Once you’ve decided what size of tiers you need to make, it’s time to figure out how much cake batter you need per pan.

There are a couple different ways to do this. This first is a simple calculation with cups. I include a chart below showing how many cups of batter you need to make different sized cake layers.

However, you need to know exactly how many cups one batch of the cake recipe you plan to use makes. This can vary drastically recipe to recipe.

The second method is a bit more math intensive, but I actually prefer it! I think it’s more precise, and less messy ๐

## Method 1: The Cup Method

If you don’t want to do any calculations, this method if for you! It will quickly give you the answer you need.

In the below table, I share how many cups of batter you need per pan. It’s based on pan size and shape. My one caveat is that certain recipes rise more than others.

My vanilla layer cake recipe rises less than sponge cake recipes, so I’ve also included a column with the calculations for it as well.

Based on the recipe you use, you may want to use slightly more or less batter to make your cake layers the perfect height (once baked and leveled). This is why it’s important to test a recipe before making a large tiered cake.

Testing a recipe in advance helps you know the rise of the batter, so you can adjust as needed.

I’ve included the amount of batter you need for a 1-inch cake layer, or a 2-inch cake layer. Traditional wedding cakes are made with two, 2-inch cake layers.

However, I like to make my tiered cakes with three, 1-inch cake layers. I also add a very generous amount of buttercream between each cake layer (about 1/4 of an inch). This makes my tiers the perfect wedding cake height (4 inches tall).

The height of my tiers can vary though! The amount of frosting I use, how many cake layers I use, and how I level my cake layers all affect the height of each tier.

While a standard wedding cake serving is 4 inches tall, sometimes I make my tiers taller based on the the look I’m after for a cake. I also vary the height based on what the bride and groom request.

### My Cake Batter Calculator

One batch of my vanilla cake recipe makes about 10 1/2 cups of batter. If I wanted to make a round cake with four, 7-inch cake layers, I would need about 1 batch of cake batter (2 1/2 cups per 7-inch layer, x 4 layers = 10 cups of batter)

I highly recommend testing out a cake recipe ahead of time, to know how many cups of batter it makes, and how high it rises as it bakes.

You also need to account for the finished height of your cake layers once they’re leveled.

If you’d like to learn more about serving sizes for weddings and parties, I highly recommend checking out my cake portion guide.

It walks through how many people different tiered cakes feed, and what size of cake you should make for big events.

## Method 2: The Calculation Method

Now for the nerdier, more precise method. You can use math to figure out how much batter you need per pan!!

To do this, you need to know two important bits of information. The first is knowing how much batter 1 batch of the recipe you plan to use makes.

The second thing you need to know is the equation of a circle! Get ready to relive traumatic memories from high school geometry ๐

### Using A Recipe You Know

If you have a tried and true cake recipe that you know and love, you can use what you already know about the cake recipe to figure this out!

I love using my vanilla layer cake recipe or my chocolate layer cake recipe for wedding cakes, because they’re incredibly moist and have great structure.

When I bake a batch of either recipe, they both make four, seven-inch cake layers that are roughly 1-inch tall (once leveled).

I can back my way into the amount of batter one batch makes by knowing this!

### The Equation Of A Cake Pan

This is where math comes into play. It’s nothing crazy. It really just uses the equation of a circle, which is Pi (3.14) x radius squared. In this example with my vanilla cake recipe, I would first calculate the volume of one cake layer.

I’d take 3.14 (Pi) and multiple it by 3.5in x 3.5in (the radius of the cake layer squared). This would give me 38.5 inches squared.

I know that my 7-inch cake layers are about 1 is inch tall one they’re baked and leveled. With that in mind, the volume of the a single cake layer would be 38.5 inches squared x 1 inch, or 38.5 inches cubed.

Since one batch of batter makes four cake layers, that means it makes about 154 cubic inches of batter (38.5 cubic inches x 4 cake layers). With this number, I can now calculate the number of batches needed to make for any size of tiered cake.

### Example – Calculation For A Three Tiered Cake

Say I wanted to make a tiered cake with 12 inch, 9 inch, and 6 inch cake layers. Each tier would be made with 3 cake layers that are 1 inch tall. I would make the below calculations:

**General Formula for any sized tier:**Pi (3.14) x cake layer radius squared x cake layer height x number of cake layers**12 inch tier:**3.14 x (6 in. x 6 in.) x 1 in. x 3 layers= 339 cubic inches**9 inch tier:**3.14 x (4.5 in. x 4.5 in.) x 1 in. x 3 layers = 191 cubic inches**6 inch tier:**3.14 x (3 in. x 3 in.) x 1 in.x 3 layers = 85 cubic inches

This means in total, I will need 615 cubic inches of batter (339+191+85). Since I know one batch makes about 154 cubic inches, I will need to make 4 batches of batter.

## Let Me Know Your Thoughts!!

I hope this helps you know how many batches of batter you need to make for tiered cakes!!

For those of you who just want to know how much batter you need for different sized pans, I hope you find this helpful too.

Let me know your thoughts, whether you use my cake batter calculator chart, or whip out your calculator!! ๐

Good Morning, Been Waiting For This Forever,This Is A Great Tool To Have, Can I Please Ask A Few Questions The Chart Above Is For Round Cakes Only? What Would Be The Calculations For The 10″ and 8″ Cakes? Some Times I have to Make Square Cakes 10,8,&6. Would You Be So Kind To Help Me Figure Those Pans Out.

Thank You Soo Much !!!!!!!!!!!

The chart has a section for round cakes, and then a section for square cake layers below ๐ They do use different amounts of batter! Hope that helps, happy baking!

Hi Chelsey! I noticed that you used a baking nail in the red velvet cake batter above, Do you always us a cake nail or do you only use it for certain kinds of batter? Thank you for the chart! Your cakes are amazing! Thank you! G

I like to use flower nails (sometimes I use 2 in a pan in 10 inches or more) if I’m making layers larger than 8 inches! It just helps them bake so much faster, and more evenly ๐ And thanks!!!

Gay Dubbs… I am assuming that Chelsey would have to use cake nails while baking her cakes since she mentioned that her oven is only 24 in. wide and her cake pans touch one another. I dont nails in my 10 in. pans and turn out fine. I have plenty of air/space between my pans.

Exactly Steph! You know me too well ๐

This is AWESOME! Thank you!

Do you have the same info for amount of buttercream? I feel like Iโm always way under or have buttercream for the whole neighborhood!

I love your cakes and you!

Sadly I don’t, but I’m hoping to share one soon! Stay tuned Shannon!! <3

I’ve been racking my brain for a while now, have finally figured it out, but a chart for buttercream would be AMAZING! Can’t wait to see that one. It will be printed and posted in my kitchen ๐

I’ve been meaning to pull one together for a long time, but sadly I haven’t gotten to it yet! Hopefully I’ll have it up in the next month though!! <3

Iโve recently started getting more serious about cake decorating and have been asked to do a few wedding cakes by friends and family and this has given me so much more confidence to start testing it out now so I have time to practice! Thank you so much! Also, your vanilla cake recipe is always my go-to starter base and such a crowd pleaser! I can fill it with anything and is so easy to manipulate to get what Iโm looking for!

I love hearing that Jessie! That’s what I love about it too, it’s so versatile and tasty! Best of luck with your upcoming wedding cakes, and happy baking!!! <3

Are you able to create one for metrics we use in the UK? Grams. Thanks this would be amazing

You can actually use the calculation method with CM! I don’t think it’d be helpful to share the volume/cup calculation with weight (grams), because cake batters can vary a ton when it comes to weight? It just wouldn’t be a very accurate gauge!

OMG!!! thank you so much, I just started and I’ve been doing fine, but this just helps out so much more!!! I appreciate this and you are just a huge inspiration

Haha I’m so happy to hear that Veronica!! It’s always a struggle to figure out, but I really do hope this will make life easier for us all ๐ And you are too sweet, thank you!!

Thank you so much! I agreed to make my brothers wedding cake in June and just made the 8 inch three layer vanilla cake as a test at the weekend and it was great! Had created my own excel sheet to work out the batter requirements for a 10 inch and 6 inch cake too, so very grateful that I can now double check if Iโve got this right (who doesnโt love a bit of nerdy spreadsheet action). Sending lots of gratitude from over here in the UK x

Iโve used her vanilla cake and it was the best so far. Iโm planning to have 8in and 10 in but thisโs so complicated I didnโt really understand how much I should use for my 10 in. Reference to her vanilla recipe, shall I double the ingredients?

Could you plz help me? Thank you

Hi Salima,

The volume you would need for one eight inch pan is about 50 cubic grams, and for a 10 inch layer you’d need about 80 cubic grams. One batch makes three 8 inch layers. if you want to make 3 10 inch layers, you will have a bit of leftover batter if you double the recipe, but that’s probably your best bet (unless you want to calculate the ingredients needed to make 1.666 batches) ๐

This is so helpful, thank you! Will definitely give it a go when making my next tier cake. The naked sponges in your picture above look so great stacked on each other. How do you get them to sit so neat to the layer below? I use dowels but you can always see the join where the tiers meet. Thank you!

I just add a little bit of frosting with a piping bag over the boards once they tiers are stacked, and smooth with a small offset! ๐

I love your tutorials! I have been asked to do a wedding cake for a a very special couple and want it to go well. I was wondering how you bake all of this in a regular size oven and keep them fresh? Thank you for any feedback!

haha fun fact, I have a mini oven! And it’s gas. It is the WORST! I make my cake layers in advance and freeze them! It makes the whole process a lot more manageable, and doesn’t change the taste of the cake layers at all. I share exactly how I freeze and thaw my cake layers in this post: https://chelsweets.com/2018/10/28/how-to-make-cake-layers-in-advance/

Hope that helps, and that your wedding cake turns out wonderfully <3

I love the calculation method! Thank you so much for sharing!!! Iโm a big fan of your vanilla cake recipe. Have tried many others and none of them seem to be good enough. You are truly the best! Thanks again!

Whenever I try out a new recipe I just try it out with 1egg and see how tall that rises in one 6inch tin and I weigh how much batter is made. I then use that to figure out how much batter I need to make per egg for each 8inch and 10 inch tin.

But I love that you’ve shared with us a calculation and that you’ve explained it so clearly. I might give that a go if I have to go bigger than a 10inch cake. So thank yooouuuu

Anytime Amoh!! <3

do you mean you adjust the recipe to make it with less ingredients, proportional to the number of eggs?

Thought Iโd posted but itโs disappeared. Just wanted to say thanks so much for this! Iโm making my brothers wedding cake in June and just trialled the 3 layer 8 inch vanilla cake at the weekend (was great). Created an excel sheet to try and work out what Iโd need for the 10 inch and 6 inch layers but now I have something to check against to make sure I get it right! Who doesnโt love a nerdy method and a spreadsheet?? Thanks so much again ๐

I’m so happy to hear that Kathy! And yes, excel all the way!!! Haha I really despise the cup method, but I know that not everyone loves math so I had to share it. Happy to hear you’re team math though!!! Happy baking!

I’m Soo Sorry, Everything I need is there on the chart, Excitement Got The Best Of ME, THANK YOU AGAIN!!!!!

Thanks for the guide! I commented but I donโt think it went through. On average how many layers of cake for this guide? Iโm making a horse cake for 25 people, so I need it on the taller side. If I do a 8in or 9in how many layers do you think it should be? Also, I bake eggless for allergy reasons if that makes a difference.

This is amazing, thank you so much. If I wanted to make all 7 batched of batter I need then separate it out in the pans to bake, how do you keep the batter? Could I put it in containers and place in the fridge? Thank you again for all of your tips they are amazing, and this vanilla cake recipe seriously is the best out there.

I’d recommend leaving it out at room temp! If the batter is cold it might change the way to bakes!!

Thank you so much for this! This is very helpful, Iโm going to be making my first wedding cake for a friend of mine. Iโm actually buying a few more cake pans, what kind of pans and what do you recommend in terms of the depth? I see 6 x2 or 6×3 and am not sure if I should go with the extra inch or not.

I love that fat daddios pans, which I order on amazon! mine are usually 2 inches deep, because I don’t really torte my cake layers. The 3 inch pans are just harder to stack and fit in my cabinets!! haha here’s the link to the pans I buy: https://amzn.to/2JV6xLI

They come in like every size! ๐

Love your recipes! But I have a question, I just need one cake layer of a chocolate recipe. Instead of making a lot of batter, what would the measurements for just one layer?

It depends on how much batter the original cake recipe makes, and what size of single cake layer you want to make! My chocolate cake recipe makes 3, 8-inch cake layers, so you could use 1/3 of the ingredients if you want to make one 8-inch cake layer. Hope that helps!

Hi

Your receipes looks really interesting and i really want to try but just wondering what i can use instead of eggs as i don’t eat eggs.it would be helpful..

Thanks a lot

Do you have a formula to figure out a rectangle pan?

Hi Heather,

Sure! Rectangles are actually a lot simpler! You just need to know the dimensions of you pan (length x width), times the height you want the sheet cake to be <3

Hey there,

I just had to let you know-I just found this chart for the cups of batter per pan!! I am SO EXCITED TO HAVE FOUND THIS!! I am making a cake using 10″ and 6″ rounds and the amounts turned out perfectly!! I am using the WASC cake and just saw your totally homemade version! I cant wait to try that either! So excited to have found your website!! Thank you!!!

I am so happy to hear both of those things Sydney!! ๐ I put a lot of time into this post, so nothing makes me smile more than when people get as excited about it as I was <3 Happy baking!!

Hi, I absolutely love your recipes and tutorials! I’ve been baking for a while now, but I’ll be making my first 3 tiered cake next month. I’m going to be using your vanilla cake recipe, which is one of my favorites (thank you!) and will need to make 4 batches. Obviously the bowl for the stand mixer isn’t big enough…do I actually need to make 4 separate batches? Or can I use a large bowl with a hand mixer? Same question for the frosting…

Hi Ronnie! You can definitely make multiple batches at once! I make 3 batches in the bowl of my commercial kitchenaid, but using a hand mixer and a large bowl should work just as well! Same thing goes for the frosting!

Making big batches at once makes the whole process go so much quicker ๐ hope that helps!!

Can you make this is a 9×13 sheet cake? One layer? How long would you bake it?

Hi Jeanne! I usually bake sheet cakes at 350F, and Iโd place two flower nails into a pan that size, to help that layer bake more evenly and quickly! The amount of time it needs to bake will vary based on how tall of a layer you make. Sorry I canโt be of more help!!

Hi There! I just want to say thank you first and foremost with sharing all you tips and tricks. Your recipes are amazing! Iโm a novice baker and have been asked to bake a chocolate wedding shower sheet cake (13×18) pan. Iโm curious about the recommended batter needed and temp to use. Any help?

Thanks Felicia! It depends on whether you plan to make a single layer, or two layers? I usually bake sheet cakes at 350F, and I’d place four flower nails into a pan that size, to help that layer bake more evenly and quickly! The amount of time it needs to bake will vary based on how tall of a layer you make. Sorry I can’t be of more help!!

Hi Chelsey! I would LOVE if you put how many grams of batter for each cake you make right in the recipe! Iโve been calculating the weight of my batter minus the weight of my bowl and then divining that number by either 3 or 4 pans and itโs a total pain! Lol

I usually do try to include it in the notes section of my recipe cards, but it’s a new practice! I will be sure to do this with future recipes ๐

For anyone who wants to know, the vanilla cake recipe makes 7 cups of batter.

Thank you for sharing Dana!! <3

I have been searching the website but cannot find the answer. When your white cake recipe says it makes 3-8 inch rounds, are these the 1 inch or 2 inch high.

Hi Gail! They are 1 inch tall <3

Hello Chelsey! I recently found your page and I’m so thankful!! I’m making my fist solo wedding cake ? My question is should I use the nail still if I’m using cake strips for a 12″ marble cake. I’m doing a test run today using your recipe and hoping I nail it, hehe thanks!

That is awesome Cecilia!! I think you still should, even with cake strips. It just helps channel heat into the center of the cake, and cook it evenly! Cake strips do help the cake bake evenly too, but more so they help prevent the sides from over baking. I hope that helps, and I am SO happy to hear you are doing a test run!! Best of luck, and happy baking! Don’t hesitate to reach out if you have any other questions <3

Im looking at your servings guide, and im wondering if each size cake is based off 3 or 4 layers per tier? If I wanted to make all my cakes 3 layers, does that affect the number of servings? I’m wanting to make a 3 layer cake to feed 25 people, so would that still be a 9 inch? Would i make a batch and a half of your vanilla cake recipe? Im terrible at math and so confused?

Im looking at your servings guide, and im wondering if each size cake is based off 3 or 4 layers per tier? If I wanted to make all my cakes 3 layers, does that affect the number of servings? I’m wanting to make a 3 layer cake to feed 25 people, so would that still be a 9 inch? Would i make a batch and a half of your vanilla cake recipe? Im terrible at math and so confused?