Cake Pan Experiment
Hello all,
Since I sell two-size cakes 6” and 8” for any of my in-season cake varieties, I wanted to get the optimal time and temp for my baking. Note, I’m using an older oven and newer shiny aluminum pans.
Here were all the notes I made along the way testing my base cakes.
PS: All scraps were frozen and happily shared with guests at an ice cream party :)
Chocolate Cake Recipe, 6”x3” cake rounds, 350g each “3 Whole eggs”
25min @ 375F, First note of “fragrant house smell”, sunken in middle, completely stuck to sides; Ate the outsides with ice cream ;)
30min @ 375F, Fully Set, Not quite as tall as 35/40min, Flatter (which isn’t necessarily a bad thing), cracks are apparent but also small (temp should be dropped since these are appearing even at a low cooking time).
35min @ 375F, Best looking. Now does this translate to double the volume/pan, thats the real question.
40min @ 375F, Began to burn slightly on top, remaining cake looked good under. But this is overcooked. Also the crumb is noteably more difficult to cut.
Results: 350g all 1.5” tall (60% Useable for Layers, rest domed), should repeat with nearly twice the batter to check final 2 temps.
White Cake Recipe, 6”x3” cake rounds, 700g each “4 whites”
40min @ 350F: Sides did not get the expected lift, thinking it wasn’t hot enough. Since this one was baked first it didn’t have an issue with oven spring. Not baked all the way through and collapsed, adding 5min to the next one.
40min @ 375F: Collapsed upon final cool down so needed 45min for 700g.
Results @ 375F: 300g for 30min, 450g for 40min, 700g for 50min, no more volume for 6” pan.
Yellow Cake Recipe, 6”x3” cake rounds, 700g each “2 Whole eggs + 3 yolks”
45min @ 375F: Both look very tall and cooked through, 50min slightly more crispy
50min @ 375F: just as tall. Slightly darker not in a great way. I’ll cut each to see which has the better baking time. Remember yolk heavy will bake longer than the all white cake.
Results: spin pans when filled with batter to even out and rise up the sides slightly (flatter overall cake). 50min was baked perfectly, 45min was underbaked.
Carrot / Pumpkin / Apple, 8”x1.5” Rounds (1” Batter, 700g)
35min @ 375F; Cracking on top, took both out at 35min. Honestly could have probably done 30min. Can Also fit way more batter.
45min @ 375F
Almond / Peanut / Pistachio, 8”x1.5” Rounds (1” Batter, 1000g)
30min @ 375F
