Butter: as I mentioned above, vanilla cakes taste best with the clean and rich flavor of butter instead of oil. The high fat content in this recipe helps keep this cake nice and moist too as an added bonus.

This is Pyrex's second time on this list of the best 9x13 baking dishes, but it's because few pans can do what it can when it comes to high sides and a deep interior. And with some dishes, that's the only thing that'll get the job done — we all have that one recipe that fills up every centimeter of space in our existing 9x13 pan. x 4-inch) loaf pans1 (9-inch) tube pan; 2 (9-inch) round cake pans; 1 (10-inch) Bundt pan; 2 (11 x 7-inch) baking dishes; 2 (8-inch) round cake pans inch) Bundt cake pan; 2 (9-inch) round cake pans; 3 (8-inch) round cake pans; 1 (10 x 15-inch) jellyroll paninch) round cake pans; 2 (10-inch) pie plates; 2 (9-inch) deep dish pie plates; 4 (8-inch) pie plates; 2 (9x5-inch) loaf pans; 2 (8-inch) square baking dishes; 2 (9-inch) square baking dishes

Now, what about that brownie or cake recipe that calls for a 9” square pan — which you don’t have? (Anecdotal information — i.e., I asked my friends — tells me that more people have an 8" square than 9" square pan.) Remember that number of servings are intended as a guide only. Actual results may vary. Bake Time and Temperature for Cake SizesNote: Figuring pan alternatives this way assumes a pan depth of 2”. You may be able to shuffle bar recipes among shallower pans, since most bars don’t rise ultra-high. But to switch a cake recipe from a 9” x 13” pan to, say, two 8” round pans, you really need the vertical wiggle room provided by a 2”-deep pan. If you plan to use the crust for baked recipes, pre-bake it for about 10 minutes at 350°F (177°C). Cool before filling. Here’s a helpful list of the most common baking pans and the volume of batter they hold, as well as which pans hold the same amount of batter. *** Keep in mind that the volumes listed mean you are filling the pan all the way to the top with batter, which isn’t ideal for baked goods. Unless otherwise noted, filling pans around 2/3 full is the best practice. This leaves room for rising. Mix well at the start:the main thing to be wary of with this recipe (which is honestly pretty foolproof) is proper mixing. Although you can beat the butter and sugar vigorously, once you add the other ingredients, you should make sure to blend them together well, but avoid whipping them at high speed like you do when creaming the butter. This can both toughen your cake and cause the dome to fall during cooling.

I made the batter for our Classic Birthday Cake, divided it in half, and baked it in two different sized pans. The layer on the left was baked in an 8" round pan; on the right, a 9" round. See the difference in height? Made In cookware is used in some of the world's best kitchens, including Michelin-starred restaurants and top-rated hotels, and they're developed in partnership with premier chefs from all over the globe. It's no wonder their products are continuously among our favorites, and their 9x13-inch baking dish is no exception. It’s better to use a larger dish than called for versus a smaller dish. No one wants an overflow situation—particularly if it means any spillover burning on the bottom of the oven. Don’t have a larger dish handy? Set your pan on a rimmed baking sheet as a precaution to catch any overflow. Different materials have different needs, so it's best to consult the instructions that came with your baking dish when learning how to clean it. Most baking dishes are dishwasher friendly, but hand washing is recommended to prolong their life.Remember, your 9” round pan’s capacity is 64”. Your 8” round pan’s, 50”. Divide 117” by 2 and you get 58.5” — which falls right in between the two round sizes. So which round pans should you choose? x 2-inch) deep dish pie plate; 1 (10-inch) pie plate; 1 (8-inch) square baking dish; 1 (9-inch) square baking dish Now let’s throw your 9” x 13” pan into the mix. Multiply 9” x 13” to get 117”. What’s the best way to turn that 9” x 13” sheet cake recipe into two rounds for a layer cake? A standard butter or oil cake recipe (about 6 cups of batter) can be baked in a 10-cup or larger Bundt pan. A recipe calling for a 9” square pan can be baked in an 8” x 12” oval casserole as is; or can be increased by 50% and baked in a 9” x 13” pan.