Whether you are feeding a crowd or you just want a little sweet treat for the family, my secret bakery cake recipes from Amycakes Bakery now have two batch sizes to choose from! Keep reading to see how to double my small-batch cake recipes (the recipe card will do the work for you!). Then use the chart at the bottom of the page to choose the best cake pan(s) for your batch of cake.
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Double-Batches of Amycakes Bakes Recipes
Using my extra-moist cake recipes, you can select to make a normal batch (1x) or a double batch (2x).
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View the image below and follow these steps:
1). Select 2x for a double batch--you can select it either next to "Servings" or under "Ingredients". After you press it you will see the amount of servings and ingredients automatically double.
2). There is not a button for selecting between grams and cups as they are both listed and will be printed on the same line (If you have a kitchen scale, grams will provide the most accurate results.)
3). Print the new 2x recipe by clicking one of the print icons (there's a print icon in the top section and there's one at the very bottom of the recipe).
4) Keep reading so you are prepared if you see any uncommon measurements on the 2x batch.
See how easy it is to whip up a 1x batch and some little cakelets using my Ultra-Moist Double Chocolate Cake Recipe. I like to cut my cakelet rounds at room temperature, then chill the whole sheet pan for a few minutes in the freezer before removing the cakelets from the pan--they are firmer and easier to work with that way. Then decorate and serve at room temp!
What's with the ½ tablespoon and other measurements?
When a 2x of an Amycakes Bakes recipe is selected, the recipe software is only able to double the measurements, rather than convert them to a more familiar measurement. That means that some double measurements are less familiar-- in particular, a ½ Tbsp and ⅛, ⅜, and ⅞ cup (many of these won't apply to you if you are using a kitchen scale to measure your dry ingredients by grams).
½ tablespoon (Tablespoon) equals 1 + ½ teaspoon (teaspoon). A ½ Tablespoon is not a super common measuring spoon (though you can find them--this measuring spoon set that I own includes a ½ Tablespoon and I love it). But if you don't have a ½ Tablespoon measuring spoon, be sure to use 1 + ½ teaspoons every time you see a ½ Tbsp.
⅛ cup = 2 Tablespoons. Again, not a super common measuring cup--Here's a Measuring set that includes both the ½ tablespoon and a ⅛ cup. Or simply use 2 Tablespoons every time you see ⅛ cup listed.
⅜ cup= ¼ cup + 2 Tablespoons.
⅞ cup= ¾ cup + 2 Tablespoons. You can also measure 1 cup and then remove 2 Tbsp.
Cake Pan Options
I love baking my cakes in sheet pans, then cutting the round cakes out with cake rings. I use ¼ sheet pans for 1x batches and ½ sheet pans for 2x batches and The cakes bake more evenly without domed middles or overcooked edges. With the cake rings, you can choose to cut layers for an 8" cake, 6" cake, or little 4" or smaller cakelets after you bake it--I go into more detail in How to Bake and Layer Cakes Like a Pro: 5 Easy Steps.
But if you don't have those pans, my cake batters will still taste delicious in round pans and sheet-cake pans. You may just need to adjust the baking time. Use the chart below as a companion to all of my cake recipes.
Troubleshooting Overflowing Sheet Pans
Troubleshooting Overflowing Sheet Pans-- All my cake recipes are a tight fit in my recommended 1" tall sheet pans. I love baking cakes in these pans, but a couple of readers have had their cake overflow slightly while it bakes in their oven. I'm guessing this has to do with either: 1) Lower oven temps causing the cake to bake slower and not bake as quickly as it rises, therefore overflowing. You can check your oven with an oven thermometer. 2) Uneven spreading or warped or shorter sheet cake pans. The sheet pan I use is and this ¼ sheet (for 1x batches) or this ½ sheet (for 2x batches). 3) Slight Measuring variations when using measuring cups instead of a kitchen scale. If you find this to be a frequent issue, I would recommend baking in a 9x13 sheet-cake pan (for 1x batches) or a 12x18 sheet-cake pan (for 2x batches), which are 2" tall instead of 1" tall. With these pans, you'll still be able to easily cut the cake out with a cake ring, and use the ring as a guide when cutting the two half pieces of cake. The bottom layer may require extra cake scraps--just fill in the middle of the bottom pieced layer of cake with cake scraps as needed.
Cake Pan Chart
A Companion to Amycakes Bakes Cakes Recipes
Recipe Calls for: | Pan Size Options | Baking Time | Yields |
2x batch (14 slices) | as listed in recipe | One of the following using cake rings:
| |
2x batch (14 slices) | may need a few more minutes | Same as listed above for | |
2x batch (14 slices) | three 9" round cake pans | may need a few more minutes | one 3-layer 9" cake |
2x batch (14 slices) | four 8" round cake pans | may need a few less minutes | one 4-layer 8" cake |
1x batch (8 slices) | As listed in recipe | One of the following using cake rings:
| |
1x batch (8 slices) | may need a few more minutes | Same as listed above for | |
1x batch (8 slices) | four 6" round cake pans | may need a few less minutes | one 4-layer 6" cake |
1x batch (8 slices) | two 8" round cake pans | may need a few less minutes | one short 2-layer 8" cake |
Did I leave anything out? Let me know of any questions or concerns you may have in the comment section below! 🙂
Thanks for Reading. ❤️
Alexis says
Hi! I'm trying to bake a cake that makes one 3-layer 8" cake.
Many of the reviews say it also yields one 2-layer 9" cake.
I only have one 9" pan, but it's 4" deep.
How long should I bake for? Or should I try and do this in 2 batches?
haha, this sounds like a math problem!
Amy says
Hi Alexis,
If you are following your own recipe, I would recommend splitting the batter between at least 2 9" pans. Usually less batter in each batch will bake more evenly! Too much batter in a pan can be more likely to sink in the middle. In my cake recipes, I recommend 4 8" rounds or 3 9" rounds for my 2x batches of cake.
Rachel says
I have many cake recipes that say to bake in three, 8-inch round cake pans. Can I use the cake chart above backwards, and bake the batter in a 12 x 18 x 1 inch sheet pan, and then cut three layers with 8 inch cake rings? Or six layers with 6-inch cake rings? Thanks.
Amy says
Hi Rachel, that's a great place to start, since my cake recipes recommend a 2x batch in a 1/2 sheet pan (13x18x1"), but the batter can also be distributed into four 8" round pans (however, these are shorter layers). When using different recipes meant for 3 8" round pans, it may take a little trial and error to know how much batter to put into the pan. There is the possibility of certain cake recipes overflowing if they aren't meant for that size pan. You could test the same cut and stack method in a 2" tall 12x18 cake pan to be safe--the cake can still be cut out with cake rings this way, it just takes a little more work cutting the bottom layer. Because they are 1" less wide than a 1/2 sheet pan, 12x18x2" cake pans require filling in with cake scraps on that bottom layer--you can see an example of how I do that in this video (at the 0:50 mark).
Rachel says
Thank you so much!
Rachel says
I am so happy to have found your website and look forward to trying your cakes. Are the round cake pans listed in the chart above two inches in height or are they one inch in height? Thanks.
Amy says
Thank you Rachel! I'm so happy you did too! They can be 1" tall pans if the batter is divided as described in this chart. 🙂
Rachel says
Thank you so much!
Linda says
Hi there!
I'm thinking of making this cake for my friend's upcoming baby shower. Do you have guidance on how to make this recipe into cupcakes?
Amy says
Hi Linda! This comment is posted under the "double-batches and cake pans" post--which recipe were you wanting to make as cupcakes and I'd be happy to help! 🙂
Nicole says
When using the round cake pans and it indicates that it'll need a few minutes longer, does that mean that it needs a few minutes longer at the 300 degree temperature? In reference to the strawberry cake specifically. Thanks!
Amy says
Hi Nicole, I've found really depends on the height of your cake batter rather than the size of your pan. So for instance, in a 2x batch of my recipes, 3 9" pans typically take longer than the recipe lists, but 4 8" pans will take a little less time. 🙂 You can bake it longer once the oven is set to 300 degrees. 🙂
Katie says
Every time I halve a recipe I forget that I am half way through. Thanks for making it so easy!
Amy says
So glad it's helpful! 🙂
Karen says
Can this recipe be made as cupcakes? If so, how much batter per cupcake, & how long do you bake?
Amy says
The Triple Chocolate Ganache cake batter works great in cupcakes! I haven't had a chance to test it extensively in my residential oven, but when I did try it I baked them at 350 degrees for 8 minutes, then turned the oven down to 300 for 6-8 more minutes. A 0.5x batch makes around 16 cupcakes. I use a 2 oz scoop for mine, which is about 1/4 cup batter per cupcake.
Karen Scott says
Thanks! I'm going to make it in 9 in. round pans for a party Saturday but I think I would like to try it as cupcakes next time. I've ordered the half sheet pan & cake rings, so I'll be better prepared for the vanilla almond. Love this website!
Amy says
Thank you so much Karen!! Let me know how they turn out! 🙂 I'll be doing some more testing/perfecting of the cupcake versions when I get a little more time and will be sure to share that as well.