Cake Batter Amounts For Large Pans

Baking By Kiwiheather Updated 29 Apr 2011 , 5:24pm by Marianna46

Kiwiheather Posted 28 Apr 2011 , 8:29pm
post #1 of 11

Hi I just started baking cakes for friends and I am doing a graduation cake for next weekend. I purchased some commercial size pans and am wondering if there is a formulation to use when figuring out how much batter each pan would take. I don't want sad wimpy thin cakes but don't want it overflowing as well. Any advice is appreciated icon_smile.gif

10 replies
grandmomof1 Posted 28 Apr 2011 , 8:39pm
post #2 of 11

Wilton has a chart that tells the servings and cups of batter needed in the different sizes of pans.

HappyCake10609 Posted 28 Apr 2011 , 8:43pm
post #3 of 11

The Wilton guide is pretty accurate, it will give you a good idea when preparing your batter:
I have actually measured it out when I had to make a 16" cake and it I think it was spot on!

Lisapost Posted 28 Apr 2011 , 9:22pm
post #4 of 11

This is a great calculator another member is based on the Wilton guide. I found it very easy to use.

Lisapost Posted 28 Apr 2011 , 9:24pm
post #5 of 11

opps, some how part of the link was deleted, let's try it againicon_smile.gif

Marianna46 Posted 28 Apr 2011 , 9:36pm
post #6 of 11

Lisapost, the links always get abbreviated here, but if you click on them, they get you where you want to go anyway. The cake calculator posted by metria (the one you gave us the link to) isn't really for calculating how much batter you need but how many servings you can get from an already-baked cake. How do you use it to calculate cake batter amounts?

Kiwiheather Posted 28 Apr 2011 , 9:39pm
post #7 of 11

Thank you all!! I was sure I wasn't supposed to guess lol! I am sure I will be posting here often in the next week, you guys are amazing!

Lisapost Posted 29 Apr 2011 , 4:18pm
post #8 of 11


You were the "another member" I was referring to, I used the calculator you posted. It tells
how many servings the final cake will yield
how many cups of cake batter is required per layer
baking temperature
baking time
how many cups of icing are required to ice and decorate the final cake
I think it is a wonderful tool becuase you can input what size layers you intend to make and instantly gives the information you need with out much thought. I love to keep it simple. Again thank you Marianna for you post.

kakeladi Posted 29 Apr 2011 , 4:40pm
post #9 of 11

When you say commercial sized we really need to know what the sizes are. Are they round, square or something else? How deep are then - 1", 2" or more?
I never use that Wilton chart. I *NEVER* measure by cupful - ohhhh what a messy job! icon_sad.gif
Instead I have figured out how many cake mix batters each size pan will hold.
A cake pan should be filled just over 1/2 full. So if the pan is 2" deep, then batter should be no less than 1" deep - better if it is 1 1/4" to 1 1/2" deep. No need to measure this just eye-ball it - based on knowing how much batter to add icon_smile.gif
Example: a 16" round, 2" deep holds the batter of 3 cake mixes. A 16" square, 2" deep needs 3 1/2 - 4 batters. A 12" heart 2" deep uses 1 1/2 mixes. Just a few of the amounts needed for the different sizes & shapes.

susie1 Posted 29 Apr 2011 , 5:07pm
post #10 of 11

WOW! Kakeladi, thanks for that information. It certainly helps someone like me who never knows how much cake batter to make. This is wonderful!

Marianna46 Posted 29 Apr 2011 , 5:24pm
post #11 of 11

Lisapost, how funny! I've only used it to calculate servings. I didn't even know you could do all those other things. I guess I need to sit down and look at it a little closer. It's definitely my go-to chart for how many servings I'll get, and I tell people about it every chance I get, but I've never looked any further than that. Thanks for telling me that!

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