hey there I'm new to this forum
I just wanted to ask
If I have a two layer 9 inch round cake batter, can I use that to make 6 inch cakes ??
Also how many 6 inch cakes would I get ??
If anyone has any knowledge on this please help me
Thank you very much
You can bake in whatever size pan you wish. But there is no way to tell how many cakes a recipe will make based on the size pan used on the original recipe. My cakes rise to the full 2“, most recipes do not. A foam cake will rise higher than a butter cake; by weight, butter cake batter is heavier and more volume, but produces a lower denser cake. So there is more butter cake batter than foam cake batter. The type of batter will also effect to the weight and rise. A chocolate cake is heavier and denser than an white cake; so a chocolate cake batter recipe will not produce the same amount as white cake even if they are both for 9“ pans.
That is why all professional baking is done by metric weight, not cups. The only way to properly scale a recipe is when it is in metric weight.
If the recipe is in cups and spoons, then you cannot scale it.
Scale a recipe:
Find the area of the two pans
To scale up, divide the larger area into the smaller area
To scale down, divide the smaller area into the larger area
Then multiple each ingredient by the multiplier
6” pan
- Find the radius of the diameter: 6 ÷2 = 3
- Square the radius: 3x3 = 9
- Multiply the radius by pi: 9x3.14 = 28.26
- Area of 6” cake pan: 28.26
9” pan
- find the radius of the diameter: 9 ÷ 2 = 4.5
- Square the radius: 4.5 x 4.5 = 20.25
- Multiply the radius by pi: 20.25 x 3.14 = 63.58
- Area of 6” cake pan: 63.58
To scale DOWN:
Divide the area of the small pan into the area of the large pan to scale up
28.26 ÷ 63.58 = 0.444
to simplify, round up
.45 is the multiplier
multiply each ingredient by .45
To scale UP:
Divide the area of the large pan into the area of the small pan to scale up
63.58 ÷ 28.26 = 2.249
to simplify, round up
2.25 is the multiplier
multiply each ingredient by 2.25
If original 9” cake recipe calls for 370 g sugar, 300 g flour, and 200 g eggs (4 large) you want to make a 6” cake, multiply each ingredient by .45
- 370 x .45 = 166.5 Use 166g sugar to convert to 6” pans
- 300 x .45 = 135 Use 135g flour to convert to 6” pans
- 200 x .45 = 90. Use 90 g eggs to convert to 6” pans
No matter what size pans you want to use, the steps here apply.
