What quantities of ingredients do I need for my cake tin?

How much mixture do I need for this tin, what recipe and quantities should I use?

These questions are regularly asked and it is very difficult to give a straight answer as there are so many variants, size, shape and height of tin for example, hopefully this chart will help?

As a general rule, measurement of ingredients for round tins are the same for petal, heart, hexagonal and octagonal. 

Square tins however need more mixture, so for a 6" square use the 7" measurements, 7" square tin the 8" and so on.

Madeira Cake Ingredients for different sized round cake tins all 3" deep

Here's what to use;	6" (1200ml)	7" (1800ml)	8" (2100ml)	9" (3000ml)	10" (4000ml)	12" (4500ml)
Butter, softened	150g	226g	276g	376g	500g	560g
Caster Sugar	200g	300g	366g	500g	660g	750g
Vanilla Essence	1 tsp	1½ tsp	2 tsp	2½ tsp	3 tsp	3½ tsp
Medium Eggs (53g)	3  (159g)	5  (265g)	6  (318g)	8  (424g)	10  (530g)	11  (583g)
Plain Flour, sieved	225g	338g	412g	566g	745g	845g
Baking Powder	1½ tsp	2½ tsp	3 tsp	4 tsp	5 tsp	6 tsp
Milk	3 tbsp	4 tbsp	5 tbsp	7 tbsp	9 tbsp	11 tbsp
Approx Baking Times	35-40 min	45-50 min	60-65 min	70-80 min	90-100 min	110-120 min

Approximate baking times are based on;

Pre heated oven 170°C/150°C fan/gas 3


Here's how to make it;

Line your tin with greaseproof paper and sieve the flour and baking powder ready for later.

Beat together the butter and sugar until light and creamy before adding the eggs gradually, continue beating until it is all incorporated. This is best done in a mixer or with a hand blender.
Now you can add the vanilla essence, flour and baking powder.
The milk is added at the end, add enough to make the batter loose, so it will fall off a spoon.

Tip the batter into the cake tin and make sure that the top is smooth before baking.

Test that your cake is ready with a cake tester or skewer, insert in to the middle of your cake, if it comes out clean it is ready.
Baking times are only a rough guide as all ovens are different, so always keep an eye on your cake so as not to over or under bake it.

Leave the cake to cool for a while before removing it from the tin, peel off the paper and leave on a wire rack until completely cool.

It will keep for a few days in an air tight container or alternatively, wrap it in plastic and freeze, for up to a couple of weeks, celebration cakes are much more easily decorated from frozen.

I hope you find this information useful and it helps you achieve the perfect cake!