I have a recipe for a pound cake that is supposed to go into a 9x5 inch loaf pan, but I want to put it in a 9 inch bundt pan and I am trying to figure out how many recipes of the batter to make in order to go into the bundt pan. Thanks for your help.

Good luck with this one. I posted several times asking a similar question and no one would ever answer. I finally measured my pound cake recipe (3 cups sugar, flour, 2 stks butter, etc.) because I could not get anyone to help, so my recipe will make approximately 8 cups of batter. I guess everyone's recipe is different and that's why no one will post.

I would compare it to a box mix. If a box mix fills two 8" rounds or one bundt, then any recipe that fills the same pans is one batch and about the same amount of batter.

If I had a scratch recipe that said it filled a 12" square, then I'd know it was the same as two box mixes.

Find a standard that you know and use that as your benchmark for comparison.

I was hoping there was a formula of some sorts as well, X amount of flour and X amount of sugar along with X amount of liquid will yield X number of cups. I only bake from scratch and it seems every recipe I have makes a diffrent amount of batter. Very frustrating when trying to make larger cakes.

Thank you. My mind is just spinning because I just got an order for 25 -9" round pound cakes and a ton of cookie trays with oatmeal raisin, chocolate chip and sugar cookies (not decorated). In my business the normal stuff that I sell is decorated cakes and decorated sugar cookies, so my mind was just spinning for a little bit. I just need to breathe and relax.

http://allrecipes.com//HowTo/cake-pan-size-conversions/Detail.aspx

This might help us! I am glad that I am not the only one with that question.

**CrescentMoon**

I was hoping there was a formula of some sorts as well, X amount of flour and X amount of sugar along with X amount of liquid will yield X number of cups. I only bake from scratch and it seems every recipe I have makes a diffrent amount of batter. Very frustrating when trying to make larger cakes.

But each recipe should indicate what size pan(s) to use. most recipes I've seen will indicates "pour batter into one 9x13" or "....into two 8" rounds", etc. If you know how much batter goes in each pan, you know how to compare the volumes of different recipes.

I'm not a cup-measurer person (geesh what a mess THAT would be!) But I do know how much cake mix or cake recipe is needed for each pan (yeah, I DO do some scratch .... my choc cakes are all scratch) and I can do a comparison based on what size pan the recipe tells me to use.

I am not sure this a mathematical/scientific way of doing it, but if I know for example that my 3 egg chocolate cake recipe half fills 2 6" pans when raw, I half fill the 2 6" pans with water, then tip the water into the bigger pan I want to use. Imagine the water in the new size pan comes up to 1/4 of its height. Well, I would need to double my original recipe to make it come up to half its height. I dunno if that makes sense? But you can use a "clean" liquid like water fairly successfully for measuring this stuff, instead of cups of messy batter.

You can also check out this very helpful batter calculator link, made by user Metria, but it only works for "standard" size pans.

http://shinymetalobjects.net/cake/calculator/cake_calculator.cgi

Going one step further with Dayti's suggestion. Pour water in the pan you normaly use (loaf pan) to the level that you fill it with batter. Then measure that water in cups. That tells you how many cups the recipe should make. Then add water to the larger pan, measuring in cups, to the level you would fill the batter. That will tell you how much it holds. Divide the number of cups for the first pan into the number of cups for the second pan and that will tell you how many recipes of the cake you need to make. You may find you need to double or triple your recipe.

After all of my craziness trying to figure out how much batter I need the guy ended up going with just the 900 cookies. Thanks everyone for your help.

http://www.pastryscoop.com/category/look-it-up/

This site gives you volume to weight conversions.

1/2 cup = 1 stick butter = 4 oz.

1 cup Flour = 4 oz

1 cup Sugar = 7 oz

1 large egg = 2 oz.

If you recipe calls for 3 sticks of butter the conversion is 3*4= 12 oz.

If you recipe calls for 3 cups of flour the conversion is 3*4= 12 oz

If you recipe calls for 5 cups of sugar the conversion is 5*7= 35 oz

If you recipe calls for 6 eggs the conversion is 6*2= 12 oz

Now just add the weight for each (12 + 12 + 35 + 12) = 71oz now divide by 8 (the number of ounces in a cup) 8.875 cups of batter.

This will get you very close to the number of cups of batter in each recipe.

This is really great to know. The equation was really close, because I actually ending up just measuring the prepared batter and got 8 cups batter.

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