Volume In Cake Pans

Baking By sccandwbfan Updated 21 Mar 2011 , 12:05am by Tea42

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sccandwbfan Posted 15 Mar 2011 , 5:39pm
post #1 of 4


Ihave another question:

I have started using WASC recipes almost exclusively for my cakes, sifting all the dry ingredients before mixing. If I make a cake that calls for 10 cups of batter in the pan (12" square) I end up with way too much even though I measure out 10 cups. So yesterday, I baked a 12" square and only put 8 cups of WASC in it and it still baked too high and took much longer to finish. I had two nails in it to help with the crowning.

Do the WASC recipes bake up to better volumes than a regular cake mix?

Thanks and I would love to hear about any thing that relates to this problem.


3 replies
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Marianna46 Posted 20 Mar 2011 , 7:42pm
post #2 of 4

I haven't found this to be the case with the WASC cakes that I make, but I have to admit I use a scratch WASC and sub out the sour cream for low-fat yogurt, so I may be comparing apples to oranges here.

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cheatize Posted 20 Mar 2011 , 11:52pm
post #3 of 4

How tall are your pans?

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Tea42 Posted 21 Mar 2011 , 12:05am
post #4 of 4

I usually add more batter than the recommended amount to get a full 2" cake....I've been curious if others find the batter amounts to be too low.

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