Problem with making a cake into a bigger size

[Sg68wa61]

I am trying to use a larger cake pan for a cake that I’m making and having issues !!!
I’m making the batter the same as if I was making the recipe for the 3 9 inch pans (because the extra batter will be going into a cupcake pan) but having an issue with the center falling when trying to convert to a 12 inch pan.
Please help with any suggestions it’s for a wedding cake .

 

[Sweet1]

I am trying to use a larger cake pan for a cake that I’m making and having issues !!!
I’m making the batter the same as if I was making the recipe for the 3 9 inch pans (because the extra batter will be going into a cupcake pan) but having an issue with the center falling when trying to convert to a 12 inch pan.
Please help with any suggestions it’s for a wedding cake .

To prevent your cake from sinking in the center I suggest to reduce the batter, preheat your oven, use a cake strip, bake longer, and don't overmix. that is what i would do. But also check if you have the right amount of ingredients. I am now using cake converter for this and it helps: https://ilovethisshop.com.au/cake-calculator/

 

[Norcalbaker59]

I am trying to use a larger cake pan for a cake that I’m making and having issues !!!
I’m making the batter the same as if I was making the recipe for the 3 9 inch pans (because the extra batter will be going into a cupcake pan) but having an issue with the center falling when trying to convert to a 12 inch pan.
Please help with any suggestions it’s for a wedding cake .

1) use metric weight as that is the only method to ensure exact and accurate ratios of each ingredient to the flour

2) cakes 10” and larger require a heating core. 10” cake requires 1 core; 12” - 14” cake needs 3 cores; larger than 14” requires 4.

There are a number of causes for sinking cake. if the recipe works for 9 inch cakes, then most likely the cause is an underrated center. The only way to properly bake the center of large cakes is with a heating core. The heating core conducts heat to the center of the cake while providing support while the batter bakes. It's the same principle of a tube pan.

Heating cores.

 

[Mona]

When using a larger pan, lower your oven temperature to 325°F and bake a bit longer to ensure even cooking. You might need to adjust the leavening slightly and use baking strips to prevent the edges from cooking too fast. Also, be careful not to overmix the batter. Let the cake cool in the pan for a bit before transferring it to a wire rack. Good luck with your wedding cake!


4o mini