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Adjusting Cake Batter Quantities

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Does anyone know if there's a rule of thumb for adjusting cake recipes for pans other than the ones specified? I want to make the Peninsula Grill coconut cake for a big party (had it in Charleston last fall and am still dreaming about it).

http://www.epicurious.com/recipes/rec...

The published version calls for three nine-inch layers but I want to make two fifteen-inch layers. I usually just wing it, but I was wondering whether there exists some kind of conversion chart or percentage rule.

Thanks baking hounds!

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  1. I usually use the formula 3.142*r^2*h for the amount of volume in each pan (each pan is proportional to the square of its radius) but this might be easier:

    http://www.wilton.com/cake/cakeprep/b...

    2 Replies
    1. re: chowser

      That's a good link, Chowser. Most folks don't realize that when the change the diameter of a cake pan, they have to calculate the volume of a cylinder. Or compare that volume to that
      of a square pan. The other big factor? Baking time. The wilton.com link above addresses
      all that.

      1. re: maria lorraine

        Thanks. I use it when I make large cakes which, thankfully, doesn't happen as often now. The frosting amount needed is really helpful. I don't seem to make the cake sizes called for in recipes.