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how many cake mixes or cups for 1/4 sheet cake

post #1 of 10
Thread Starter 
Hi,

I was wondering how many boxes of cake mix would fit in a 1/4 sheet cake pan? Or if I was baking from scratch, how many cups would it be? Also how tall should a sheet cake be? I am used to making round cakes and have an order for a 1/4 sheet this weekend. TIA.
post #2 of 10
when using a cake mix I use one full mix plus 1/3 of another. One mix just is too little. I kind of do the same on a scratch cake, I multiply the recipe by 1.33 and it works perfect. Not sure the exact cups it yields I think around 6 and 1/3 cups.
post #3 of 10
Check the link. You'll find a baking time and batter amount chart for 2 & 3 inch pans, wedding or party servings.

http://www.wilton.com/cakes/making-cakes/

One cake mix yields 4 to 5 1/2 cups of batter. Pans should only be filled 1/2 to 2/3 full. 3" deep pans should only be filled 1/2 full. Always use the recommended batter amounts and the specific baking instructions provided with your baking pan.
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post #4 of 10
It is hard to answer this question based on mixes, because different brands and different flavors inside of the same brands make different amounts of icing.

For a 2in tall 13x9 you need about 7 cups of batter. If you are using a white cake mix from say BC, you would need almost two cake mixes since I find that the white mix makes about 4ish cups of batter. If you are doing a chocolate cake, those tend to make a little more and rise higher so I'd say probably closer to one and a half mix.

If you use the DH Golden butter it actually makes 6 cups of batter (last time I used it) so then you would only need a little more than one mix.

The best thing to do is measure out sometime how much the different cake mixes you use make, and make a note of that. If you scratch bake then do the same for the recipes you use.

Also have you heard of the extender recipes? They bulk up a cake mix, so when you have a case where you just need a cup or so extra they are nice.

This is pretty much the one I use. http://cakecentral.com/recipes/1977/cake-mix-extender
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post #5 of 10
Thread Starter 
Thanks for the info! I went ahead and printed the wilton baking directions and placed in my recipe binder. TexasSugar thanks for the extender recipe. I saved it as my favorite. As always you're so knowledgable and helpful!
post #6 of 10
Glad to I could help. icon_smile.gif
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post #7 of 10
I just made the WASC recipe last night with Duncan Hines white and used 1 1/2 recipe (1box and 1/2 of the other.) Fills pan 3/4 of the way and gives a full 2" cake. Did use the Wilton 1/4 sheet pan (9/13) with wet strips. If I make DH chocolate (w few extra ingred.) I use 2 boxes.
post #8 of 10
Glad I could help also.

The Wilton cake chart was the first thing I found when trying to figure out the proper batter amounts for my pans. It was printed and stashed in my file as well. thumbs_up.gif
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post #9 of 10
Quote:
Originally Posted by cakesnglass

I just made the WASC recipe last night with Duncan Hines white and used 1 1/2 recipe (1box and 1/2 of the other.) Fills pan 3/4 of the way and gives a full 2" cake. Did use the Wilton 1/4 sheet pan (9/13) with wet strips. If I make DH chocolate (w few extra ingred.) I use 2 boxes.



cakesnglass, I'm just curious. What do you do with the other half of the dry mix? Does it store well once its been opened?
Thanks
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post #10 of 10
A 9x13 is really a 1/3 sheet cake - not a 1/4. A 1/4 is 12x8 icon_smile.gif
One cake mix will be all that's needed for a true 1/4 sheet pan.
I have found NO difference in brands. They all bake up about the same in that size pan.

warchild said: What do you do with the other half of the dry mix?........

If you use my *original* WASC recipe that is no extra 1/2 box of dry mix icon_smile.gif But also, if you prefer to make the cake using 1 and 1/2 boxes of dry mix then yes, the remaining dry mix will store in the fzr very well for up to 6 months. Just wrap it in a sealed plastic bag.
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