The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cake Conversions to Bundt Cakes

3 Olives's picture
3 Olives

Cake Conversions to Bundt Cakes

Does anyone have a quick conversion of how a 13 x 9 x 2" or two 9" circular pans convert to a 10" x 3 3/4" Bundt cake?  I decided to bake my Wife's birthday cake and would like to get it right the first time. If you have a great recipe for a Bundt cake or chocolate icing please post it. Thanks!

SylviaH's picture

I have this little chart hanging inside my baking cupboard.  I can't remember where I got it.  I think it's pretty accurate.


                                                                                              Standard 12 Cup Muffin Tin


10" X 3 1/2" Bundt                   10" X 2" Round                 8 1/2" X 4 1/2" X 2 1/2" Loaf                   9" X 2" Round

             =                                             =                                                    =                                                        =

Two 8" X 2" Rounds                9" X 9" X 2" Square                  9" X 1 1/2" Round                          Two 8" X 1 1/2" Rounds

                                                                                                               =                                                               =

                                                                                                 8" X 8" X 1 1/2" Square                      10" X 15" X 1" Jelly Roll                                        


                                                                                                                                                                 8" X 8" X 2" Square   







PastryPaul's picture

One way is to calculate the volume of the pans and derive their ratios, but there's an easy way to figure out how much more or less of a recipe you will need if you switch pan size.

Let's say a recipe calls you to fill a 9" round pan three quarters full... Just take a 9" round pan and fill it with cups of water until it is three quarters full. For the sake of argument, let's say it takes 4 cups.

Next fill your bundt pan three-quarers full. Measure that quantity of water... again, for discussion's sake, say 6 cups. That means you will need one and a half recipes to fill your bundt pan.

The "formula" if you wish is new pan volume DIVIDED by old pan volume TIMES 100 to make the percentage of the original recipe you will need.

In the case I just described... 6 DIVIDED by 4 TIMES 100 is 150% of the original recipe


FlourChild's picture

In my humble opinion, the best chocolate frosting is always ganache.  For a bundt cake, equal weights of heavy cream and chocolate, allowed to cool until thick but still pourable, will give you a glaze with a creamy feel.  If you want a harder finish on the glaze, increase the chocolate.  And if you want shine, add a little corn syrup and butter.  Just be careful not to get bubbles in it- slow, careful stirring.

There are a lot of ganache recipes out there, but if you would like directions, post back and I'll oblige.