How do I triple a recipe which uses 9 Inch pan?

Beth M.

By
@BakinTime

Figuring 3 times the ingredients called for, I used TWO 9" X 13" pans, instead of THREE 9" X 9" pans.

They sunk on me, and I did not open the oven. I set the timer for the maximum time on the recipe, and figured I could look in at that time, and extend the time. Then I could use a cake tester.

IT FAILED!

Could the problem be that I didn't increase the temperature?

Could it be that the aluminum pans expanded, whereas a regular square pan would not do that?

I was in the other room and I heard a sound, like a pan expanding and nobody opened the oven!


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Rating:

Comments:

Serves:

24+

Prep:

25 Min

Cook:

50 Min

Method:

Bake

Ingredients

butter, cold
sugar
sour cream
eggs
all purpose flour
baking powder
baking soda
salt
ginger

Directions Step-By-Step

1
Following the recipe, I creamed the butter and added the sugar, then added the sour cream and the eggs. Mixed all with a stand mixer.
2
Measured carefully the flour, baking powder, baking soda and salt. Everything is fairly fresh, I don't keep things for a long time, I use them often.
3
Preheated oven to 350 degrees. Buttered and lightly floured each pan.

Poured equal amount of batter in each pan and baked side by side on middle shelf of the oven.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Eggs
Regional Style: American