Ingredient Amounts For Different Cake Sizes
Baking By Lousbakehouse Updated 18 Oct 2016 , 8:14am by Lousbakehouse
Hi all,
I've baked many round deep 8inch cakes using a recipe that involves 375g flour,sugar, butter, 6 eggs, 2tbs vanilla and 3tbls milk.
Can anyone help me with adjusting these amounts for different sized cake tins? I have a cake to make in the next few weeks that involves a 10, 8 and 6".
thanks in advance!
So how many cups of batter do you get from one recipe? Once you know how many cups of batter you get you can figure out whether to 1/2 double or triple a recipe.
Here's is Wilton's guide. I find them to be a bit generous with cups of batter but it's a good starting place.
http://www.wilton.com/cms-baking-serving-guide.html
They suggest
2 1/4 for 6";
4 cups for an 8"; and
6 cups for a 10"
So you need 12 1/4 x 2 = 24 1/2 cups of batter for your cake. If your recipe makes an 8" cake you could just triple your recipe.
Yes to that ^^^
Get a calculator and just do the maths. If your 8" need 3 cups batter per layer but the 6" only 2 cups you would calculate: 375g ÷ 3 x 2 = 250g flour. 6 eggs ÷ 3 x 2 = 4 eggs.......and so on. A 10" needs 6 cups per layer which is exactly double than the 8" cake. So 375g x 2 = 750g flour etc etc.... You might need to adjust the baking times though....
Thank you ever so much @Pastrybaglady and @julia1812 for taking the time to respond. Thats very helpful!
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