After too many years, I need new cake pans and now I am so confused.  I did some research and thought I wanted a 9x2 but maybe a 1 1/2 would be better. I thought about Magic Line and thought that was what I ordered but ended up with Winco from China.  So, am out looking - again.  Any thoughts to help my confusion?

Hi, Nana!

I would think that if you ever want to bake one-layer cakes, a 9x2 would be better.  If you like to make layer cakes, you could go 1-1/2 or 2”. 

To me, 2” is more flexible, but you can scale up or down, as necessary, for either pan size.  I have two 9x2 pans and three 8 x 1-1/2” pans, so I can make larger 2-layer or smaller 3-layer cakes with the same amount of batter.

Plus I can make the single layer cakes, which can be awfully attractive, too.

—ak

Wait a minute… Anne are you saying that a batter for two 9x2 makes three 8 x 1.5 layers.  I think the smaller layer is good for when you want to have several layers.  But most of Rose’s recipes in the RHC are 9 x 2 correct?

So, which is the most popular size?  9x2 or 8x1 1/2

I think most recipes are written for 9x2, though there are plenty of other sizes as well.  And you can usually convert between sizes that are not too dissimilar.

Thanks for all of the information on cake pans but now to what we put in them.  Anne, you said the same amount of batter would do two 9x2 or three 8x1 1/2 pans.  Is that from a cake mix?

Anne, you said the same amount of batter would do two 9x2 or three 8x1 1/2 pans.  Is that from a cake mix?

Sorry—crazy day!  Just getting back.  The volumes work out

Two 9x2 pans have a total volume of 254 in3
Three 8 x 1.5” pans have a total voume of 224 in3

Which is equal enough for me!  It always works well.  So any recipe that calls for two 9x2s c an be baked in three 8 x 1.5 pans.

One other thought - some of Rose’s 9x2 pan recipes produce taller cakes than others, depending on if they were designed for single or double-layer cakes.  Those designed for single-layer cakes usually use 200g flour (or flour + cocoa powder) and 200g sugar.  Those designed for double-layer cakes usually use 300g flour (or flour+cocoa powder) and 300g sugar (150g each, per layer, for shorter layers).  Both of these recipes work in 8 x 1-1/2s (double the single layer recipes, of course), producing slightly shorter or taller layers.

Anne in NC - 10 November 2011 10:10 PM

Anne, you said the same amount of batter would do two 9x2 or three 8x1 1/2 pans.  Is that from a cake mix?

Sorry—crazy day!  Just getting back.  The volumes work out

Two 9x2 pans have a total volume of 254 in3
Three 8 x 1.5” pans have a total voume of 224 in3

Which is equal enough for me!  It always works well.  So any recipe that calls for two 9x2s c an be baked in three 8 x 1.5 pans.

This is good to know I had only been using my 8 x 1.5 pans for rolls.