Baking time is not the same as scaling up the mass of cake.
It depends on so many factors including the exact heat distribution in a specific oven. If I bake a 9" layer for 25 minutes, then a 12" layer takes about 40 minutes when I keep the oven on at a constant temperature.
VERY important to use the magic cake strips for larger cakes to prevent a larger hump and therefore more waste.
Basically, for a larger cake of the same depth, you give it 30 minutes, then you give it a 180 turn, and then you monitor the smell and colour. Make notes because you will have a good idea for the next time.
For deeper cakes, you should lower the oven after the first 30 minutes, to allow the centre to cook properly.
It depends on so many factors including the exact heat distribution in a specific oven. If I bake a 9" layer for 25 minutes, then a 12" layer takes about 40 minutes when I keep the oven on at a constant temperature.
VERY important to use the magic cake strips for larger cakes to prevent a larger hump and therefore more waste.
Basically, for a larger cake of the same depth, you give it 30 minutes, then you give it a 180 turn, and then you monitor the smell and colour. Make notes because you will have a good idea for the next time.
For deeper cakes, you should lower the oven after the first 30 minutes, to allow the centre to cook properly.
