Comments on: How to Scale a Cake Recipe Up or Down

By: Whitney

Whitney — Wed, 06 Sep 2023 20:36:51 +0000

In reply to Lindsay. Hi Lindsay! I had never heard of that rule for layer cakes but then again I've never made my recipes in an industrial sized mixer! I have usually just maxed out the capacity in my stand mixers to make double or triple the recipe at a time. So that's what I recommend doing when working with my recipes, and if you want to make an industrial bakery-sized amount of cake, I'd look for a recipe that's already tailored to the yield you need.

By: Lindsay

Lindsay — Tue, 29 Aug 2023 12:53:47 +0000

Hi! I recall reading somewhere that when scaling up a cake recipes by 3 or more you have to take into account certain ingredients like baking soda and baking powder because they don’t scale up in a linear way. Is that true? What if I’m scaling a recipe for a big event and need to scale it by 6 because I have an industrial mixer?

By: Whitney

Whitney — Sun, 25 Jun 2023 21:52:00 +0000

In reply to Teresa.

Hi Teresa! I hope I got this comment to you in time! Here’s a guide to making my layer cake recipes in that pan size: https://sugarandsparrow.com/sheet-cake-recipes/ essentially, fill the pan about 1/2 full with the chocolate cake batter and bake at 350F for 35-45 minutes, or until a toothpick inserted comes out clean.

By: Teresa

Teresa — Thu, 22 Jun 2023 20:47:54 +0000

In reply to María. Hello, as always I wait till the last minute, I going to make your one bowl chocolate with butter cream icing. My question is. I need to make the cake as a 13x9, how long do I bake it for??? Do I need to make any changes to the receipe?

By: Whitney

Whitney — Tue, 30 May 2023 03:27:14 +0000

In reply to María. Yay, Maria! So happy to help!

By: María

María — Sun, 28 May 2023 06:42:48 +0000

This is great. Very helpful. Thank you!