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If you do it the other way round – baking a 9-inch cake in a 7-inch cake pan – there will too much batter and the baking times will be a lot longer than the one stipulated in the recipe and there is a risk that your cake batter will overflow, leaving a mess in the oven *horrors*.
Use the batter for the following recipes to make different flavor 6 inch cakes: Chocolate Cupcakes (pictured on this page as a cake!) All 6 inch cake layers take about 18-21 minutes at 350°F (177°C). You need about 2.5-3 cups of frosting for a 3 layer 6 inch cake, which is usually the amount used for 1 dozen cupcakes.
Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
I love the 6 inch size for children’s birthday cakes, small gatherings and celebrations, or bridal/baby showers where there’s a lot of other desserts. And when it comes to decorating, 6 inch is a very non-intimidating size cake! Cupcake batter that produces about 12-15 cupcakes is the perfect amount for a 3 layer 6 inch cake.
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