Need to adapt cake recipe for two 9x5 loaf pans to two 8x4 pans.

Assume timing will change, wasn't sure about reducing batter volume also. Any help is much appreciated. Happy Easter, everyone!

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4 Comments

boulangere April 24, 2011
You're very welcome. Lemon cakes for Easter, how perfect!
 
dailykale April 24, 2011
Thank you so much for the very helpful replies, boulangere! The pans I have are between 2 1/2 - 2 3/4 inches deep. Am making lemon loaf cakes. Thanks, again!
 
boulangere April 24, 2011
Alternatively, make the amount called for by your recipe, and bake the leftover batter in a small loaf pan. Freeze it and pull it out when you need a little something for someone. Bake time will go down a bit, so set your timer for 10 minutes or so less, and watch your cakes.
 
boulangere April 24, 2011
How deep are they? Calculate the volume of each by multiplying length x width x depth. Calculate the % difference between the two volumes by subtracting the smaller # from the larger #, then dividing the result by the larger #. That gives you the % by which to decrease each ingredient. What kind of cake are you making?
 
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