Build your cake
Shape
Number of layers
1 to 8 layers
Baked height of one layer
Portion style
2 layers at 2.0" each, with 0.25" of filling between, stands 4.3" tall.
Size chart
| Pan | Batter | Finished | lb / inch | Servings |
|---|---|---|---|---|
| 4" | 1.2 lb | 1.0 lb | 0.25 | 0 |
| 5" | 1.9 lb | 1.6 lb | 0.31 | 0 |
| 6" | 2.8 lb | 2.2 lb | 0.37 | 6 |
| 7" | 3.8 lb | 3.0 lb | 0.43 | 2 |
| 8" | 4.9 lb | 4.0 lb | 0.50 | 14 |
| 9" | 6.3 lb | 5.0 lb | 0.56 | 12 |
| 10" | 7.7 lb | 6.2 lb | 0.62 | 20 |
| 11" | 9.3 lb | 7.5 lb | 0.68 | 20 |
| 12" | 11.1 lb | 8.9 lb | 0.75 | 30 |
| 14" | 15.1 lb | 12.2 lb | 0.87 | 40 |
Batter is what you pour into the pans; finished weight is the filled and frosted cake. Servings use the dessert slice at this height, counted the same way as the cutting template.
Baker's rules of thumb
- One pound of batter fills roughly 43 cubic inches of pan — about ⅔ full.
- A 2" baked layer is standard; 1" layers are for tall stacked tiers, 3" for single-layer bakes.
- Fill pans no more than ⅔ full so the layer domes instead of spilling.
- Add ¼" of filling between layers; more than that and tall stacks start to slide.
- Cakes over 6" tall are usually cut in half horizontally, doubling the slice count.