Baking...1"inch tall pan vs. 2" pan?

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?

  • Posted by: EG1231
  • September 10, 2015


Alyssa September 11, 2015
I recently had the same problem. I chose to chance it with a quality spring form pan. It worked out great!
Smaug September 10, 2015
That's going to be a tough one to get by- probably you should either buy/borrow another pan or find another recipe.
PieceOfLayerCake September 10, 2015
I suppose I assumed they would be baking less batter in the 1" pans...which would absolutely change the baking time.
Susan W. September 10, 2015
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.
HalfPint September 10, 2015
I would recommend making a collar with parchment paper to extend the height of your pan to the full 2".
PieceOfLayerCake September 10, 2015
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!
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