AReally need a vanilla cake recipe for a 10inch round cake tin. Just cannot for the life of me figure out how to covert recipes.

I don't understand. If your recipe is for a smaller pan, then double the recipe, if it's for bigger, then halve it. Or are you asking something else?

I like this chart which can be found at http://www.sweet2eatbaking.com/.

UPSCALING CAKE RECIPE QUANTITIES

This chart helps down and upscale cake recipe quantities and assumes that the recipe you are using is the most common size/shape, which is an 8 inch (20cm) round cake and 3 inch (7.5cm) deep. For square cakes, use the round quantities below and deduct 1 inch from the round cake chart, or alternatively, see the cake tin sizes chart above.

here's another one:

http://www.wilton.com/wedding/wedding-cakes/wedding-cake-data.cfm

so you need 6 cups of batter for each 2" tall layer that's 10" around--

one recipe is anywhere from 5 to 8 cups of batter give or take -- so as you go along you'll want to measure and record the number of cups of batter in each of your cake formulas

ASorry I don't actually have a recipe I'm looking for one but some don't say what pan size it is others say two layer tins 8". I'm not sure if I double it I'll get the right amount for a deep cake pan. Oh and I'm from the UK so not sure what you mean when you say cups of batter :-/

ASorry forgot to mention I only have 10 inch deep round tin.

ADanielle, join the UK thread.

AUsually recipes are for 8 inch pans. You need about 500 grams of batter per pan (for 8 inch pans). So if you follow the table above, you will need at least 750 gr of batter per pan for a 10 inch cake.

AThanks for your help. I just found a butter cake recipe which made 7 1/2 cups of batter so from your chart I managed to work it out. I didn't know there was a UK thread.

AYes, if you find the cupcakes forum, then the heading, UK thread.