I halved your cake recipe, but it came out dry. Should I have also adjusted the baking temperature or just the time?

Question

Did your cake come out dry when you halved the recipe? Find out if you should have also adjusted the baking temperature, not just the time.

Answer 1

When halving a cake recipe, you typically only need to adjust the baking time, not the temperature. A dry cake after halving the recipe usually indicates overbaking or an imbalance in wet and dry ingredients.

Detailed Explanation:

Halving a recipe means reducing all ingredient quantities by half. The baking temperature primarily affects how quickly the cake bakes and browns. Since you're using half the batter, it will bake faster. The key is to monitor the cake closely and reduce the baking time accordingly. A dry cake suggests it was baked for too long, causing excessive moisture loss.

Here's a breakdown of what to consider:

1. Baking Time: Start by reducing the baking time by approximately 25-50%. Check for doneness using a toothpick inserted into the center. If it comes out clean or with a few moist crumbs, the cake is done.
2. Oven Temperature: Generally, you don't need to change the oven temperature when halving a recipe. The same temperature will still bake the cake, just in a shorter amount of time.
3. Ingredient Ratios: Double-check that you accurately halved all ingredients. Even a slight mismeasurement, especially with leavening agents (baking powder, baking soda) or liquids, can affect the cake's texture. Too much flour or too little liquid can lead to a dry cake.
4. Oven Calibration: Ensure your oven temperature is accurate. An oven thermometer can help you verify if your oven is running hotter or cooler than the set temperature.

Pro Tip:

When halving a recipe, use a kitchen scale for precise measurements, especially for dry ingredients like flour and sugar. Even slight variations can significantly impact the final result.