I know, Too Late!
I believe that when you change the Pan size you need to adjust the Leavening. I recall reading this in one of RLB’s Books (Cake Bible probably).
I also think I have seen this mentioned here on the Boards (Nannybakes perhaps?)
1 Like
Iirc, it applies more to going from cake pans to cupcake pans. I routinely make a 6” cake from a 9” without any adjustment and RLB does have something to say about it but I don’t recall which book!
Pretty sure it is the Cake Bible.
I think she talks about it in the Section that she has the Pan size equivalents Chart and Wedding Cake Info.
1 Like
How would you guess you should adjust going from a recipe for cupcakes to a 9x9 square?
I’d have to take a look at some info before I would venture a guess? Any chance you googled anything?
I didn’t remember it was written for cupcakes until it was in the oven 
1 Like
The recipe has a very small amount of leavening. The proportions are more or less that of a pound cake, so that tracks in that pound cakes typically have less leavening than many lighter butter cakes, but they’re also usually baked in different-shaped, deeper pans (loaf pan, bundt pan) for a longer time than cakes baked in flat pans take. I’m just spitballing here, but that’s what occurred to me.
1 Like
We remarked that it had the texture of pound cake, so that makes sense. Thanks for your insights.
