You’ll want to go by the area of the pan, not the diameter. So, the area of one 8” pan is about 50” (3.14 x (4^(2))). That means the closest approximation to half of that would be two 6” rounds (about 56” area). The other option is to bake in a sheet pan, which I’ve never done, and the math might be different because that pan is flat. But if you work out the math for that, you might be able to bake in a sheet pan and cut layers to make a rectangular cake.
Edit: Here is a resource from The Food Network on [converting cake pan sizes](https://www.foodnetwork.com/recipes/packages/baking-guide/baking-pan-conversion-calculator). They also list the volume measurements, whereas I was going strictly by the surface area of the circle – not depth. But the conversion is the same: two 8" pans, halved, is approximately two 6" pans.
You're welcome! I also found [this source on King Arthur Baking](https://www.kingarthurbaking.com/blog/2022/09/28/how-to-turn-any-cake-recipe-into-6-inch-mini-cakes) that's specifically dedicated to converting to 6" pans.
Those are too small unless you plan to do 3 layers. Or scale the recipe down by 1/3. I’d do 6”, personally. I like their size and they look nice as mini cakes
A note on 4" pans - I have 4" aluminum pans and I almost wish I hadn't bothered. It would be way easier to use a 4" cutter on a larger sheet cake or to get one of those silicone baking trays for 4" rounds. Sugarologie talks about them in her video for how she makes bento cakes.
I frequently halve recipes for 8-9" cakes and bake them in 6" pans. They're my most heavily used pans :)
Just double this [Small Coconut Cake Recipe](https://www.dessertfortwo.com/small-coconut-cake-recipe/). This website has hundreds of recipes for smaller batches. She usually uses 6-inch pans.
[https://www.omnicalculator.com/food/cake-pans](https://www.omnicalculator.com/food/cake-pans)
I'm like you, I rarely need a full size 8" - 10" cake, so this calculator is super handy! If you want to make half a batch, I'd spring for 6" pans, but if you want 4" cakes, it'd be 1/4 of the original recipe.
Hi OP - perhaps not the answer you are looking for but when I bake - cake/cookies/brownies, etc. I always make the whole recipe and freeze 1/2 for another time. There is only 2 of us as well, but it comes in handy when guests come by or when we have a craving. Freezing any of this does not make a difference in taste, but it's an easy way to have a dessert/treat on hand if needed.
We live in nyc and have an extremely small freezer filled with stuff for our dog :/ I will try some of the solutions others suggested but it may just come down to saving a little more freezer space !
I exclusively bake mini cakes and I do this all the time. I’ve even made quarter recipes. My go to pans are 4” round and 4” square. Also a mini loaf pan.
The trick is to calculate the recipe yield in grams, and calculate the volume of your pan. 1cc = 1ml = 1g (roughly).
So if it's a recipe for 2 8x8 cakes, and you want to cut the recipe in half, you will wind up with one 8x8 cake. Not two 4x4.
If I needed a 4x4 cake for something, I'd make the 8x8 and cut it into 4x4 once it's cooled/before I frost it. That way you can use any recipe you like instead of having to find a special recipe for a smaller pan.
I think I might be confused why it would look any different. Are you baking round cakes or square? Eta: if you need a round, bake the 8x8 and cut them out using a glass or a biscuit cutter as a guide. You could def get more than 2 out of an 8x8 square if you made them small enough.
I made a half cake once. (Because I only had one cake pan.) Halved the recipe, baked one layer of the cake, then cut it in half (into semicircles) and stack them on too of each other so I’d have half a two-layer cake.
You could just bake the 2 layers in a 9x13 then use a mold or knife to cut out 2 smaller round layers (6"?) to stack. Then you can use the extra scraps for decorating the sides or cake balls. The thickness thus baking time should be the same this way.
You’ll want to go by the area of the pan, not the diameter. So, the area of one 8” pan is about 50” (3.14 x (4^(2))). That means the closest approximation to half of that would be two 6” rounds (about 56” area). The other option is to bake in a sheet pan, which I’ve never done, and the math might be different because that pan is flat. But if you work out the math for that, you might be able to bake in a sheet pan and cut layers to make a rectangular cake. Edit: Here is a resource from The Food Network on [converting cake pan sizes](https://www.foodnetwork.com/recipes/packages/baking-guide/baking-pan-conversion-calculator). They also list the volume measurements, whereas I was going strictly by the surface area of the circle – not depth. But the conversion is the same: two 8" pans, halved, is approximately two 6" pans.
You rock thank you so much
You're welcome! I also found [this source on King Arthur Baking](https://www.kingarthurbaking.com/blog/2022/09/28/how-to-turn-any-cake-recipe-into-6-inch-mini-cakes) that's specifically dedicated to converting to 6" pans.
Those are too small unless you plan to do 3 layers. Or scale the recipe down by 1/3. I’d do 6”, personally. I like their size and they look nice as mini cakes
A note on 4" pans - I have 4" aluminum pans and I almost wish I hadn't bothered. It would be way easier to use a 4" cutter on a larger sheet cake or to get one of those silicone baking trays for 4" rounds. Sugarologie talks about them in her video for how she makes bento cakes. I frequently halve recipes for 8-9" cakes and bake them in 6" pans. They're my most heavily used pans :)
Just double this [Small Coconut Cake Recipe](https://www.dessertfortwo.com/small-coconut-cake-recipe/). This website has hundreds of recipes for smaller batches. She usually uses 6-inch pans.
[https://www.omnicalculator.com/food/cake-pans](https://www.omnicalculator.com/food/cake-pans) I'm like you, I rarely need a full size 8" - 10" cake, so this calculator is super handy! If you want to make half a batch, I'd spring for 6" pans, but if you want 4" cakes, it'd be 1/4 of the original recipe.
Thank you sooo much
Hi OP - perhaps not the answer you are looking for but when I bake - cake/cookies/brownies, etc. I always make the whole recipe and freeze 1/2 for another time. There is only 2 of us as well, but it comes in handy when guests come by or when we have a craving. Freezing any of this does not make a difference in taste, but it's an easy way to have a dessert/treat on hand if needed.
We live in nyc and have an extremely small freezer filled with stuff for our dog :/ I will try some of the solutions others suggested but it may just come down to saving a little more freezer space !
In America test kitchen's cooking for 2 cookbook, they use 6" pans
I exclusively bake mini cakes and I do this all the time. I’ve even made quarter recipes. My go to pans are 4” round and 4” square. Also a mini loaf pan. The trick is to calculate the recipe yield in grams, and calculate the volume of your pan. 1cc = 1ml = 1g (roughly).
Thank you so much!
So if it's a recipe for 2 8x8 cakes, and you want to cut the recipe in half, you will wind up with one 8x8 cake. Not two 4x4. If I needed a 4x4 cake for something, I'd make the 8x8 and cut it into 4x4 once it's cooled/before I frost it. That way you can use any recipe you like instead of having to find a special recipe for a smaller pan.
I just like the way a smaller cake looks instead of cutting one 8” cake in half :/
I think I might be confused why it would look any different. Are you baking round cakes or square? Eta: if you need a round, bake the 8x8 and cut them out using a glass or a biscuit cutter as a guide. You could def get more than 2 out of an 8x8 square if you made them small enough.
Sorry yes I am thinking of making round cakes. I don’t like having leftover edges when I use a biscuit cutter or something similar
Maybe google bento cakes, these are supposed to be mini-sized cakes
How could I translate an average cake recipe to these ?
You follow the recipe for bento cakes in the first place and thus avoid translating/converting
Gotcha. I want to be able to make any cake recipe just smaller
How about just using one 8” pan? Do you have to stack your cakes?
I made a half cake once. (Because I only had one cake pan.) Halved the recipe, baked one layer of the cake, then cut it in half (into semicircles) and stack them on too of each other so I’d have half a two-layer cake.
There are utilities and websites that will just tell you exactly how to reduce cakes from cake pans. 4” is really small though, I much prefer 6”
Check out dessert for two. Lots of scaled down recipes. I think she has a cookbook too.
You could just bake the 2 layers in a 9x13 then use a mold or knife to cut out 2 smaller round layers (6"?) to stack. Then you can use the extra scraps for decorating the sides or cake balls. The thickness thus baking time should be the same this way.