Smart Cutting For More Servings From Your 9X13 Pan

Getting 36 pieces out of a 9x13 pan can be achieved by adjusting the size of the pieces. For a two-layer cake, cutting the pan into 1x2x4-inch pieces will yield 48 pieces, so cutting slightly larger pieces will result in 36 pieces. For a single-layer cake, a serving size of 2x3x2 inches will yield 18 pieces, so a slightly smaller serving size will result in 36 pieces.

Cut into 8 rows and 6 columns

To get 36 pieces out of a 9x13 pan, you will need to cut the cake into 8 rows and 6 columns. This will give you 36 pieces that are 1x2x4 inches each.

First, you will need to cut the 9-inch side of the cake into 8 rows, which will be approximately 1 inch each. Then, you will need to cut the 13-inch side of the cake into 6 columns, which will be approximately 2 inches each. This will give you a total of 36 pieces.

It is important to note that the depth of the cake may vary depending on the recipe and the pan used. The standard depth for a 9x13 pan is between 2 and 2.25 inches. If your cake is deeper or shallower than this, you may need to adjust the number of rows and columns accordingly.

Additionally, if you are serving the cake rather than pricing it, you can cut it into any number of pieces that you prefer. However, if you are pricing the cake, it is recommended to pick a standard serving size and stick to it. This will make it easier to determine the cost per serving.

When cutting the cake, use a sharp knife and a steady hand to ensure straight and even cuts. You may also want to consider using a cake leveller or a long serrated knife to make sure that your rows and columns are all the same size.

Rows should be 1 wide

To get 36 pieces out of a 9x13 pan, you will need to cut your bakes into rows that are 1 piece wide. This means that you will have 13 rows in total.

To get 36 equal-sized pieces, you will need to cut your bakes into 3 rows lengthwise and 12 rows widthwise. This means that you will have 3 long rows, with 12 smaller pieces in each row.

You can use a ruler or measuring tape to measure the length and width of your bakes and mark where you will need to cut. A long, serrated knife will be helpful for cutting through your bakes without squashing them.

If you are baking a cake, it is important to let it cool completely before cutting. For easier and more accurate cutting, you can also chill your cake in the refrigerator for about an hour before slicing.

• Use a sharp knife: A sharp knife will give you more control and precision when cutting, resulting in neater slices.
• Cut slowly and gently: Take your time and cut with a gentle sawing motion to avoid crushing or tearing your bakes.
• Clean the knife between cuts: Wipe the knife with a damp cloth or paper towel after each cut to keep the slices neat and prevent the knife from sticking.
• Mark the cutting lines: Use a ruler to measure and lightly mark the top of your bakes with a toothpick or skewer to guide your cutting.

By following these instructions and tips, you should be able to get 36 pieces out of a 9x13 pan with rows that are 1 piece wide.

Columns should be 2 wide

If you want to get 36 pieces out of a 9x13 pan, you can cut the cake into columns that are 2 pieces wide. This means that you will have 18 columns in total. If you cut these columns into two pieces each, you will get 36 pieces.

To get 36 pieces out of a 9x13 pan, you can follow these steps:

• Cut the cake into 18 equal columns, each measuring about 0.7 inches in width. You can use a ruler or a measuring tape to mark the cut lines on the cake before cutting.
• Cut each column into two equal pieces. This will give you 36 pieces total.

Alternatively, you can also cut the cake into different shapes or sizes to get 36 pieces. For example, you can cut the cake into:

• 6 rows by 6 columns: This will give you 36 square pieces.
• 9 rows by 4 columns: This will give you 36 rectangular pieces.

You can also get creative with the cutting and create different shapes, such as triangles, circles, or even irregular pieces, as long as you end up with 36 pieces in total.

Remember that the thickness of the cake will also affect the number of pieces you can get. If you are baking the cake yourself, make sure to follow the recipe instructions carefully to get the desired thickness. If you are buying a pre-made cake, look for one that is thick enough to cut into 36 pieces.

Use a 9x13 pan for a single-layer cake

A 9x13 pan is perfect for single-layer cakes, which are quicker and easier to make than layer cakes. They are also more ideal for gatherings like potlucks, picnics, and barbecues where people serve themselves. The no-fuss 9x13 cake is easy to serve, quick to frost, and simple to store and transport.

To get started, lightly grease a 9x13 pan with non-stick spray. You can also use a parchment paper sling to line your pan if you want to easily remove the cake before serving. Preheat the oven to 325°F (or the temperature specified in your recipe), and gather your ingredients.

Prepare the batter as described in your recipe. You don’t need to make any changes, even though you're converting the recipe from a layer cake to a sheet cake. Once the batter is smooth and ready, pour it into the prepared cake pan.

The general rule for baking a sheet cake is to increase the bake time by 20% to 40% if you're converting from a recipe that uses two or three 8" or 9" round pans. For example, if your recipe calls for baking in two 8" rounds for 38 to 42 minutes, multiply the low end of the range by 1.2 and the high end by 1.25. This means the sheet cake version should take about 45 to 52 minutes to bake.

Remember to check your cake early and often, as these general rules simply help estimate the bake time. Some cakes might need more or less time to bake depending on the recipe. For light-coloured cakes, look for golden brown edges. For chocolate cakes, use a toothpick or paring knife inserted into the centre of the cake – it should come out mostly clean.

You can also use a 9x13 pan for a single-layer cake with hidden layers of fruit, or to absorb milks and creams, like the Tres Leches cake.

Use a 2-layer 9x13 pan for 36 party-sized pieces

To get 36 party-sized pieces out of a 2-layer 9x13 pan, you'll need to cut your cake into 1.5x2x4 inch slices. This means cutting the 9-inch side of the cake into 6 rows of approximately 1 inch each, and the 13-inch side into 8 columns of approximately 1.6 inches each.

The number of slices you can get out of a cake depends on the size of the slices. For a single-layer 9x13 cake, you can get 24 industry-standard slices that measure 2x2x2 inches each. For a two-layer cake, you can get 48 industry-standard slices that measure 1x2x4 inches each. For party-sized slices, a single-layer cake will give you 18 slices that measure 2x3x2 inches each, and a two-layer cake will give you approximately 36 slices that measure 1.5x2x4 inches each.

If you're serving the cake rather than pricing it, the number of slices you get can vary depending on how you cut it. For example, a 9x13, 2-layer cake can yield anywhere from 2 to 50 slices.

When scaling a recipe to fit a different pan size, you can calculate the multiplier by dividing the area of one pan by the area of the other. In this case, since the area of a 9x13 pan is 117 square inches, and the area of an 8x8 pan is 64 square inches, you can scale a recipe down from a 9x13 pan to an 8x8 pan by halving the ingredients.

It's important to note that some ingredients, like eggs, are harder to halve than others. In most cases, it's acceptable to use the entire egg even when halving a recipe. However, if you're baking, you may need to be more precise and weigh your ingredients using a digital food scale.

Frequently asked questions