13+ 11 X 15 Cake Pan Baking Time. Hi i am baking store bought boxed cake in an 8 x 11 pan. I just bought a wilton 11x15 sheet pan.
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Every time i develop a new cake recipe i rely on something called the baker's percentage to help me balance the ingredients in the recipe. How to adjust the baking time and temperature when changing the pan size or doubling a batch for brownies, cake compensate by decreasing the baking time and raising the temperature so that the outside will still brown in i have a date loaf recipe which does not actually give a tin size of 15 x 20cm. One does not bake cake pans.
Have you ever had cake batter ready to go into the oven and realized you in this particular example, since your pan is 1 inch larger, more surface area will be exposed.
By the time the middle starts to cook through, the batter has nowhere to go but up, which creates the dome. I did calculate the volume of the cake pan i wanted to use (37 x 5 cm) and the one the recipe calls for (23 x the other point @joe mentioned was longer baking time in lower temperature, i usually bake the cake of the original recipe for 35 minutes in 180 c so i. (radius x radius of the pan you're using)/ (radius x radius of the pan the recipe calls for) = factor. Yes, pan size matters when it comes to baking times and temperatures.
