How many cups of batter will I need for my wedding cake?

by AnnMarie Cantrell
(Granbury, TX, USA)

Hi!

I'm going to be making my own wedding cake. We are not have a huge wedding so I bought a 14x3, 10x3, and a 6x3 pans. My fiance doesn't want the tiers to be 2 layered that's why I bought the deeper pans.

I'm wanting to make your yellow cake batter but I have know idea how many cups of batter I am going to need. Please tell me what you think about this.

Thank you!

ANSWER: Hi Ann Marie, Congratulations on making your own wedding cake. After your wedding please upload a photo of it for us. Here is the link to tell your story and show off your DIY Bride cake.
The Batter amount chart is at this link. You will see the amounts for a 14 10 and 6 inch rounds.
The yellow cake recipe is already multiplied for you at the recipe page.

Making a single thicker layer is not something I recommend. When you make the cakes in the deeper pans the cake has a tendency not to rise as high. As a result it may be denser. For this reason you may want to ask the groom if he would change his mind and bake your cakes in two 2 inch high tins instead and fill the cakes.

If you do go with a single layer then bake the cakes at a slightly lower temperature. If it rises too quickly it will fall in the center and will not be cooked all the way through.

Good luck with your DIY wedding cake

Whats the right amount of ingredients for 11, 8, and 5 inch pans

Hi Lorelie

I came across your website by chance while I was looking for help with wedding cake and it's just what I need. I find your cakes, tips and how you respond to people's questions... amazing.

I am trying to make a wedding cake for a friend and this will be my first attempt although I bake normal cake for my family. I am trying to make 3 tier using 11,8,and 5 inches pans. I will be really grateful if you will give me the right amount of ingredient for this sizes.
In addition, when I bake my cake sometimes it doesn't rise properly and or rise evenly.

thank ever so much in advance.

yours
Khatra

Hi Khatra, Thank You :-) I'm glad you found Wedding Cakes For You and are finding it helpful.

There is a batter amounts chart on this site to serve as a guide. Generally you will want to fill your pans no more than 1/2 to 2/3 full allowing for the cakes to rise in the pans.

I do have the white cake recipe already figured out for those size pans. The recipe is multiplied by three. It is for a 12 8 and 6 (close enough) If you have extra batter you can always make a couple of sample cupcakes.

You didn't say whether your pans are 2 or 3 inches in height? I prefer the 2 inch high pans versus the 3 inch ones, baking two layers and then filling. But you can bake the cakes higher and then split. The cakes will take longer to bake and be slightly denser.

If your cakes are baking up uneven it could be that your oven is not level or the oven has hot spots. In either case shift your cakes around as they are baking.

If your cakes are not rising properly then it could be several factors. Check the temperature of your oven first, you may have to lower or raise it slightly. I bake mine at a lower temperature. All ovens are different. Get an oven thermometer to be sure. It could be that your baking powder is old and needs replacing. Cold eggs or butter can be the culprit.

Overmixing or undermixing can also cause your cakes not to rise enough. If you over mix the cake they become heavy due to the gluten over developing, if you undermix the gluten is not developed enough and the structure will be weak causing it to fall in the middle.

Good luck with your first wedding cake. Please send along a photo of your cake when it is finished. We would love to hear about it and see it and maybe you can give some helpful tips or advice after you are through.