8 By 3 Inch Cake Pan

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Do You Have The Measurements In Cups

8-Inch Cake: Building the Cake

All baking recipes in this site have been developed using weight measurements. I am not posting cup equivalents as I have not tested making this recipe in that method. Cups are not only inconsistent, their volume equivalents vary worldwide! Having precise measurements allows for consistently amazing desserts. Baking is all about science isnt it? A kitchen scale is an amazing investment if you are serious about baking and I cannot recommend it enough.

Best For Birthdays: Wilton Countless Celebrations 10

  • May still need to cut cake to shape

  • Minor leakage can happen under dividers

If you really want to surprise the special birthday honoree, trade your typical round cake for a more highly personalized one. This affordable 10-piece set comes with a unique rectangular pan that features a grid and inserts that allow you to create any letter of the alphabet and numbers from zero to nine.

Despite the perceived intricacy, theres little fuss for the baker to endure. The pan, which is made of steel and has a nonstick coating, allows for both easy release and quick cleanuptwo things youll be grateful for when you have a lengthy to-do list to tackle in preparation for the party.

Material: Nonstick coated steel | Oven Maximum: 450 degrees | Dishwasher Safe: Yes

  • Allows novice bakers to achieve professional layer style

  • Layers are on the thin side

  • May take trial and error to get desired results depending on cake batter

Just because youre a doesnt mean you have to stick to simple one-layer cakesparticularly if you have this four-piece set at your disposal. With a single box of cake mix, youll have enough batter to fill all four pans, creating four 8-inch layers that dont require any cutting to assemble. It is also available in a five-pan, 6-inch diameter set as well.

Material: Nonstick coated steel | Oven Maximum: 450 degrees | Dishwasher Safe: Yes

Do I Really Need To Sift The Dry Ingredients

The process of sifting breaks any lumps in flour that would weigh down the batter so your Vanilla Cake will yield a tender crumb. When flour is sifted with other dry ingredients, such as baking powder, sifting helps to combine them evenly before they are mixed with other ingredients. It is important not to skip this step!

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How To Make This Vanilla Cake


  • Preheat your oven to 350 F .
  • Make sure your ingredients are at room temperature.
  • Grease the bottom of two 8x 3 round pans, then line with parchment paper .

Make the vanilla cake batter:

Making this cake involved 3 parts: Creaming the butter and sugar, adding the eggs, and adding the remaining dry and wet mixtures alternately.

In a bowl, sift all the dry ingredients together: flour, baking powder, and salt. Set aside.

In a stand mixer bowl, cream butter, sugar, and vanilla on medium speed until light and fluffy, about 5-8 minutes.

RELATED:Stand Mixer Speed Guide

Add eggs to the mixture, two at a time. Blend until incorporated and scrape the sides as needed.

Add the flour mixture in four parts alternating with the milk in three parts, starting and ending with the flour mixture. Remember to add the next flour or milk until just incorporated be careful not to overmix!

Bake the vanilla cake

Pour the cake batter into prepared pans and spread it so that is it smooth and flat in the pans. Bake until a toothpick inserted in the center comes out clean, about 60 minutes.

Cool the cakes on a wire rack before removing them from the pan.

Torte each cake into 2 to get 4 layers like in the photo below.

Fat Daddios Cake Hemisphere Pan 8 X 4 Inch Anodized Aluminum With A Lumintrail Measuring Spoon Set

PME Anodised Aluminium Round Cake Pan 8 x 3


  • CREATE CURVY CREATIONS Create perfect hemispheres, sports balls, planets, pumpkins, owls, lady bugs, baby bumps, ice cream molds, mousse and more curvy creations.
  • PAN DIMENSIONS 8 x 4 Inch
  • SAVE TIME No cutting or slicing needed no wasted cake.
  • ANODIZED ALUMINUM Its the ideal baking surface. Our Safe-Seal anodizing process creates a safer, stronger baking pan. A durable, non-reactive finish that bakes a wider variety of recipes, including citrus-based and savory recipes. Freezer safe.
  • BUILT BAKERY TOUGH These are the same pans bakeries, commercial kitchens and baking enthusiasts around the world depend on every day for professional results. Lifetime warranty. Hand wash recommended.

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How Much Cake Batter Do You Put In A Pan

Filling Cake Pans : The general rule of thumb is to fill a cake pan two-thirds to three-quarters full, leaving enough room for the cake to expand and rise as it bakes. If the pan is fuller the batter may spill over the sides of the pan , and if the pan is not filled enough the cake may be dense or flat.

Best Rectangular: Nordic Ware Naturals Classic Metal Covered Baking Pan

  • Quality construction with reinforced rim

  • Convenient cover for storage and transport

  • Good heat conductivity

  • Can be bulky to store

  • Not dishwasher-safe

Nordic Ware is known for its baking pans, and this one does not disappoint. Its made from highly durable commercial-grade aluminum that never rusts no matter how frequently you use the pan. It also has a reinforced encapsulated steel rim to prevent warping over timea must to prevent the quality of the cakes from declining over time.

The premium material helps yield premium results, too. This 9 x 13-inch rectangular baking pan has superior heat conductivity for even baking throughout, so you dont have to worry about burned edges with a gooey interior. The companion cover makes quick work of overnight storage, plus is extremely convenient for potlucks and other events like picnics or classroom birthday parties.

Material: Aluminum | Oven Maximum: 400 degrees | Dishwasher Safe: No

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How Do You Get The Cake Out Of The Pan

Most cakes require a little cooling off before attempting to remove them from their baking pana just-baked cake tends to fall apart when it’s hot. Your recipe should specify how long to wait, but if it doesn’t say, wait at least 15 to 20 minutes. Then gently flip your cake over and set it on a wire rack to finish cooling completely.

How Do You Prevent The Cake From Sticking To The Pan

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It depends on the type of cake you’re baking. Many recipes will specify how you should prepare a baking pansome call for just greasing the tin, others may instruct you to grease and flour, and some cakes require no pan preparation at all. If you’re worried about your cake getting stuck, you can always opt to line your baking pan with parchment paper it guarantees that your baked goods won’t stick and makes it very easy to clean up when you’re finished.

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Recipe For Round Cakes From 4

This Fluffy and Buttery Vanilla Cake is one of the most popular recipes at Bakeologie . Over the years, a lot of people made and loved this cake and have been asking how to make it in different sizes.

Ive put together a resource with all the ingredient quantities for round cakes from 4-inch up to 12-inch. Now, no more guesswork!

If you have tried this recipe and wanted to make it in other different sizes , this is the answer for you! Check out my shop page or grab the Master Recipe for Fluffy and Buttery Vanilla Cake directly through this link.

3-tiered vanilla cake crumb coated with Swiss Meringue Buttercream

Fluffy And Buttery Vanilla Cake

Made from scratch basic Vanilla Cake buttery, tender, and full of vanilla flavor. Its moist and fluffy texture makes it a great base cake for all occasions!

This recipe yields tall and sturdy vanilla cake layers that are great stacking.

Do you need the chocolate version? Head on to Sturdy Yet Moist and Fluffy Chocolate recipe.

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Question : How Much Cake Batter Do I Need

Cake pans come in a near infinite number of sizes and shapes, and while the general rule of thumb is to fill a pan between one-half and two-thirds of the way full, who’s to say how many cups of batter that will be? And even if a baker were to fill a pan with water, one cup at a time, to determine its capacity, no recipe includes a yield in terms of batter volume.

But it’s easy enough to tally up the ingredients to determine the overall batter weight in a given recipe. For that reason, I’ve learned to think of my own pan-to-batter ratio in terms of weight rather than volume. My approach isn’t based on science, but rather the sort of intuition a baker can draw on after amassing enough data points over the years.

It’s also worth noting that my methods are influenced by personal preference, in terms of both aesthetics and culinary style .

Question : Is The Pan Itself Important

Decorator Preferred 8 x 3

Most cake batters are baked in standard pans, such as those in our guide to cake pans, and are fairly amenable to adaptation when it comes to different shapes and sizes.

But some cakes have unique structural considerations that warrant a special sort of pan angel food cake, for instance, should be baked in a natural aluminum tube pan.

If you’re looking at a recipe that calls for a specialty pan, chances are it’s baked that way for a reason, and there may be unforeseen consequences in trying to reformat it. This is especially true for cakes with unusual formulas or unusual techniques.

Again, consider that angel food cake: It’s a fat-free sponge cake made from whipped egg whites that has to be cooled upside down. Or think of cheesecake: It’s a flourless concoction of cream cheese, sugar, and eggs, generally baked in a loose-bottom or springform pan and submerged in a water bath.

While adapting these wildcards may certainly be possible, those techniques are beyond the scope of this article, which will remain focused on more traditional cakesthink along the lines of classic vanilla butter cake, devil’s food, gingerbread, and carrot cake, and other closely related styles.

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Round And Square Pans

For round and square cake pans at least two inches deep, I multiply the area of the pan by 0.45 to determine the approximate amount of batter needed. For that, I have to pull out that ol’ grade school pun, “pie are square” , where r is the radius of the pan.

Layer Cake Formula: Area x 0.45 = approximate weight of batter

For example, a 10-inch cake pan has a radius of five inches, so r2 is 3.14, or 78.5. Multiplied by 0.45, I get a batter estimate of 35 ounces. It’s fairly elementary math, and the reward is cake, but for those less inclined to do calculations, here are the estimates for the most common pan sizes.

  • 6-inch round: about 12 ounces batter
  • 8-inch round: about 24 ounces batter
  • 8-inch square: about 28 ounces batter
  • 9-inch round: about 28 ounces batter
  • 10-inch round: about 35 ounces of batter
  • 2-inch cupcake: about 1 3/4 ounces batter

Inch Cake Pan Set Of 3 E

HEALTHY: E-far spherical cake pans are made of pure stainless-steel with out poisonous supplies, No dangerous chemical compounds leaching into meals, Unlike aluminum and Teflon coating pans, Healthy on your every day baking use

DURABLE: Layer cake pans are constructed by premium-grade and heavy gauge stainless-steel to keep away from deformation, Rust resistant and durable for a long-lasting service life, leaking, Not because the springform, Easy to wash up and dishwasher protected & pot protected.

8 Inch Cake Pan Set of 3, E-far Stainless Steel Round Layer Cake Baking Pans, Non-Toxic & Healthy, Mirror Finish & Dishwasher Safe.

HEALTHY: E-far spherical cake pans are made of pure stainless-steel with out poisonous supplies, No dangerous chemical compounds leaching into meals, Unlike aluminum and Teflon coating pans, Healthy on your every day baking use

DURABLE: Layer cake pans are constructed by premium-grade and heavy gauge stainless-steel to keep away from deformation, Rust resistant and durable for a long-lasting service life, leaking, Not because the springform, Easy to wash up and dishwasher protected & pot protected

CRAFTED: Mirror completed floor for a straightforward and clear launch, Straight-sided design for making stacked desserts simply, Rolled edge helps with comfy holding, Evenly heated stainless-steel offers your cake with an ideal browning

Package Dimensions: 8.5 x 8.5 x 2.0 inches

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Thick Layers For Tall Cakes

This recipe yields a tall vanilla cake, thats why you would need a cake pan that is at least 3 inches in height.

If you dont have a tall cake pan, you can line some parchment paper around the pan for extra height.

My baking pans are only 2 inches high, so I use a strip of parchment paper to extend the height. Baking spray helps the parchment stick to the sides of the pan.

The photos you see here were taken while I was doing my final cake for my cousins wedding. Unfortunately, I have forgotten to take a photo of the cake right out of the cake pan.

I then further cut each round into half to give me a total of 4 layers, which is what you see in the photos.

Can You Use A 9 Inch Cake Pans Instead Of 8

Best Cake Pan With Removable Bottom 8 Inch 9 Inch

4.9/59inchcake can8inchpanpanspansyou

Keeping this in consideration, what is equivalent to a 9 inch round cake pan?

For example you could substitute a 8 x 8 inch square pan , for a 9 inch round pan , without changing the baking time or oven temperature stated in the original recipe.

Likewise, what can I use instead of a loaf pan? With a loaf pan, the bread also takes longer to bake. Muffin pans are a popular alternative to bread pans because of their faster baking time, convenient shape and easier portioning. However, you can use any baking dish you prefer to make banana bread.

In this manner, how much batter do you put in a 9 inch cake pan?

A 9inch round cake pan is 63.5 square inches/holds 8 cups of batter. A 10-inch round cake pan is 78.5 square inches/holds 10-11 cups of batter.

How long do you bake a 8 inch round cake?

approximately 25 minutes

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Question : How Can I Avoid User Error

I can’t say how many times I’ve personally screwed up a cake by doing the math in my head, and how often I’ve solved a troubleshooting issue for readers by asking, “Did you make a half or double batch?”

Whether scaling up or down, always write the new recipe down before jumping in. All it takes is a moment’s inattention to accidentally include one ingredient at the original amount, almost always resulting in catastrophic failure.

I’ve been there myself, on more occasions than I’d care to admit, and I do this for a living! No matter how careful a baker may be, on-the-fly mental calculations are risky at best, and, chances are, mistakes will be made. Maybe not today, but eventually. Inevitably.

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