About Baking Pans and Sizes

by Gretchen Price on March 6, 2013

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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)

 

TYPES OF BAKEWARE:

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.

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{ 286 comments… read them below or add one }

Freda October 20, 2014 at 7:02 pm

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!

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Christina Rowe October 18, 2014 at 10:25 pm

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.

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Gretchen Price October 18, 2014 at 11:38 pm

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

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Brenda October 16, 2014 at 10:54 pm

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 ?
Thanks…

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Gretchen Price October 16, 2014 at 11:45 pm

Thanks
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

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Karen October 15, 2014 at 8:55 pm

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

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Gretchen Price October 15, 2014 at 10:54 pm

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

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Karen October 16, 2014 at 6:06 pm

That’s brill and thanx for your speedy reply.

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Genevieve October 14, 2014 at 8:11 pm

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?

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Gretchen Price October 15, 2014 at 4:59 pm
Tianna October 10, 2014 at 6:54 am

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

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Gretchen Price October 10, 2014 at 1:11 pm

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

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Carol October 7, 2014 at 6:51 pm

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?
Thanks
Carol

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Gretchen Price October 8, 2014 at 1:16 am

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

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Lola September 27, 2014 at 7:53 pm

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

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Gretchen Price September 28, 2014 at 12:12 am

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

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Queenie September 27, 2014 at 11:00 am

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?

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Norelle September 22, 2014 at 11:40 pm

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?

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Gretchen Price September 23, 2014 at 12:24 am

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

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Elvira September 2, 2014 at 12:31 pm

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

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Gretchen Price September 3, 2014 at 1:58 am

yes

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Leslie Spitzner August 29, 2014 at 7:30 pm

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?

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Gretchen Price August 29, 2014 at 8:34 pm

yes it will be fine

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Anita September 12, 2014 at 1:38 am

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

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Jackie August 29, 2014 at 7:00 pm

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″?

Thanks.

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Gretchen Price August 29, 2014 at 8:36 pm

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

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Sharadha August 27, 2014 at 4:24 pm

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?

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Gretchen Price August 27, 2014 at 7:27 pm

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

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Rebecca August 24, 2014 at 4:16 pm

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

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Gretchen Price August 24, 2014 at 5:59 pm

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

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sandra carly August 21, 2014 at 2:59 pm

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

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Gretchen Price August 21, 2014 at 7:44 pm

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

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JC Gregg August 16, 2014 at 9:37 pm

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!

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Gretchen Price August 16, 2014 at 11:12 pm

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)

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Jackie August 3, 2014 at 10:46 pm

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

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Gretchen Price August 3, 2014 at 11:38 pm

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

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julie August 3, 2014 at 8:47 pm

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

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Abbie August 3, 2014 at 5:58 pm

Hi,
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.

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Gretchen Price August 3, 2014 at 11:42 pm

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

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Katie August 1, 2014 at 10:09 pm

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..

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Gretchen Price August 1, 2014 at 11:28 pm

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

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Katie August 1, 2014 at 10:07 pm

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?

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Gretchen Price August 1, 2014 at 11:29 pm

I answered on the other comment

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Lauren July 30, 2014 at 6:15 am

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!

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Gretchen Price July 30, 2014 at 1:18 pm

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

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Lauren July 31, 2014 at 12:26 am

Should I use half the recipe then per layer?

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sandra July 29, 2014 at 12:53 am

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?

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Maria July 23, 2014 at 6:39 am

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

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Tina July 21, 2014 at 1:52 pm

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?

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Gretchen Price July 21, 2014 at 6:48 pm

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)

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Suchita July 16, 2014 at 5:49 pm

Hi,

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.

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Gretchen Price July 16, 2014 at 7:32 pm

You don’t, 1 inch will make no difference

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Mike July 8, 2014 at 3:12 pm

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.

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Gretchen Price July 8, 2014 at 10:42 pm

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!

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Mike July 8, 2014 at 11:46 pm

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

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Mir July 2, 2014 at 9:51 pm

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… ?

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Gretchen Price July 3, 2014 at 2:40 am

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

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viki2 July 5, 2014 at 10:57 pm

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?

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Kelly June 25, 2014 at 9:37 pm

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

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Gretchen Price June 26, 2014 at 2:06 am

Read what it says on the box

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Aggie July 3, 2014 at 8:30 pm

puh-shaw
How dare anyone ask you about boxed cakes ;o)

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Dion June 9, 2014 at 2:56 pm

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.

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Gretchen Price June 10, 2014 at 4:07 am

HI glad you like it!
I use HALF SHEET PANS AT HOME

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Tina kapur June 6, 2014 at 5:04 am

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

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Farah June 5, 2014 at 10:51 pm

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.

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Gretchen Price June 6, 2014 at 1:29 am

RULE OF THUMB:
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

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Farah June 6, 2014 at 9:27 am

Thank you :)

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om solaf May 29, 2014 at 5:27 pm

Thanks for evrey thing

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wanda May 22, 2014 at 8:09 pm

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

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Gretchen Price May 23, 2014 at 11:06 pm

yes it makes 2- 8″ cake layers

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Stephanie May 22, 2014 at 1:51 pm

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.
PLEASE TRY TO REPLY ASAP!
Thank you dear for your help.. And thank you for these amazing recipes. :)

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Gretchen Price May 23, 2014 at 11:08 pm

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

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Debbie May 22, 2014 at 4:27 am

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

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Gretchen Price May 23, 2014 at 11:09 pm

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

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Mandy May 16, 2014 at 12:19 am

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

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Tessa April 18, 2014 at 10:08 pm

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!

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Audrey April 17, 2014 at 5:36 pm

Hi,
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

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Gretchen Price April 18, 2014 at 12:27 am

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

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Maria April 12, 2014 at 5:56 am

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!!
Thanks

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Joann April 11, 2014 at 9:59 pm

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.

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Gretchen Price April 12, 2014 at 1:01 am

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?

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Joann@ The Italian Next Door April 13, 2014 at 9:30 pm

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.

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Gretchen Price April 15, 2014 at 2:38 am

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!

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Joann@ The Italian Next Door April 16, 2014 at 1:07 am

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 April 9, 2014 at 11:28 pm

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 :)

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Gretchen Price April 10, 2014 at 7:43 pm

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

CHIFFON CAKE

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Vanessa April 8, 2014 at 5:57 pm

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

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Gretchen Price April 9, 2014 at 2:49 am

2 would be perfect!

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Vanessa April 9, 2014 at 4:50 am

Thanks so much for your quick reply!

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Ed johnson April 2, 2014 at 11:54 am

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?
Thanks
p.s You’re amazing!!

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Gretchen Price April 2, 2014 at 8:51 pm

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

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sue johnson March 31, 2014 at 9:26 pm

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

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Gretchen Price April 1, 2014 at 12:16 am

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

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FANNY March 29, 2014 at 12:42 pm

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

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Gretchen Price March 30, 2014 at 12:26 am

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

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lianna d March 27, 2014 at 3:23 am

HOW MUCH BATTER WILL I NEED TO MAKE IF IM DOING BIGGER CAKES LIKE 12IN AND 14 IN …

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job-e.fr March 26, 2014 at 8:20 pm

Site gratuit et français pour paca job

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Wendy Soudelier March 17, 2014 at 8:53 pm

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

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Sally harling March 15, 2014 at 11:25 am

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!!
Sally

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Gretchen Price March 15, 2014 at 10:51 pm

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

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Pam March 11, 2014 at 7:49 pm

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!

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Gretchen Price March 12, 2014 at 1:27 am

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

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Pam March 17, 2014 at 5:58 pm

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!

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Terry Z March 11, 2014 at 2:37 am

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!!!

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Debbie March 10, 2014 at 3:07 am

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

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Gretchen Price March 11, 2014 at 12:33 am

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.

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Ma. Cecilia Tua March 9, 2014 at 2:48 am

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!…

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Gretchen Price March 9, 2014 at 3:29 pm

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

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ashley March 8, 2014 at 11:52 pm

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

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Gretchen Price March 11, 2014 at 12:27 am

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

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Mary March 5, 2014 at 2:45 pm

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.

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ZHARLENE March 1, 2014 at 12:26 pm

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?

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ZHARLENE March 1, 2014 at 12:23 pm

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.

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Gretchen Price March 1, 2014 at 6:47 pm

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

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Rachel February 27, 2014 at 12:13 pm

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.

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Gretchen Price February 27, 2014 at 3:39 pm

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

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Allen m February 14, 2014 at 11:47 pm

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

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Chithra February 14, 2014 at 1:00 am

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.

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Gretchen Price February 15, 2014 at 2:05 am

Hi Thanks
Have you seen this post CLICK HERE

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Ethel February 13, 2014 at 2:48 pm

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.

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Gretchen Price February 15, 2014 at 2:23 am

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.

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Cathy Craven February 12, 2014 at 2:31 am

Gretchen:
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?

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Gretchen Price February 13, 2014 at 3:56 am

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

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Cathy Craven February 16, 2014 at 3:53 am

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!

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Barbara February 12, 2014 at 1:17 am

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

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Gretchen Price February 13, 2014 at 3:58 am

How about a professional HALF SHEET PAN

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Barbara February 11, 2014 at 7:44 pm

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.
Thanks,
Barbara

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Gretchen Price February 11, 2014 at 7:59 pm

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

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Barbara Sweeney February 11, 2014 at 2:00 am

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,
Barbara

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Gretchen Price February 11, 2014 at 2:07 pm

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

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kay February 6, 2014 at 4:58 pm

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.

Kay

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Gretchen Price February 6, 2014 at 9:23 pm

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

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keishanthi February 4, 2014 at 1:22 pm

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

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Gretchen Price February 4, 2014 at 3:35 pm

160 degree F??

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Maggie January 29, 2014 at 3:38 am

Thanks!

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Maggie January 28, 2014 at 2:20 am

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

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Gretchen Price January 28, 2014 at 9:57 pm

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!

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Maggie January 28, 2014 at 1:15 am

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

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Gretchen Price January 28, 2014 at 2:02 am

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

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Maggie January 28, 2014 at 12:48 am

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

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Gretchen Price January 28, 2014 at 12:52 am

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

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Angela January 26, 2014 at 2:14 pm

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?

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Gretchen Price January 26, 2014 at 3:18 pm

Hello, please read UNTIL ITS DONE

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Farah January 26, 2014 at 7:09 am

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?

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Farah January 25, 2014 at 6:39 pm

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..
Farah

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Gretchen Price January 26, 2014 at 2:32 am

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

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aniana January 14, 2014 at 5:53 am

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!

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Gretchen Price January 14, 2014 at 6:46 am

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

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Kay January 13, 2014 at 5:50 am

Gretchen,

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?

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Gretchen Price January 14, 2014 at 2:36 am

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

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Amy January 12, 2014 at 1:15 pm

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?
TIA
Amy

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Gretchen Price January 12, 2014 at 5:07 pm

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.

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Amy January 13, 2014 at 5:20 am

Thanks for your quick response. Your site is really useful

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Megan January 12, 2014 at 1:37 am

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

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Gretchen Price January 12, 2014 at 1:41 am
leanne January 5, 2014 at 3:51 am

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

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Gretchen Price January 5, 2014 at 3:40 pm

I have not yet done Mud Cake

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Batool January 1, 2014 at 9:32 pm

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 :)

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Gretchen Price January 5, 2014 at 6:57 am

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!

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Karen December 28, 2013 at 11:01 pm

Awesome, thanks. A project for this weekend.

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Loretta December 25, 2013 at 8:11 pm

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!

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Karen December 20, 2013 at 11:17 pm

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.

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Gretchen Price December 21, 2013 at 12:47 am

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

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Betsy December 20, 2013 at 6:44 pm

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.
Betsy

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Gretchen Price December 21, 2013 at 1:02 am

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

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Kim December 19, 2013 at 7:56 pm

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!

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Gretchen Price December 20, 2013 at 1:47 am

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!

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Kim December 22, 2013 at 1:44 am

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

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Barbara December 17, 2013 at 10:10 am

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

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Barbara December 17, 2013 at 10:02 am

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,
Barbara

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Gretchen Price December 18, 2013 at 1:28 am

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

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krishanthi December 17, 2013 at 9:12 am

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

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Gretchen Price December 18, 2013 at 1:30 am

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

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Sharon December 27, 2013 at 3:31 pm

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!

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Angela December 14, 2013 at 9:47 pm

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.

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Barbara December 14, 2013 at 3:17 am

Hello,
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?

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Gretchen Price December 14, 2013 at 3:38 am

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

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Barbara December 14, 2013 at 3:39 pm

Gretchen,
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,
Barbara

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lily December 9, 2013 at 3:41 pm

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

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Gretchen Price December 10, 2013 at 2:40 am

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

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pat December 8, 2013 at 11:16 pm

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?

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Gretchen Price December 9, 2013 at 2:34 am

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

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Mary Williamson November 30, 2013 at 12:20 am

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!! :)

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Gretchen Price November 30, 2013 at 4:01 am

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

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Michael Cunningham November 25, 2013 at 11:05 pm

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!

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Gretchen Price November 26, 2013 at 12:13 am

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!

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Simon Liu November 23, 2013 at 8:40 am

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

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mide November 21, 2013 at 8:24 pm

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
Thanks

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Gretchen Price November 21, 2013 at 11:17 pm

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

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Natalie November 21, 2013 at 12:38 am

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?

Thanks
Natalie

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Gretchen Price November 21, 2013 at 3:34 am

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

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Dee November 20, 2013 at 12:26 pm

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

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Gretchen Price November 20, 2013 at 8:46 pm

I would go for the 8 ” square here

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Fathumo November 19, 2013 at 4:16 am

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

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Gretchen Price November 19, 2013 at 11:29 pm

yes you are correct

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Fathumo December 11, 2013 at 3:42 am

Thanks a lot!

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Danielle November 18, 2013 at 10:37 pm

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..

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Gretchen Price November 19, 2013 at 12:51 am

make the recipe 2.5 times

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Danielle November 23, 2013 at 11:05 am

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..

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Gretchen Price November 24, 2013 at 2:27 am

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

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Karen Larson November 14, 2013 at 6:18 pm

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.

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Gretchen Price November 15, 2013 at 12:34 am

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

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jewel November 11, 2013 at 8:42 pm

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?
thanks.

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Gretchen Price November 11, 2013 at 11:04 pm

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

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Angie November 10, 2013 at 5:43 am

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

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Gretchen Price November 10, 2013 at 1:50 pm

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

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Dawn Rajendran November 8, 2013 at 1:41 pm

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!

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Gretchen Price November 8, 2013 at 11:48 pm

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

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Kat January 10, 2014 at 4:07 pm

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?

Thanks,
Kat

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Gretchen Price January 10, 2014 at 11:17 pm

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

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Yuka October 12, 2013 at 10:49 am

Just purchased your 3rd book!

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Gretchen Price October 13, 2013 at 10:59 pm

THANKYOU!!

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Yuka October 12, 2013 at 10:45 am

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.

Yuka

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Gretchen Price October 13, 2013 at 10:59 pm

THANK YOU!

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Yuka October 11, 2013 at 12:15 am

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.
Sincerely,
Yuka

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Gretchen Price October 12, 2013 at 12:29 am

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

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Joy Thomas October 8, 2013 at 1:42 pm

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

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Joy Thomas October 8, 2013 at 1:39 pm

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 :)

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Gretchen Price October 8, 2013 at 10:17 pm

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

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samantha jones October 7, 2013 at 3:58 am

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.

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Gretchen Price October 7, 2013 at 1:58 pm

Yes you will need to double

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dilly October 3, 2013 at 12:05 pm

Hi,

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

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Gretchen Price October 3, 2013 at 12:36 pm

yes

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Christine September 24, 2013 at 1:27 am

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,
Christine

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Gretchen Price September 24, 2013 at 2:07 am

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!

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Jean September 23, 2013 at 7:08 am

Hi Gretchen,

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

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Gretchen Price September 23, 2013 at 2:09 pm

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

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Mary Anne Ong September 20, 2013 at 6:05 pm

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?

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Gretchen Price September 20, 2013 at 10:53 pm

350 degrees F Until Its Done

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Brianna M. September 17, 2013 at 9:45 pm

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

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Gretchen Price September 17, 2013 at 10:21 pm

yes no prob

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preeti September 12, 2013 at 4:33 am

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.

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Gretchen Price September 12, 2013 at 12:45 pm

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

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Aimee December 5, 2013 at 3:05 am

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!

http://www.theveglife.com

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Heather W. August 24, 2013 at 11:30 pm

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!

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Gretchen Price August 25, 2013 at 2:38 am

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

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Zulfah August 13, 2013 at 10:55 am

Thank you Gretchen… Will look for a recipe!!

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Olivia August 15, 2013 at 7:35 pm

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

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Gretchen Price August 16, 2013 at 1:53 am

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

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Zulfah August 12, 2013 at 11:35 am

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

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Gretchen Price August 12, 2013 at 7:03 pm

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

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Yuka August 13, 2013 at 2:06 pm

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…

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Gretchen Price August 13, 2013 at 4:29 pm

you do not need to change anything

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Yuka August 14, 2013 at 2:03 pm

Thank you!

Yuka August 11, 2013 at 3:07 pm

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.

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Gretchen Price August 11, 2013 at 8:49 pm

you can half the recipe

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Yuka August 12, 2013 at 3:06 am

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

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Fran August 8, 2013 at 4:47 am

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.

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Bee Ser August 4, 2013 at 12:23 am

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

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Gretchen Price August 4, 2013 at 12:58 am

Yes all recipes are great for cupcakes

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Darlene July 2, 2013 at 1:25 am

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?

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Gretchen Price July 2, 2013 at 11:16 pm

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

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Dayna July 1, 2013 at 4:51 pm

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?

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Gretchen Price July 1, 2013 at 5:44 pm

yes correct

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Dayna July 1, 2013 at 5:52 pm

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

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Ann Marie June 15, 2013 at 12:59 pm

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!

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Gretchen Price June 15, 2013 at 1:23 pm

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

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Hulsbosch Petrouchka May 31, 2013 at 12:54 pm

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

Thanks

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Gretchen Price May 31, 2013 at 2:01 pm

Pro 600

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Marta May 26, 2013 at 7:18 am

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.

Marta

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Gretchen Price May 26, 2013 at 1:34 pm

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.

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Sabiha Alibhai May 3, 2013 at 2:00 am

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!

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Gretchen Price May 3, 2013 at 10:22 pm

It will be almost to the top of the pan

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Kathy F April 28, 2013 at 4:51 pm

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

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Kathy F April 30, 2013 at 4:51 pm

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

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Gretchen Price April 30, 2013 at 10:22 pm

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.

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Melissa September 28, 2013 at 7:13 pm

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

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Gretchen Price September 28, 2013 at 11:31 pm

I am not sure what you are asking here

Carline April 21, 2013 at 6:12 am

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

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Gretchen Price April 21, 2013 at 4:20 pm

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

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Cynthia Joy April 15, 2013 at 3:00 am

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

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Gretchen Price April 15, 2013 at 6:43 am

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.

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Monie April 1, 2013 at 11:10 pm

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

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Gretchen Price April 2, 2013 at 2:39 am

fat daddios is the best value (in my opinion)

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soldiernurse March 29, 2013 at 4:18 am

Needed this!!

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Chrysty's Creations March 27, 2013 at 7:35 pm

Gretchen,

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

:)

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Lisa March 23, 2013 at 4:57 pm

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

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Michelle March 21, 2013 at 3:51 am

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?

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Chrysty's Creations March 27, 2013 at 7:37 pm

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

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Daisey March 14, 2013 at 12:52 am

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

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Kerry March 10, 2013 at 10:59 pm

Thank You Gretchen! I need this! :)

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Anila March 8, 2013 at 5:18 am

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.

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lina naily March 8, 2013 at 8:02 am

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.

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Carline April 21, 2013 at 6:10 am

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

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Sandy February 16, 2014 at 6:51 pm

How much does (2) 8″ pans feed?

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Gretchen Price February 16, 2014 at 9:07 pm

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

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