How Much Batter For A 12X 18 Sheet Cake?
Decorating By LoriMc Updated 26 Sep 2007 , 5:28am by LoriMc
I am burning up this forum today with questions! Again thanks to all you pros who answer people like me!
If I'm making a 12x18 sheet cake, how much batter do you think I will need? I use the Cake Doctor's recipe for butter cake. Two of these recipes work for an 11x15, and I always have some to cut off on the top. Do you think two would be enough for a 12x18?
I'm not familiar with that recipe--I most always use Betty Crocker mixes for my cakes. However, when I do an 11x15 I use two mixes and when I do a 12x18 I use three mixes. Since you use two recipes for your 11x15, I would think that three would work well for the larger. I usually have to trim some off of the top as well.
Hope this helps!
They want it half chocolate and half butter cake. This stinks, because now I'm gonna have to waste a whole batch of cake to get the extra half in there!
1 1/2 chocolate cake
1 1/2 butter cake
Do you guys charge more when they want two flavors in a sheet cake?
I did a choc/white for some one inthis size pan but it was 2/3 and 1/3. That was fine with my friend. I think 2 would be ok, but it would be thin. so if you are not torting it will probably be ok, but I torted mine and glad I used 3 or it would have been real thin and hard to torte, (maybe not you are problably better than be at torting)
A 12x18x2 sheet cake requires 14 cups of batter.
A 12x18x3 sheet cake requires 20 cups of batter.
Here's the WASC cake expanded flavors recipe:
http://tinyurl.com/2cu8s4
Using DH white cake mix this recipe yields a tad over 14 cups.
If you make 1/2 recipe in chocolate and 1/2 recipe yellow cake - you'd only need two cake mixes (if using 2" pans). 
HTH
I use 2 white and 1 chocolate (Betty crocker). Since chocolate cake rises higher (and spreads more) than white cake, by the time it's baked, it's practically a full 1/2-n-1/2 anyway. No customer has ever said anything about it not being EXACTLY a 50-50 split.
I grease-only-no-flour the pans, 325 degrees, baking strips .... cake usually rises higher than the pan so I trim it using the pan edge as a guide.
I use 2 white and 1 chocolate (Betty crocker). Since chocolate cake rises higher (and spreads more) than white cake, by the time it's baked, it's practically a full 1/2-n-1/2 anyway. No customer has ever said anything about it not being EXACTLY a 50-50 split.
I grease-only-no-flour the pans, 325 degrees, baking strips .... cake usually rises higher than the pan so I trim it using the pan edge as a guide.
I'm SO going to try this next time! It would be a lot less headache and less mess--especially if the end result is basically the same!
It's so cool that I learn something new every time I log on here!! Thanks!
Wow lots of interesting suggestions. I will have to try mixing the white in with the chocolate some time and see if I like the taste. I don't want to give it to somebody without tasting it first.
I thought about putting two 9x13's together. I'm thinking I need to do a dry run first and see what works best.
Thanks for all your help!
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