Suppose I have an 8 inch cake tin but the recipe calls for a 9 inch or 10 inch cake tin, how should I adjust the recipe? Will it matter a lot? Or will it be okay if i used an 8inch tin for a 9inch tin recipe?

[The other day I saw a video where the lady asked to use a 9 inch loaf tin, the batter was a little less than half and the cake rise a little more than half (not all the way to the top. (This lady was doing Rose’s Pound cake recipe btw.)]

Thanks

I probably wouldn’t adjust the recipe, but it might be a little more domed.  You’d obviously need to be careful to not overfill the smaller pan with batter.

If it were me, I’d probably scale the batter.  It might work out fine if you don’t, but don’t fill the pan more than 2/3 full or it won’t bake properly.  Any leftover batter can be baked in a little ramekin or bowl.

Thanks Charles! Yes! They were domed

Thanks Julie! I did fill they 2/3 and put the left over batter in another loaf tin It worked out great!

Here are the pictures

im_priyanka - 23 November 2012 11:58 AM

Here are the pictures

Looks yummy. I love that exploded top look. If you want to reduce the doming, add more baking powder.

Thank you so much Charles I’ll keep your tip in mind I forgot to click a pic after cutting a slice.. it was very velvety inside