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Hi Maral Increase the recipe to 1 1/4 to add more batter to a 9″ round tin – per tin, so if you are making 3 cakes then yes it would be 1 3/4. Or if its easier to double it, then you can used the leftovers for cupcakes. You probably would be best to cook for 20 mins as stated and then keep checking it with a skewer to see if it is cooked.
7th February 2013 at 2:27 pm Hi Rachel To get a deeper cake you could try filling a larger 3″ inch deep tin with water and comparing volumes with your 4″ tin. Good Luck! Fiona suzanne sharpsays
When baking, try to keep the proportions of the cake’s height, width and depth the same with the big cake as with the original recipe. I would start by increasing the oven temp just 25 ° F, and start checking for done-ness at the normal time, knowing that you’ll probably need to go longer.
The chart assumes that your own basic recipe will be for a 20cm (8in) round cake that is 7.5cm (3in) deep, as this, at the time of writing, is the most common size. Therefore, if you want to make a 25.5cm (10in) round cake, for example, look at the chart and you will see that you need 1 1⁄2 times the quantity of your usual recipe.
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