Jump to content

Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.


Cake pan sizes


  • Please log in to reply
31 replies to this topic

#31 SweetSide

  • participating member
  • 513 posts
  • Location:Connecticut

Posted 14 August 2006 - 01:33 PM

I have never tried to bake cakes with the hopes of getting the same results, using one 3 inch and one 2 inch pan.  It would be really difficult to gauge how much batter to place in the 3 inch pan to equate the height of a two inch high pan because that is going to vary according to the recipe. 


View Post

Why wouldn't you be able to just divide the batter evenly between the two pans by weight (assuming that you would be using 2 2" pans if you had them rather than one being a 3" pan). When making 10 - 20 cake rounds, I just pour the batter into all the pans then double check that they are all the same based on weight, give or take a margin of error for that many pans.

Granted, if you have a batter that likes to climb the pan walls, given equal amounts of batter in both pans but not so much that the 2" is going to overflow, they may come out slightly different in height, but only if the batter in the 2" pan has run out of room to climb.
Cheryl, The Sweet Side

#32 Squirrelly Cakes

Squirrelly Cakes
  • legacy participant
  • 81 posts

Posted 15 August 2006 - 04:46 PM

Well, because if you take the same amount of some types of batter, called for in a 2 inch deep pan following the Wilton charts for batter amounts as a guideline, place that amount of batter in say, a 2 inch high 10 inch pan and a 3 inch high 10 inch pan you often get varied results.

What you may end up with in many cases is a 2 1/2 inch high cake in the 3 inch pan and a 2 inch high cake in the 2 inch pan even though you placed the same amount of batter in both pans. And that is because with many cakes, given the room to expand more, they will create more volume and a higher cake in a higher sided cake pan.

So if she weights the batter, in many cases, that same amount of batter will still rise higher in the deeper pan than it will in the more shallow 2 inch cake pan. So 1/2 inch height difference between the two layers of one cake is quite noticeable.

This is consistently true with cake mixes and often also the case with regular from-scratch cakes like some white and butter cakes, chocolate cakes and some carrot cakes, along with many other recipes from my own personal experience.

Hugs Squirrelly Cakes

Also tagged with one or more of these keywords: Dessert