recipe for a small cake

I'm looking for a recipe that would be made in a single layer cake tin. I have a cake tin with a decorated bottom, and I used to have a recipe that would fit in it, but now can't find it. The recipe I thought would work has crawled it's way out of the tin and onto the oven floor, twice. Second time I tried "raising" the sides of the tin with foil, but the cake batter went up and under the foil.

I have a kitchen scale - so can do metric if anyone *across the pond* wants to chime in with a recipe. I'm hoping this cake isn't a complete flop - it's supposed to be a gift for my next door neighbors. They may get it anyway :rolleyes:

I don't have a recipe, but could you just put the extra batter into some cupcake pans?

Are you giving the cake in the tin as part of the gift, or is the decoration meant to be atop the cake when it is removed from the pan?

If the former, I have a chocolate nut torte recipe that fits in a single layer round cake pan. It is yummy, but might be sort of hard to remove from a tin with high sides. It needs to be cut in small wedges like a pie. Since it doesn't have a leavening agent, it won't rise as a normal cake does.

I also have a single-layer carrot cake and orange date-nut cake, but I believe they go in square pans (I'm assuming your tin is round).

I can check the Rose Levy Birnbaum Cake Bible. Rose knows everything.

This is made in a heavy skillet, topped with almonds, cooked in the oven. When done, invert onto a plate, again on to the serving plate. It's delicious but would not take advantage of your decorative cake pan. On the other hand, it's a simple one layer cake, can stand alone, or add a little fruit preserves, or strawberries and whipped cream.

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Originally Posted by azfiddle

I don't have a recipe, but could you just put the extra batter into some cupcake pans?

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What she said.....

Let them eat cake!!!

Sorry I haven't got anything more useful to add. But, yah, just fill the pan a bit less than half full---and if it is one of those pretty on the bottom pans that you flip the cake over when it's done--just trim the excess off with a bread knife. I always have to do that anyway so that the baked top will make a smooth flat bottom.

Let's see ...
- cake pan is round, about 9 inches in diameter, and about 3 inches tall. It does have a decorative bottom, and the sides slope outward some.
- as I recall, the batter filled the tin to about 1/2 full, which is why I didn't think there'd be a problem

(aside - do you have any idea how hard it is to type with a cat draped across both arms and your lap?) I am moderately thankful it's Bonnie who only weighs 5 pounds.

where were we...

making cake. It did occur to me that since I'm weighing the ingredients and the recipe uses 3 eggs, that if I did 1/3 recipe and see what happened I might be OK. We might make more cake in trial #3. Waist line what waist line?

So if it's a 9-inch round pan, half a recipe of a two-layer cake should work. Got one of those?

A third of the recipe you used might work too -- it does seem like a pan half-full of batter should have baked up just fine, but obviously not.

Cats love to help with projects.

there are a lot of recipes online for a vegan chocolate cake uses vinegar as an ingredient i think it would fit and work well and it tastes really good and is super easy to make. one variation is found here http://www.egglesscooking.com/2009/0...hocolate-cake/

it doesn't taste vegan. i used to make it whenever i had an occasion for cake because it is so simple. there may be versions online that make less. also i have used any type of vinegar i had on hand and it has never seemed to make any difference.

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Originally Posted by moonfroggy

there are a lot of recipes online for a vegan chocolate cake uses vinegar as an ingredient i think it would fit and work well and it tastes really good and is super easy to make. one variation is found here http://www.egglesscooking.com/2009/0...hocolate-cake/

it doesn't taste vegan. i used to make it whenever i had an occasion for cake because it is so simple. there may be versions online that make less. also i have used any type of vinegar i had on hand and it has never seemed to make any difference.

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This is pretty much the classic wacky cake/crazy cake that was invented during the depression when butter and eggs were scarce. It's delicious. My go-to chocolate cake in fact. It is simple, tasty, and small enough for a dinner with four people.