Kinda, is the answer to your question. The trick is to keep in mind that cake is typically VERY moist, tender...a bit fragile, in a good way.
When you reduce the size of the cooking vessel that you pour the cake batter in to-you reduce the volume of the batter and potentially subject cake batter to drying out during baking. And, typically...why bake tiny cakes when you can have a BIG ONE? But then again, a cupcake is also a cake...
So you have to factor in the reduction in volume if you shrink the cake pans and cut the recipe by volume. Also, what your heat source may be...confection vs baking, etc. Also, cake does not peak in a small baking container...your smaller versions will be mostly flat - like a larger baked cake would be.
But, have no fear...sweet quick breads are perfect for smaller baking pans, tins, paper cups, etc. Most of these recipes account for the fact that that the batter is not the exact same as cake batter...but you can still get that moist crumble goodness all the same. And, they peak beautifully once baked, no icing needed, unless you want to add it (smile).
Lemon, Blueberry, carrot, chocolate zucchini, cornmeal, brownies, cupcakes, etc....flavorful with great texture to boot.
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Kinda, is the answer to your question. The trick is to keep in mind that cake is typically VERY moist, tender...a bit fragile, in a good way.
When you reduce the size of the cooking vessel that you pour the cake batter in to-you reduce the volume of the batter and potentially subject cake batter to drying out during baking. And, typically...why bake tiny cakes when you can have a BIG ONE? But then again, a cupcake is also a cake...
So you have to factor in the reduction in volume if you shrink the cake pans and cut the recipe by volume. Also, what your heat source may be...confection vs baking, etc. Also, cake does not peak in a small baking container...your smaller versions will be mostly flat - like a larger baked cake would be.
But, have no fear...sweet quick breads are perfect for smaller baking pans, tins, paper cups, etc. Most of these recipes account for the fact that that the batter is not the exact same as cake batter...but you can still get that moist crumble goodness all the same. And, they peak beautifully once baked, no icing needed, unless you want to add it (smile).
Lemon, Blueberry, carrot, chocolate zucchini, cornmeal, brownies, cupcakes, etc....flavorful with great texture to boot.
Best,
Butter & Bacon