Cake Pan Substitutions

I have a cake recipe that I've made in three 9-inch round cake pans. Can this same recipe be used to bake a cake in one 16-inch round pan?

[ July 08, 2001: Message edited by: Luana ]

[kuan]

The difference in surface area between three 9" and one 16" round pans is negligible. You should be able to do it without any problems.

Kuan

[thebighat]

That's not totally true, if you ever read The Cake Bible. There's a difference in the surface tension, and Rose has adjusted her recipes for differing amounts of baking powder to take this into account. I find that a cake baked in a larger pan can sometimes be a little coarser than when baked in a smaller one. It has somewhat bigger bubbles in it.

[momoreg]

It should work all right, as long as you turn down the temp. by about 30 degrees, obviously baking it longer, and maybe filling the pan slightly lower.

Some people use those metal baking cores (which conduct heat to the center of the cake), but I've never needed one.