Got a great sponge recipe that you’d love to see as a dainty cupcake or an irresistible cupcake you’re keen to bake as a full-sized layer cake? It’s all possible with our baking tips!
Turning a cupcake recipe into a cake recipe or vice versa is easy, it just takes a little baking know-how.
Thankfully, The Hummingbird Bakers are on hand with their expert tips to help you create your desired cake or cupcake from your favourite recipe.
What’s the general rule for making a cake into a cupcake recipe and vice versa?
The amount needed for an 8-inch cake is approximately two times a cupcake recipe.
How can I make a cake from a cupcake recipe?
To make a cupcake recipe into a cake recipe, take one of our cupcake recipes making 12 cupcakes and double the recipe. Divide the mixture between 20cm layer cake tins and bake for approximately 25 minutes at the same temperature indicated by the recipe.
How can I make cupcakes from a cake recipe?
To make a cake recipe into a cupcake recipe, take one of our cake recipes for an 8” cake and halve it. Divide the mixture between twelve muffin cases (fill until no more than two-thirds full) and bake for approximately 25 minutes at the same temperature as the recipe suggests.
How can I make a sheet cake from a cake recipe?
For a large single layer sheet cake use 1.5 times the recipe for an 8” cake. For a two-layer sheet cake use 3 times the recipe for an 8” cake.
How can I tell if the cake/cupcake is done?
Use a clean metal skewer to pierce the centre of the sponge and draw it out. If there is any cake mixture left on the skewer it needs to bake for a little longer. If the skewer comes out clean, the sponge is baked all the way through.
Please note this is just a general guide, be sure to keep an eye on your cakes as they are baking and check your oven with an oven thermometer to ensure it is not too hot or too cool.