Home Cooking


Adjusting Cake Batter Quantities


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Adjusting Cake Batter Quantities

lintsao | May 23, 2007 03:01 PM

Does anyone know if there's a rule of thumb for adjusting cake recipes for pans other than the ones specified? I want to make the Peninsula Grill coconut cake for a big party (had it in Charleston last fall and am still dreaming about it).


The published version calls for three nine-inch layers but I want to make two fifteen-inch layers. I usually just wing it, but I was wondering whether there exists some kind of conversion chart or percentage rule.

Thanks baking hounds!

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