Emilie Meyer
Baking is a precise science, and bakers are often taught to be very specific with measurements. However, once you know the rules, you can bend them. Pound cakes are traditionally baked in a Bundt pan, but what if you want to bake one in a 9x13-inch pan? Is it possible? The answer is yes! It's called a Sheet Pan Pound Cake, and it's a classic pound cake recipe with a crunchy top and a buttery soft inside. You'll need to adjust the cooking time, and there are a few tricks to getting it just right, but it can be done. So, if you're looking to try something new with your pound cake or need to use a different pan, read on for more information about baking this delicious treat in a 9x13-inch pan.
| Characteristics | Values |
|---|---|
| Pan type | 9x13-inch pan |
| Pan material | Aluminium, disposable |
| Pan preparation | Grease, flour or sugar; line with parchment paper |
| Oven temperature | 325°F |
| Baking time | 45-60 minutes |
| Baking time for disposable pans | 7 minutes less than for a full-size cake |
| Batter quantity | No more than 3/4 full |
| Batter preparation | Use a stand mixer to beat butter until smooth, add sugar, eggs, flour, and heavy cream, then vanilla |
| Testing for doneness | Insert a toothpick or wooden pick into the centre of the cake; if it comes out clean, the cake is done |
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What You'll Learn
Baking time for a pound cake in a 9x13 pan
Baking a pound cake in a 9x13 pan is possible, but it is considered a non-traditional method. The baking time for a pound cake in a 9x13 pan depends on the recipe and the oven. For example, a large pound cake recipe with 4 cups of flour baked in a 9x13 pan will take longer to cook, approximately 65 to 70 minutes. On the other hand, a standard sheet pan pound cake recipe baked in a 9x13 pan at 325 degrees Fahrenheit will take about 55 minutes.
It's important to note that the baking time may vary depending on the oven, as each oven is different. Therefore, it is recommended to test the cake for doneness using a toothpick or a wooden pick inserted into the center of the cake. If the toothpick comes out clean or with dry crumbs, the cake is done.
Additionally, when using a disposable 9x13 pan, it is suggested to use two pans inside one another to provide extra stability as the disposable pans can be flimsy. It is also recommended to never fill the pan more than 3/4 full.
Furthermore, for large cakes, it is suggested to line the bottom of the pan with parchment paper to prevent sticking and to use insulated baking strips moistened with water to prevent the cake from forming a hump.
Overall, while it is possible to bake a pound cake in a 9x13 pan, adjustments to the baking time and techniques may be required depending on the recipe and the oven.
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Using disposable 9x13 pans
You can bake a pound cake in a disposable 9x13 pan. This is a non-traditional way of baking a pound cake, but it is possible and can be a good option if you want to cut the pound cake into cubes for kabobs or petit fours.
Disposable 9x13 pans are often made of aluminium and are thermally conductive, making them perfect for baking cakes, brownies, cinnamon rolls, and more. They are also great for heating and storing food, as well as for BBQs, as you don't have to worry about cleaning up afterward.
When baking a pound cake in a disposable 9x13 pan, it's important to note that the baking time may be longer than with a traditional round or Bundt pan. For large pound cakes, such as the Old Fashioned Blue Ribbon Pound Cake or the Mile High Pound Cake, baking in a 9x13 pan can take up to 65-70 minutes. It's also important to remember not to fill the disposable pan more than 3/4 full, as these pans can be flimsy.
Preheat your oven to 325 degrees F. Grease a 9x13-inch disposable baking pan with butter, then flour or sugar it. Alternatively, line the pan with parchment paper if you plan to cut the cake into petit fours. In a stand mixer on medium speed, beat butter until smooth. Add sugar and mix until smooth, about 2-3 minutes. Add eggs, one at a time, beating until the yolk disappears before adding the next. Add flour and heavy cream alternately to the sugar mixture, starting and ending with flour. Finally, add vanilla and mix on low to medium speed until well combined. Pour the batter into the prepared pan and spread it evenly. Bake for 55 minutes at 325 degrees F. The cake is done when a wooden pick inserted into the centre comes out clean or with a few dry crumbs.
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Converting a pound cake recipe into mini cakes
Baking is a form of chemistry, and as such, it requires precision. However, once you learn the rules, you can bend them within reason.
To convert a pound cake recipe into mini cakes, you can follow the same recipe, but you will need to adjust the baking time. The exact baking time will depend on the size of your mini cakes, but as a general rule, mini cakes will take less time to bake than a full-sized cake. For example, a standard pound cake recipe baked in a large bundt pan will take 60 minutes to bake, whereas the same recipe baked in mini bundt pans will take around 36 minutes.
When converting a pound cake recipe into mini cakes, it's important to consider the size and shape of your mini cake pans. If you are using a mini bundt pan, you may need to adjust the amount of batter you use, as these pans are not a standard size. It is recommended to fill your mini bundt pans no more than 3/4 full.
Additionally, if you are using a non-stick pan for your mini cakes, be aware that this may affect the rise of your cakes. This is because the whipped eggs in the batter cling to the sides of a regular pan, giving the cake lift.
- Preheat your oven to 325°F (162°C).
- Grease and flour your mini cake pans or use parchment paper if you want to make petit fours.
- Prepare your pound cake batter as you usually would.
- Fill your mini cake pans no more than 3/4 full with batter.
- Bake your mini cakes for around 30-36 minutes, depending on the size of your pans.
- Check for doneness by inserting a wooden pick into the centre of one of the cakes. If it comes out clean or with a few dry crumbs, your cakes are done.
By following these steps, you can enjoy perfectly portioned, buttery and tender mini pound cakes with a light and crispy crunch on the outside and a delicate, moist texture on the inside.
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Adjusting the flavour of a pound cake
Baking a pound cake in a 9x13 pan is possible, but it is a non-traditional method. The classic pound cake is usually baked in a bundt pan, but the 9x13 pan is a great option if you want to cut the cake into cubes for petit fours or cake pops.
Now, when it comes to adjusting the flavour of a pound cake, there are several ways to do so. Firstly, it's important to note that pound cakes traditionally use a pound each of butter, sugar, eggs, and flour. This classic combination creates a dense, buttery, and soft crumb. However, you can adjust the flavour by adding different extracts or essences. For example, vanilla extract is a popular choice, as mentioned in one source, to enhance the flavour of a traditional pound cake. You can also try adding almond essence, but use a small amount to avoid an artificial taste.
Another way to adjust the flavour is by adding additional ingredients. For instance, one source mentions using salted butter instead of shortening to add a salty twist to the sweet cake. You can also adjust the type of flour used. While all-purpose flour is standard, substituting it with cake flour can give the cake a softer and more tender texture. However, it's crucial to avoid self-rising flour as it will cause the cake to overflow.
Additionally, you can create a lemon pound cake by swapping out the vanilla extract for lemon. If you want a brighter, sunnier lemon flavour, consider using a separate lemon pound cake recipe, which can provide a more intense lemon flavour. You can also experiment with different glazes or icings to enhance the flavour of your pound cake. For example, one baker used powdered sugar and less water to thicken the icing of their five-flavour pound cake.
Lastly, while not directly related to flavour, ensuring an accurate oven temperature is essential for achieving the desired texture in your pound cake. If your oven is not calibrated correctly, you may need to adjust the baking temperature. For instance, if your cake turns out too dry, it indicates that the oven temperature was too high, and you should lower it for the next attempt.
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Baking a pound cake in a loaf pan
Preparing the Ingredients:
First, ensure that all your ingredients are at room temperature. This includes ingredients like butter, eggs, and whipping cream. Leaving them out on the counter for about 2 hours will bring them to the right temperature.
Mixing the Ingredients:
In a stand mixer, start by beating the butter until it is smooth. Then, add sugar and mix until well combined and smooth, which should take about 2 to 3 minutes on medium speed. Next, add the eggs one at a time, making sure each yolk is fully incorporated into the batter before adding the next egg.
Adding Dry Ingredients:
Add the flour and heavy cream alternately to the sugar mixture, starting and ending with flour. Remember to add the dry ingredients in small amounts to avoid lumps.
Flavoring:
You can add your choice of flavoring at this stage. For a classic pound cake, vanilla is a popular choice. Mix on low to medium speed until all the ingredients are well combined.
Preparing the Loaf Pan:
Grease your loaf pan with butter or baking spray. You can also flour or sugar the pan, depending on your preference. If you plan to cut the pound cake into smaller pieces for decorations or petit fours, lining the pan with parchment paper is a good idea.
Baking:
Pour the batter into the prepared loaf pan and spread it evenly. Bake at 325 degrees Fahrenheit for 45 to 60 minutes. The cake is done when a toothpick inserted into the centre comes out clean or with dry crumbs. Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack.
Cooling and Frosting:
Allow the cake to cool completely on the rack before frosting it. This ensures that the frosting spreads smoothly and sets well.
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Frequently asked questions
Yes, you can. It is a non-traditional method, but it works.
Preheat the oven to 325 degrees F. Grease then flour or sugar a 9x13-inch baking pan. Alternately, line with parchment paper if you plan to make petit fours out of this cake. In a bowl, beat butter until smooth. Add sugar and mix until smooth for about 2 to 3 minutes on medium speed. Add eggs, one at a time, beating until the yolk disappears before adding the next. Add flour and heavy cream alternately to the sugar mixture, beginning and ending with flour. Add vanilla and mix on low to medium until well combined. Pour the batter into the prepared pan and spread evenly. Bake for 55 minutes. The cake is done when no crumbs remain on a wooden pick inserted in the centre.
It takes about 55 minutes to bake a pound cake in a 9x13 pan. However, some recipes suggest baking for 45-60 minutes, while others suggest testing for doneness at 65 to 70 minutes.
