Cookaholics Bulletin Board

I have a dumb questions....is there an easy way to convert a recipe for a 2-layer cake to a smaller cake? I still want it layered, but just not so ... big. We are having a Labor Day gathering. Traditionally I bake a devil's food cake for Labor Day (there is a loooong history for this), but we just picked some beautiful berries. And I have one kid who loves the cake and another who loves berry pie. We are also having some guests from another country and I'd like to showcase the berries along with our fresh crab-caught crab and tuna. So I'd like to still have the cake...just smaller since we won't need as much.
I am not sure what size pans are availabe in a smaller size, nor how to reduce the recipe. Or if it is even possible. Any ideas for me? Thanks so much....

Cake pans can be found in many sizes. It would be easiest for you to make a regular batch of batter, bake the size cake you want-how many servings of cake do you want to end up with?-and make the rest into cupcakes for the freezer.
You can find pans from 4" up at Michaels or a similar craft store. Or you could get a pair of foil rectangular pans-sometimes called "drip pans" at this time of year-and bake your layers without getting too spendy about it.
There is a chart somewhere here that gives the info on changing between pan sizes.

Thanks, Becky. I'll try to find that chart. I don't know exactly how many servings I want to end up with, maybe about 1/2 the amount of a regular layer cake. I saw the 4" pans, but thought that would be too small. I'll go to Michael's tomorrow and check out what they have.

I often switch pan sizes in cakes. If the cake is made for a 9" pan and you have a tall 8" pan, you can bake it in that. It will give you higher 8" layers. You then can freeze one layer and slice the remaining one horizontally to get 2 layers. I often do this for Strawberry County cake one of my favorites since its just the 2 of us. Why not do Devil's Food cupcakes? You can always freeze what you don't eat.

Here's a chart that might help you.

Maybe it's just me, but isn't it just a whole lot easier to make the full size cake even if you have to toss half or give it away to someone.

I'm betting a 6 inch cake would be perfect for you.

I have 2 - 6" cake pans that I use when I cut my Carrot Cake recipe in Half. The cakes are a little tall, so I cut them in half and make a 4 layer cake. I love my little pans for this reason. The smaller cake is a really nice size.

Thanks for all your help. I really don't like the idea of tossing 1/2 a cake! I'd rather make what I need and then, as some have suggested, make extra cupcakes or layers and freeze them for future use.
I was thinking 6", also, Becca and Talanhart. Any advice on how full to fill the pans? 2/3? And can you easily cut a recipe in 1/2, or do you just make extra layers/cupcakes to freeze?

If your recipe makes 2 - 9" cakes, then I don't think you will have to worry about overfilling a 6" pan when you make half a recipe. You will just divide the batter evenly between the two pans.

I just bake the extra as cupcakes.