5 Steps to Follow When Converting a Cupcake Recipe to a Regular Cake [conversion chart and baking tips]

cupcake to cake recipe conversion tips

When your cupcake recipe has been perfected, you may be ready to start baking the same cupcakes in regular cake pans. There are a few differences between cupcakes and cakes that need to be accounted for when converting recipes from one size to another. This article will walk you through the conversion chart and give you some of our best baking tips for success on how to convert your cupcake recipe to a cake recipe

Quantity of Batter You Need For Converting Cupcakes Into Cakes (and vice versa!)

The following cake yields are estimates and will vary depending on the recipe used, how you fill your pans, and even which brand of baking pan you use. Th guidelines provided below are on how to convert cupcake recipes into standard cake sizes and vice versa.

You can make cakes using shop bought cupcake mixes from your local store if you don’t have your own recipes. You can also make cupcakes with a cake mix.

Popular cupcake sizes 

  • mini (1” inch)
  • standard (2” inches) 
  • jumbo (2.5” inches).

Conversion Chart for Cupcakes to Cake Recipes

Cupcake QuantityCake Quantity
18 to 24 standard cupcakesTwo 8-inch round cake layers
24 standard cupcakesTwo 9-inch round cake layers
24 cupcakesOne 10-inch bundt pan
24 to 36 standard cupcakesOne 9 by 13-inch baking pan
54-72 mini cupcakesTwo 8-inch round cake layers
72 mini cupcakesTwo 9-inch round cake layers
72 mini cupcakesOne 10-inch bundt pan
72-108 mini cupcakesOne 9 by 13-inch baking pan
9-12 jumbo cupcakesTwo 8-inch round cake layers
12 jumbo cupcakesTwo 9-inch round cake layers
12 jumbo cupcakesOne 10-inch bundt pan
12-24 jumbo cupcakesOne 9 by 13-inch baking pan
You can use the above to convert cupcakes to cakes as well.

Step 1: Prepare Cupcake Batter 

Prepare the batter as instructed. No need to make any changes in the individual ingredient quantities, just use the correct conversion from the table above.

Step 2: Line & Fill Your Cake Tins

Line your cake tins either using parchment paper cut to shape, cake release spray or by rubbing butter and flour around the tin to create a nonstick surface. This will help make sure that when you take the cake out of the tin after baking, it won’t stick.

Fill your tins with the batter. You may need to use your kitchen scales to ensure that they are filled evenly if you are using multiple pans. 

Step 3: How to Adjust The Baking Time and Temperature

Bake at the same temperature called for in the recipe for approximately 25 minutes. Checking your oven with a thermometer will ensure the temperature is just right and not too hot or too cool. 

Generally, most sandwich tin cake recipes bake in 25 minutes. A bundt pan can take up to an hour. Test your cake using the methods below to ensure it is fully cooked.

Step 4: How to Tell When Your Cake Is Ready

  • When a cake tester or toothpick inserted in the centre comes out clean, it is time to take your cake out of the oven.
  • Cook your cake until it reaches an internal temperature of around 205° to 210°F which can be measured using a cake thermometer.
  • Tap the top of your cake in the centre, if it bounces back, it’s ready.

When to take your cake out of the oven

If they look done take them out of the oven and check them with the methods above. Return the cake back to the oven for 1-2 minutes before checking again.

What colour should the cake be when taken out of the oven? 

A cake such as vanilla, should be a light golden brown, with the tops slightly domed. Chocolate cake however, will look slightly darker brown when cooked.

Step 5: What To Do When You Have Removed Your Cake From The Oven

Cooling time. After taking your cake from the oven, leave it in its pan to cool for five minutes. If you remove it too soon, or leave it for more than five minutes your cake will stick to the sides and fall apart when you try and remove it.

How to store your cake. Once your cake has been removed from the pan you need to wrap it in clingfilm so the sides stay moist. Put in an airtight container until you are ready to decorate on the same day or day after. Leave at room temperature or the fridge if decorating the next day.

Freezing your cake. If you are baking ahead and planning on decorating at a later date then it is best to freeze your cake. Wrap in another layer of clingfilm and a layer of foil. Place in an airtight container and then store inside the freezer. This prevents freezer burn and stops the moisture from seeping into the cake causing it to be soggy when bought back to room temperature. Remove from the freezer and defrost in the fridge the day before you decorate it.

Here are some of my favourite cupcake recipes that work well as cakes

  • chocolate 
  • lemon drizzle
  • red velvet
  • funfetti
  • and good ol’ fashioned vanilla 


Now that you’ve learned how to convert your favourite cupcake recipes into cakes, it’s time to make one!  Let us know how you get on and which flavour is your favourite. Tag us on instagram @aramelbakery for a chance to be featured.