Half-Batches and Cake Pans: Everything you Need to Know


Last Updated on July 14, 2021. This post may contain affiliate links. Please see my Disclosure Policy for more details.

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 halve my cake recipes to make a small-batch version (the recipe 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.

Half-Batches of Amycakes Bakes Cake Recipes

Using my extra-moist cake recipes, you can select to make a normal batch (1x) or a half-batch (0.5x).

View the image below and follow these steps:
1). Select 0.5x for a half batch.
2). Select whether you want cups or grams displayed for your dry ingredients (If you have a kitchen scale, grams will provide the most accurate results.)
3). Print the new 0.5x recipe by clicking on one of the print icons (there’s a print icon in the top right corner of the recipe 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 0.5x batch.

half batch recipe

See how easy it is to whip up a 0.5x batch and some little cakelets using my Triple Chocolate Ganache cake recipe in the video above. (I did not make the ganache filling for this video, but you could totally fill these by spooning some ganache in the middle of a ring of buttercream if you wanted to.) 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 1/2 Tbsp and 1/8, 3/8 & 7/8 cup?

When a 0.5x batch of an Amycakes Bakes recipe is selected, the recipe software is only able to divide the current measurements in half, rather than convert them to a more familiar measurement. That means that some halved measurements are a little tricky– in particular, a 1/2 Tbsp and 1/8, 3/8, and 7/8 cup (some of these won’t apply to you if you are using a kitchen scale to measure your dry ingredients by grams).

1/2 Tbsp (Tablespoon) equals 1 + 1/2 tsp (teaspoon). A 1/2 Tablespoon is not a super common measuring spoon (though you can find them–this measuring spoon set that I own includes a 1/2 Tablespoon and I love it). But if you don’t have a 1/2 Tablespoon measuring spoon and you use one of my .5x recipes, be sure to use 1 + 1/2 teaspoons every time you see a 1/2 Tbsp.

1/8 cup = 2 Tablespoons. Again, not a super common measuring cup–Here’s a Measuring set that includes both the 1/2 Tbsp and a 1/8 cup. Or simply use 2 Tablespoons every time you see 1/8 cup listed.

3/8 cup= 1/4 cup + 2 Tablespoons.

7/8 cup= 3/4 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 1/2 sheet pans for full batches and 1/4 sheet pans for 0.5 batches. 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.

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.

1/2 sheet pan with three 8″ cake layers cut out with cake rings.
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 this 1/2 sheet (for 1x batches) and this 1/4 sheet (for 0.5x 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 12x18 sheet-cake pan (for 1x batches) or a 9x13 sheet-cake pan (for 0.5x 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. 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 Batch Size

Pan Size

Baking Time


1x batch

as listed in recipe

One of the following using cake rings:

  • one 3-layer 8" cake (Two full layers, bottom layer pieced from two halves)

  • one 6-layer 6" cake (Five full layers, bottom layer pieced from two halves)

  • two 3-layer 6" cakes (Two full layers, one bottom layer pieced from two halves)

  • six or more 2-layer Cakelets using 4" cake ring or 3" or 2" round cookie cutters

  • one short 12x18 sheetcake

1x batch

may need a few more minutes

Same as listed above for
a 1/2 sheet pan

1x batch

three 9" round cake pans

may need a few more minutes

one 3-layer 9" cake

1x batch

four 8" round cake pans

may need a few less minutes

one 4-layer 8" cake

0.5x batch

As listed in recipe

One of the following using cake rings:

  • one 3-layer 6" cake (Two full layers, bottom layer pieced from two halves)

  • three or more 2-layer Cakelets using 4" cake ring or 3" or 2" round cookie cutters

  • one short 9x13 sheetcake

0.5x batch

may need a few more minutes

Same as listed above for
a 1/4 sheet pan

0.5x batch

three 6" round cake pans

may need a few more minutes

one 3-layer 6" cake

0.5x batch

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. ❤️

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Join the Conversation

  1. Every time I halve a recipe I forget that I am half way through. Thanks for making it so easy!

    1. So glad it’s helpful! 🙂

  2. Can this recipe be made as cupcakes? If so, how much batter per cupcake, & how long do you bake?

    1. 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.

      1. 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!

        1. 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.

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