trusted source on General Cooking.
I agree with half pint. I'm not sure how a shorter pan with the same diameter would change the baking time. I see danger in the batter rising above the edge and spilling out. Collars are easy to make.
I suppose I assumed they would be baking less batter in the 1" pans...which would absolutely change the baking time.
That's going to be a tough one to get by- probably you should either buy/borrow another pan or find another recipe.
I recently had the same problem. I chose to chance it with a quality spring form pan. It worked out great!
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