Cake Batter Weight Calculator

Knowing the total batter weight helps you check whether your cake tin is large enough. It also helps when splitting batter between multiple tins — weigh the batter and divide evenly for identical layers.

A cake tin should be no more than two-thirds full of batter. If your total batter weight in grams roughly equals volume in cm³ (batter density ≈ 1g/cm³), the tin volume in litres should be at least 1.5× the batter weight in kilograms.

Always weigh eggs without shells. Crack them into a bowl and weigh. As a guide, out of the shell a medium UK egg is about 50 g, a large about 56-58 g and a very large about 65 g or more (the shell is roughly 11% of an egg's weight). Use these figures only if you don't have scales — weighing the actual eggs is always more accurate.

Include anything else going into the batter: cocoa powder, ground almonds, vanilla extract, baking powder, dried fruit, chocolate chips, etc. Every gram counts toward the total.