How Much Batter Do You Use For An 11X15 (2 Inch) Cake?

Decorating By butternut Updated 18 Oct 2013 , 5:55am by suzied

butternut Posted 24 Jul 2007 , 12:29pm
post #1 of 16

Good morning. I'm making an 11x15 cake in a couple of days and I just read a post where a member said that she uses about 16 cups of batter for this size pan. I know that Wilton suggests 11 cups and that is what I was going on and thought I would do. However, now I'm wondering how many of you use much more batter than Wilton suggests. I'd hate to do as Wilton suggests and my cake not be a full 2 inches. Thanks everyone.

15 replies
carouselcreations Posted 24 Jul 2007 , 12:33pm
post #2 of 16

Hello... For this pan I use 2 boxes of cake mix. I then bake it at 325 instead of 350 and it rises the full 2 inches unless it is strawberry. Strawberry needs 2.5 boxes of cake mix. Hope this helps. thumbs_up.gif

FromScratch Posted 24 Jul 2007 , 12:39pm
post #3 of 16

What you can do is take your pan and fill it cup by cup with water until it's about 2/3's they way full. That way you can see it for yourself. I did this with my round pans and I found that the wilton nubers are a little on the low side.

jen1977 Posted 24 Jul 2007 , 12:39pm
post #4 of 16

I use two boxes and get a nice tall cake. The first time I made one, I used more as suggested by someone, and it took FOREVER to bake! I use two now, and it comes out fine.

cmeridge Posted 24 Jul 2007 , 3:09pm
post #5 of 16

jkalman thanks for the great tip. I never know how much batter to fill the pans thanks again.

butternut Posted 24 Jul 2007 , 3:12pm
post #6 of 16

Thanks everyone. I really do appreciate your help. You guys are just soooooo great!!!!!

Chef_Stef Posted 24 Jul 2007 , 3:20pm
post #7 of 16

I did one yesterday with a scratch white cake that makes 6 cups of batter, used a double batch baked at 350 and got a perfectly risen cake just slightly higher than the edge of the pan.

Make sure you use bake-even strips and a heat core, and it'll be nice and level.

sweetness11379 Posted 24 Jul 2007 , 3:22pm
post #8 of 16

jkalman that is a GREAT tip! Thank you for the idea!

debster Posted 24 Jul 2007 , 3:28pm
post #9 of 16

If it's a boxed mix I use 2.............................HTH

jenbenjr Posted 24 Jul 2007 , 3:42pm
post #10 of 16

I just have one in the oven now. I used 2 box mixes (one devil's food and one french vanilla to make it 1/2 and 1/2). I also add a box of pudding and extra egg to each cake mix. thumbs_up.gif

OhMyGoodies Posted 24 Jul 2007 , 3:42pm
post #11 of 16

I use 2 boxes of mix, I also use 3 flower nails in that pan instead of a heating core, because the core leaves such a large hole you have to refill with more cake and the flower nails leave such a small pin sized hole no one ever notices and can be filled with icing if needed but it's never needed lol

PaulaT Posted 24 Jul 2007 , 3:53pm
post #12 of 16

I also use 2 mixes and extra egg for each, a box of pudding and 2 nails. They come out perfect every time. icon_wink.gif

FromScratch Posted 24 Jul 2007 , 10:48pm
post #13 of 16

No problem-o! icon_biggrin.gif I was sitting in the kitchen wondering how the heck I was going to figure out how much batter because the wilton number seemed small to me and it occured to me to just pour water in there.. LOL. And the wilton numbers didn't fill the pans enough at all.. for my liking any way.. you needed at least 1/2-1 cup more.

momma2g2b Posted 16 Oct 2013 , 5:49pm
post #14 of 16

I love these forums....  So bake at 325 instead of 350, got it! For how long??



johnbailey64 Posted 17 Oct 2013 , 1:45pm
post #15 of 16

I need to get some strips for the outside of my pans... but I use 2 mixes with an extra egg each if I'm going to use more than one layer. I like the Duncan Hines French vanilla mix. With 2, when I level it, it's not a tall cake. But if I'm only using one layer, I use 3 mixes and then it levels to a nice size, easy to torte. I also bake at 325 to help with the leveling. I need to try the nails again. Haven't done that in a while.

suzied Posted 18 Oct 2013 , 5:55am
post #16 of 16

When I don't know how much of batter I need for a particular pan, I place the pan on  the  scale , set it to zero, pour water to the brim of the pan , and then divide the weight   by 10.  I make mostly butter/pound cakes/chocolate cakes. i.e  if the pan hold 2000gms  divide by 10 = 200gms x 4 (egg,flour,butter &sugar) that particular pan can hold upto 800gms of ingredients approximately.

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