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Scaling down a cake recipe finally clicked for me last Sunday
I tried halving a 9 inch round cake recipe into a 6 inch pan and it came out dense and sad for like 3 tries. Then I read that you can't just cut ingredients in half, you have to adjust baking time and temp too. Lowered the oven to 325 and checked at 25 minutes instead of 40. It came out fluffy and even, total game changer for when I'm just baking for me and my roommate. Anyone else struggle with small batch conversions or have a trick for adjusting layer heights?
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