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Pieces of Cake

I love baking cakes, but sometimes baking a whole cake isn’t convenient. I found myself in this predicament when I wanted to make my favourite Milk Bar Birthday Cake. I wanted the same delicious taste and textures the cake had, but wanted it to be easy to serve and eat. I attempted to recreate this recipe, but in cupcake form. Then I thought to myself “how the heck am I going to do that?!” As it turns out, it’s incredibly easy to do. Here’s some things to consider when turning a cake recipe into cupcakes.


What recipe are you using?


Pound cakes: Make delicious but heavy cupcakes.

Sponge cakes: They’ll be dry and short. To remedy this you can soak the cupcakes after baking in simple syrup, but I would avoid using this type of cake..

Cakes with meringue-based or yeasted components: These are also better off in their full-sized form. They usually have complicated layers that are difficult to translate into a cupcake.

Filled cake recipes: These can also be tricky. Options for turning these cakes into cupcakes is skipping the filling and preparing just the batter. You can try stuffing your cupcakes if you're feeling adventurous, which I often am. Keep in mind you'll probably end up with a lot of extra filling.


My favourite recipe to use for cupcakes is either a classic chocolate cake or birthday cake recipe.


How to Convert:


  1. A two-layer cake recipe usually makes 24 to 30 cupcakes, while a one-layer cake will make approximately 12 to 15 cupcakes.

  2. Make the batter according to the cake recipe.

  3. Standard cupcakes typically bake for 18 to 22 minutes at 350°F.

  4. Your cupcakes are done baking when a wooden toothpick inserted into the center of a cupcake comes out clean with no crumbs on it. The tops should spring back lightly when pressed.

  5. Allow cupcakes to cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.


Bonus Tips!

  1. Bake a test cupcake first! Portion out one cupcake and bake to assess how much to fill the pan cavity and how long to bake.

  2. Play around with baking temperatures and times. Low and slow for flat tops, but you run the risk of the sugar browning along the edges. Shorter time at a higher temperature will give you more domed tops.

  3. Don’t overfill your cupcakes when pouring the batter in. Fill ⅔ of the way up.


Hope these tips helped! Let me know if you’ve had success converting a cake recipe into cupcakes.


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