How Much Cake Batter Do I Need Per Pan?
There are several techniques for calculating how much cake batter you need for various sized cake pans, as well as simpler alternatives that do not need counting cups of batter.
This is a frequently asked question: how do I calculate how much cake batter I need for a certain pan? It may be challenging and at times perplexing. It’s difficult to determine how many cups of batter, or how many batches of batter, you’ll need to fill all of the pans.
This page contains estimation suggestions for the quantity of cake batter you should use in your pans, especially for some of the most common sized pans, as well as estimation methods for various cake tasks.
In this article, I’ll show you many methods for estimating the quantity of cake batter you’ll need for your cake. I’ll also provide a helpful chart so you can see how much batter you’ll need for different pan sizes straight immediately.
(Also, keep a look out for a free printable guide that you can download.)
I’ll go through how I estimate how much batter to use (it’s a lot simpler technique in my view), give you some examples, and then point you to another useful chart if you want to estimate it differently than I do.
Now, let’s go through all of your alternatives for estimating how much batter you’ll need, as well as the approach I believe is the simplest.
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Contents
 Different Ways to Estimate the Amount of Cake Batter You’ll Need:
 Estimating by Cups:
 Experience and Winging It:
 The Easiest Method (and what I personally use):
 Examples when using the recipe batch method:
 Example 1: Two, 8 or 9 Inch Round Cake Pans
 Example 2: 13×9 Inch Cake
 Example 3: Half Sheet Cake
 Example 4: Three 8inch round cake layers:
 Example 5: Two, 10″ round cake layers:
 Example 6: Twotiered cake – Top tier = 8inches and Bottom tier = 10inches (three layers each tier)
 Example 7: Twotiered cake – Top tier = 6inches and Bottom tier = 8inches (three layers each tier)
 Example 8: Square Pans or other Odd Shaped Pans
 Recipe Batch Amount Chart:
 Free Printable Reference Guide:
 Other posts you might like:
 FAQs
 How much cake batter for a 12 inch round pan?
 How many cups of batter do I need to fill a cake pan?
 How much cake batter for 9×13 pan?
 How many cake mixes for a 10inch round pan?
 How much cake mix for a 14 inch round pan?
 How do I figure out how much cake batter I need?
 Can you put 2 cake mixes in 9×13 pan?
 How much cake does a 9×13 feed?
Different Ways to Estimate the Amount of Cake Batter You’ll Need:
There are many methods for estimating the quantity of cake batter required:
 Estimating by cups entails utilizing a chart to determine how many cups of batter you’ll need for each pan.
 Experience and winging it, which involves learning through trial and error and basically estimating how much batter you’ll need).
 My strategy, which is a hybrid, is to estimate how much batter is required depending on how many cake recipe batches will fill the pans.
Lets go into detail for each method:
Estimating by Cups:
This is how I believe most people think, and that is what most people ask me for.
Essentially, you must determine how many cups your cake recipe yields. Then you consult a chart for the pans you’ll be using to determine how many cups of batter you’ll need for those sizes.
Then you’ll calculate how many cake recipes you’ll need to create depending on the number of cups that specific pans demand.
Here’s a link to Wilton’s chart on the subject: Wiltons Cake Batter Recipe
(I have major concerns with the cups approach, so keep reading to find out why it isn’t my favourite way.)
Experience and Winging It:
Another method of estimating is something you’ll learn after doing it for a long. You only need to figure out how much to make and how full to fill your pans, etc.
It won’t assist you much right now if you’re just starting out, but I wanted to include this one so you know that it does become simpler to estimate if you’re just starting out.
The Easiest Method (and what I personally use):
First, let me state that my method is not accurate. You’re just guessing, but you come quite close, and it’s less confusing in my perspective.
If you want more precise measurements, you may use the guessing by cups approach described previously in this piece or perform a Google search for formulae for calculating the volume of each pan.
There are online spreadsheets that will accomplish this for you. That is not my style.
Here’s my issue with the ‘cups’ method:
The problem with using cups to estimate is that you may not always know how many cups of batter your cake recipe creates.
 Essentially, you’ll need to first construct a dish and measure out the quantity of cups. That may not seem like a huge problem, but who thinks about doing that? I don’t, and whenever I do, it’s too late since I’ve already put it to the pans.
 Another concern is what recipe the charts are based on. Some cake batter recipes are thin, while others are thick.
 Some cake recipes yield more batter than others. My recipes seem to be thicker and make somewhat more batter than normal in order for them to rise and level with the top of the pan.
 Some recipes bake up higher, while others need you to load your pan somewhat more. Some individuals buy cake mixes, while others make their own cake recipes from scratch.
My argument is that, although the cups approach seems to be accurate.I’m not sure how it could be that precise.
I assumed that even if I prepared a recipe and calculated how many cups of cake batter it contained, I’d still have to calculate how many recipe batches to produce depending on the number of cups a certain cake pan needed.
When you have to count the cups, it seems like an extra step.
I’ve always had more success doing things my way, which I’m going to share with you. It’s hardly rocket science, but it was created out of a need to find a better approach to estimate the quantity required than counting cups.
I simply didn’t want to count cups or deal with complicated math.
Call me lazy, but being really precise isn’t essential to me.I’m not concerned about obtaining the correct volume. I simply want to obtain as close to an estimate as feasible in the shortest period of time.
So here’s my method:
I generally stick to recipe batches. What does this mean? One recipe equals one batch.
In general, one cake recipe yields two 8inch round cake layers or a 139inch cake layer. It can sometimes create three 6 round cake layers, albeit those layers may be a bit thinner.
Most cake recipes provide that amount, but you may need to modify if your recipe yields three 8inch round cake layers or another variant. Just be aware of your starting point.
For me, knowing how much my recipe creates in terms of how many pans it would fill (not cups) actually helps me estimate how much batter Ill need for a certain pan.
I also believe that knowing your recipes is essential. My cake recipes produce somewhat more batter. Some of my cakes employ the reverse creaming process (more on that in this post: Types of Mixing Methods), and when I use that approach, the cakes seem to be a little flatter on top, and I prefer to have extra batter in each pan to achieve a higher cake layer.
So it’s critical to understand how your cake recipe performs best. Knowing how tall your specific cake recipe rises can help you determine how high to fill your pans.
Examples when using the recipe batch method:
So let’s look at some samples to see how I’d estimate the quantity of cake batter for different sorts of cake pans. (Don’t forget to check out the useful chart below, as well as the free guide.)
Example 1: Two, 8 or 9 Inch Round Cake Pans
Most standard cake recipes call for two 8inch or 9inch round cake pans. As a result, the recipe should be OK as stated. If the recipe calls for three layers, you’ll have some batter left over.
It’s OK if the recipe calls for two 8inch round cake layers but you only have 9inch pans. Just keep in mind that the layers will be thinner and you may need to bake them for shorter time, so keep an eye on them.
Later, we’ll speak about converting a twolayer cake recipe to three pans.
Example 2: 13×9 Inch Cake
A 139inch pan is similar to a sheet cake. Most cake recipes for two, 8inch, or 9inch cake tiers call for the same quantity of batter. So, in general, no adjustments are required there.
Example 3: Half Sheet Cake
Because a quarter sheet cake is 139 inches in diameter, a half sheet cake requires twice the quantity of batter because it is equivalent to preparing two 139 inch cakes.
Because one cake recipe batch (most of my cake recipes) creates enough for one 139 inch pan, you’d need two recipe batches to equal a half sheet cake, so just double the cake recipe to acquire the necessary quantity. Have you noticed what I did there?
Example 4: Three 8inch round cake layers:
If I’m preparing a cake for my family, I’ll just create two layers; but, if I’m making a custom decorated cake or want it to seem better, I’ll make three tiers. It just seems taller and more elegant.
So what happens when you want three layers instead of two? Most of my recipes (as well as most other generic cake recipes) provide enough cake batter to fit two 8inch circular cake pans.
To make up the difference, just create another half batch of cake batter. Basically, you’ll make a recipe batch and a half.
The batches do not need to be mixed individually. Simply double your recipe and add another half to it. This is what it will look like:
A recipe and a half (assuming the original recipe called for two 8inch or 9inch round pans) yields three layers.
Example 5: Two, 10″ round cake layers:
The technique is the same whether you want to build two 10inch circular cake layers. You’ll just need half a recipe batch (assuming the original recipe called for two 8 or 9inch circular cake layers).
Example 6: Twotiered cake – Top tier = 8inches and Bottom tier = 10inches (three layers each tier)
Okay, it becomes a bit more complicated if you’re creating numerous cakes, and it will depend on whether you want to mix up all of the batter at once or make one layer at a time. I like to vary things up a little, and I’ll explain why.
For this cake youll need:
 Three, 10inch cake layers (for the bottom tier)
 Three, 8inch cake layers (for the top tier)
Heres how you can break that down:
 So, as we discussed in Example 5, you’ll need a recipe and a half to make two, 10inch round cakes.
 If you just doubled a recipe, you may have three, ten cakes. (One recipe yields enough batter for two 16inch cake pans, or two 8inch pans. So a double batch would be enough for a 32inch cake pan, which would be enough for three 10inch pans.)
If you don’t have three 10inch cake pans or your oven isn’t big enough to fit three 10inch cake pans, you can still make two batches of batter and fill two 10inch round cake pans plus an 8inch round cake pan. You simply have to make do with what you’ve got.
So you’ll still need to bake one more 10 cake layer plus two more 8 layers at that time. That means you can create another double quantity of cake batter (equivalent to 32 inches of cake pan space) and have enough for those three pans (plus maybe a few more cupcakes).
Essentially, you should consider how many pans you have and how much oven space you have first. You could make a ton of cake batter, but how will it fit in your oven, or what if you run out of pans?
It’s ideal to bake the batter straight away, otherwise your cake won’t rise as well, so prepare ahead of time and decide out what layers you’ll bake at each stage of the procedure.
If you need to refrigerate cake batter, you should read this page for some useful hints: How Long Will Cake Batter Keep?
Example 7: Twotiered cake – Top tier = 6inches and Bottom tier = 8inches (three layers each tier)
Okay, this is identical to the last example. (Read that for more information on how I arrived at these figures and what you should prepare for when mixing up the batter.)
For this cake youll need:
 Three, 8inch cake layers (for the bottom tier)
 Three, 6inch cake layers (for the top tier)
Heres how you can break that down:
Make a batch and a half of cake batter for the three layers of 8 round cakes. (Be sure to check out Example 4 to see how that’s done.)
You have a few of options for the three, sixlayer cake. You may use just one batch of cake batter, but your cake layers will be thinner, which is OK if you don’t mind.
If you want thicker layers, use a batch and a half like you did with the three 8inch cake pans, but you’ll have enough cake batter left over for cupcakes.
If you only have two of each size pan:
Another option, particularly if you only have two pans of each size, is to make one batch of cake batter and bake two layers of the 8 round cakes first.
Then make another batch and finish the remaining 8 cake pans and a 6 cake pan. Finally, make one more batch and bake the remaining two 6 pans. You’ll have a little more batter left over if you use this approach, but if you only have two pans for each size, you’ll have to handle things differently.
Example 8: Square Pans or other Odd Shaped Pans
It will be different when determining the quantity of batter you would need for square pans. I always make an additional halfbatch just to be safe, since you’ll need more batter for them. (For example, an 8 square pan will need somewhat more batter than an 8 round pan.)
If you have a novelty pan (such as a football pan or a ball pan), the pan instructions will generally tell you how much batter you’ll need for it.
Now, this approach of mine is not accurate, but what I’m saying is that nothing is. I usually lean on the side of creating a little too much because I believe it is the safest way to go.
Recipe Batch Amount Chart:
Here’s a short chart to help you estimate how much batter you’ll need if you’re going by recipe batches rather than cups: *(Please read the page above that describes the reasoning behind these numbers and keep in mind that these are just estimates; nothing is precise.)
Pan Size  Recipe Batch Amount (when using a standard cake mix or recipe that calls for two, 8″ round pans) 
Notes 

2, 8″ round pans (2 inches deep) 
1 cake mix, or 1 cake recipe batch 
Average cake mixes and recipes call for either two 8″ pans, two, 9″ pans or a 13×9 pan. Make sure to read the recipe carefully. 
3, 8″ round pans (2 inches deep) 
1 ½ cake mix, or 1 ½ cake recipe batch 
If you want to double the recipe, you can do that, but you will have leftover batter. (*See example on how to cut a recipe in half lower in the post.) 
2, 6″ round pans (2 inches deep) 
1 cake mix, or 1 cake recipe batch 
You will have extra batter, which you can use it to make a few cupcakes. 
3, 6″ round pans (2 inches deep) 
Either: 1 cake mix, or 1 cake recipe batch Or: 1 ½ cake mix, or 1 ½ cake recipe batch 
If you use one cake mix or one cake recipe batch and split it between three, 6″ pans, the cake layers will be a little thinner. If you use 1 ½ cake recipe batches, then you will get thicker layers, but may have a bit of batter leftover, which you can always use to make a few cupcakes. 
2, 10″ round pans (2 inches deep) 
1 ½ cake mix, or 1 ½ cake recipe batch 
If you want to double the recipe, you can do that, but you will have leftover batter. (*See example on how to cut a recipe in half lower in the post.) 
3, 10″ round pans (2 inches deep) 
2 cake mixes, or 2 cake recipe batches 

13×9 inch pan  1 cake mix, or 1 cake recipe batch 
Average cake mixes and recipes call for either two 8″ pans, two, 9″ pans or a 13×9 pan. Make sure to read the recipe carefully. 
Half sheet cake  2 cake mixes, or 2 cake recipe batches 
A half sheet cake is essentially two 13×9 inch cakes. 
Twotiered cake (Bottom tier: 3, 10″ round cake layers; Top tier: 3, 8″ round cake layers) 
Bottom Tier: 2 cake mixes, or 2 cake recipe batches Top Tier: 1 ½ cake mix, or 1 ½ cake recipe batch 
If you only have two pans of each size, you’ll have to mix up double recipe batches and first do two, 10″ pans plus an 8″ pan. Then mix up another two batches and bake two 8″ pans and one 10″ pan. 
Twotiered cake (Bottom tier: 3, 8″ round cake layers; Top tier: 3, 6″ round cake layers) 
Bottom Tier: Top Tier: 1 ½ cake mix, or 1 ½ cake recipe batch Top Tier: Either: 1 cake mix, or 1 cake recipe batch (for thinner layers) Or: 1 ½ cake mix, or 1 ½ cake recipe batch (for thicker layers) 
If you only have two pans of each size, you’ll have to mix up one recipe batch and first do two, 8″ pans. Then mix up another batch and bake the last 8″ pan and a 6″ pan. Last, mix up one more batch and bake the last two 6″ pans. You’ll have a bit of batter left over this way, but if you only have two pans of each size, it’s an option. 
Square pans & other odd shaped or novelty pans 
For square pans, go with the estimates above, but if they’re large than 8″, it’s best to add a little more batter (maybe another ½ recipe batch.) 
For novelty pans: Look on the box or packaging the pan came with. Many times it will tell you how much batter you’ll need. 
Free Printable Reference Guide:
I hope this was useful, and I’m happy to help you troubleshoot any cake batter estimations you have, but just remember that we’re all just making educated guesses, and the more you do it, the better you’ll become at guessing how much batter you’ll need.
Other posts you might like:
 How to Store a Cake
 How to Bake a Cake from Scratch
 Measuring Ingredients For Baking Cakes
 Anatomy of a Decorated Cake
FAQs
How much cake batter for a 12 inch round pan?
2 cups of batter. Bake for 6065 minutes at 325 degrees. A 12 inch one layer cake serves 40 party size portions and 56 wedding size servings. To ice and decorate a torted and filled onelayer cake, you’ll need around 6 cups of icing.Important details:
This pan will need ten 1
How many cups of batter do I need to fill a cake pan?
1011 cups of batter may be stored in this container.8 cup batter capacity. 78.5 square inches is the size of a 10inch circular cake pan.A 9inch round cake pan has a surface area of 63.5 square inches.
How much cake batter for 9×13 pan?
Choose a cake recipe that calls for baking the batter in two or three 8″ round pans, or two 9″ round pans, for the best results. You want recipes that create around 6 cups of batter, which will fit exactly into a 9″ x 13″ pan.
How many cake mixes for a 10inch round pan?
3 boxed mixes will make three 10inch cakes.
How much cake mix for a 14 inch round pan?
To ice and decorate a twolayer cake, use 2 cups of icing.Round Cake Pan 14 x 2 in. Straight sides and professional quality and weight for beautiful cakes. This pan will need 10 cups of batter, or around 7 1
How do I figure out how much cake batter I need?
4 ounces batter.Layer Cake Recipe: Area x 0.45 = estimated batter weight (in ounces)
12 ounces batter for a 6inch circular.
24 ounces batter for an 8inch circular.
28 ounces batter for an 8inch square.
About 28 ounces batter for a 9inch circular.
35 ounces batter for a 10inch circle.
2 inch cupcake: about 1 3
Can you put 2 cake mixes in 9×13 pan?
2 full and bake at 325 degrees Fahrenheit until a toothpick inserted into the middle comes out clean.Yes, a cake mix can be doubled. Fill baking pans 12 full if you do this.
How much cake does a 9×13 feed?
Cake in the Shape of a Rectangular
It is prepared in a 9by13inch cake pan. This is an ideal size for gatherings, with a single cake yielding between 12 and 20 pieces.