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9x13 sheet cake a bit thin...how come?
Cake Gear mentioned in this thread:
I'm not home but the recipe i used is below. I doubled everything to make two 9x13 sheets. When the cake cake out it was very firm.
|1 1/2 cups butter, room temperature|
|2 1/2 cups granulated sugar|
|1 teaspoon pure vanilla extract|
|3/4 teaspoon No Color Almond Extract|
|3 cups all-purpose flour|
|3/4 teaspoon baking powder|
|1/4 teaspoon salt|
1 cup milk
2 cups chocolate chips
How old was the baking powder? If it was old it could be no good since your cake did not rise. Hopefully, someone else here will know why your cake did not rise if it was not the baking powder.
I ended up baking another layer =) so all is well
I used the baking powder several tines this month and the rest of the cakes were okay. Im thinking I may have added too many chocolate chips and it made it too heavy? Im not 100% sure
The chart is 7 cups for a 9 by 13, 7 1/2 for a 12 inch round. So it matches up with the batter for a 12 inch round using the area of the pan. Sorry I can't help you more, I was wondering about the leavening also. Have you made the batter before and did it bake up ok? I am no good at analyzing the balance of ingredients. Glad you were able to get it done.