How Much Cake Batter Per Pan?
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. Whether you’re making your own wedding cake, or making one for someone else, it can be challenging knowing how much batter you need to make.
There are a couple of 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.
I’ve found that using a liquid measuring cup for this works best, rather than a dry measuring cup.
However, you need to know exactly how many cups one batch of the cake recipe you plan to use makes. This can vary drastically from 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 🙂
Method 1: The Cup Method
If you don’t want to do any calculations, this method is for you! It will quickly give you the answer you need.
In the table below, 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 (shown below) 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 look I’m after for a cake.
I also vary the height based on what the bride and groom request.
My Cake Batter Calculator – Chart Showing How Much Cake Batter Per Pan You Need
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 😛
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.
My WASC cake recipe is also always a crowd-pleaser at big events.
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 multiply 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 inch tall once they’re baked and leveled.
With that in mind, the volume of 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, similar to the cake shown in the picture below.
Each tier would be made with 3 cake layers that are 1 inch tall. I would make the following 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 cake batter per pan 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!! 🙂
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 🙂 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 🙂 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 🙂
Maybe I’m being too simple. To figure how many cups of batter I need, I use water and count how many cups I need to fill the pan to the right height. Works with any shape or size pan….
OMG Joyce, I love that idea!! I think that is super smart, and such a good solution! 🙂
Thank you for that ridiculously simple, yet clever solution for this beginner.
@joyce grasso,
Hi Joyce,
Im making a half sheet cake in a pan that 12×18 on the inside. Can I use your method to figure out how many cups of batter? The great chart that Chelsy posted only figures for square pans. I am using her Vanilla Calke recipe…thanks so much. shelley
This is AWESOME! Thank you!
Do you have the same info for amount of buttercream? I feel like I’m 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 🙂
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
Ohh God, I really love your contents. I really love if you also give us some info on how to measure the buttercream and all for a really large batter. I don’t know if I have to make my batter over and over again or I can just do that once without getting the measurements all messed up.
@Chelsweets, Just came here looking for this!
I’ve 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 I’m 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!
@Chelsweets, With your vanilla cake recipe being your standard for wedding cakes, guessing you know the weight of a cup of cake batter? Putting in say, 8.5 cups of batter isn’t feasible measured by cups; knowing how many grams or ounces in cup would be SO helpful for planning different layers. Can you provide that info? Thanks for that (and all the tips on chelsweets.com). ~Kathy
Hi Kathy,
Totally fair point! I didn’t include the weight in this post because I wanted it to be applicable to all cake recipes, and different batters weigh different amounts. One batch of my vanilla batter makes about 1800g, and makes about 10 cups of batter. So each cup of that batter should be roughly 180g. Hope that helps, happy baking!
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 🙂 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 I’ve got this right (who doesn’t love a bit of nerdy spreadsheet action). Sending lots of gratitude from over here in the UK x
I’ve used her vanilla cake and it was the best so far. I’m planning to have 8in and 10 in but this’s so complicated I didn’t 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) 😛
@Chelsweets, I always struggle with how much batter to make. Now I just either 1.5x or 2x the recipe depending on size and if I have leftovers I make naked cupcakes and bring them to work. Always use your recipes. xo
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! 🙂
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!!! I’m 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 I’d posted but it’s disappeared. Just wanted to say thanks so much for this! I’m 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 I’d 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 doesn’t love a nerdy method and a spreadsheet?? Thanks so much again 🙂
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 don’t think it went through. On average how many layers of cake for this guide? I’m 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, I’m going to be making my first wedding cake for a friend of mine. I’m 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! 🙂
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
For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg. Note: this mixture calls for baking powder, not baking soda.
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!! 🙂 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 🙂 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 I’d 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 can’t 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! I’m a novice baker and have been asked to bake a chocolate wedding shower sheet cake (13×18) pan. I’m 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! I’ve 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 it’s 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 🙂
For anyone who wants to know, the vanilla cake recipe makes 7 cups of batter.
Thank you for sharing Dana!! <3
I thought in Chelsea’s post, she says one recipe makes around 10 1/2 cups of batter. Am I reading something incorrectly?
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?
I have made your chocolate cake made with buttermilk. It is outstanding! I made the 4 layer 7 inch version and now looking to up that to 3 or 4 layers of 8 and 9 inch pans to feed more people.
Can you tell me the number of cups of batter in each of your recipes make? That seems to be what your chart is based on but your recipes don’t state the number of cups they make.
Hi Kathy,
So happy to hear that! I recommend using the second method, which is what I do when using this!
I find it’s more accurate than using a cup measure to ladle batter into pans. I’m not sure how many cups of batter my cake recipe makes, because I base the amount of batter I add to my pans off of the weights / grams. I pour directly into my pans. I’m so sorry!
I too weigh everything and pour directly from my mixing bowl to the pans on a scale. Thank you so much for sharing your recipes and techniques! I can’t tell you how much I love your chocolate cake recipe as does my very large extended family! Good chocolate makes all the difference. Now I’m the cake baker for all celebrations and have to break out the thinking cap on the math.
Thank you so much for the chart. I’m trying to convert a loaf pound cake into a 10″ layer cake for a friend’s 1st birthday party and had no idea on where to begin. This is most helpful.
No problem, I’m happy to hear you’re putting it to good use 🙂 Hope the birthday cake turns out great!!
Love this post! Doing a three tiered wedding cake for end of next month for a friends daughter. What did you use for the support structure for the three cakes . I do use bubble straws for each cake. Can I use a wooden dowel and if so , do I need to treat it ?
Thanks Ann! I used bubble tea straws! Most wooden cake dowels are already smoothed, so they don’t need to be treated. However, I’m sure it varies based on what brand of dowel you get <3
Hi, I have 6 x 3 and 9 x 3 round pans. Can I still put the same amount of batter in them as per your chart, or must I put more in because of the depth of the pan?
Thanks for the great looking recipes and tutorials. I can’t wait to try them.
Regards
Michelle
Hi Michelle,
The pan height won’t affect how much batter you need to add into them 🙂 What really matters is how tall you want your cake layers to end up being! Hope that helps, happy baking!!
I Thank God that i have found you. I have a 11 month granddaughter and i’m trying to learn as much as I can from you, her birthday is on December and I will be making her cakes for her party. My wife and I will be making this party with all the Disney Princesses. God bless you!!!
Aw that is so sweet! I’m happy you found my blog too! I’m sure your granddaughter’s cake will turn out great!! Let me know if you have any questions along the way 🙂
I thank God that I have found you, I’m learning a lot from you.
Sorry. I’m HORRIBLE AT MATH.. I wanna make your marble cake recipe in 10” pans. Would your recipe make 1 cake layer or 2? I’m trying to make 4 layers of marble cake. Thanks in advance!
Hi – I’m a home baker and I’ve been asked to bake my Goddaughters wedding cake! She’s planning on 130 guests. I need to know the pan sizes I would need and how many layers per pan size! Thank you!
Hi Lauren,
That’s wonderful, congrats to your goddaughter!! I walk through all of that in this post on cake portions: https://chelsweets.com/2019/03/24/cake-portion-guide/
I hope that helps, happy baking!
Hi Chelsey,
I am horrible at math. My daughter is getting married and I need to make the cake. All of my cakes are super moist and I just everything at once without even thinking, so I end up with tons of supplies left over. I don’t want to do that right now, I want this this to be simple I don’t to stress over the cake.
She wants a tuxedo cake, interimidiate layers of chocolate and vanilla bean cake. So is a 4 tier cake with 4 layers each tier. Can you help me with this please. Is for about 150 people so I thought 14, 12, 10 & 8. Do you think this is to big?? And how much batter will I need.
You’ll definitely have some leftover cake, but that sounds like a good size to me! I have a cute little chart of tiered cakes in this post that shows how many people each combination feeds here: https://chelsweets.com/2019/03/24/cake-portion-guide/,
but none of them are around 150 :/ You could probably feed 150 with a three tier cake of 14, 12, and 10, but I totally get it if you want to do 4 tiers for the look!
I’m not sure what recipe you plan to use/ how much batter one batch of that batter makes, so I can’t really do the math for you. I’m so sorry!
Hi Chelsea, Happy New Year!!
For the amount of cake batter in each pan, are the cup measurements using liquid measure cups or dry measure cups?
Happy New Year to you too! You can use either since they technically carry the same volume, but it’s much easier to use liquid measuring cups for this <3 Hope that helps, happy baking!!
Hi there from Australia!
I just recently found your page and you have given me SUCH helpful tips. I have only been baking for the last 6-8 months!
I have purchased 7inch wide by 4inch deep pans from Fat Daddio’s. Then I learnt that people normally bake with 2inch high pans such as yourself. Bummer!!
Any tips on baking with depper pans so I don’t have to pour batter into 2 separate pans? My oven is not wide enough for me to bake with 2 pans on the same level so if possible, I prefer to bake with 1 deep pan and then tort it into two layers!
I’ve tried using 1 heating rod but the middle still came out gooey. Should I use 2 rods? or even 3?? Or would you just recommend against this and just use 2inch deep pans?
Thank you!!
Hi Tanya!!
I’m so happy you’ve found my blog helpful 🙂
You’re doing all the right stuff! heating cores do help, and if 1 wasn’t enough you can definitely try 2 or 3.
Some recipe also bake up better for torting, like sponge cakes! most of my cake recipes are denser / more like a pound cake, and sadly they’re not great for baking in deep pans then torting. My friend Georgia has a great sponge cake recipe that she bakes in deep pans like that, I recommend giving it a try! Here’s the link: https://www.youtube.com/watch?v=nrSJe2FOltA (the recipe is included in the video description)
I hope that helps, happy baking!!
Hi good morning! You mention 7″ cakes. I cannot find a 7″ pan- only 6″ or 8″. Which one do you use? I have made your vanilla cakes, frostings and chocolate ganache– yum!
Hi Elisa,
That’s totally fine! You can use 6-inch or 8-inch cake pans. My cakes recipes make 3 8-inch cake layers, or 4, pretty thick 6-inch cake layers!
I order my 7 inch cake pans on amazon, here’s the link to the ones I have: https://amzn.to/3avrUxq
Hope that helps, happy baking!
Hi. In your example for the 3 tiered cake right. You calculated that you would require 154 cubic inches of batter house do you measure that on the scale, if that makes sense
Hi Tebogo,
I would just take the overall weight of the batter, then divide that by the number of pans you plan to fill (based on the formula you used). I hope that helps / makes sense. I do the formula in pieces, for each tier.
Hi! Thanks soooo much for taking the time to explain this to us! You are absolutely amazing!!!
To clarify to Tebogo a bit more, 1 cubic inch=0.554113oz.
Example:
12” tier is 339 cubic inches so it would be 188oz.
This way you can make all your batter then measure out for each tier…then divide that by 3 for each layer.
Sending lots of sweet and floury hugs! ?
I AGREE WITH EVERYONE THIS IS THE BEST CAKE!!!!! I HAVE THE CONE SHAPE HEATING CORES FOR CAKES, DOES THE NAILS WORK BETTER THAN THE CONE SHAPED HEATING CORES, I WOULD LIKE YOUR RECOMMENDATION, IF THE NAILS WORK BETTER I WOULD LIKE TO BUY SOME AND HAVE ON HAND IF I EVER HAVE TO BAKE A LARGE CAKE
Aw thank you Carol, you are too sweet!! I like the heating cores that are shaped like nails better than the cores, but I think both work! I use these ones made by ateco, and I get them on amazon: https://amzn.to/2tsw08Z
Hope that helps, happy baking!
Hello. Would you please clarify “sponge” vs “butter”. Is sponge made with oil and butter is made with, well..butter. I see on your batter recommendations for a 12″ square you recommend 8 cups of batter per 1″ butter layer, but 10 cups of batter for 2″ sponge. I am planning a 12″ square cake and making your vanilla recipe, looking to yield a 1″ ish cake. As this is a butter based recipe, I would think 8 cups of batter, but I am hearing 10 cups from the manufacturer of the pan, Fat Daddio, and some others that I have asked. Help! Thank you!
Hi Paula,
A lot of it has to do with how the batter is made. Sponge cakes cream together butter and sugar to whip a lot of air into the batter, and use more eggs to make a cake a light texture that is dryer. People usually have to add simple syrup to sponge cake to make them moist.
Butter cake usually uses a reverse creaming method, and is more dense and moist. Most people don’t add simple syrup to butter cakes, because they don’t need it.
I suppose to be safe you can follow fat daddio’s advice and use 10 cups if you’re worried. Hope that helps!
In the pan that has red velvet cake you have a metal item in the center, what is that for and why aren’t they in the other pans?
Thank you
Shirley
Hi Shirley,
For large cake layers (pans bigger than 8 inches), I suggest adding a couple heating cores to the center (these are the ones I use: https://amzn.to/2NQ0lVZ) to help the layers bake more evenly and quickly! Hope that helps, happy baking!
Thank you so much! I have to let you know that I have searched for the perfect vanilla cake recipe, for…maybe a few years??? My family has tried so many vanilla cakes over time, but yours is the best. I am very, very happy with the texture (I love denser cakes), flavor (great flavor and I do add the teeniest bit of almond extract), and color. It is perfect and I look forward to making it into different flavors and colors. I did put 10 cups of batter in my 12″ pan and I got about 1 1/2″ rise to the layer. I think you were correct on the 8 cups being fine. Next time! I am pairing your vanilla cake with a chocolate butter cake, 3 layers of chocolate and 1 vanilla, with homemade raspberry puree and chocolate buttercream between. Thank you so much for your reply and I love your site!!
I am so happy to hear you love my vanilla cake recipe that much Paula 🙂
And I’m even happier that my chart is ok!!! haha I was pretty worried/second guessing my chart after our convo earlier, so I really appreciate you following up and sharing this!! <3
Oh man your next cake sound AMAZING!! Whoever is getting it is one lucky person! Happy baking!
I made a little error: My cake is actually 3 layers total: 2 chocolate and 1 vanilla. It is a beast! 12″ square and almost 5″ tall. If I had put less batter in my pan, I would have had shorter layers, which was what I was going for. My friend’s eyes are going to bug out when she sees her cake! Next time, less batter, shorter layers, and maybe a 4″ cake. Thank you!!!
haha I don’t think anyone has ever been upset that their cake is bigger than expected !! 😛 I’m sure she’s going to love it!
Hi! Thank you so much for sharing this information as well as the videos. So I have two co-workers getting married on Feb. 22nd and since they are having to spend so much money on their wedding, I have offered to help them out a little and do a wedding cake for them. Either I’m a really good friend or I’m insane since I have NEVER done a Wedding Cake before. I have seen all of the valuable information on Pinterest and have saved just about all of but really just need to clarify before moving forward. Oh by the way, I have tried the Vanilla cake and its not your recipe that is the problem. I have also tried two others so I am pretty sure its the Gas Oven I am using since all 3 cakes have not risen. So initially the wedding was only going to be approximately 75 people, no problem I said. Now, it is approximately 150 people so I had to buy some larger cake pans and the other supplies to decorate. I have all round 6×2, 8×2, 11×2, 14×2, 16×2. Since I am not used to using the larger pans for baking cakes, I am not sure exactly how much butter batter to fill per pan and how many layers I should make per pan. I do feel that I should at least make a 4 or 5 tier wedding cake? Any help you can give me to clarify that using this chart you have graciously provided is what I should go with just let me know. I am really looking forward to doing this for the first time and want them to enjoy their wedding cake.
Thank you,
Jill
Hi Jill,
You are a very good friend!! The number of tiers you make is totally your call, you can pick a combination of different sized tiers, and you could make a 3 tier cake if you use large tiers. I share a great chart on different sized cakes and how many people they feed here: https://chelsweets.com/2019/03/24/cake-portion-guide/
I hope that helps, and best of luck with this wedding cake! You’re doing all the research upfront, and that’s half the battle 🙂 I believe in you, I’m sure it will turn out great!!
Please help with this . I found a cake recipe I’d like to use tonight and I would like to know will a two layer 7 inch cake recipe work if I use two 8 inch cake pans without been to thin? Hope you can answer right away
Hi Destiny,
if you use a larger pan and plan to make the same number of cake layers, they probably will be too thin! I’d recommend making more batter if you want the cake layers to be the same height as they’d be if they were baked in a small pan <3
Hello, I’m using your red velvet cake recipe to make four ten inch rounds. I was wondering how many cups of batter would you use for one ten inch round?
Hi Kylie,
One batch of my red velvet cake recipe makes 3, 7-inch cake layers that are one inch tall! If you use the equation at the bottom of this post with that info, you should be able to calculate exactly how much batter you need for that size of cake / cake layers <3 Hope that helps, happy baking!
How do you know how long to cook the cake layers, with a heating rod? Especially the 10 inch cake?
Hi Laura,
It can vary a lot based on the cake recipe you use, but mine usually take about 40 minutes. I’d just keep an eye on them once they’ve been baking for more than 30 minutes, and test them as soon as you think they’re done. You want to be really careful not to overbake the layers, so I recommend watching them closely 🙂 Hope that helps, happy baking!
I need some major help! I am making my son a tier cake for his birthday and can’t figure out what I need. It will have two 10” cake rounds on the bottom and two 8” cake rounds on top. I’m guessing they are each one inch tall since that the type of cake pans I have. I’m going to be decorating it with a blue sky with white clouds and green mountains. I was planning on making 9 cups of buttercream. Is that enough to base and decorate? Any advice would help thank you!
Hi Allie,
The amount of buttercream you need can vary a lot based on the amount of frosting you add between your cake layers, and around the cake. That should be enough frosting, but you might want to make a bit extra to be safe! Leftover frosting can be stored in the fridge for weeks, so it never hurts to have extra on hand. Be sure to add supports into your cake too, since you’re going to be using big layers!!
Hope that helps, and that your son’s cake turns our wonderfully!! <3
Hi Chel, I have another question , well maybe two. If I want to make your vanilla batch in a 12 inch would you suggest four layers or three. Also, I think I understand the chart I would need 71/3 cups of batter for each pan ?? Four or three pans tho? I’m confusing myself I believe lol !
Hi Lauren,
It really depends on what look you’re going for. I’ve made 12 inch cakes and tiers with both three and four layers. and yup, you need a little over 7 cups of batter (if using my vanilla cake recipe) for each 12 inch cake layer you want to make. Hope that helps, happy baking!
Thanks Chel! Thank you for being my muse! I’ve learned so much from you, i hope my own recipes I am working on will taste as wonderful as yours! Thank you for all your help!
Aw no problem Lauren! That’s what I’m here for 🙂
I cannot for the life of me find a recipe for a small smash cake. (4 inch x 2 inch pans) for 2 layers.
Would you agree that I could cut your small batch recipes in half and be good?
Hi Jennifer,
You could make at least 2 smash cakes with a half batch of my batter! But yes, you’d def be good with half a batch 🙂
Hi Chelsey! I’m making a cake this weekend for my nieces birthday and I was wondering if you knew how many batters of your vanilla cake recipe and vanilla buttercream a standard kitchen aide bowl holds. I need 4 1/2 batches of cake batter based on my calculations! Thank you so much and keep being awesome! ?
Hi Alison,
I’ve found I can barely make a double batch of cake batter in my 5 qt kitchen-aid bowl, and I can comfortably make a double match of buttercream. Hope that helps, sounds like you may need to make 2 double batches! Hope that helps, happy baking!!
Hi Chelsey! I’m making a birthday cake for my niece this weekend and was wondering if you knew how many batches of your vanilla cake recipe and your classic American buttercream a standard kitchen aide mixer holds? I’m thinking I could make at least 2 but do you think I’d be able to fit 2 1/2 batches of cake batter in? Thank you for your help! ?
Hi Alie,
my 5 qt kitchen aid fits about 2 batches of cake batter, and two batches of frosting comfortably! Hope that helps, happy baking!
Hello, I love your recipes, do you have a 10inch cake recipe? I would like to make a chocolate bottoms layer but so far not had any success finding a good recipe. Thank you!
Aw thanks Roxannne! I don’t have a set recipe for a cake that size, but I recommend scaling up my chocolate cake layer recipe! it works great for making big cakes like that. Here’ the link: https://chelsweets.com/2018/05/08/my-go-to-chocolate-layer-cake-recipe/
Which category in the cake batter calculator does your chocolate cake recipe fit in? Sponge or butter?
Hi Kyla,
I think of it in the butter category based on how much it rises <3 hope that helps, happy baking!!
hi , i am new in cake baking, i would like to know ( which cups of batter ) we have to use ?
Hi Chelsey,
I am making a small wedding cake this weekend to celebrate what would be my brother-in-law’s wedding. We are throwing them a small party and they asked me to bake the cake. I was thinking of using 2 9inch pans and 2 6inch pans to make a tiered cake. Since I’m not doing many actual layers, 4 total, do you think I need to find something to support the 6inch wide layers? I’m using your vanilla cake recipe and the cakes I’ve done always turn out well and in 3 layers and I’ve never supported them with anything in the past. Do you think they will be okay stacked on top of each other? Thank you!
Hi Laura,
So sorry for the delayed response! That’s a tough question. My cake recipe would probably hold up just fine since it’s pretty sturdy, but it depends on far you need to transport it and how long it will sit out! I’d recommend at least using a center dowel to make sure everything stays in place during transport.
I don’t think you really need supports in that small of a cake, but I also get super paranoid and would probably add them anyways to be safe!! Haha it’s your call, but if you’re putting all that effort into making the cake, I’d say be better safe than sorry and add in a few support <3
Good morning! I have 2 questions actually! My first question is that when do you need to use a heating core or flower nail for what size cake pan? Lastly if wanted to make a 4+layer cake with the same cake pan size what should I do?
Hi Sandrabee,
I use flower nails on any pan that’s larger than 8 inches! You can also use them on smaller pans if you want to make thick cake layers.
I think what you mean in your last question is that you want to bake a thick cake layer and torte it into multiple layers? If so, you can use a flower nail in those thick cake layers. Hope that helps, happy baking!
HI, I wanted to use 3 9 inch rounds. Can you advise on the amount of recipe I should make and cooking times?
Hi Trina,
It depends what recipe you’re using and how tall your cake layers are! It can vary a lot based on different types of cake <3
Hey! I’m going to use your vanilla cake for a recipe. I need 3 layers, one inch seems fine considering I’m adding buttercream still and decorations for a 6 inch tall cake I think ? Is that tall enough ? It is 10 inch rounds. Or should I do one & a half inch layers? & does your cake double in rising ?
Sorry so many questions I hope this made sense!!!
Hi Kim,
My recipe definitely does not double in height as it bakes! it’s rise is very small! If you’re only making 3 cake layers, I’d suggest making cake layers that are 1.5″ tall. Hope that helps, happy baking!
I would love to try your vanilla cake recipe. I plan on doing a 8,6,4 inch tiered cake at 2 inches tall times 2 per layer. How much batter would I need for your recipe? I had trouble with the math…thank you!!!
Hi this blog is helpful but wanted to know if you could guide on baking time for each tin
Hi Chelssweets, I was wondering for a 4×2 & 4×4 cake pan how much batter would I need? I calculate 1 cup for the 4×2 and 2 1/4 cup for 4×4 is that right?
I don’t know what I can say that hasn’t been already said! Chelsweets, I’ll so glad I found your website! This post in particular is A REAL BLESSING! I’m planning to bake my birthday cake next weekend and this post has just made me super super confident about it (because I was beginning to lose hope slightly ?). Thanks and God richly bless you for sharing such crisp knowledge.
Hi Chelsea
I love your channel and recipes! You make me feel like I can bake like a pro 🙂 and with that in mind I would like to make my own wedding cake. I have a few months yet to practice but I need your help with the Calculation Method.
So far: I know how to calculate the amount of batter in cubic inches for each cake size/tier and for the no. of layers I want. (ie. 10, 8, 6 and 4 inch cakes made up of three layers each)
However, in the process of making all of the batter needed how would I know how much of it goes into the different sized pan(s)? I am really struggling to understand this part.
Is there a converter for cubic inches into grams (I’m in the UK)? Should I weigh and portion out into pans this way? Please help!
Thank you so v much.
Hi , this is my first comment. I was looking for something like this. I mean I am totally new in baking world. So my question is if I follow a recipe of 9” cake and I make /bake only half of the recipe then what inch mould I should use ? I will very glad if you ans me and it will be very helpful for me . Thank you in advance ?
Definitely not a math genius, so what would be the amount for your vanilla cake recipe for a 13 inch pan? 12 is too small and 14 too big for the amount of servings I need.
Thanks!!!
I’m baking a cake this week and I always use round pans of different sizes but this time I’m going with a 9×13 square pan and I’m feeling nervous for some reason. I always use your vanilla batter and am wandering if I should make double the amount for two pans or even if I should use cake nails. How I should adjust the baking time and temperature is also a concern I have. Do you have any insight?
Hi, Chels!!! I would like to make your vanilla cake in 3 layers 9inch pans. Would you recommend making the recipe and then a half? I would also like to do the same for 10inch pans. I’m just not sure if I should go by the sponge or butter chart. Thank you I love your recipes!
Hello, thank you so much for all your beautiful recipes. I’m about to do your rainbow cakes which is 6 layer and 8 inches big. How much batter do I need to make? Please. I need help. Thnks for advise and recipes.
Do you find that your recipes rIse the same in the larger pans as they do in smaller pans? I’ve often seen that recipes have to lessen the amount of baking soda or baking powder if a larger pan is used. I’ve tried several of your recipes in my 8” pans and they’ve all been amazing!! Just haven’t tried in 20” or larger so I’m wondering if any adjustments would need to be made. Thank you for sharing your your wonderful work!
Okay when you refer to batches for cakes…are making the batches all together or are making them separately?
My goal is to make a 7in. round cake with 3 layers
Hey Chelsey! I’m trying to figure out how much batter I need of your vanilla layer cake recipe for an 11×15. I just whipped up the recipe the stated, measured it out by cup and by grams. I got 1789g but only 7 2/3 cups of batter. You say this should yield approx 10.5 cups. How could I be so close in grams but so far off in cups? I used a liquid measuring cup. Please help!
@Christa, I also used a digital scale to measure all dry ingredients.
Good Morning Again, I Really Need Your Help I Plan On Using Your WASC for A Hexagon Shaped Can, I Have The Wilton Set, 6inch, 9 inch, 12 inch, and 15 inch how much cake batter will in need for each pan, would you please help me, wedding is in August. I also receiving emails from you and I don’t receive any emails and i have subscribe to your channel, i often check both inbox emails and junk box. How Can I start back receiving your emails again, How You Can Help Me.
Hi Chelsey, I am making my own wedding cake! I love your blog and have learned so much. I did a “small” version of your WASC cake and it was a hit! I am now ready to do the real thing and know I’ll need four batches of batter. My question is, do you make all batches at once or do you make one at a time?
Thank you so much!
Thank you so much for this. I like my cake sizes to be the same and even using a scale the are always off. Now, do you use dry or wet measuring cups?
Hi Chelsea, this post helped me so much I am forever thankful!! So the nerd that I am I ended up working out both methods and came to a greater quantity of cake batter with the second method so I went with that one! My question is once you knew how much batter you needed in total, how do you convert the cubic inches into fl oz or ml to know how much batter to use in each cake pan? I always weigh my batter so I know each layer will come out the same, but I am still newer to making different sizes other then my standard 8″, so just wondering whats the best tool in figuring out how much batter each cake pan needs? Thanks 🙂
Hi! I found this sight very helpful. I’m attempting a cake for a bridal shiwer. My question is, it’s a 10 & 8 inch tier. What is the baking time? Your chart helped with the amount of batter but, didn’t mention baking time.
Thank you,
Trina
Hey Chelsweets,
Been using everything you post as a guide for making my sister’s wedding cake in October and it’s been really helpful! I have to make a 16inch carrot cake for one of the tiers and I was just wondering how much is 1 cup of cake batter in grams? Never worked in cups before and I always find it confusing ?.
Thanks for all the help so far!
James
I have a question, I am making two 10″ round and two 7″ round and I want to make the marble recipe, I am confused about the chocolate one do I have to replace the flour in the vanilla for the unsweetened cocoa? And I believe I will have to double this recipe to make the above.
Look forward in your response.
Hey Chelsey! I’ve been exploring your blog lately, as I’m planning on baking my first tiered cake soon. My bottom layer is going to be 12 inches wide (using a round pan), and I was wondering if you had any advice on baking time for such a large pan. Do you still bake your cakes at 350 in a 12 inch pan? Or do you lower the temperature? And how do you adjust the time you bake your cake? Thanks so much!
Hello! How do you know how many batches gives you a specific amount of cubic inches. I am not seeing the conversion of the cubic inches info. Do you have a chart for that.
Also, are cakes typically 3 layers?
Thank you so very much for this wonderful information. My question is how much do you fill the cake pan? Half, to the top? Im newbie and not sure how much batter goes into the pan.
Yikes! I just failed algebra… again ?
Needless to say, i will be trying the first method out! Thanks for that info?
Hi chelsweets,
When you make big batches of batter for a tiered cake, do u leave the batter sitting on the bench to bake after the 1 st batch is baked? Will it affect the rise of the cake ? I was told that sponges cakes need to be bake as soon as the batter is done. Also I have a 60 cm oven that can only fit 2 x 8 inch pan at one time . Would you advise baking the cakes on different levels.
Would appreciate your thoughts , thank you.
Do you by chance know a proximately how many grams are in a cup of batter?
Thank you!
Hi! I would love it if you could have the chart include grams for each cake layer, or how many grams is a typical cup of cake batter?
Hi Chelsey!! Quick question, do you sift your flour? Thank you!
Hi can you convert for the me cups to grams please
Thank you for this fantastically informative post! I do have one question. Can you tell me how much you’re vanilla and chocolate cake recipes shrink. I use (or will be using) acrylic disks for frosting the cakes and just for my information would like to know. Thanks.
How much batter i need if my diameter is 24 cm and height is 7
M just confused
And can you please help me like i saw video in that the girl used 15 cm(diameter) 7 in height
How may i convert that for my cake
I’m wanting to make a Hummingbird sheet cake in a 12x12x3 pan. I have zero clue how much batter I will need???
Stella
When baking I use my scale for about everything. I convert all my recipe ingredients to grams or ounces except for things that are measured with spoons. I weigh my mixing bowl and after I am done mixing my batter I weigh the bowl with batter then I subtract that the empty bowl weight from it. I then divide that by how many cake pans I am using and then pour that amount into each pan. This way everything is the same each time. And plus I dirty way less items!
Hi Crystal,
I love using a scale to weigh out my batter too!! But a lot of people don’t want to use a scale when it comes to baking, so these cup measurements are for them 🙂
Hello. Could you please tell me are your oven temperatures referring to using a fan forced oven? Thank you kindly.
Hi Vouls,
If you’re using a fan forced oven, I would recommend baking the cake layers 25 degree F or 14 C less than a recipe calls for. My recipes all use a standard (not fan forced/not convection) oven. Hope that helps, happy baking!
Hi, I am need to know how much batter I will need for a 12 x 18 sheet cake. I have a birthday cake to make in this size and I want it to be the correct thickness. Also, using your WASC recipe; can I divide it and add cocoa to one half to create a marble cake?
Thanks
Lisa Hampton
Hi Lisa,
One batch of my WASC cake recipe should make a thin, 12 x 18 inch sheet cake! It should bake up to be about 1 inch tall.You can definitely divide the batter and add cocoa to part of it, but the cocoa powder will make the chocolate batter a bit dried.
You could also use my marble cake recipe and add in a bit of almond extract, and swap the buttermilk for sour cream! Here’s the link to my marble cake recipe: https://chelsweets.com/easy-marble-layer-cake-recipe/
Hope that helps, happy baking!
Thank you so much for this chart. I am trying to make a 12 inch round birthday cake and I was absolutely mystified about the amount of batter needed. You have helped me enormously. Also …awesome tip about making a few experimental layers – thank you for that advice too!.
Hi Deedle,
I’m so happy you found this post / my chart helpful!! I refer to it all the time too when I’m trying to bake different sized layers 🙂 Thank you for sharing, happy baking!
Do you have 3 of each size pan?
Hi Darin,
I usually have 4 of each size pan, but I bake a ton! I have to have a whole cabinet in my kitchen dedicated to storing cake pans.
Have you heard of grams though?? Why bother with cups, just convert to grams. So much more precise.
Hi Tricia,
There are two reasons why this cake batter calculator is measured in cups. The first (and main reason) is that different cake batters weigh different amounts. A fluffy sponge cake batter weighs less than a dense butter cake batter.
The second is that in the US, most home bakers don’t like to use a scale and are more comfortable with cup measures. While I totally agree that using a scale is a lot easier and less messy, I don’t want to lead people astray that use different types of cake batter.
If you want to use a scale, you can easily figure out the weight of 1 cup of batter for the recipes you use the most and use this chart to map out how many grams per pan though.
Hope that helps, happy baking!
my pan is rectangular
11.5 x 15.5 x 1 inches
and i am planning to make egg sponge used in black forest cake
the airy one
how much batter would i need? 4 eggs?
Hi Naureen,
I would estimate that with a pan that size you’d need about 6 cups of batter!
Like your calculations BUT how many cubic inches are in 1 cup? That way we can determine for any recipe (or boxed mix). Thank you
Hi Sheryl,
1 US cup has 14.43 cubic inches in it. Hope that helps, happy baking!
How much cake batter and frosting is needed for a half sheet cake that is 1-2 inches tall?
Hi Terry,
It can vary based on the type of batter your using (different recipes rise different amounts), but I believe the general rule of thumb for a half sheet cake is 16 cups of batter! The amount of frosting you need will also vary depending on whether you’re filling the cake, covering the sides, and how you’re decorating it.
What about rectangular cakes? How many boxes of cake mix for a 11x15x2 inch cake? Or 13x18x2 inch cake?
Hi Terry,
I’m working on adding some more charts to this post to include different sized sheet cakes. Stay tuned!!
I’d like to thank you for sharing your vanilla cake recipe… my daughter had asked me if I could make her wedding cake. I tried your recipe and she loved it. She got married this past Saturday May 13,2023 and the cake was a big hit. Everyone loved it. Wish I could send a picture.. but from the bottom of the my heart… thank you for that delicious vanilla cake recipe. ??
I’m so happy to hear that Nancy!! I know, I wish we could share pictures in the comments on here!!
That is just wonderful, thank you so much for sharing 🙂
I’m looking for the video on how to make a Nneka wedding cake with frosting?
Hi Patricia,
I’m not sure what a Nneka wedding cake is, I’m so sorry!
Hello!
I’m trying to find out how long to cook each pan size. I’ve been looking here and all I see is for the 8″ size you have for your vanilla cake recipe. Any help would be greatly appreciated. Making my daughter’s bridal shower cake. Thank you for all the amazing tips, and information. I, and I know so many others greatly appreciate it.
Hi Dana,
Great question! It can vary a lot depending on the type of pans you’re using, how full do you fill the pans, and the cake recipe you’re using!
For my vanilla cake, I usually bake 6 inch layers for 30-35 minutes, 8 inch for 33-36, and 10 inch for 35-45. Even with the same recipe, it can vary a lot based on how full the pans are. I’d recommend just keeping an eye on them and testing the center with a toothpick when they being to brown on the top or look done. Sorry I can’t be of more help!
I have a Nordicware baking pan shaped like a cornucopia. It holds 10 cups of batter. Would you share a recipe for a pumpkin spice cake that would work with this cake pan? Thanks so much!
Hi Debi,
That’s perfect, most of my cake recipes make 10 cups of batter! I think my pumpkin caramel cake recipe should work great for that (it makes 10 cups of batter). You can omit the caramel that I usually use in the filling, and just make the batter and/or frosting. Just be sure to grease or butter/flour the pan really well so that it releases easily! Bake time will be longer if it’s a cornucopia shaped bundt pan, so you’ll have to keep an eye on it once it starts to look done and do the toothpick test to know when it’s fully baked through.
Here’s the link: https://chelsweets.com/pumpkin-caramel-cake/
Hope that helps, happy baking!
@Chelsweets this is amazing!! The mathematical method is genius. I mean, I learnt that in high school maths but never thought to apply it to baking. Thank you so much! This has been an absolute life saver ?
Do you have any tips on how to scale the amount of icing needed for the different layers?
Hi Suhina,
I’m so happy you found this post helpful 🙂 I actually have a similar post for buttercream, here’s the link: https://chelsweets.com/how-much-buttercream-do-i-need/
Hope that helps, happy baking!!
Thank you for this information! I have a question, for example if I decide in doing a 4 inch cake, what should I do with the rest of the batter? Should I freeze it or how do you manage that?
Hi Ana,
I would recommend trying to scale the recipe to make just enough batter for the size of cake pans you need! You also can bake up up the extra layers and freeze them for the future. Sadly most cake batter can’t be frozen :/ Hope that helps, happy baking!
Hi just started looking at your recipe. I am making my sons’ wedding cake. It will be a key lime. He is getting married in key west. Basic nautical theme. On your last cake shown with the large flowers, the 3 tier cake what tool did you use to scrape the sides to get the lined effect? Thank you
Hi Vicki,
That’s so fun, I love key lime AND Key West (I’m obsessed with Manatees)!! I used a small offset spatula to create the lined effect, which I ordered on Amazon! Here’s the link: https://amzn.to/4cqXmwB
Hope that helps and that your son’s wedding cake turns out amazing! Happy baking!
Super helpful information! Thank you
I am so happy to hear that you found it helpful Nichole 🙂 Thank you for sharing!!
So I’m making a two-tier. What a wedding cake using a 6 in and 8-in that are 2 in thick. I used my calculator and came up with 628 cubic inches which comes out to 4.1 batches how do I do that using your recipe.
Hi Deberlena,
When you say you used your calculator, do you have a different formula you’re using? Or are you using mine from this post? I’m a bit confused because if you know how many batches of batter you need, you must be using a different recipe that you know the yield on? Which recipe do you want to use to make the tiered cake? Hopefully we’ll be able to figure it out together. Happy baking!
Good morning
I am here to know how much batter to be filled in a 6cm*15.5cm (l*b) round cake pan .
Kindly reply to the above text
Hi Avni,
It depends on how tall you want the cake layer to be, what recipe you’re using, and how much it rises!
Hello! ? I absolutely love your Funfetti recipe and am planning to do my own wedding cake with this flavour. My issue is I’m going for a 12inch cake for the bottom tier. What temperature do I do this at? I have a fan oven and if I use 3 flower nails, it’s still raw in the middle after the 35minutes, and by 45 it’s burning on the top ? would be great if you could help! ?
Hi Olivia,
Large cake layers can be a challenge! I usually keep the temperature the same but I also don’t have a fan oven, and I think that they end up browning cake layers a lot more than a regular oven.
It usually does take a really long time to bake a 12 inch cake layer even with three flower nails (for me it’s like 45-55 minutes depending on the recipe!). If you’re noticing the top is burning I would recommend either decreasing the temperature 25°F or you could also try covering the top with foil once you notice it’s starting to over brown and then continue to cook the cake layer until it’s properly cooked through. Hopefully one or both of those helps and that your wedding cake turns out amazing. Happy baking!
Hello I’m making a two layer sheet cake size of pan is 12x18x2,
How much batter per layer?
Thank you
Hi Patrice,
For a 12x18x2-inch pan, you’ll generally want to fill it about halfway up, so roughly 1-inch high. With that in mind, here’s how I’d calculate that:
Calculating Batter Amount:
Volume of pan: 12 × 18 × 2 = 432 cubic inches
Filling halfway (ideal for cake layers): 432 ÷ 2 = 216 cubic inches per layer
Converting to Cups:
1 cup = 14.4 cubic inches
216 ÷ 14.4 ? 15 cups batter per layer
So, for your two-layer 12x18x2 sheet cake:
About 15 cups of batter per layer (30 cups total)
Almost all of my cake recipes make about 10 cups of batter, so you’d need 3 batches. However, if you use a different recipe I’m not sure how many batches you’ll need as I wouldn’t know the volume of 1 batch. Hope that helps, happy baking!
Hi and greetings from Ireland ??? I’m making my niece’s wedding cake and thinking of an 8″ and a 12″ tier. From your experience, would that work in terms of balance? I want to have room for floral decorations between the 2 layers (on the ledge) and didn’t want them to be too tightly squished in! She has approx 100 guests so I’m thinking of 2 tall tiers. Thanks so much for your guides! Sinéad ??
Hi Sinéad! Sending love right back to Ireland 🙂 That sounds like such a special (and delicious!) project! An 8? and 12? tier combo is a great choice—visually it gives a beautiful ledge for floral decorations without looking top-heavy, and it serves a crowd really well, especially if you’re doing tall tiers. Just make sure to use proper supports and a cake board between the tiers for stability. I’m so honored my guides are helping you out—your niece is lucky to have you baking her wedding cake!
Hilarious useless internet brought me here. I asked “how much cake mix to fill 500ml tin”.
This page is all in measures my country, and most of the world, ditched 50+ years ago. Cups are not accurate measures.
Fun fact, Holland had 11inches to a foot before they went metric. US & UK pints, gallons, tablespoons are not the same measurements.
99% of the world uses metric today. They stopped teaching imperial measures (inch oz lb stone etc) over half a century ago in our schools. Get with the times America, even NASA uses metric.
Hi Davo,
I’m sorry this post wasn’t helpful to you. The traffic on my site is mainly from the US, so this post was made to help bakers in the US who use US cup measures. I should work on converting it to mL, I’m shocked there isn’t another site that’s already done that though!
Is there a reason you don’t specify using cake flour instead of all-purpose?
Excited to try your strawberry cake recipe!
Hi Rachel,
In my recipe cards I pretty much always share whether it’s AP flour or cake flour in the ingredients section of the recipe card 🙂 Hope that helps, happy baking!!