Amount Of Batter By Pan Size

Baking By madroxide Updated 26 Jan 2015 , 1:02pm by MimiFix

madroxide Posted 25 Jan 2015 , 2:24am
post #1 of 10

ASo, been scouring google results from Wilton to a ton a cake blogs and I am finding a variation of amount (cups) of batter for a 10x2, 8x2, and 9x2 pans. Anyone have a chart or a suggestion?

9 replies
leah_s Posted 25 Jan 2015 , 4:47am
post #2 of 10

AI have found the Wilton amounts to be pretty spot on.

petitecat Posted 25 Jan 2015 , 9:01am
post #3 of 10

You could pour measuring cups of water into your pans and count how many cups you'll need per pan, and double that number for the amount of batter. Hope that makes sense.

-K8memphis Posted 25 Jan 2015 , 11:39am
post #4 of 10

Ause their "wedding cake data chart" from their website -- i can't paste the link right now but just google that -- because pulling up random charts from blogs can be inaccurate for some reason even if it's in the same format y'know like in a similarly laid out chart -- the numbers plugged in are wrong but not if you go to the website

-K8memphis Posted 25 Jan 2015 , 1:06pm
post #5 of 10
MimiFix Posted 25 Jan 2015 , 4:53pm
post #6 of 10
Quote:
Originally Posted by petitecat 
 

You could pour measuring cups of water into your pans and count how many cups you'll need per pan, and double that number for the amount of batter. Hope that makes sense.

 

@petitecat sorry, I'm a bit confused. Not sure what you mean about "double that number for the amount of batter."

petitecat Posted 25 Jan 2015 , 6:33pm
post #7 of 10

Mimi, what I meant was take a cake pan, pour cups of water in. Say, just for example's sake, you get 2 cups in a 6" pan. Double that amount to equal 4 cups of batter because you will be putting 2 cups of batter for 2 cake pans. Hope that sounds right!

 

Gosh I've just realised that I'm assuming this will work if everyone uses two cake pans to bake their cakes each time. If only using one cake pan, then no need to double the amount.

MimiFix Posted 25 Jan 2015 , 8:27pm
post #8 of 10

Ah, thanks for clarifying! So if someone wants to find the amount of batter needed, fill pan with water and use half that amount of cake batter. For instance, if a pan will hold 8 cups of water, use 5 cups of batter.

petitecat Posted 26 Jan 2015 , 9:17am
post #9 of 10

Mimi, I'm terrible with instructions but that's right, because we don't fill our pans to the brim.

 

Probably the best thing is to add this link where I got the information about using cups of water to determine batter amounts:

 

http://www.woodlandbakeryblog.com/baking-pans-sizes/

MimiFix Posted 26 Jan 2015 , 1:02pm
post #10 of 10

Quote:

Originally Posted by MimiFix 
 

Ah, thanks for clarifying! So if someone wants to find the amount of batter needed, fill pan with water and use half that amount of cake batter. For instance, if a pan will hold 8 cups of water, use 5 cups of batter.

 

 

Quote:

Originally Posted by petitecat 
 

Probably the best thing is to add this link where I got the information about using cups of water to determine batter amounts:

 

http://www.woodlandbakeryblog.com/baking-pans-sizes/

 

Thank you so much for the link, it will be very helpful! When I began baking, a standard suggestion was to fill pans 1/2 to 2/3 full. Starting at 1/2 full is a good rule, but every recipe is different, so if you're familiar with a recipe it's possible to use more batter for a taller cake. Conversely, if you prefer thinner layers (as with some rainbow cakes) use less batter. But watch oven time since those cakes may bake much faster.

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