How to fill a cake

Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.

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Ingredients

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • ⅓ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup water
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ cup butter
  • ¼ cup shortening
  • 2 cups confectioners’ sugar
  • 1 pinch salt
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Step 1

Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.

In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.

Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners’ sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Unless you're like my great-grandmother, who was a genius in the kitchen and never needed to consult a recipe for her inimitable biscuits, baking is something of a science. With cooking, you can throw in a pinch of this or add a splash of that, and it'll usually come out fairly tasty, or at the very least, edible.

Baking, however, is a whole different ballgame.

Forget the yeast, and your bread won't rise; don't incorporate the baking soda into your dry ingredients properly, and eating pancakes turns into a game of Minesweeper, with unpleasant little bitterness bombs hidden throughout. And while there's nothing more impressive on a dining room sideboard than a layer cake, baking cakes comes with its own unique set of pitfalls.

But there's one cake-baking disaster that's entirely within your power to avoid: Batter overflow. We've all been there. The amount of batter you've made fills the Bundt pan nearly to the brim, or you scrape every last bit of the batter out of the bowl and into the pan so that you don't have to waste any of your carefully crafted mix, with no regard for what your pan can actually hold.

Of course, you know what happens next: you pop your too-full pan into the oven, hoping for the best, but then the excess cake batter rises just enough to slide down the sides of the pan and all over your hot oven, leaving you with a doozy of a mess to clean up once it's cooled down.

The solution is common sense: Don't fill your pan up with more than it can handle. Sometimes, though, the pan's size isn't marked, or the pan isn't actually the size it says it is (rude!). But even in these stickier situations, there's a good rule of thumb that'll save you the mess every single time: Only fill your cake pans three-quarters of the way.

Give your cake some breathing room, even if it means you've got leftover batter. And excess cake batter is hardly a bad thing: Just use it to make mini Bundt cakes or cupcakes instead. Nobody's ever complained about having too many desserts on the dessert table.

WATCH: Sara Evans' Missouri Dirt Cake

If baking isn't your strong suit, try Sara Evans' super simple (and so delicious!) Missouri Dirt Cake. It's fail-proof!

Cake Pan Capacity & Slicing Charts How Much Batter Do I Need? For 1″ or 2″ deep pans you will want to fill them so they are 1/2 full of batter . With pans that are 3″ or 4″ deep the batter needs to be 2/3 full in the pan .

How much should I fill an 8 inch cake pan?

For an 8 ×2- inch round pan , you need 6 cups of the cake batter. For a 9×2- inch round pan , you need 8 cups of the cake batter. For a 10×2- inch round pan , you need 10-12 cups of the cake batter.

How much do you fill a 9 inch cake pan?

A 9 – inch 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.

What happens if you overfill a cake pan?

Don’t overfill the cake pans ! Over-filled pans will take additional baking time, possibly causing the cake to overbake on the bottom and sides while staying raw on the inside- this is how a big cake dome is created by raw batter pushing up in the middle.

How much cake batter do I need for a 12×18 pan?

Wedding Cake Baking Time and Batter Amounts – Two Inch Deep Pans

Pan Shape Size Cups Batter 1 Layer, 2 in.
Sheet 7 x 11″ 9 x 13″ 11 x 15″ 12 x 18 ” 14 x 22″ 5-1/2 7 11 14 16
Square 6″ 8″ 10″ 12″ 14″ 16″ 2 4 6 10 13-1/2 15-1/2
Heart 6″ 8″ 9″ 10″ 12″ 14″ 15″ 16″ 1-1/2 3-1/2 4 5 8 10 11 12 1/2
Petal 6″ 9″ 12″ 15″ 1-1/2 3-1/2 7 12

What is equivalent to a 9 inch round cake pan?

For example; you could substitute a 8 x 8 inch (20 x 20 cm) square pan (which is 64 square inches ), for a 9 inch (23 cm) round pan (which is 63.5 square inches ), without changing the baking time or oven temperature stated in the original recipe.

Can I use 8 inch cake pan instead of 9?

“A 9 – inch round cake can be baked in an 8 – inch square pan ,” says Levy Beranbaum. And “loaf pans and tube pans are a little interchangeable,” says Medrich, “because they are both deep and aren’t wide and expansive, but then you have to compare how much volume they hold.” “It’s pretty basic arithmetic,” says Medrich.

How do you calculate baking time when changing pan size?

Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter. In this particular example, since your pan is 1 inch larger, more surface area will be exposed. The liquid in the cake batter will evaporate quicker, which means it will bake faster.

Can I use a 9×13 pan instead of 8×8?

Can you double a 8×8 recipe? This particular recipe should double with no issues – a 9×13 pan is approximately twice the size of an 8×8 , so twice the amount of ingredients will spread out perfectly.

How do you make a box cake taste like a bakery cake?

Instructions The only directions to note are that whatever the back of the box directs you to use, you have to: Add an additional egg. Replace the water with milk, same amounts. Replace the oil with melted butter. DOUBLE the amount. Cook with the same directions that are printed on the box .

How do you grease a cake pan?

Use a clean piece of kitchen towel with a little butter on it to lightly grease around the inside of the tin . This will create an extra layer of oil which when heated by the oven will prevent the cake mixture from sticking to the surface of the tin .

How do you fix a overflowed cake?

If your cake does overflow , simply cut around the edges; if they looked ragged or uneven, pipe frosting or stiff whipped cream around the outsides. Burned Pie Crust: If your crust looks like it’s getting too brown and the pie still has a long way to go, cover the crust with a pie crust shield or some aluminum foil.

Why do cakes spill over?

There are a few reasons why cake batter may overflow from the tins while baking but one of the most common reasons is that the tins are too small or too shallow. Also if self-raising flour was instead of plain flour the there would also be too much raising agent as self-raising flour already contains baking powder.

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If you are searching for a program quiting cake, this white layer cake is excellent! With a tasty strawberry dental filling, the vanilla cake is covered with whipped lotion icing for a fantastic treat facility item.

Strawberry Filled White Layer Cake

Allow’s be straightforward, cake is never ever a poor suggestion, and also this white layer cake is such a reward! Pretty simple to make, this vanilla cake is so light and also cosy and also the fresh strawberry dental filling is, for desire of a far better expression, the crowning achievement!

This is a wonderful celebration cake that’s excellent to dish out for Xmas or Valentine’s and also is a classy birthday celebration cake also.

For even more program quiting cakes, make certain to look into my Wizardry Delicious Chocolate Cake and also Velour Delicious Chocolate Cake Dish with Delicious Chocolate Ganache Topping.

Exactly How to Make White Layer Cake with Strawberry Filling Up

Make certain to see the dish card listed below for complete components & & directions!

For the strawberry dental filling

  • Prepare the strawberries in the corn starch blend with sugar and also gently mash them.
  • Prepare up until the sauce enlarges.
  • Include lemon juice.
  • Allow trendy and also shop.

For the whipped lotion icing

  • Beat the light whipping cream up until enlarged.
  • Beat with each other the remainder of the components in an additional dish.
  • Include the whipped lotion to the various other components up until company comes to a head type.

For the cake

  • Filter the flour right into a dish, reserved.
  • Lotion with each other the butter, coconut oil, sugar, cooking powder, cooking soft drink and also salt.
  • Mix in the egg whites.
  • Gradually advertisement in the flour and also buttermilk.
  • Split the batter right into cake frying pans and also cook.

To load and also frost

  • Area a cake layer on a plate or cake stand and also spread out the icing equally on the top.
  • Include the strawberry dental filling.
  • Include the following layer of cake and also top once more with the icing and also strawberries.
  • Frost the sides of the cake.
  • Prepare strawberry fifty percents on the top.

Make it in advance

Although it might appear like a whole lot to make it one go, you can either make it and also offer it on the very same day or make the various aspects in advance and also construct it the day you wish to offer it.

  • Strawberry loading: Can be made up to 5 days in advance.
  • Icing: Can be made 6 hrs in advance.
  • Cakes: Make these 24hours in advance.

For how long does it maintain?

This white layer cake is ideal offered within 6 hrs of you creating it. If you do have leftovers, maintain them covered in the refrigerator for 3 to 4 days. It will certainly dry a little yet it will certainly still be quite scrumptious!

Can you make this a 3 layer cake?

I made this a 2 split cake, yet you can conveniently transform it right into 3 or perhaps 4 layers. Usage 3 8 × 3-inch light weight aluminum frying pans for a 3 layer cake and also 4 for a 4 split. You can utilize the very same quantity of components.

If you make this dish make certain to submit an image in the remark area listed below or leave a ranking. Appreciate!

When you fill a cake with pudding, what do you do to prevent it from squishing out the sides?

I’m afraid an icing dam wouldn’t hold, and I don’t know how icing + pudding would taste together.

Do you make the pudding extra thick?

Originally Posted by Amy28

When you fill a cake with pudding, what do you do to prevent it from squishing out the sides?

I’m afraid an icing dam wouldn’t hold, and I don’t know how icing + pudding would taste together.

Do you make the pudding extra thick?

I personally like the flavor of pudding and buttercream. I haven’t received any complaints from the family either

One thing you can do (I do this if I have to travel a long distance)
Is create a shallow well inbetween layers. Or if you are using 3 or more layers, torted, hollow out the entire middle layer(s).

Here is a crude diagram showing showing you what I mean:

As you can see above. By creating a well you can add more filling than with just the icing dam. Even though the well will contain the pudding, I still use icing between the layers to “glue” them together.

To create the well I use a smaller cake circle as a guide, then gently “trace” around it with a serated edge knife. Then I use a spoon to help “dig” the cake out.

Please note that you do not want to make the well very deep, especially if you are stacking layers. Otherwise the your cake will probably fall over or smoosh itself.

I hope this all makes sense and helps! Please let me know how it worked out for you

How to fill a cakeFor a classic round or rectangular cake, put two or more leveled or torted cake layers together, joined with your favorite filling. This adds height and drama to your cake presentation. Crumb coat and/or frost your filled cake layers afterwards.

This how to baking technique is used with the Mother's Day Coconut Cake Tutorial Recipe

HOW TO:
1. Optionally, trim and torte the two cake layers: Trim the top of each cake layer, if necessary, so it is flat. Then cut each horizontally in half with a long serrated knife to form a total of 4 thin layers. We will use three layers for this cake.
How to fill a cake

2. Then, fill the cake layers:

Put 1 cake layer, cut side down, on a cake plate or a cardboard cake round. The bottom side up will provide a level surface.
NOTE: I like to put strips of waxed paper around the cake, to keep the cake plate clean, while I crumb coat and frost the cake after filling it.
How to fill a cake

How to fill a cake

3. Fit a large plain open tip(Wilton tip 12 or use the coupler without adding a tip) into a pastry bag. Fill with medium consistency icing.

Pipe an icing dam around the inside edge of the first layer. This creates a filliing dam so the filling will not seep out when the next layer is added. Squeeze a circle about 3/4 in. high and 1/4 in. from the outside edge of the cake.
How to fill a cake

4. Place the cold lime curd, icing, fruit filling or pudding in the center of the layer and spread out to the dam.
How to fill a cake

How to fill a cake

5. Place the second layer directly on the first, making sure it is level. The weight of the layer will cause the circle of icing to expand just right.
Then repeat the dam and lime curd steps.
How to fill a cake

How to fill a cake

6. Top with a third cake layer, cut side down. The side facing up is the trimmed cake layer top.
How to fill a cake

7. Crumb coat and/or frost your filled cake layers.

How to fill a cake

As a result of your comments about what cake decorating techniques you want to learn I have created a new series on Zoë Bakes. I figure we should start at the beginning. There is no sense in learning how to pipe the perfect rose if your cake is listing and the icing is falling off or covered in cake crumbs. It is just as important to know how to slice and fill your cake, as it is to write “Happy Birthday” in fancy letters, so I am going to show you how to create a professional looking cake from start to finish. In this video I will start with a cake that domed while baking, cut it into layers, fill it and create the perfect foundation for the cake you see above. In the next few posts I will teach you to crumb coat, cover the cake with smooth buttercream and finish with professional looking writing for a special occasion.

The cake decorating tools I used in this video are:

Revolving Cake Decorating Stand – this is an essential piece of equipment for making a smooth cake more easily. There are many types, but I like one with some weight on the base so it won’t move around as you are using it.

10-Inch Super Slicer – This serrated knife makes slicing your cakes much easier and because it has a rounded edge, instead of pointed teeth, it kicks up far less crumbs. I also use this knife for finely chopping chocolate.

Next check out How to Crumb Coat a Cake. Doing a proper crumb coat gives you the insurance that cake crumbs won’t end up messing up your final layer of icing. Then onto writing like a pro.