Here are the besthow many cups of cake mix in a boxarticles edited and compiled by familycuisine.net

There are many ways to figure out how much cake batter you need for different sized cake pans plus there’re easier methods instead of just counting cups of batter.

I get this question a lot: How do I figure out how much cake batter I need for a particular pan? It really can be tricky and sometimes confusing. With all the different sized pans, it’s hard to know how many cups of batter, or how many batches of batter you’ll need to fill them.

This post includes tips for estimating the amount of cake batter you should put into your pans, specifically for some of the most popular sized pans, plus ways to estimate the amount need for other cake projects.

In this post, **I’m going to give you multiple ways to estimate** the amount of cake batter you’ll need for your cake. I’m also going to add in a handy chart, so you can see right away, how much batter you’ll need for specific sized pans.

(Oh and keep an eye out for a free printable guide you can download as well.)

**I’ll go through how I personally like to estimate how much batter to use (it’s a much easier way in my opinion)**, give you some examples, and then direct you to another handy chart if you’d like to estimate it a different way than I do.

Jump to:

- 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:
- Recipe Batch Amount Chart:
- Free Printable Reference Guide:
- Other posts you might like:

Now let’s get to all the different options you have to estimate how much batter you need plus the method I think is the easiest.

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Table of Contents

## Different Ways to Estimate the Amount of Cake Batter You’ll Need:

**There are a few ways to estimate the amount of cake batter you’ll need:**

- Estimating by cups, which is essentially using a chart that will tell you how many cups of batter you’ll need for each pan.
- Experience and just winging it, which means just learning by experience and essentially using your best guess of how much batter you’ll need).
- My method, which is kind of a combination, of guesstimating how much batter is needed based on how many cake recipe batches will fill the pans.

Let’s go into detail for each method:

Essentially you have to figure out how many cups your cake recipe makes. Then you go to a chart for the pans you’ll be baking in and figure out how many cups of batter you’ll need for those sized pans.

Then you’ll figure out how many cake recipes you’ll have to make based on the number of cups those particular pans require.

Here is a link to the chart Wilton has for this: **Wilton’s Cake Batter Chart**

**(I have big issues with the cups method, so don’t forget to keep scrolling to see why it’s not my preferred method.)**

**The Easiest Method (and what I personally use):**

First I’d like to say that my way isn’t exact. You’re essentially guesstimating, but you get pretty dang close and it’s less complicated in my opinion.

If you want closer to exact measurements, then you might use the ‘estimating by cups’ method in an earlier section of this post or do a google search for equations on how to figure out the volume of each pan.

There are spreadsheets online that will do that for you. That’s not my way though.

- Essentially you’ll have to make a recipe first and measure out the number of cups. That may not be any big deal, but who really thinks to do that? I don’t…and every time I do, it’s too late…I’ve already added it to the pans.

- Another question to ask is, what recipe are those charts based on? Some cake batter recipes are thinner and some are really thick.

- Some cake recipes make more batter and some make less. My recipes seem to be thicker and make a bit more batter than usual so that they’ll rise up and level with the top of the pan.

- Some recipes bake up higher and some you have to fill your pan a little more. Some people use cake mixes and some people use scratch cake recipes.

**My point is that even though the cups method seems exact….I really don’t know how it could be that exact**.

I figured even if I made a recipe, and figured out how many cups of cake batter the recipe contained, then I’d still have to figure out how many recipe batches to make based on the number of cups a particular cake pan required.

**It’s like it’s just adding an additional step when you have to count the cups.**

I’ve always just had more luck doing it my own way, which I’m about to share with you. It’s not rocket science really, but it was just born out of a need to figure out an easier way to estimate the amount needed rather than counting cups.

**I just didn’t want to count cups and deal with fancy equations.**

Call me lazy, but being super exact just isn’t that important for me…I don’t care about getting the exact volume. **I just want to get as close to an estimate as I can in the least amount of time possible.**

Generally, one cake recipe will make two, 8″ round cake layers, or a 13×9 inch cake layer. Sometimes it can make three, 6″ round cake layers, although those layers might be a little thinner.

Most cake recipes make that amount, but you’ll want to adjust if your recipe makes three 8″ round cake layers or some other variation. Just know what you’re starting off with.

For me, I’ve found that knowing the base of how much my recipe makes as far as what pans it will fill (not cups), really helps me guesstimate how much batter I’ll need for a particular pan.

I also think it’s important to know your recipes. My cake recipes tend to make a bit more batter. Some of my cakes use the reverse creaming method (you can find out more about that in this post: **Types of Mixing Methods**), and with that method, the cakes seem to be a bit flatter on top and I like to have more batter in each pan to get a taller cake layer.

So it’s important to know how your cake recipe works best. Know about how tall your particular cake recipe rises, so you’ll know how high to fill your pans.

If the recipe is for two, 8-inch round cake layers and you have 9-inch pans, it will still be ok. Just know that the layers will come out a bit thinner and you may need to bake them for less time, so watch them carefully.

We’ll talk about adjusting a two-layer cake recipe for three pans later.

So what do you do when you want three layers instead of just two? Well, most of my recipes (and most other general cake recipes) make enough cake batter to fill two, 8″ round cake pans.

So, you’ll just need another half batch of cake batter to make up the difference. Essentially, you’ll just mix up a recipe batch and a half.

You don’t need to mix up the batches separately. Just take your recipe and add another half to it. Here’s what that’ll look like below:

Using a recipe and a half (if the original recipe was written for two, 8-inch or 9-inch round pans) will get you three layers.

### Example 6: Two-tiered cake – Top tier = 8-inches and Bottom tier = 10-inches (three layers each tier)

Ok, it gets a little more confusing if you’re making multiple cakes and it will depend on whether you want to mix up all the batter at once, or just do one tier at a time. I tend to sort of mix things up a bit and I’ll tell you what I mean.

**For this cake you’ll need:**

- Three, 10-inch cake layers (for the bottom tier)
- Three, 8-inch cake layers (for the top tier)

**Here’s how you can break that down:**

- So as we talked about in example 5, you’ll need a recipe and a half for two, 10″ round cakes.
- If you just doubled a recipe, then you could get three, 10″ cakes. (One recipe = enough batter for 16 inches of cake pans…that’s two, 8″ pans. So a double batch would = enough for 32 inches of cake pan, which would be enough for three, 10″ pans.)

Now, if you don’t have three, 10″ pans, or your oven isn’t large enough to hold three, 10″ cake pans, then you can still mix up two batches of batter and just fill up two, 10″ round cake pans plus an 8 inch round cake pan. You just have to sort of work with what you have.

So, at that point, you’ll still need to make one more 10″ cake layer plus two more 8″ layers. That means you can make another double batch of cake batter (which equals 32 inches of cake pan space) and that would give you plenty for those three pans (plus maybe a bit for a few extra cupcakes.)

**Essentially you need to look at how many pans you have and how much oven space you have first because you could mix up a ton of cake batter, but then how will you fit it in your oven, or what if you run out of pans?**

It’s really best to bake the batter right after it’s mixed or your cake may not rise as well, so just plan it out first and figure out what layers you’ll bake at each step in the process.

If you have to chill cake batter, you’ll want to check out this post for helpful tips: How** Long Does Cake Batter Last**

**For this cake you’ll need:**

- Three, 8-inch cake layers (for the bottom tier)
- Three, 6-inch cake layers (for the top tier)

**Here’s how you can break that down:**

For the three layers of 8″ round cakes, you’ll want to mix up a batch and a half of cake batter. (Make sure to go up to example 4 to see how that’s done.)

For the three, 6″ cake layers, you can do a couple of things. You can mix just one batch of cake batter and use that, but your cake layers will be a little thinner, which is fine if you’re okay with that.

If you want thicker layers, then you can just use a batch and a half as you did with the three, 8″ cake pans, but you’ll have a bit of cake batter left over for some cupcakes.

**If you only have two of each size pan:**

A different way to do this…and this works especially if you only have two pans of each size, is to just mix up one batch of cake batter and bake two layers of the 8″ round cakes first.

Then mix up another batch and do the last 8″ cake pan and a 6″ cake pan. Lastly, mix up one more batch and bake the last two 6″ pans. You’ll have a bit more batter left over using this method, but sometimes you have to do things differently if you only have two pans for each size.

If you have a novelty pan (like a football pan or ball pan), it will usually tell you how much batter you’ll need for it with the pan instructions.

Now, this method of mine is not exact, but all I’m saying is that nothing is going to be exact. I always err on the side of making a bit too much though because I feel like that’s the safest way to go.

## Free Printable Reference Guide:

I hope this was helpful and I’m willing to help troubleshoot any cake batter estimates you have questions about, but just know that we are all just making our best-educated guesses and the more you do it, the better you’ll get at estimating how much batter you’ll need.

**Don’t Forget to Pin it Below!**

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