How To Multiply Your Cake Recipe for Larger Tins! | Georgia’s Cakes

Here it is! The tutorial you've all been waiting for. An in-depth (i.e. lots of talking) explanation about how to multiply your cake batter for larger or more cakes. I have a really simple system which you can apply to any cake recipe, whether you use mine or your own. I've written below the details for the different sized cake tins, how much batter each tin requires and cooking times.

Hope this helps!

Georgia

01:10 - 6 inch cake
02:00 - 4 inch cake
03:20 - 8 inch cake
04:30 - larger cakes
06:08 - taller cakes
07:53 - cooking times
11:10 - buttercream


2 x 6 inch tins (1 batch)
250g | unsalted butter
250g | caster sugar
200g | egg
250g | self raising flour (or 240g plain flour and 12g baking powder sifted together)
½ tsp | vanilla powder or extract
Bake for 45-50 mins

2 x 6 inch tins for a taller cake (1.5 x batch)
375g | unsalted butter
375g | caster sugar
300g | egg
375g | self raising flour (or 360g plain flour and 18g baking powder sifted together)
½ tsp | vanilla powder or extract
Bake for 50-55 mins

2 x 4 inch tins (1/2 batch)
125g | unsalted butter
125g | caster sugar
100g | egg
125g | self raising flour (or 120g plain flour and 6g baking powder sifted together)
½ tsp | vanilla powder or extract
Bake for 35-40 mins

2 x 8 inch tins (2 x batches)
500g | unsalted butter
500g | caster sugar
400g | egg
500g | self raising flour (or 480g plain flour and 24g baking powder sifted together)
½ tsp | vanilla powder or extract
Bake for 50-55 minutes

2 x 10 inch tins (3 x batches)
750g | unsalted butter
750g | caster sugar
600g | egg
750g | self raising flour (or 720g plain flour and 36g baking powder sifted together)
1 tsp | vanilla powder or extract
Bake for 60-65 minutes

@georgiascakes

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