How Much Batter Does Dbl Chocolate Layer Cake Yield
Decorating By USMC_SGTs_Lady Updated 27 Jul 2007 , 3:04pm by Chericakes
Sooooo below is a link to recipe from epicurious for Double Layer Chocolate Cake that got great reviews.....
http://www.epicurious.com/recipes/recipe_views/views/101275
I want to use this recipe for a 2 1/2 sheet cakes (12x1
that i am making this next weekend, but i am confused on how much batter the really recipe yields....it says it serves 12 to 14 people, and that i need 2-10x2inch pans for it....But when i looked on the wilton recommended batter amount charts http://www.wilton.com/cake/cakeprep/baking/times/party_2inch.cfm it says that a 10" round pan calls for 6 cups of batter. It just seems to me like this double layer chocolate cake recipe doesn't yield 12 cups of batter....but maybe its just me though....
Can anyone shed some light on this for me and explain to me how many batches of this double chocolate layer cake i will need to make for 2- 1/2 sheet cakes???
This recipe looks almost the same as the one I use, and I double the rec. for a 1/2 sheet...so you would need 4x's the origional. But just a foot note, I use every ounce of batter for thoes pans, if you want extra insurance I would 5x's the recipe. But I have a bakery, so if there is left over batter, we make cup cakes. Anyway, good luck, I hope that I have been helpful...and the reviews are correct, that recipe is awsome! Donna
Thanks for the reply.......i'm going shopping tomorrow for all the ingredients i need to get to make the cake and i was only going to get enough for 3 batches. Good idea too about making 5x the orginal for insurance...and if i have extra i can whip up some cupcakes 
I made this recipe for a shower on Sunday. It make and 8' (2 layer) and 1 9" layer pan. So, I really would go with above post as well. This cake got huge reviews at the shower and I am making it again tomorrow for my daughters birthday cake. Good Luck.
I made this cake this week. I had to cut the recipe in half and do it twice b/c I only had one 10" pan. It does not rise a lot (was only 1.5 inches deep when baked) so I ended up baking a third layer (another half recipe). Its sitting in my freezer right now waiting for Sunday. I can't wait to taste it. The batter was amazing and the crumbs were pretty darn good too!! I would say 4x the recipe for sure in that sheet cake of yours if your only doing one layer. And use some flower nails or a heating core. I was nervous watching my sides bake so quickly while my middle was wobbly in the 10" pans. 10" pans took an hour to bake. Your cake will take a long time. Don't want dry ends.
May I ask what temperature you cooked your 10" pan at. I have a 12" square pan, that I am doing for a wedding next week. It is my first time baking a cake this big. I have done a 12" round, which is a little smaller. Does anyone have any suggestions? I will also use the wilton baking strips.
Just another tip for ya...I bake all my cakes at 300, it takes a little bit longer, but I don't need to use the baking strips (which I hate fooling with) and it seems to give me a moister cake. I also use half n half instead of milk...just some ideas. Donna
PS I do use a stone deck oven, not a conventional home oven. I don't know how the lower temp would work in them, I imagine the same, but I haven't tried it. Don't know if that was more help or if I just added to the confusion!
I usually bake all my cakes at 325...and i do use the baking strips. i have never had a problem with hard edges or anything....(knock on wood)...it does take longer to bake at 325...but thats okay b/c in the meantime i can clean up with kitchen or do whatever it is i need to do. If you click on the link to with wilton website in my above post, you can look at their chart for recommended batter amounts, baking times, servings, etc...if you don't already have a chart to go from....
May I ask what temperature you cooked your 10" pan at. I have a 12" , that I am doing for a wedding next week. It is my first time baking a cake this big. I have done a 12" round, which is a little smaller. Does anyone have any suggestions? I will also use the wilton baking strips.
The recipe says 300 for this cake. I lowered my temp to 275 on the second and third layers because I thought the edges were cooking too quickly on the first layer. I got very enenly baked cakes at 275 for this recipe.
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