If I used a recipe that is good for a three layer 8 in round cake, how many cupcakes will it make?
I'm going to use this recipe
Chocolate Butter Cake
Sky High: Irresistible Triple-Layer Cakes
Makes one 8-inch square, three layer cake
3 cups cake flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder (not Dutch process)
3 teaspoons baking soda
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 sticks (12 ounces) unsalted butter, at room temperature
1 1/2 cups buttermilk
1 1/2 cups freshly brewed coffee, cooled to room temperature
Also, just another question, if i used Dutch Processed Cocoa, should I add baking soda? it's the only one i have available. What will happen to the cake?
here's a shot in the dark ....
one cake mix will make 24 cupcakes or two 8" round cakes. So I would assume that with 50% more batter (three 8" rounds), you could get 36 (give or take) cupcakes.
agree with debi. Approximately 36 cupcakes if you put 1/4 cup of batter in each liner.
thanks! will definitely help me with costing
Ok this cake recipe sounds awesome. Would you happen to have the baking instructions for it???????
here you go
1. Preheat the oven to 350 degrees F. Butter three 8-inch square cake pans. Line the bottoms with parchment or waxed paper and butter the paper.
2. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. With the electric mixer on low speed, blend for about 30 seconds. Add the butter and buttermilk and blend on low until moistened. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
3. Whisk the eggs and coffee together, and add to the batter in 3 additions, scraping down the sides of the bowl and beating only until blended after each addition. Divide the batter among the three prepared pans; each pan will take about 3 1/4 cups of batter.
4. Bake for 38 to 40 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Carefully turn them out onto wire racks and allow to cool completely. Remove the paper liners only when they are cool.
Awesome! Thanks so very much for taking the time to give me the baking instructions.
no problem i like the recipe because it doesn't use creaming method LOL
the skyhigh book states that this cake will make 9.75 cups of batter. i use an ice cream scoop for my cupcakes. each scoop is about 1/4 cup of batter so this would make around 36-39 cupcakes for me
i would say about 3 dozen
Your recipe sound similiar to the one I use!
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Generally - each stick of butter (or equivalent amount of fat/oil/etc.) makes about a dozen cupcakes.
I have a chocolate recipe that's very similar. They're the moistest cupcakes, ever!