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To make a 9×13-inch cake: Spray a 9×13-inch cake pan with nonstick cooking spray. Pour the cake batter into the cake pan and bake at 350°F for 35-45 minutes or until a toothpick inserted into the center comes out clean. I would suggest just using one batch of my vanilla buttercream frosting recipe for a 9×13-inch cake.
Start conservatively. If a recipe calls for a 25-minute bake time for a 9-inch cake, start with 10 minutes for a 6-inch cake, rotate the cake in the oven (you’re always rotating your cakes, right?), then give it another five minutes. Or, if you think it’s close, give it only another three minutes.
For a 9″ cake you’ll need 7 medium eggs. Grease and line the bottom of the tins with a circle of greaseproof/baking paper. Heat the oven (non fan, if you’ve got one) to 160 degrees.
Nine-inch cakes make sense at bakeries and events: You get 12 wedge slices from a 9-inch cake, or 30 1×2-inch wedding slices. But that’s an oppressive amount of cake for a modest gathering of newly vaccinated friends—and many days of cake-eating homework for an isolated household of two.
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