About Baking Pans and Sizes


If you are familiar with all the recipes I have shared, you will see that the most common pan size I make for my cake recipes is the 8″ Round.

Almost all of my recipes will divide up evenly amongst 2- 8″ pans

This is the most popular pan size for the home baker, which is why I choose to show that size.

Typically if the recipe yields 2-8″ then you will get about 24 standard sized cupcakes out of that same recipe. Or 1- Half Sheet Pan.
I don’t really follow charts, I have an “EYE” for this type of thing, not to mention at Woodland Bakery we make about 60 pounds of cake batter at once, so figuring out which pans to use is never the problem. We just use ALL of them!

But I understand the home dilemma and how important it is to make exactly what you need to accommodate your pan sizes.
I will give you the following chart to reference when you need to figure out if Grandma’s bundt pan will be sufficent for my Tropical Carrot Cake

Basically what we need to know is how much VOLUME can the pan hold, and how much batter is in the recipe? This way we can make the switch from pan to pan with ease.

To determine the pan’s dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement.
To measure the depth, place your ruler straight up from the bottom of the pan.
To determine how much batter it will hold (volume), pour pre-measured water by the cupful until the pan is filled to the brim. If your pan holds 4 cups of water, you have a 4-cup capacity baking pan.

However, do no be confused that this is the amount of batter you will pour into your pans! This is simply a measure used to determine how much ‘capacity” a pan has total- to the BRIM! And we never fill cake batters to the brim!

So let’s say you are baking a recipe that yields 2- 8″ layers. Most likely the entire recipe will give you about 6 cups of batter. You will divide that batter between 2 -8″ round baking pans.

Because each 8″ pan will hold approximately 3cups of batter per layer, that 6 cup capacity bake pan gives you lots of room for rising with no overflow.

Check the table below for pan substitutions. The ideal pan substitution is one that keeps the same batter depth as in the original recipe; this way you do not have to make any drastic changes in baking times and temperatures. Remember in baking, those are the two most important factors!

Deeper batter in your pan means thicker cake, and more baking time, but with lower baking temperature so you bake it all the way through without burning and drying out the top and edges.

Shallow batter in your pan means thinner cake and you will need less baking time and keep a close watch on the temperature so you don’t burn your thin cake that way too!

REMEMBER: Do no be confused that this is the amount of batter you will pour into your pans! This is simply a measure used to determine how much ‘capacity” a pan has total- to the BRIM! And we never fill cake batters to the brim!

Round Cake Pans:
6 x 2″ 4 cups (948 ml)
8 x 1 1/2″ 4 cups (948 ml)
8 x 2″ 6 cups (1.4 liters)
9 x 1 1/2″ 6 cups (1.4 liters)
9 x 2″8 cups (1.9 liters)
10 x 2″11 cups (2.6 liters)

Bundt Pans:
7 1/2 x 3″ 6 cups (1.4 liters)
9 x 3″9 cups (2.1 liters)
10 x 3 1/2 inches 12 cups (2.8 liters)

Square Pans:
8x 8 x 1 1/2″ 6 cups (1.4 liters)
8 x 8 x 2″ 8 cups (1.9 liters)
9 x 9 x 1 1/2″ 8 cups (1.9 liters)
9 x 9 x 2″ 10 cups (2.4 liters)
10 x 10 x 2″ 12 cups (2.8 liters)

Rectangle Pan: (Yes, the infamous The Glass Baking Dish for Lasagna that we all bake our cakes in at home!)
13 x 9 x 2 inches 14 cups (3.3 liters)

Sheet Pan (this is what I call the Half Sheet Pan Layer)(Also known as Jelly Roll Pan)
12 1/2 x 17 1/2 x 1 12 cups (2.8 liters)


Glass baking dishes, cakes will bake faster. Glass transfers heat much better than metal. It is recommended that you lower the oven temperature 25 degrees F / 14 degrees C when baking in glass

Aluminum- My preference and the preference of most professional bakers. They come in all types, price ranges, gauges and sizes. The high end ones geared towards bakeries are coated with a non-stick glaze. Buying a good sturdy pan will give you many years of service.
Steel-Usually cheaper pans. May have a non-stick coating. Usually thin.
Stainless Steel- Very expensive. Thin gauge.
Silicon- Seems to be the latest craze. Most require the support of a baking tray. Food does not brown as well. Can be hard to get out.

  • John Mason

    If I use a dark or anodized pan, should I lower the temp by 25degrees?

  • Terri C

    I would like to make a half white half chocolate 9X13 cake. Do I use the standard size cake mix or maybe the Jiffy cake mix?

  • Austin Dayacap

    Hi. I have a cake recipe that calls for two 8 x 3 round cake pans (holds 6c batter accdg. to a chart I peruse). But I do have an 11 x 7 x 1.5 rectangle pan which holds 6c batter as well, as per the chart. Does this mean I also have to bake the cakes in two of my rectanglw pan?

  • Rina Saguin

    Hi Gretchen,

    I have a Food for the Gods recipe that calls for two 9×11 inch pans & bake for 30 min. I can’t find that size anywhere!! Can I substitute with a 12×18 inch pan? If yes, how much cooking time should I cut?

    What would be another good substitute for two 9×11 inch pans for this recipe?


    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Yes you can use the 12X18 but the cake will be THINNER so the baker time will be considerably less, be sure to check it after about 20 mins

      • Rina Saguin

        Thanks Gretchen,

        Will two 10″ (100 sq inch each)square pans be the closest to two 9×11 (99 sq inch each) pans without changes to baking time?

        • http://www.woodlandbakeryblog.com/ Gretchen Price



    hi gretchen, i was wondering, could i put all the batter from your chocolate cake and your carrot cake into a 10×3″pan then slice it in half to make two layers of each kind? will this work or will the layers be to thin?

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      yes would be fine

  • Lyzzy Arinde

    Thanks a lot for this info however how much batter can a 12×2 round
    have? TIA

  • Fiorella

    Hello, I have a question for you. I was asked to make a three tier birthday cake. I have never made one before. I am excited but I have just one concern. How do I deliver it? Any suggestions? Thanks

  • Tina Morena

    Hi Gretchen,would like to know what exactly the size of a standard cupcake pan in diameter please

  • Bhupendra Kumar Singh

    hi gretchen,
    how can we determine the density of a bread pans.

    • http://www.woodlandbakeryblog.com/ Gretchen Price

      Im not sure what you mean by DENSITY?

      • http://www.woodlandbakeryblog.com/ Gretchen Price

        Volume? How many cups batter it takes?
        It usually says that on the packaging for the pan you are buying, but I also thought I listed that here on this blog post

  • Real

    Hi there, I’m interested in baking in a 17 X11 x 1 inch sheet pan ( kitchen aid), I’m guessing that will take a 6 cup batter, it has a 12 cup capacity. Thanks and love all that you do.

  • Nicolas

    Hello Gretchen, I want to make your Ricotta Cheesecake for Christmas but I am planing to have a bunch of people over and I’ll use a 10″ pan, how much more of each ingredient should I use so that I get a nice big cheesecake?


    • Gretchen Price

      double the recipe

  • Hafsa rehan

    Hi dear,,, i have seen ur many videos u r amazing ,,,dear plz guide me how can i estimate my cakes in kgs before baking ,, i live in uae and here people give orders in kgs ,, im new in this feild and im a home baker but i really dont know how to estimate my recipes in kgs,,,, thanx in advance

    • Dr.Surya Peri

      Hi Gretchen,
      I need the answer to this question regarding the weight please.
      Am a great fan of yours.

      • http://www.woodlandbakeryblog.com/ Gretchen Price

        HI Thanks, I am not really understanding the question. I dont weigh my cakes before baking. I know larger facilities do, since they bake thousands of cakes at a time, so they weigh each layer for precise perfection, but here….I dont do that.
        I am not really sure why you are even wanting to do this, since you stated you are a home baker, please elaborate.
        (all recipes for home use are typically written for 2-8″ layers- so keep it simple, just follow the instructions and you will be fine)

        • Cramer vs Kitchen

          Hi Gretchen…. there are some countries that only rely on the weight of the finished cake to determine pricing and when selling them. They dont use the same formula of food-costing like we do here in the US. Often times, they truly never make the money they so deserve for their work.

          I believe Hafsa rehan meant to ask that question.

          Hafsa – please use an online weight converter tool. Here is one you can use on your own: https://www.google.com/?gws_rd=ssl#q=how+many+kilograms+in+a+pound

          You will have to do the math this way and the tool allows you to change the system you are measuring.

  • Deanna

    Hi Gretchen, I want to make your lemon chiffon cake. I was wondering if the batter would fit into a standard bunt pan. Or could I just split it between two 8 inch rounds?

    • Gretchen Price

      the lemon chiffon is great for the bundt pan

  • Emi

    Hi Gretchen, I am baking a doll cake this weekend. To make my life easier, I bought a 4 liter glass bowl, which will give shape needed. Do you have a recipe that is about 4 liter cake batter?

    • Gretchen Price

      wow that’s a big bowl! LOL
      You can double any of my recipes!

  • http://woodlandbakery Cheryl

    Dear Gretchen I have a 14 inch round pan and am planning to make two layers which means baking twice in the same pan. How much batter chocolate cake mix or how many cake mixes do I need to bake in this pan. Also appreciate if you could give me quantities for a 12 inch pan

    • Gretchen Price

      2X for 1- 14″ layer

  • Sammy

    Hey Gretchen, I am a loyal follower of yours and love your recipes. I make your carrot cake as a fund raiser and everyone loves it, I make it in a 6″ foil baking pans (3 per recipe), as I deliver them in the aluminum pan with the plastic cover. My question is, will that recipe be enough for a 10″ bundt pan? I have had many request for a bigger cake for thanksgiving and thought of a bundt pan.

    • Gretchen Price

      Great! Thanks! You can put all the batter into the 10″ Large Budnt pan

  • http://pansize Nazlin

    Hi Gretchen, love your tutorials and your personality. never made any of your cakes but would love to try your chocolate cake for my mother- in – laws 90th birthday. we have about 45 people would like to make it in a 9X13 pan, 2 thick layers with your swiss buttercream, my question is do I use the same amount of your recipe or should I use 1 1/2 times the recipe. Thank you for your prompt reply.

    • Gretchen Price

      Thank you! You will not be sorry to try the recipes! YOu will be safer to do the recipe 1 1/2 x

  • Rita

    Dear Gretchen, I have a PME baking pan size 10 by 4 inch. How much batter do I need? Thanks for your help.

    • Gretchen Price

      what is a PME?

      • Julie

        PME is just the brand Gretchen

  • Dilly Siva

    Hi Gretchen,

    I just bought a christmas tree bundt tin like so;

    and was wondering which cake would hold its shape best in bundt tins – chiffon/butter cake?

    Thank you

    • Gretchen Price

      butter cakes

  • May

    Hi Gretchen,

    I tried to bake 2 10 inch (10x2inch) aluminum round cake pans in the oven TOGETHER and though it came out moist and tasted good, it looked thick and gross.
    Would baking them one 10 inch cake at a time make it better? Standard home oven, of course.

    Do you normally bake cakes 10 inch in the oven one at a time? I filled the cake pan to about 3/4.

    I found that baking 2 8 inch round cake made the most moist and pretty texture, I bake those two together, same batter as the 10 inchh, standard home oven.

    I want 10 in cake, its bigger and feeds more people. Not a lot of luck so far.


    • Gretchen Price

      if your oven is large enough to accommodate the 2-10 ” pans then great. I always do it.
      But if your batter was “thick and gross” then that really has nothing to do with the oven and more to do with the mixing (specifically the measuring)
      Maybe when you increased the recipe this time you had an error?

  • Cookie

    Hi Gretchen

    I have been following you for quite some while now. I am constantly linking your site and youtbe channel to hundreds of people, yeh you guessed it, I think you are ace!
    Yet I am still confused with this cup measuring for the amount of batter which goes into different pans.For bakers who are unaccustomed to using cup measures this is so confusing. How would any one know the amount of batter in a recipe? How is the liquid measure calculated to say a certain recipe holds X amount of batter in cups? Please, I know you say the depth of the pans does not matter, but what are the depth of your pans? Does the recipe for the white cake make two deep cakes, are you using 2″ deep, 3″ deep or victoria sandwich tins which are1.5″ deep or something different? It would be so much simpler if you could just state the depth of each pan. So for example, do you mean the whole cake recipe fits into 2 x 8 inch pans which measure 3″ deep and each has to be filled half way? How tall does each round bake up from 1 whole recipe divided between the 2 pans? For most people as I read this blog, depth DOES matter so a clarification on this point would be really helpful. Sorry for so many questions, as you can see I am confused! Thanks in advance for your answer and for such great recipes.

    • Gretchen Price

      great thank you so much!
      I guess because I NEVER use the cups measuring system for batter- I am the wring person to ask. I provided this blog post for those who DO use it, but I basically got it from a few other websites that explained it better than me (obviously) – I did edit this post to explain that I think it has made things WORSE rather than helped anyone-
      I also do not pay attention to 3″ high pans vs 2″ high pans unless I am making a cheesecake where I may want it to be 1″ higher in which case- yes 3″.
      But most recipe (at least mine anyway) make 2- 8″ layers.
      So this means to simply divide the batter in half.
      To then start converting to other pans, honestly I do not use any sort of magic formula at the bakery- I simply fill my pans half way- If I want them a “bit” thicker I fill them a bit more.

      I will start to write my recipes for 8X2″ pans, but again whether it is a 3″ high pan or a 2″ high pan the batter of the entire recipe will be the same – its not like it magically gets BIGGER just because the pan is bigger

  • Freda

    Looking for batter amount for a 9×5 loaf pan….use these most of the time esp. around Christmas baking…use them for gifts…

    Thank you!

  • Christina Rowe

    Hello Gretchen,
    I’m doing 2 Half Sheet B-day cakes for a law firm and one of the cakes is a 3 layer citrus cake. I need to know how much batter do I need to make for all 3 layers?
    I need to make 12 x18x 1 inch sizes and the flavors will be lemon, lime and orange. My 2nd cake is raspberry cream cake and I need to make two half sheet 1 inch cakes as well. Can you please give me advice on what to do, I would be grateful. Thank you and have a marvelous day.

    • Gretchen Price

      typically if the recipe yields 2- 8″ cake layers you will pour all of that batter into a half sheet pan (12X18)

  • Brenda

    Hi Gretchen, I love your website. The recipes, tips & tricks everything. Thank you for sharing you knowledge. I want to make your white cake in a half sheet pan. I have never made a half sheet cake so… questions,
    1. At what temperature should I bake?
    2. By the time the middle gets done, would the sides & corners be over done?
    3. Approx. how long before I can open the oven door ?

    • Gretchen Price

      1 whole recipe for 1 layer 12X18 pan
      It will bake it at 350 degrees F for about 20 minutes or Until its done
      Don’t open the door until you are near 20 minutes

  • Karen

    Hi I have spent hours trawling through chocolate cake recipes as I am doing a 3 tier wedding cake! The chocolate tier I am going to use 2 x 12 inch pans. I am totally confused as to what amounts I would use for your moist chocolate cake! I think I must be stupid but I just don’t get it. Can you give me some help please? By the way made your Swiss Buttercream and it was amazing! Thanx

    • Gretchen Price

      I whole recipe for 1- 12″ layer will be great

      • Karen

        That’s brill and thanx for your speedy reply.

      • http://theitaliannextdoor.blogspot.com Joann@The Italian Next Door

        So, Gretchen, are you saying that any cake recipe that makes 2 (8″) cake layers can be used to make 1 (12″) layer?

        • Gretchen Price

          yes pretty much (unless of course the recipes specifies that the 8″ layers are thinner than normal (and normal being about 1 1/2″ tall layers after baking and cooking)
          Like my Yellow cake recipe for example is a bit thinner than my other recipes, so I would say 3X there for 1 – 12″ layer

  • Genevieve

    If I am using one 9×13 glass pan instead of two round metal ones, I see I adjust the temperature, would that mean I can keep the same cooking time?

  • Tianna

    can (2) 8″ pan fill a 16 inch square pan?

    • Gretchen Price

      it will be very thin, I prefer to do 1 1/2 X recipe for 1- layer 16″

  • Carol

    Hi would this be a good batter for your petit fours, I have a 13 x 18 pan will this pan work for the thin layers? I would have to make it times two correct? How many 1×1 petit fours will I have?

    • Gretchen Price

      You are posting on the Pan Sizes blog so I am not sure which recipe you are referring to

  • Lola

    I need to make a cake in a 10x 2 round pan. Can I still use basic recipe or do i need to add to the recipe

    • Gretchen Price

      Most recipe will make 2- 8″ pans, so for the 10 ” cakes you will want to make the recipe 1 1/2 X

  • Queenie

    Hi dear,
    What size of pan should I use for 1kg weight sponge cake?
    What size of square pan should I use for 5kg weight sponge cake?

  • Norelle

    Hi Gretchen, based on your explanation above, I’m safe to make 2 mixtures of your carrot cake recipe to use on a 13x9x2 rectangle pan?

    • Gretchen Price

      each recipe for carrot cake will make 1- layer of that size yes

  • Elvira

    Can I devide the batter into a 10″ and a 6″? And will it be approximately the same thickness as two 8″?

    Thanks for the great blog!

    / Elvira from Denmark

    • Gretchen Price


  • Leslie Spitzner

    ok so I have a recipe for two-9 in pans but need to bake a sheet cake in a 12 x 18 inch pan would a recipe called for two 9 inches be enough to fill the pan and cake rise enough to make it sufficient or would I need to adjust the recipe?

    • Gretchen Price

      yes it will be fine

    • Anita

      I have this same question, as I need to bake a 12×18 sheet cake from a recipe for two 9 inch cakes. I’m stressing a little because the volume of the 12×18 pan is the same as THREE 9 inch pans. I’m wondering, Leslie, did you bake the cake? How did it turn out?

      ~ Anita

  • Jackie

    Hello Gretchen –
    Love your tips, recipes! I too use Fat Daddios. I have all 3″ pans and I noticed that sometimes my center will sink a bit. I use strips around the pan and I am just starting to use the baking cores.
    Could my issue be the amount of cake batter? Or cooking temp.

    I have a recipe that makes 5 cups of batter and is for 2-9×1.5″ pans. Which is 2.5 cups per pan. Cooking temp is 350f for 25 min. I then would use 1 full recipe (5cups of batter) for a 1- 9×3″ pan. Is that correct? Would I still cook at 350f until the cake tester comes out clean?

    But if I were to use a 1- 8×3″ pan I wouldn’t use the full 5cup recipe. How much batter would I use for the 8×3″?


    • Gretchen Price

      NO you are filling too much
      Just divide the batter in half amongst your 2 pans, don’t overthink it

  • Sharadha

    A chocolate cake recipe i was trying mentions using 9″ X 12″ pan and a cooking time of 1 hour at 300. Instead if I used a 8″ round pan for the same quantity, how much should the baking temperature and time would be approximately?

    • Gretchen Price

      same temperature (if it says 300? That to me is a bit low..but OK)
      and bake until it is done

  • Rebecca

    I am baking a Bete Noire (Bon Appetit, Sept 2006). The recipe calls for a 10-inch springform pan. I only have an 11-inch springform. Do I need to adjust the cooking time? Recipe says to “bake until center no longer moves when pan is gently shaken, about 50 minutes”.
    Thank you

    • Gretchen Price

      your cake will be thinner rather than taller, so adjust the baking time, you are correct

  • sandra carly

    I am going to make a sheet cake in a 12×18″ sheet pan, how much batter should i use to make this cake?

    • Gretchen Price

      Most recipes are designed to give you 2- 8″ round cakes, in which case you would put that same amount of batter in a half sheet pan

  • JC Gregg

    Just a random question since I was reading all about pan sizes. I use pretty much every size. My issue comes in transporting the cakes. I don’t know what box I should use as a standard. I am thinking a 10″ box 5″ high should about cover the Reese’s Peanut Butter cake, would you agree? I am not certain of the height right now. I am creating more of the Rectangle cakes, and specialty cakes like the Tower of Death Cake. ( thanks for the heads up on the acetate! It makes me feel like a real baker!

    • Gretchen Price

      The size of the box is based on the size of the board.
      You will want the box diameter to be the same as the board that cake sits on, this way during transport the cake does not shift inside the box if you take a turn.
      Or if someone doesn’t hold the box completely level.

      So for example, I put the reeses cake on a 10″ diameter board, and so the cake box was also 10″ (X 6″ high, but I think 5″ height is sufficient)

  • Jackie

    Do place your baking pans on a sheet or half sheet pan and place them in the oven on this pan to bake?

    • Gretchen Price

      It depends on the oven, if you have too much bottom heat then yes, but for those who do NOT have enough bottom heat, then NO

  • julie

    hi im making a pepa pig head cake and wanted to use a rectangular tin so i can cut the head out in one the pan is 14 x10 x 2 inches and i not sure of the récipe, i know from the chart above i need 14 cups of batter but am unsure how to work out the quantities of butter etc. i work in grams and kg not cups please help thanks

  • Abbie

    I would like to know at what temperature I would bake say a 6″ round or even a 3″ round cake and for how long? I have pans ranging in size 3″ to 10″. Some are spring form others are standard cake pans. Some, ( my favorite) are dark while others are silver and some are glass.
    It would be great to find a chart that would give instructions on the different sizes and types of cake pans, and to use the correct temperature and timing for those sizes. Could you perhaps do this or steer me in a direction (web sight) that will give me this information?
    My family would appreciate this. Maybe for once I could bake a cake without flaws.

    • Gretchen Price

      the temperature stays the same (about 350 degrees) the time they bake though will be different read Until Its Done
      Follow the instructions on the recipe for temperatures and approximate timing

  • Katie

    I’m just frustrated , because most of the YouTube videos I watch, everyone says use 8 inch pan…I would love to buys an 8in springfoam but it’s hard to fine..

    • Gretchen Price

      Most recipes are formulated to fit that size. It is the most used pan size, so……….
      You can get just about anything on Amazon now CLICK HERE

  • Katie

    Hi Gretchen,
    U mentioned the most popular pan size is 8inch, but I feel like every time I go to the store, I always see 9 inch pans, I even have hard time looking for 8 inch springfoam..it’s always 9 inch or the 6 inch that have in springfoam, I cannot find an 8in anywhere, except on amazon… Why is that?

    • Gretchen Price

      I answered on the other comment

  • Lauren

    Hi Gretchen,

    I’d like to make your chocolate dipped strawberries cake in a 9 x 13 pan with 2–3 layers (haven’t decided yet). For the chocolate cake, would I be able to use 1 recipe (6 cups) per layer in the 9 x 13 pan? I’d still like to have fairly thick layers and the recipe would be a cup shy of half full in that size pan. Not sure if a cup of batter makes all that much difference in thickness.

    Thanks in advance! Love your recipes!

    • Gretchen Price

      the whole recipe will be too much for the 9X13 pan

      • Lauren

        Should I use half the recipe then per layer?

  • sandra

    I would like to know how to determine the amount of people a cake fit…
    2 layers of a 2″ x 8″ pan how many people fit?

    I mean if I need to Bake a cake for 30, 50. 60 people which pans would you use?

  • Maria

    Hi just want to say that I love your recipes and ideas and of course, your tips and help. Thank you,
    Maria from Australia

  • Tina

    Gretchen I was wondering would the temperature change for different size pans? I was trying to bake a 6-inch round cake and it didn’t cook completely. The sides pulled away from the pan, tooth pick came out clean, and the top was nicely browned but I just knew the cake wasn’t completely done and it wasn’t. If I had left it for the longer the top would have burned. The recipe is a good one, I have used it before and the temp setting is 350. I wanted to know should I start with 325 for my 6-inch pan?

    • Gretchen Price

      I usually bake all my sizes at the same temperature, and the smaller ones are just done first, however I cannot speak for your oven, as it may be slightly different.
      It is not a BAD idea to bake at a lower temp, I think you should try it next time

      (often times though when I see my cake needs a bit more time, but the tops are getting too browned, I lightly and loosely cover the cake with a piece of tin foil, this will avoid overbrowning)

  • Suchita


    I have a bread baking pan which is 8″/4″ and most of the recipes talk abouta 9″/5″ pan. How do I modify my recipe as per the size of the pan?

    Really need to know the answer. Thanks in advance.

    • Gretchen Price

      You don’t, 1 inch will make no difference

  • Mike

    Can your Cinnamon Buns be baked on cookie sheets? I have several that are 11X17 and 1 inch deep. I’m new to baking and just trying to figure out pans…..dahhh.

    • Gretchen Price

      yes they can be. I do it at the bakery that way. nestle them same distance apart as you would in a cake pan
      (These buns are going to be PERFECT! LOL with all the questions, you better ACE this exam!)
      Please share with us on facebook when you do!

      • Mike

        Oh the PRESSURE!!! I can’t stand it….How will I be able to sleep now? lol
        Thanks Gretchen….I’ll let you know!!!

  • Mir

    I was wondering when baking 10″ round cake or larger to ensure that the cake bakes evenly what do you suggest ? Do you suggest baking strips , flower nail put upside down in the batter , heat core… ?

    • Gretchen Price

      well, I have never really had trouble with even baking on larger cakes.
      I suspect that if you oven has hot spots or bakes unevenly, then it will do so on all sizes not just larger cakes.

      But I O understand what you mean, and I think your concern about overbrowning may be more of an issue?
      In which case I recommend to put a piece of foil over top of the cake during the last 20 minutes of baking to ensure it does not get too browned

      • viki2

        Check the level of the oven. Yes, with an official ‘level’ or put exactly the same amount of water or colored liquid in two exact glasses, bowl, measuring glasses would be the best. Sit each on opposite sides of the top of the oven, or between baking cakes on the bottom of the oven as far away as possible from each other.* I just bought a level as I use it for everything, just about. Good luck baking.

        Pans warped? Right placement of wire racks?

  • Kelly

    How many boxes of cake mix for a pan 10×3?

    • Gretchen Price

      Read what it says on the box

      • Aggie

        How dare anyone ask you about boxed cakes ;o)

  • Dion

    Hello Gretchen. First things first, I cannot express how thankful I am for you to have set up this blog. And how grateful I am to God, that I found it. Your level of explanation in you blog posts are “Alton Brown”esque in the degree of explanation. I’m a food science nerd and appreciate that level of detail. And you have helped me immensely with a few projects recently, through watching your videos. I found you on YouTube then linked through to the blog. I thougt the videos were helpful, but the blog blew me away!!!!

    Now, on to my question. I searched through the previous questions on the “Baking Pan Size” post, but could not find the answer I was looking for. When making “sheet cakes”, be it 1/4, 1/2, or full sheet, do you bake them in the appropriate sized “baking sheet” tray or do you use 2″ cake pans in those sizes? I am only asking so that I can adjust my batch quantities to meet my needs.

    I am making a Full Sheet retirement cake, 50/50 Chocolate and White.

  • Tina kapur

    Hi! Please let me know for baking a 2kg cake how big cake tins do I need, rectangular or round.. Any.. Please please

  • Farah

    Hey…I have a 29x24x5 cm teddy bear shape silicon cake mould , can you please guide me how much batter does it require? And if you can kindly direct me to a recipe which suits best for this shape of cake…I will be grateful for your response.

    • Gretchen Price

      Fill the pans half way with batter

      Most of my recipe make 2- 8″ layers, so I am sure you would be fine with any of my cake recipe on here

      • Farah

        Thank you :)

  • om solaf

    Thanks for evrey thing

  • wanda

    I would like to know if this amount of batter for your vanilla sponge cake will fill 2 8×3″ pans and if so will the baking time be different…thank you so much… love your how to videos … wanda

    • Gretchen Price

      yes it makes 2- 8″ cake layers

  • Stephanie

    Hello Gretchen.
    First of all I’m a beginner so I REALLY need your help. Tomorrow I will make your vanilla sponge cake (but I will make it chocolate) and I only have ONE 10″ inch cake pan and I’m really confused how to make this recipe yield this one pan, because you made it and devided the recipe between 2 8″ pans so I think your recipe is too much for one 10″ cake pan. Please I need your help in this. I use grams not cups.
    Thank you dear for your help.. And thank you for these amazing recipes. :)

    • Gretchen Price

      fill the pans half way, the extra batter can be made into cupcakes or something else

  • Debbie

    Can you please tell me how many cups of cake batter you would use for a 5″ cake pan as well as how long to cook them.

    Thank you

    • Gretchen Price

      I do not make my recipes based on cups, I basically fill the pans half way and bake them until they are done

  • Mandy

    G’day Gretchen, I need your help. I am looking for your rainbow cake recipe but I need to use a 26cm (10.5″) pan. cooking times etc?? I just need your help xo thankyou

  • http://Nil Tessa

    Thanks for the pan size info. I made the Golden Vanilla Butter cake for my Good Friday Easter brunch and it was awesome except the outside was brown and crusty. I knew it had to do with my pan sizes. I doubled the recipe and baked two 8″ and two 6″. It also took way longer than 35 – 45 minutes to cook. I am not giving up on this recipe. I am baking another Cake for my Easter Sunday dinner. Oh yes! Nothing ever goes to waste! I trimmed all the buttercream and crust off and using it in a Trifle …. I bet it will be delish. BTW …. Your Red Velvet cake recipe ROCKS!

  • Audrey

    I found a recipe that calls for a 8 x 12 inch pan. My pans are 9 x 13. do I need to buy a new pan or can I bake it in the larger pan, or make 2 rounds? Thanks! Audrey

    • Gretchen Price

      I wouldn’t worry about the 1″ difference, it will be fine.

  • Maria

    Hello Gretchen,
    I’m a novice at baking but love to experiment.
    I want to make a round 2 kg cake about 4″ (10 cm deep). What size pan should I use? Is 12″ too big? or should I use 10″?
    I can work out the batter quantity but can’t figure out the size of the pan!!

  • Joann

    Hi Gretchen, I will be making my first tiered, stacked cake in June and was wondering what type of dowels you feel are the best to use. Also, is there a formula to figure out how many you use for each tier? Thanks.

    • Gretchen Price

      I use regular wooden dowels, I buy them from Wilton.
      I like to space them in the same diameter of the next cake to be put on top, did you watch me on How to Make 3 Tier Cake?

      • http://theitaliannextdoor.blogspot.com Joann@ The Italian Next Door

        Yes, I did watch that video, but I don’t remember you saying how many to use…..only that they obviously have to fit within the diameter of the cake resting on top. I didn’t know if there’s a certain number to use for each tier according to its diameter.

        • Gretchen Price

          Not really…I just use a support for each “side” of the circle if you will.

          Example- 6″ cake on top, I may put 4 dowels (evenly spaced) and one in the center (always one in the center)
          then an 8″cake on top- I may use 6 dowels and one in the center

          I just use as many as I think will support the cake on top- think of legs to a table….it supports each “corner” of the table, although cakes are round- so I would put “legs” where the “corners” would be!

          Make sense!?

          Sometimes written instruction can be more confusing!

          Sorry I wasn’t more clear in the video!

          • http://theitaliannextdoor.blogspot.com Joann@ The Italian Next Door

            O.k. that makes sense. Thank you. And don’t apologize. Your video was great, as are all of them. I think you’re a great teacher and you and Jason are quite entertaining as well.
            I mentioned that I’ll be doing my first stacked cake in June and, to be honest, I’m pretty nervous about it. I have other questions and things I’m unsure about. I would love to get your input on things as I’m planning this out. Would you be willing to give some ideas/wisdom along the way, if needed? You are so generous in sharing what you know with all of us, and I know you’re extremely busy with the bakery, etc. But if you think you could, I would greatly appreciate it. I don’t know if there’s a better way to communicate with you other than leaving comments after your posts. I don’t want to muddy up the works with things not actually related to the subject of the post.

  • Sally Wallace

    Hi Gretchen, I love your videos, you are good and clear with your explanations anyway I just purchased Fat Daddios bake pans at Amazon bc that is what you are using. But instead of 8 X 2 I bought 8 X 3. Is there really a big difference depth wise, I bake a lot of chiffon and sponge cakes which tends to rise higher than other kind of cakes. Thanks and please can you make a video of any kind of chiffon cake. Thanks again :)

    • Gretchen Price

      People get way too confused by the height of the pan. This really is irrelevant. You will pour the batter half way up the pan (or if the recipe makes 2 layers, you divide between tow pans equal) anyway


  • Vanessa

    Hello Gretchen,

    How many of each type of pan (e.g., 8″ round, etc.) do recommend purchasing? I’m starting to acquire my collection but am not sure, plus I may have storage issues.

    Thank you! Vanessa

    • Gretchen Price

      2 would be perfect!

      • Vanessa

        Thanks so much for your quick reply!

  • Ed johnson

    Hi Gretchen,

    Can I just ask to be totally sure, if I want to make your vanilla cake in a 9×13 tin, how much recipe to I use?
    p.s You’re amazing!!

    • Gretchen Price

      Make the whole recipe, fill it to a little more than half way full, then make a few cupcakes with the extra batter

  • sue johnson

    hi gretchen could you help me please i am making a 3 tier wedding cake for the first time the tins are 12, 10, 8 in , proffesional tins as they call them think they are 3 or 4 inch deep, can i just use your van illa sponge in the 8 inch, and do i double it for the ten and put the whole of the mixture in, and what about the twelve inch thank you

    • Gretchen Price

      The height of the pans are not important, but for the 10″ layers you will need 1 1/2X the recipe for both layers, the 12″ is 2 recipes total for 2 layers


    Is that I should pour the batter in half of the pan whatever pan sizes I am using to get to the brim?

    • Gretchen Price

      most recipes will bake up to double in volume, so it is a good rule of thumb to just pour the batter half way – yes

  • lianna d


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  • Wendy Soudelier

    Hello I just started watching your tutorials on YouTube and I want to tell you that I really enjoy them very much. I have learned a ton of info from you. Regarding this post you stopped at a 10″ x 2″. Could you give amounts of batter for 12″ x 3″ and 14″ x 3″ round pans please. I am just a home baker but love to experiment. Thanks

  • Sally harling

    hi Gretchen,
    I am a making a wedding cake for the first time and I apologise if this has been asked before but I am using the vanilla recipe and need to make 8″ and also 12″ tiers with this. as the recipe is for 2×8″ cakes, if I want to make 3 layers do I just make half the batter and cook again? Also what about the 12″
    Thanks for your help and your fab videos etc!!

    • Gretchen Price

      The recipe makes 2- Thicker layers of 8″, so rather than use 2 pans for 2 layers, just use 3 pans and you will get your 3 layers. AS for the 12″ layers though, you will have to make the recipe 1x for each layer

  • Pam

    Hi Gretchen, i need to bake a 9 inch and 10 inch cake. I wanted to use your recipe but i noticed its for two 8 inch cakes. How do i change this recipe for two 9 inch and two 10 inch cakes? I don’t want to split it as it is because the cakes would be too thin. Also, how many cups of cake batter does your recipe make? Thanks so much!

    • Gretchen Price

      I am not sure what recipe we are talking about , because we are in discussion on the Baking Pans blog post

      • Pam

        Hi Gretchen, sorry i forgot to mention the recipe and for posting it on the wrong board. I was making the chocolate cake.

        Thanks so much for your help!

  • Terry Z

    I’ve learned through experience about cake pan capacity vs. how much I will actually fill in (Overflows and leftover batters). I’m glad your recipes and almost all recipes I use give the pan size and approximate baking times. I disagree with the 8″ being the most common. I find that the 9″ has been the predominant size in most cake recipes. I have sizes 6 through 12, so I’m always ready. Also agree with the type of material. Failed miserably when I used a heavy duty porcelain glazed clay 9×13 for giant brownies. Should have used my regular metal one instead. Those decorative bundt pans definitely have to be measured prior as they’re all different capacities. Great Blog!!!

  • http://woodlandbakeryblog.com Debbie

    Hi Gretchen,
    First saw you on your Cake Boss youtube videos. You are hilarioud and amazing. I just had a question on baking half sheet cakes. I wonder what the best way is to achieve a 2 layer half sheet cake? Baking 2 thinner layers, or 1 thicker layer and torting it? Obviously it would be easier to bake 2 layers,I think, but then how much batter would you use per layer for an 18″x12″x2″ cake pan. Its total volume is 28 cups, so normally I would use 14 cups of batter. Am I complicating this too much? I would really appreciate your help. Thank you Grethen

    • Gretchen Price

      Most people who read this post seem to get more confused than before they read it.
      I often wonder if I should delete this post altogether, but then when I re-read it…I am not so confused and I keep it.

      But then again I simply fill my cake pans HALF way full no matter what recipe or pan I am using, and I have never has trouble. Most recipes will DOUBLE during baking, so The End.

      I am not sure if you saw this part of the post- I guess I was hoping this would clarify thing a bit:
      “However, do no be confused that this is the amount of batter you will pour into your pans! This is simply a measure used to determine how much ‘capacity” a pan has total- to the BRIM! And we never fill cake batters to the brim!”

      My recommendation for making a half sheet cake with TWO layers (and two NORMAL sized layers at that) would be to make 1 recipe that normally yields 2-8″ cakes for EACH 1 LAYER of the 12X18 sheet pan.
      SO for example if you want to make 2 half sheet layers, you will need 2X the recipe of a normally yielding (2-8″layer recipe)

      I do not cut my sheet cake layers in half to form 2 layers, its too much trouble PLUS I like my layers to be thicker for the cake.

  • Ma. Cecilia Tua

    Hi Gretchen, got a lot of tips from you and thank you for that… now i’m planning to bake a cake (chocolate) in a 10 inch round pan, following the number of cups you mentioned, how long it will take to bake the cake… my oven is set on the bottom and up heat… do i need to change?… i reaaly need your advise… thank you so much and more power!…

    • Gretchen Price

      You have to make the recipe 2X for 10″ layers
      Bake Until it is Done

  • ashley

    What are the restaurant/bakery dimensions of cupcake pans? my standard isnt the same size as bakery style cupcakes

    • Gretchen Price

      4 1/2 inch Baking cup
      1 7/8″ X 1 5/16 (48mmX33mm)

  • Mary

    Just made my first 6 egg pound cake…..and had way too much batter for my standard bundt pan….had enough left over to fill a standard loaf pan. What size pan (in cups or inches) should I purchase? I definitely want round similar to a bundt or old fashion tube pan. I just don’t know what capacity.


    Oh i left out one detail. I want each layer to be about 3 or 4 cm high. How much batter do i put in the baking tin?


    Hi all. In need of serious help. I want to make a 6 layer square cake as i am going to make each layer a different colour. I was thinking about 25 cm squares. Which pan size do i use and how many recipes do i have to make to complete my idea.

    I live in South Africa so all of the talking about inches is confusing the heck out of me.

    Please help it is quite urgent.

    • Gretchen Price

      Im a bit confused on what you are asking me, and I find that this blog post tends to confuse people more than It helps at times. Most people over think this whole process, which is what I think is happening here.

      If you GOOGLE How many inches in 25 centimeters you get about 9inches.
      So I am guessing your cake will be a 9″ diameter, which is very similar to the 8″ standard cake recipes that almost all of my recipes are sized for. 1 inch really won’t make any difference.

      Just follow the recipes for 8″ layers and you will be fine

  • Rachel

    Hi Gretchen, i really need your help as i am a novice at baking. I got this 11″x14″ NUMBER ONE tin for my baby’s birthday. Do you have any idea as to how much batter it would hold? thanks expecting your reply.

    • Gretchen Price

      Most recipes require filling the molds HALF WAY, so a typically recipe that yields 2-8″ layers should fill this pan fine

  • Allen m

    Hello my dear , thank you for all your great recipes , I love all of your cakes

  • Chithra

    Hi Gretchen,

    I just recently found out your website and it is wonderful.Thank you so much for all the useful advices.I have a few questions,I am planning my daughter’s 1st birthday and also planning a tiered cake for 80-100 people.What is a good combination for the tier sizes?Thanks in advance.

    • Gretchen Price

      Hi Thanks
      Have you seen this post CLICK HERE

  • Ethel

    Using a 16 X 3 pan do I need 3X or 4X your chocolate cake recipe and for a wedding cake do I want to make two layers and cut them in half to have 4 layers or do I need to make 3 layers? And when you cut your layers do you cut the dome area off first and then split them or do you use the dome upside down? I want a flat cake top. I realize I need to use a heating core. Also do you suggest I bake using the convection setting on my oven? Thanks for all the help and the great recipes.

    • Gretchen Price

      Most recipes yield 2- 8″ Layers
      For 1- 16″ Layer I would make the recipe 2X
      So if you want a 3 layer cake, you will make the recipe 6X for the entire cake and that’s just the 16″ Tier! Wow, you have a lot of work ahead of you. Good luck
      I cannot say if you “should” use the convection setting. Have you used it before? Do you like it? You decide.

  • Cathy Craven

    I loved your video making the rainbow cake. I am going to make the cake for a birthday party this weekend (using your white cake recipe) but I need to make the cake using my 12 x 2 inch pans to feed a bigger crowd. Usually when I make the 12 inch cakes I use a heating core so the cake layers cook evenly, but the rainbow cake layers will be 1/2 their normal thickness. Do you recommend using the heating core with the reduced amount of batter? And, I usually bake my larger cakes at 325 degrees, should I stick to that or cook at the suggested 350 degrees?

    • Gretchen Price

      No heating core these layers are thin.
      Yes to lower temp so they do not dry out

      • Cathy Craven

        Thanks so much for the advice! The layers turned out great and the cake was awesome. Everyone at the party loved it. Thanks again for the amazing videos that help us hobbyists make pretty and delicious cakes!

  • Barbara

    Hi Gretchen,
    Thank you for your reply.
    The recipe I’m planning on making is an Irish cranberry cake. It calls for a 10″ pie plate, but I have made it in a 13×9 pan and it works just fine. If I make the batter for the recipe plus 1/2 of the recipe, the 13×9 will not do. As the crowd is larger than usual, I thought the 1/2 extra recipe would do. Can you suggest what size pan to use? I would really appreciate your guidance as I love to bake and I’m pretty fussy.
    Thank you,

  • Barbara

    Hi Gretchen,
    Sorry I confused you.
    If I were to use an oval baking dish 15x11x2 instead of a 13×9, how much do I increase the recipe? I hope I’ve asked you the correct way.

    • Gretchen Price

      I wouldn’t make any adjustments. You are splitting hairs here. And I am not sure what recipe you are even talking about

  • Barbara Sweeney

    Hi Gretchen,
    You have helped so much in the past. Thank you for that. I’m here again with another question. I have a recipe for a 9×13 pan. I would like to make the recipe as 1 1/2 times. What size pan would I use?
    I know you will guide me in the right direction, as usual.
    Thank you in advance AGAIN,

    • Gretchen Price

      well, typically people choose the Pan Size first, and then adjust the recipe accordingly, so I guess I am confused at what you are asking me

  • kay

    Hi Gretchen, I stumbled across your website when I was using my tablet, I found a colour chart – what goes with what to make different colours, I have looked for it again on my PC but can’t seem to locate it- please advise which section its under.

    Great cakes thanks for sharing.


    • Gretchen Price

      Hi There, I am not so sure it was me, I cannot recall making a color chart??

  • keishanthi

    Can I use non-sticking pan to bake my carrot cake under preheat oven 160 degree, bake for 40min?

    • Gretchen Price

      160 degree F??

  • Maggie


  • Maggie

    For a white cake recipe I had, but if you have one I can try that’d be great!

    • Gretchen Price

      I cannot really comment on other peoples recipes, as I have no idea what they consist of….but I have over 200 recipes here all for free for you! Search away! Its all here!

  • Maggie

    Thank You! & what temperature do I bake them at and how long?

    • Gretchen Price

      what recipe are we talking about ? You are on the blog post for Baking Pans

  • Maggie

    I’m baking with 3 inch deep pans, how much batter should I be putting in?

    • Gretchen Price

      you fill them half way
      But if the recipe says it makes 2- 8″ layers, just divide the batter in half between both pans.

  • Angela

    My mom is making a strawberry short cake, she is using a pan that is 20″ x 13″ (yes it’s big), now how long and what temp should this be cooked at?

  • Farah

    Thanks Gretchen…
    So if I need to use the pans I have mentioned, shall I use half the recipe and then will it turn out as yours?

  • Farah

    Dear. Gretchen…
    I am a bit confused with using baking pans..your fudge brownie recipe uses a half sheet pan..however I have a 13×9″ and 11×7 baking pans…could I possibly use that recipe in either of these pans?? Any important things to keep in mind as my brownies always start burning from the top..I have tried it in a 11×7 so far..

    Many thanks..

    • Gretchen Price

      The pans you talk about are too small for this batter. Well, let me rephrase, it is not too small, however you care changing the whole structure by making THICKER brownies than I intended, not the end of the world, but you have to make adaptations
      They will take longer to bake and yes you risk browning the tops before it is done

  • aniana

    hi gretchen! thank you for posting this, and i see you reply promptly! God bless you! I just want to ask, in estimate, how many pounds of cake will be made in an 16″ round baking pan? Thank you so much!

    • Gretchen Price

      I don’t weight pounds of cake, but I would make the recipe for the 2-8″ yield 2x’s to accommodate 1 layer of a 16″ round

  • Kay


    I am wanting to make 2- 12″ layers and 2- 9″ layers, I see that your measurements go to 10″ pans, for a 12″ pan would it just be 3 more cups of batter to fill it?

    • Gretchen Price

      Most recipe yield 2- 8″ cake layers
      Rule of thumb, if you want to bake 1- 12 ” layer, use the whole recipe for that one layer, then mix the recipe again. For 9″ layers, the 1 inch will not make a significant difference, no need to adjust the recipe

  • Amy

    Hi Gretchen
    Quick question. What sized round pan would I use if I only wanted a single layer. The recipe I have says it makes two 8″ cakes. Would 10″ be ok?

    • Gretchen Price

      Yes – I would not adjust the recipe to accommodate a 10″ pan, you may want to make a couple cupcake though to be sure not to overfill your cake pan.

      • Amy

        Thanks for your quick response. Your site is really useful

  • Megan

    I am attempting to make a three tier bundt wedding cake. What size pans would be the best to use?

  • leanne

    Hi. Can u tell me where I can find a choc mud recipe (incl cooking times) that will suit my 20 x 20 x 10 square cake tin pls? Apologies if I missed a post above that may have provided an answer to this already. Thank you x

    • Gretchen Price

      I have not yet done Mud Cake

  • Batool

    Hi again,

    Are the volumes stated above (6×2″ = 4 cups etc) for the pan or the volume of the batter that the pan would ideally hold?

    Thank you

    PS Happy 2014 :)

    • Gretchen Price

      volume in the entire pan
      Direct from the Blog Post:
      Please read—— To determine how much batter it will hold (volume), pour pre-measured water by the cupful until the pan is filled to the brim. If your pan holds 4 cups of water, you have a 4-cup capacity baking pan.
      However, do no be confused that this is the amount of batter you will pour into your pans! This is simply a measure used to determine how much ‘capacity” a pan has total- to the BRIM! And we never fill cake batters to the brim!

  • http://none Karen

    Awesome, thanks. A project for this weekend.

  • Loretta

    Thanks for the advice. I now believe I know what to do with my cake. I will use 2 8×11/2 inch pans instead of one 9×2 inch pan.

    This should do it. I will watch the cake carefully though. I will let you know how this works out.

    Merry Christmas and Happy New Year!

  • http://none Karen

    Hi, I moved to an Altitude of +/- 5,800 feet. Baking has become a challenge. All baking recipes have to be altered. I have (2) questions:
    After altering the recipe’s for the High Altitude, the baked volume seems to be larger? Why?
    Second, I can’t get a JellyRoll cake to work. I use I box for a 12×17 pan. The cake, always falls apart when unrolling. A cake box is 4.25-4.5 c batter. Am I using to much batter? Please help.

    • Gretchen Price

      I wouldn’t recommend a box cake for rolling, try my ROULADE RECIPE

  • http://beslt220@yahoo.com Betsy

    I enjoyed looking over all the information and comments. Thank you for your answers to all the questions. I am trying to find out if baking time changes when you divide cake batter from a bread pan to small individual pans.
    Thank you.

    • Gretchen Price

      Yes- baking is based on time and temperature- Read UNTIL IT’s DONE

  • Kim

    Hi Gretchen,
    I have a 10″ round pan that does not sit flat (even) on the counter. It is just a tad bit off on one side. Will this make a big difference when I bake a cake? Will my cake be uneven when it is baked? Should I go out an purchase another pan?
    Thank you for all you do to keep this wonderful website going and for sharing all you know with us!
    Happy Holidays!

    • Gretchen Price

      I wouldn’t worry about it too much, you should see some of the pans I am using at the bakery for years and years of wear and tear!!!
      But you WILL have to adjust it once it is baked, by trimming the layers of the cake and compensating for its unevenness once you ice it, or what you start with , is what you end with!

      • Kim

        What about if I am making a cheesecake in this pan? Thank you again for all your great knowledge!

  • Barbara

    Hi again,
    Thank you for your reply
    I apologize for asking the same question twice about the amount of batter What I would like to know is:
    How do I bake 3 pans?

    Thank you again,

  • Barbara

    Hi Gretchen,
    In my last blog I asked about making a 3 layer cake from 2 layer recipe. Thank you for your reply. My next question is:
    1) If I decide to go with 3 9″layers, how much of the batter do I put into each pan?
    2) How do I bake 3 9″ pans at one time?
    Thank you,

    • Gretchen Price

      Hopefully your oven will fit 3 pans at once because it is not great to let the batter sit out while waiting for the rest to bake.
      How to divide the batter? Just do it as evenly as possible

  • krishanthi

    when I make cake out of each item taken 500 kg what is the net weight of the cake (flour 500 kg ,magarine 500 kg,eggs 8 ,sugar 500 kg ) and what size rectangle pan should I use plz help

    • Gretchen Price

      I am so sorry but I have no idea what you are talking about here

      • Sharon

        If this is a mathematical homework problem, maybe this person shoul set up an equation to solve the problem. Or, because the person stated that each item has a weight of 500kg just multiply the total # of items by500kg to get total weight,;then possibly figure the pan size to use for that weight. …..JUST A GUESS!

  • Angela

    Hi Gretchen: I am learning as I go(a new bake-for-profit baker) Would like your advice on how to aquirenew and continual ccustomers. Love watching your videos and reading your advices. Thank you for all your help and expertise.

  • Barbara

    I have a recipe that calls for 2 9″ cake pans.
    I would like to use three 9″ pans,
    My question is: how much batter should I put into each pan? Or should I modify the recipe to
    1 1/2 times the recipe?

    • Gretchen Price

      Well, if the recipe makes 2 regular sized thickness cake layers, you must decide if you want to make 3 THIN layers by keeping the recipe the same, but baking into 3 layers, OR do you want to have regular sized layers. NOT THIN Ones? IN which case yes= 1 1/2X the recipe

      • Barbara

        Thank you for replying so quickly. After reading other blogs, I found I could rely on your expert advice. Baking is a favorite for me and I enjoy every minute. Having read previous blogs, It’s gratifying to know there is a Master who is there to respond to questions.
        I may have a suggestion for Pat’s question on making bars from a cake mix.
        Try placing the pan in the oven with enough butter to coat the entire pan and sides generously. Remove it from the oven, coat the sides, then add the mix. Generously drizzle enough melted butter all over the mix then place the filling over the mix.

        Happy Holidays to you and yours,

  • lily

    Can i put 3 different tin size in home oven (4″, 6″, 8″ ) ,would you tell me how much batter do i need and correct time and temperature .
    thank you

    • Gretchen Price

      Yes you can, but know that each one will bake differently. Bake Until It Is Done

  • pat

    I want to make a Duncan Hines apple caramel cake mix into bars instead of a cake Can I use a 15 x 10 pan to do that? Can I layer the cake with apple pie filling?

    • Gretchen Price

      I don’t have much experience with box cake mixes, and I really do not know what the recipe calls for to use as for the pan size

  • Mary Williamson

    Hi, just watched your video here in Scotland! My mum wants a square cake with fondant for her 50th wedding anniversary. Everyone raving about your yellow cake recipe. How would I adjust your 8inch recipe for my 11 inch square tin? Or could I use 8 inch recipe and bake half mixture then other half in my tin. To make it layered. Thanks in advance!! :)

    • Gretchen Price

      Most of my recipe make 2- 8″ layers, so for 1- 11″ layer you can use the whole recipe then mix it one more time to get the next layer

  • Michael Cunningham

    Hi Gretchen,

    Being a major fan of carrot cake, when I saw your Browned Butter Tropical Carrot Cake, I knew that would be my first recipe of yours to try. Unlike everyone else, I want to go smaller. 4″ round. Do I use half of your recipe for two 4″ layers? Also how much should I reduce time and cooking temp for these smaller pans? Oh BTW, there is a way to make your checkerboard cake with only one dark and one light layer. It’s more complicated though as it doesn’t use ring cutters at all. It’s a little beyond the scope of most home bakers but I have no doubt that you could do it since the procedure originated with another professional bakery. Cheers!

    • Gretchen Price

      4″ cake layers are about 1/4 the recipe, so I would divide it all by 4 which may be more difficult and yield inferior results, why not just got for the half recipe and have a little extra?? make some cupcakes, you wont be sorry!

  • Simon Liu

    Love this page! Been looking for volumetric measurements for various pan size. And this answers it all!

  • mide

    Hi, i rily need ur help. I have been using your recipe in my cake pan only to get disappointed when the cake doesnt rise to the top of d pan. I just discovered that i have been using a 4 inch deep pan. Could that be the reason why because i have tested the bp and im sure its fine. Ps there is no 2 inch deep pan where i live so i would love if you can help with a recipe for a 4 inch deep pan

    • Gretchen Price

      a higher pan would not make a negative difference to these recipes unless you are putting ALL the batter that was meant for 2 pans into just 1??
      The only time pan height makes a difference is when you are putting too much batter in, not too little

  • Natalie

    Hi Gretchen,

    First, thank you for all the wonderful videos. I also love your buttercream – yummy!!! I made strawberry buttercream and it was a hit on some vanilla cupcakes.

    I going to give your moist fluffy white cake a try but I am wondering how much batter do I need to yield 2-9×13 cakes. Would I just make 1 1/2 of the recipe?


    • Gretchen Price

      Hi Thanks! Yes 1 1/2 Times recipe would be perfect! Great job!!

  • Dee

    Hello Gretchen, I’ve just found your wonderful site and you definitely seem to be the person us home bakers can come to for our queries….so here goes mine…I need to make a rich fruit cake and my pan is 7″ x 12″ x 2″ (like the infamous lasagne tray) and I wondered what pan quantities this would be equivalent to – I was wondering if it was an 8″ square or 10″ square? I need to use this pan for the shape of the cake. Many thanks if you can throw some light on this for me, Dee

    • Gretchen Price

      I would go for the 8 ” square here

  • Fathumo

    Hi Gretchen, thanks for everything, when you check ONE cupcake of your cupcake pan (however many cupcakes it holds) and the toothpick comes out clean with just a few moist crumbs, does that mean alll the cupcakes are done? Thanks

    • Gretchen Price

      yes you are correct

      • Fathumo

        Thanks a lot!

  • Danielle

    Hi Gretchen, Love your site… I am making a cake for Thanksgiving & my recipe calls for Three 8″ round pans, and I want to make a BIG cake… I want to make it a 3 Layer 11″ round cake.
    Do I double or triple my recipe to accommodate an 11″ cake? Thanks for your help..

    • Gretchen Price

      make the recipe 2.5 times

      • Danielle

        Hi Gretchen, I made a mistake on my last question & wrote 8″ pans…
        My recipe calls for Three 9″ round pans, and I want to make a BIG cake… I want to make it a 3 Layer 11″ round cake.
        Do I double or triple my recipe to accommodate an 11″ cake? Thanks for your help..

        • Gretchen Price

          if you double the recipe it will be enough for 2- of the 11″ layers. then make it another 1.5 times and get the last layer of the 11″ cake

  • Karen Larson

    Hi Gretchen, you are so wonderful, thanks for everything and you are such a inspiration to me…. I am needing to make a cake for a Pharmacist Graduation this weekend, she needs 20 servings…. Square or Rectangle Pan….. What size pan do I need for that, she wants white cake, strawberry filling and buttercream icing. Thank you in advance for your comment.

    • Gretchen Price

      Make the white cake recipe in 1 layer half sheet pan dimensions 12X18
      then cut the cooled cake layer in half and this will make 1- 1/4 sheet cake

  • jewel

    hi ,gretchen,
    i want to make a 12″ black forest cake. i have the recipe for 8″ black forest cake. can you help me,how to calculate the ingredients?

    • Gretchen Price

      double everything, but I would TRIPLE the recipe for the cake to get enough batter for each 12″ layer

  • Angie

    HI Gretchen, You are awesome! I am baking a wedding cake and I watched all your videos. I couldn’t see where you mention if the layers on your 3 tier wedding cake are trimmed and halved layers of the cakes, or if you just baked 2 layers of each tier. Can you please clarify if I need to just cut the layers in half or bake 2 of each layer, or point me to the video/blog post that explains this. Thank you!!! I LOVE YOUR STUFF!!!! -Angie

    • Gretchen Price

      Hi Angie Thanks! I did write a blog post to try to clarify some of what you mentioned above, I hope I did an OK job!
      Please read HERE

  • Dawn Rajendran

    Hi Gretchen,
    I have a favorite carrot recipe and wanted to use it to bake a birthday cake. The pan I recently purchased for this project is a 12 x 14 x 3. Question How can I bake this dense cake where it is not undercooked on the inside and not dry or burnt on the outside? Thank you in advance!

    • Gretchen Price

      slow and low, you may want to check out a heating core

      • Kat

        Hey Gretchen,
        I am using two 13.5 x 18.5 x 3.25 inch sheet cake pans to make two cakes—carrot cake and red velvet cake. First, would I fill it half or 2/3 full, and I do not have a heating core. What do I use as a substitute? Also, how much cream cheese frosting to do both of these cakes? p.s.—how long do I bake each cake?


        • Gretchen Price

          Each recipe – the carrot and red velvet will be enough for 1 layer (in those dimensions you mentioned)
          Bake Until Its Done
          If you are filling and icing these cake with Cream cheese icing I would make the recipe 2X

  • Yuka

    Just purchased your 3rd book!

    • Gretchen Price


  • Yuka

    Hi Gretchen! Thank you for your reply! I will save extra sponge for my family! Thank you!!! You are absolutely generous. Will buy your 3rd e book.


    • Gretchen Price

      THANK YOU!

  • Yuka

    Dear Gretchen, How are you? Love the new logo and thank you again for taking your time for us. I made 6 inch square cake as you suggested halving the recipe for moist chocolate and sponge cake. They both came out a bit too thin. I checked this page and square does hold more batter. Any other modification I could use for square cakes for your recipe? Can I go 2/3 of your recipe (I know it will be hard to be exact and run a risk of messing your recipes which I LOVE) for 6 inch and 8 inch square? I bake out of home for customers. If I could I would love to have somewhat exact amount of batter I could use as I don’t have a super bakery like yours. I hope you can help me with this.
    Thank you in advance.

    • Gretchen Price

      I would just make the recipe as it is…you may have a bit extra, but I don’t think having a few cupcakes or an extra layer of cake is ever a bad thing

  • Joy Thomas

    Sorry, i was talking about the Vanilla Cake sponge recipe ;)

  • Joy Thomas

    Hi gretche, for this recipe can i use 1- 9″ round pan? If yes, what will be the baking time and temperature? Thanks. Joy Thomas here :)

    • Gretchen Price

      yes, same time and temp, it will just be a little thinner

  • samantha jones

    I am baking my son’s birthday cake this year. I think I am going to use a 15×11 cake pan possibly a the next size up depending on the final count. Should I just automatically double the recipe for either size pan? I want don’t want it to be too thin.

    • Gretchen Price

      Yes you will need to double

  • dilly


    Hope you are well! I was just wondering, when scaling up a standard sponge cake recipe, does the temperature always remain the same?

    • Gretchen Price


  • Christine

    Hi Gretchen,

    I can’t thank you enough for taking the time to share all your treasured recipes. I’m relatively new to baking but already have so much more confidence because of your website videos and articles.

    I plan to use your Vanilla Sponge Cake recipe to make Petit Fours. My jelly roll pans are 17″ x 12″. I saw where you said the recipe would be appropriate for 1 such jelly roll pan, but since I want 2 thin layers for my petit fours, I was thinking it should be much thinner. This way, I don’t need to try and cut through the cake sideways, but instead, I would have two thin individual cakes.

    What do you think?

    Thanks again,

    • Gretchen Price

      excellent! You are exactly correct! Very smart, you are already at the head of the class! Keep us posted via facebook to let us know your progress!

  • Jean

    Hi Gretchen,

    My tins are round 7-inch. Can I just use your 8-inch recipe using 7-inch tins?

    • Gretchen Price

      yes but you will have very thick layers, so you may want to make a couple cupcakes with the extra batter to avoid having reallllly thick layers

  • Mary Anne Ong

    Hi gretchen, i want to bake your mosit chocolate cake in a large stainless steel bowl, how long os the cooking time and what is the correct temparature?

  • Brianna M.

    I was wondering I could use 2 9 inch pans for the cake recipes? Please help

    • Gretchen Price

      yes no prob

  • preeti

    Hi, can you please tell me what can be used instead of eggs.
    we don’t use eggs and I don’t want to use the egg replacer that we get in shops
    I need something easily available with measurement if possible for each egg.

    • Gretchen Price

      I do not have much experience in this area, I am real deal, butter, eggs, milk…sorry

    • http://www.theveglife.com Aimee

      Hi, I use Silken Tofu, blended until smooth. The measurement is 1/4 Cup of the blended tofu to one whole egg. I have had nothing but wonderful results. Hope this helps!


  • Heather W.

    Hi, Gretchen. The cake i am making calls for a 13 by 9 inch pan, but all i have is a 15 by 11 inch. Is there any way i can use a pan this much larger? I really appreciate the advice!

    • Gretchen Price

      You can, but keep in mind your layer will be much much thinner than the original recipe inteds, so if you are OK with a thin layer, then go for it.
      Baking time will also be much less

  • Zulfah

    Thank you Gretchen… Will look for a recipe!!

    • Olivia

      If I am making my layers in a jelly roll pan, how much should I fill each pan up?

      • Gretchen Price

        you will get 1 layer of 12X18 out of my recipes that yield 2- 8″ cakes

  • Zulfah

    Hi, I am planning on making a 2 tiered fondant covered cake for a baby shower. I was hoping to make a 9″ and 6″ inch cake to give it that tower effect. I see you use 8″ pans, would those give the same effect and still have room to decorate the sides of the 6″?? I made a trial cake this weekend, but my cake was thick. I might have used a 8″ pan with 9″ batter. Could that make my cake thick and heavy??
    Thank you so much

    • Gretchen Price

      thick yes, heavy? No.
      You can use all my recipe for 1- 9″ layer and 1 6″ layer, then do it again to get the next layers

      • Yuka

        Hi Gretchen! One more question– I see 8 inch square cakes have more servings than 8 inch round cakes– can I still use your recipe for square pans or do you change the amount? If so, how? Thank you again for taking your time for us…

        • Gretchen Price

          you do not need to change anything

          • Yuka

            Thank you!

  • Yuka

    Dear Gretchen,
    How are you?
    This may be a stupid question… But how do I adjust your recepi for 2x 6 inch pan?
    I do not want to waste the batter!

    Thank you, as always.

    • Gretchen Price

      you can half the recipe

      • Yuka

        Thank you so much for getting back to me so promptly!!! You are the bes!!!

  • Fran

    Thank for your patience with all the cake pan sizes –we amatuers get vey nervous when we dont bake all the time. You paying your insurance for heaven — LOL…
    I am especially glad that you cleared up the specific size of your 8 inch pans you use. In the video I could have sworn it was an 8 x 3″ size. Even when I click on your link in your product section, I was taken to the Fat Daddios 8 x 3″. ( even though one could click for other sizes). I thought I needed to buy more pans –So I was HAPPY when you stated that you use all 8″ x 2″ pans.

  • Bee Ser

    Hi Gretchen, I’m new in baking, are all cake recipes suits for cupcakes? Thank you!

    • Gretchen Price

      Yes all recipes are great for cupcakes

  • Darlene

    I am going to bake your vanilla sponge cake using a 10 x 4 cake pan using a center core, do I just double the recipe…would that be enough if not,how many cups to I need?

    • Gretchen Price

      double recipe for 1 – 10 inch layer (it will be very thick though)

  • Dayna

    I am going to bake your white cake recipe for a wedding rehearsal dinner. I’m wanting 30 small servings. Would a half sheet work best?

    • Gretchen Price

      yes correct

      • Dayna

        Thank you. You are always answering my questions so quickly. You are absolutely the best!

  • Ann Marie

    Hi Gretchen…..if I make one recipe worth of your white cake recipe to bake in a 12×18 half sheet pan, approximately how high of a cake layer would this make? Also, this is probably a dumb question, are the amounts listed in your chart above the actual volume for the noted pans or the amount of batter required for them?
    Thank you!

    • Gretchen Price

      it is volume for the pans, not the batter
      1 recipe will make 1 layer it will rise to the top and be 2+ inches thick

  • Hulsbosch Petrouchka

    Hi Gretchen,
    I didn’t know really where to ask my question, but I was wondering what model of kitchenaid you have??


    • Gretchen Price

      Pro 600

  • Marta

    Hi Gretchen!
    I desperately need your advice! I’m making a 3 tier bridal shower cake. In your professional opinion, is it better to make each tier with a two layer cake or a three layer cake? I am concern about transporting the cake? Thank you so much for your help.


    • Gretchen Price

      HI Marta, you can do either. AS long as you are building it properly (sturdy with dowels etc) it wouldnt matter if it is was 1 layer, or 5 layers in each tier.

  • http://artshowcaseandhowto.webs.com Sabiha Alibhai

    Hey Gretchen. If your cakes yield a 9×13 inch pan, how thick will the baked cake be? I am planning on making a closed book cake and need to know how much of the recipe I need to use. Thanks a bunch!

    • Gretchen Price

      It will be almost to the top of the pan

  • Kathy F

    Hi Gretchen! When you make a 3 or 4 tiered cake, what is the preferred thickness of the pans? In other words, how thick is each layer? I’ve seen pan sets of 4 for a four tiered cake with varying thickness. Also, do you make 2 of each tier and put them together? My niece wants a big cake and I need to know what pans to buy and how many. She wants a square cake. Thanks

    • Kathy F

      Can you just tell me whether to buy pans that are 2″ deep or 3″

      • Gretchen Price

        I use all 2″ pans, but the option is yours.
        Just because the pan is 1inch higher will not affect a recipe that yields 2 -8″ layers.

        • Melissa

          What if you wanted the cake to be 3″ thick, to reach the top of the pan?

          • Gretchen Price

            I am not sure what you are asking here

  • Carline

    what is the recipe if I wanted to make a 5 tier cake?…. you mention 60 lbs of batter = how do I get to that?….my sister is getting married and she wants me to make her cake….a little help pls….thanks

    • Gretchen Price

      you will need a very large mixer
      Or alot of patience to make 1 recipe at a time for eaach layer.

  • Cynthia Joy

    Can you tell me the purpose of the removable bottoms with some of the Fataddios Pans?

    • Gretchen Price

      this is theri version of the Springform pan for cheesecakes, I would asy this is better than the springform if you choose to go with a removable bottom pan in the first place.

  • Monie

    Hey Crumb boss.

    Can you tell me the name of your pans again, lost the website, I know it was on the other website.

    Ms. Monie

    • Gretchen Price

      fat daddios is the best value (in my opinion)

  • soldiernurse

    Needed this!!

  • Chrysty’s Creations


    For you round pans, Do you use a 2″ x 8″ pan of a 3″ x 8″ pan?


  • Lisa

    How much batter should I fill up to in a 1in thick jelly roll pan? Half way up? Or less?

  • Michelle

    Here’s a dumb question… when I call my local bakeries (WalMart, Smith’s, Albertsons) and ask them about servings or sizes between half sheet, full sheet, quarter sheet… I always get inconsistent and contradicting information. One bakery will tell me a full sheet is so big and serves so many but the next bakery will tell me otherwise. Are there actual dimensions?

    • Chrysty’s Creations

      I guess it Ll depends on how you cut the sheet cake. Also, some bakeries charge by the slice, hence the different servings sizes.

  • Daisey

    Omg thanks you are the bestest!!!!
    That’s why we all here….right boys and girls!!!

  • Kerry

    Thank You Gretchen! I need this! :)

  • Anila

    Hi, I have a doubt it may sound stupid. When you say 2-8″ does it mean that the batter will fill one 8″ pan of height 2″ or 2 Nos. of 8″ pans? Please help.

    • lina naily

      A two 8″ means you can devide your cake batter in two pans. For example the vanilla cake recipe here, you fill it in two pans . each pan is 8″ x 2″. Hope this was helpful.

    • Carline

      it mean that you get 2 cakes out of that batter…..it’s 2 pan of 8″ each…hope that helps

      • Sandy

        How much does (2) 8″ pans feed?

        • Gretchen Price

          depends who is eating it really……but we say an 8″ cake will serve 15 people