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But with changing times, nowadays we can spot quite a few varieties of rectangle chocolate cake, rectangle vanilla cake, and rectangle cakes of other popular flavors.
Let’s Start Baking! Start by preheating the oven to 280 F or 140 C (low and slow for this cake). Grease a large rectangle cake pan with butter – 9 x 13 inches. Line the base and sides with baking paper. Take a large mixing bowl and pour all the ingredients as per the quantity mentioned.
Oh, and obviously this square/rectangular cake pan conversion formula works if you’re adapting a recipe from square pan to square pan, or when you’re working with rectangular pans only, or if your recipe calls for a rectangular pan and all you have is a square, or if you only have a rectangular pan and your recipe calls for a square. It all works!
Grease a 13×9-inch pan, and set aside. Whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract and vegetable oil, and whisk until combined. Gradually mix in the dry ingredients, alternating with the buttermilk.
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