How to Downsize Cake Recipes

With the changes in our social lives this past year, baking large cakes has become a bit of a puzzle. Without big gatherings, office events, or in-person school, making cakes that yield a lot of servings often results in too much leftover cake, leaving it to spoil before it can be fully enjoyed.

This becomes even more challenging if you're in a smaller household, say just one or two people. But don’t worry — you don’t have to resort to baking single-serving mug cakes. Instead, learn to adapt your recipes for smaller portions (using a food scale to weigh your ingredients will make this process easier). However, this isn't always as straightforward as it may seem. In savory cooking, scaling down a recipe is simple, but baking is much more delicate and requires a different approach.

So what’s the best approach? It’s usually safer to bake the entire recipe in multiple smaller pans rather than trying to figure out how to halve ingredients like eggs. This way, you avoid any confusion or potential mishaps.

Baking your full recipe in smaller pans allows you to have several manageable portions — one to enjoy now, and others to share or save for later. There are tricks and tips to help you succeed, and I’ll also share the best methods for freezing any extra cake to preserve it for future enjoyment.

Tips for Baking Smaller Cakes

Most cakes, including cheesecakes, can be baked in smaller pans with just a few adjustments. Simply shorten the baking time based on the size of the pan you’re using. There's no need to alter the ingredients or temperature — just adjust the container size and the baking duration. This approach is far easier than trying to split a recipe in half!

Converting larger cake recipes for smaller pans typically means transforming big cakes like Bundt cakes or sheet cakes into cupcakes, muffins, or mini loaves; turning layered cakes into mini layer cakes or cupcakes; and adapting large loaf cakes into small loaves or muffins. Cheesecake recipes can be baked in smaller springform pans or even in cupcake pans to create individual mini cheesecakes.

This helpful chart of cake and pan size conversions will guide you on how much batter fits in any pan size.

Tips for Freezing, Storing, and Thawing Small Cakes

To freeze cakes effectively, it's best to keep them as whole as possible. Allow cakes to cool completely, then freeze them — either whole or in portions — on a parchment-lined sheet pan. Once frozen solid, wrap each piece in plastic wrap and store in zip-top freezer bags for up to 4-6 months. This method ensures your cakes stay fresh and prevents freezer burn, letting you enjoy them later as needed.

• To thaw frozen cake, leave it wrapped in plastic wrap and thaw it in the refrigerator overnight or on your countertop for an hour or so.
• To thaw frozen cheesecake, leave it wrapped in plastic and thaw overnight in the fridge.

Freezing and Thawing Cake Batter

A great way to downsize your cake is to prepare the batter, bake a smaller portion, and freeze the remaining batter for later use. Cake batters that are oil-based or made using the creaming method (not relying on whipped egg whites for leavening) can be frozen. Cakes baked from frozen batter rise better and have a more desirable texture compared to those that are thawed and then baked.

• Transfer the batter you do not need to an airtight container and press a piece of plastic wrap directly on the batter surface to prevent freezer burn.
• Thaw frozen cake batter overnight in the fridge, and bake from cold. Do not let the batter come to room temperature.
• Add a little extra time to the baking to compensate for the chill.

Note: Never thaw and refreeze cakes or cake batter.

Which Cakes Freeze and Bake Well?

Start by checking if your cake recipe is freezer-friendly. Most recipes will mention whether they freeze well and provide tips for freezing successfully. Freezing baked goods is a great way to scale down a recipe, and if you have room in your freezer, you can stock up on treats for easy future desserts. Properly wrapped cakes can last in the freezer for 4–6 months.

If your recipe isn’t ideal for freezing, consider baking smaller versions. Smaller cakes are easier to share and store, and they stay fresh longer than larger cakes with missing portions. For instance, turning a glazed tube cake into glazed muffins makes it more shareable and storable.

Layer Cakes with Fillings and/or Frostings

Cakes with whipped cream or custard-based fillings or frostings tend not to freeze as well as those with buttercream. For better results, freeze the cake and any fillings or frostings separately, then assemble later. Whether you’re converting a large cake into smaller layers or making cupcakes, this method ensures that everything freezes and defrosts more effectively.

Tube or Bundt Cakes

Miniature versions of tube or Bundt cakes are available in pans that can hold 4-8 smaller cakes, or you can opt for muffin tins. If your tube cake recipe has a tall rise, like angel food or chiffon cakes, using popover pans can help achieve the height. Both angel food and chiffon cakes freeze exceptionally well.

Sweet Breads and Loaf Cakes

Sweet breads and loaf cakes adapt well to muffin tins or mini loaf pans and generally freeze beautifully.

Sheet Pan or Snacking Style Cakes

These adapt well to cupcakes or muffins and freeze wonderfully.

Cheesecakes

You can transform a standard cheesecake recipe into smaller individual cheesecakes. A recipe designed for a 9-10 inch springform pan will make two 6-7 inch cheesecakes or four 4-inch cheesecakes. Alternatively, you can bake mini cheesecakes in muffin tins. Cheesecakes freeze very well.

Baking in a Water Bath: If your cake or cheesecake recipe requires a water bath, make sure the pan you scale down into is watertight. It may be tempting to use mini tartlet pans with removable bottoms, but these aren’t watertight for a water bath. Small ramekins work well, and you can easily wrap and freeze any extras as convenient single servings.

Mistakes to Avoid

Overbaking

Although you'll bake at the same temperature as the original recipe, the baking time will be shorter. It could be two-thirds of the original time for slightly smaller versions, such as shifting a 9-inch cake to a 6-inch pan, or as little as one-quarter of the time when converting a Bundt cake to cupcakes. For mini muffins, the baking time might only be 4-8 minutes. The smaller the item, the more frequently you should check for doneness. Smaller portions bake faster and can dry out more quickly, so it's best to stay close to the oven, especially on your first try.

Sticking

Smaller baking pans are more prone to sticking, so it’s important to prepare them properly according to the recipe. In addition to following the instructions, consider adding an extra layer of protection using parchment paper or foil slings. A strip of parchment or folded aluminum foil underneath your baked goods makes it much easier to lift them out. For mini loaves, use a long strip that fits the pan with enough overhang to lift them easily. For muffin tins, create a sling by crossing two strips of parchment or foil in an 'X' shape.