How Much Cake Batter In 8 Inch Round

kirs1019 Posted 12 Jul 2009 , five:54pm

I'm making a few 3-tiered cakes this week (base of operations 10 inches, middle 8 inches, top half-dozen inches) and I'1000 just curious about how many cups of batter should go in each pan.

Thanks so much!

22 replies

Toll Posted 12 Jul 2009 , 6:08pm

Round
6" 2C batter
8" 4 Cups
x" half dozen Cups
12" seven i/ii cups
fourteen" 10Cups

Square

iv" one 1/2 cups
vi" three cups
eight" six cups
10" 8 cups

jab2004 Posted 12 Jul 2009 , 6:13pm

Rylan Posted 12 Jul 2009 , 11:41pm

It depends on the recipe. Some recipes crave just a fleck of batter than regular.

sweetiesbykim Posted 12 Jul 2009 , 11:55pm

I use an ice foam/cookie dough scoop, in the largest size, to scoop concoction into my pans. I record on each recipe how many scoops for each size cake I have made (6"round=3 scoops) which takes a lot of guess work out of it. And so, I also know how many times to multiply the recipe since I besides record how many total scoop in each recipe. My chocolate cake concoction is real thin and rises a lot, then information technology's a different calculation than my butter cakes, for instance. HTH

JaimeAnn Posted 13 Jul 2009 , 12:03am

Quote:

Originally Posted by RylanTy

It depends on the recipe. Some recipes require only a chip of concoction than regular.

I Agree... some of my cake recipes take less batter than others...

Are yous using a cake mix, scratch, extender recipe? it all depends...

buggus Posted 9 Sep 2009 , 1:55pm

I'm resurrecting this post, as I need to know myself how much batter to use for my cakes. I making an viii, 10 and xiv inch cake this weekend, and the pans are all 3 inches deep. I've decided to brand the tiers half-dozen inches loftier, and so I'll have to double up the cakes. I've looked at this link: http://www.wilton.com/cakes/making-cakes/blistering-wedding-cake-three-inch-pans.cfm and I'g confused..does it really accept 19 cups of batter for a 14 inch cake??

sweetiesbykim Posted nine Sep 2009 , 2:38pm

Are you using cake mixes or scratch recipes? That definitely makes a divergence in the amounts given on the chart. With pans that thick, I would use the insulating strips around the pans while baking for that long, or you will take some huge peaks of cake baked in the heart and waste your batter.
I would try your viii" pan offset, run across how that measures upward to the chart when baked, and go from there. In my experience, when I bake in 3" high pans, they don't always reach the full 3 inches after cooling. I make full two" high cakes and layer them according to how tall I desire the tier. HTH

buggus Posted 9 Sep 2009 , two:43pm

I'm making mine from scratch.

I don't have a choice in pans at the moment, as I borrowed the ones I have as I won't have fourth dimension to go and purchase ii inch pans before Friday. The supply shop I go to is on the other side of the Urban center (about an hour abroad).

Rylan Posted 9 Sep 2009 , 2:51pm

Quote:

Originally Posted past buggus

I'm resurrecting this mail service, as I need to know myself how much batter to use for my cakes. I making an viii, 10 and 14 inch block this weekend, and the pans are all 3 inches deep. I've decided to make the tiers half-dozen inches high, then I'll have to double up the cakes. I've looked at this link: http://world wide web.wilton.com/cakes/making-cakes/baking-wedding-cake-three-inch-pans.cfm and I'1000 dislocated..does it really accept 19 cups of batter for a fourteen inch cake??

Over again, like already mentioned, it depends what recipe you use.

sweetiesbykim Posted ix Sep 2009 , three:16pm

Quote:

Originally Posted by buggus

I'm making mine from scratch.

I don't have a choice in pans at the moment, every bit I borrowed the ones I have as I won't have time to get and purchase 2 inch pans earlier Fri. The supply shop I become to is on the other side of the Urban center (about an 60 minutes away).

I take some 3 inch pans in my collection, but I simply brand a 2" layer. I would yet try the viii" pan first, recording how much batter it takes and how high it bakes, and go from in that location.

Some recipes land they make 2-9" layers(commonly one-1 i/2" broiled layers). I usually bake ii-8" cakes to become a little more than meridian(again, depending on the recipe). And for the same recipe X1 normally bakes one 10" round.

I write down on each recipe how much batter it fabricated(in cups or weight), what size and shape pan used, the broiled top, and how many layers. That has Actually helped me with the figuring!

sadsmile Posted 9 Sep 2009 , 3:30pm

Information technology also depends on how high the recipe bakes upwardly and how tall you need your layers. I similar to accept as close to two inch layers as I can get and I apply two inch pans. I collar the pans so I can utilize more concoction to ensure a tall layer fifty-fifty after leveling it. I fill up my pans up to 1/four inch from the top of the rim which you can still see through the parchment collar. That way after leveling and setteling my cakes are almost perfect two inch layers that I can fill stack upwards or torte and fill and stack, depending on the cake.

I ever over fill(collared) but I e'er go the height I want.
I apply vi" pan-ii 1/two cups batter
8" pan-5 cups batter
ten"pan- viii cups batter

AnythingBaked Posted 9 Sep 2009 , 3:48pm

If you lot are request how much cake batter for different size cake pans and then it truly depends on the recipe that you are using. The all-time proffer is to experiment from the largest pan first and so work backwards. You will notice that the largest pan will non rise as much equally the smaller pans (due east.g vi") particularly if you kickoff going into dimensions like fourteen, sixteen, and 18" pans. One suggestion to continue your cakes level and even is to consistently use the Magic Cake Strips to ensure that you lot become a flat surface on your cakes. If you lot use these and so in that location will exist minimal waste and even texture to your cakes.

Thanks
AB

schoolbaker Posted nineteen Feb 2013 , xi:57pm

I love Wilton round cake pans....and their concoction measurements are perfect...whether I use a box mix or scratch mix....my problem is...I don't want to torte a block, but I want to make my cakes just a wee fleck smaller in elevation, and then thinking about using two cups less batter per pan and hopefully I will still get the 1-in in height and not two inches that I ordinarily get...for a 10-in round pan, it calls for 6 cups of batter, I am hoping iv cup of concoction will be fine...has anyone tried this for a 1-in high layer??

CakeMommy0125 Posted vii Jul 2013 , iii:58am

Original message sent by schoolbaker

I love Wilton circular cake pans....and their batter measurements are perfect...whether I use a box mix or scratch mix....my problem is...I don't want to torte a block, but I want to make my cakes simply a wee bit smaller in elevation, so thinking about using two cups less concoction per pan and hopefully I will notwithstanding become the 1-in in elevation and non 2 inches that I usually go...for a 10-in circular pan, it calls for 6 cups of batter, I am hoping 4 cup of batter volition be fine...has anyone tried this for a one-in loftier layer??

Yes, I actually tried this tonight and it works perfectly! It doesn't actually depend Besides much on the recipe yous utilise, But if you lot can notice a difference in the thickness of a particular batter, I would exercise ab 1&1/2 cups less instead of two, just because information technology tends to rise a trivial less...does that's make any sense? Lol I don't know if I'm maxim information technology the right way.. Instance: When I use a cake mix: The Betty Crocker triple choc fudge calls for oil, so it's thin and tends to rise a lot, and so in a 10 in pan I use iv cups of concoction instead of six. However, the Pillsbury Gold Butter Recipe(yummmmmm) calls for butter so information technology's super thick, (y'all actually take to spread information technology in the pan instead of it just dispersing by then I use 4&3/4 cups of mix instead of the normal 6 cups for a 10 in pan.....hope this helps! Good luck!

mrbakery Posted 8 Oct 2013 , 12:15pm

I would agree that wilton'south measurements are fairly accurate, but (and it could simply be the climate I alive in) I don't get a full 2" layer in the terminate. They tend to be about ane.5"=1.75" by the time I trim the dome off so I have increased, slightly, some of the batter amounts so that when I trim the dome off the superlative, I accept a 2" layer left.

Besides, if you always want an idea on how much batter to put in the pan, just take a measuring cup and fill the pan with water, keeping track of how much water you put in it. I've been going through my pans and making a chart for ane/two full & 2/iii full, so, depending on how big I desire the layer or how much rise I think I'll become out of a particular recipe, I know exactly how much concoction to put it. It helps with calculating the right amount of concoction to make and for calculating cost.

ddaigle Posted viii Oct 2013 , 12:37pm

For me, none of the charts are accurate because the WASC is more dumbo. I have my own chart with all of the combinations I bake and so I know. Some combinations I take memorized...for example, a double batch WASC will requite me two - 10" pans and 1-six". I fill two/3 and take a skilful hump so when I trim off the top...I have a ii" cake.

mrbakery Posted 9 Oct 2013 , iii:45am

Today I did the math to effigy out the full volume capacity of cake circular and foursquare cake pans. I posted it on my blog here:

http://mandrbakery.com/blog

I also bankrupt down how much y'all need for 1/2 full and ii/3 full. This should help give you lot a better idea of what you need.

Obabinrin Posted 28 Oct 2013 , 9:54am

AHi, pls i'd dearest it if you lot could tell me the measurement in grams. I dnt have this measuring cup. Thanks.

crnewbold Posted 28 Oct 2013 , 3:54pm

Thank yous mrbakery!!!! Just read your web log mail. That information satisfies my inner scientist. You really can't debate with math.

SweetDelights1 Posted 2 May 2014 , 10:33pm

I am making a cake recipe from scratch that makes four cups of batter. I will be using a 12" circular cake pan, and so to get a 2inch tiptop will I need 8 cups of batter or will 4 exist plenty??

I am using the pan for the first time. Thank you for your help....