How to Use the Cakeculator
What is the Cakeculator?
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The Cakeculator is a cake recipe generator that lets you customize recipes based on your preferred flavors and desired cake size.
Designed for use on both desktop and mobile devices, you can access it through my website. Experiment with different flavor combinations and cake sizes to create your perfect cake!
Quick Start Instructions:
The Cakeculator offers four recipe types based on your baking needs:
Cake only recipe:
Choose a Cake Flavor and Pan Size. It's ideal if you already have a preferred/pre-made frosting.
Frosting only recipe:
Select a Pan size and a Frosting flavor. This option is perfect if you need frosting for an existing cake. Choose the pan size that matches your cake so the Cakeculator can provide the correct amount of frosting.
Optionally, you can also select a Frosting Level. If no selection is made, Medium Coverage is the default.
Cake with Frosting Recipe:
Specify the Cake flavor, Pan size, and Frosting flavor. The Cakeculator will generate a complete recipe for both cake and frosting.
Optionally, you can also select a Frosting Level (as shown above). If no selection is made, Medium Coverage is the default.
Cake with Frosting and Filling Recipe:
Choose the Cake flavor, Pan size, Frosting flavor, and Filling. The Cakeculator will provide a full recipe, including all components.
Optionally, you can also select a Frosting Level (as shown above). If no selection is made, Medium Coverage is the default.
Detailed Information on Categories:
This menu contains cake recipes organized by categories based on their preparation method. I used to categorize by flavor, but it's hard to tell the difference between ten "vanilla cakes." Sometimes cakes are categorized by occasion or shape, but that's also not terribly useful for us either as the Cakeculator can generate multiple sizes and servings.
By categorizing my preparation type, I can tell you the texture and relative difficulty of my cakes.
- Single-stage cakes are beginner-friendly. They are made by combining all ingredients in one bowl. They feature a moist crumb with a less aerated, tighter structure.
- Creaming Cakes, ideal for intermediate bakers, involve creaming sugar and fat (usually butter) together. This method produces a moist and soft crumb with a moderately close structure.
- Hybrid Cakes are intermediate recipes that blend egg foaming with the creaming method to enhance aeration. This results in a moderately open crumb structure and a fluffy crumb texture.
- Egg Foaming Cakes, suitable for advanced bakers, rely primarily on whipped eggs for aeration. These cakes have a slightly drier texture and an open crumb structure.
- Retired Cakes are older recipes that are no longer updated but remain available for those who enjoy them.
Within those categories, you can then select the flavor of the cake.
This dropdown lists common types and sizes of cake pans used in baking.
- Cupcake Pans are ideal for creating mini, portable cakes. Recipes can be scaled to produce up to four dozen cupcakes.
- Round Cake Pans are used for baking cylindrical cakes. The Cakeculator accommodates recipes for typical round pan sizes and can generate instructions for up to three layers.
- Sheet Pans: These rectangular pans are perfect for large sheet cakes or crafting cutout cakes, such as letters or numbers.
- Specialty Pans: This category includes pans of unusual sizes, such as a silicone mold currently available for making miniature cakes.
This section lists all available frostings to complement your cakes. The frostings are categorized by their preparation method, referred to as "Frosting Parent Categories." Each type offers different levels of difficulty, customization options, and stability. For a detailed comparison, please refer to my comprehensive buttercream guide.
Currently, the available frostings include:
- Sugarologie Buttercreams
- Ermine Buttercreams
- French Buttercreams
- Italian Meringue Buttercreams
- Russian Buttercreams
- Swiss Meringue Buttercreams
- American Buttercreams
- Whipped Creams
This new customization selection allows you to scale your frosting amount up or down based on your preferences. If no choice is made, the default is the Medium Level setting.
Low Level
Opt for this if you prefer minimal frosting. I choose this level when I just need a smear of frosting between cake layers or on the top, with no embellishments.
- For cupcakes, this level provides two tablespoons of frosting per cupcake, sufficient for a decorative swirl or a simple piping design like a rosette.
- For layer cakes, this is ideal for naked cakes, used mainly for filling layers with minimal to no exterior frosting. Optional light crumb coat for a semi-naked look. This frosting level provides no extra frosting for piping or decorating.
- For sheet cakes, it covers only the top and is perfect for cakes served directly in the pan.
Medium Level
The default setting in the Cakeculator. If you’ve used the Cakeculator before this update and like the standard amount, or if this is your first time here, choose this option. It is the perfect amount of frosting for piping, filling, and minor decorating.
- For cupcakes, this allows three tablespoons of frosting per cupcake. Makes a classic piped swirl.
- For layer cakes, this is the perfect amount for a standard filling and frosting on the outside of the cake. Choose this option if you choose a filling for your cake or, if you choose no filling, but prefer a thin to medium amount of frosting to fill your cakes. You’ll have frosting left over for minor decorations, such as a piped border.
- For sheet cakes, this is enough to cover the top and sides. Ideal if you’re also adding a filling, but you need to go up to High Level if you choose to fill your cake with frosting too.
High Level
Choose this for generous frosting applications, particularly if you enjoy lavish decorations or nearly equal frosting-to-cake ratios.
- For cupcakes, this makes four tablespoons per cupcake allow for tall swirls or complex piping such as buttercream flowers.
- For layer cakes this amount is ample for fully filling, frosting, and decorating with intricate designs. Choose this option if you have no filling for your cake and you prefer more frosting in between your cakes layers. Also choose this option if you plan on making very involved decorations for your cake.
- For sheet cakes this amount is sufficient to lavishly cover the top and sides and provide a hearty filling.
This dropdown menu features a collection of stable filling recipes designed to enhance your cupcakes and cake layers. The recipes are organized by type, helping you select fillings that best complement your cake's texture and flavor. As a new feature, I am regularly expanding this section. Below are the current categories.
- Creams contain a variety of creamy fillings, like pastry cream.
- Fruity will contain options like curds, jams, and jellies.
- Chocolate will contain everything chocolate-centric, from mousses to ganaches.
- Confectionary includes fillings inspired by candies and confections, such as marshmallows.
Ready to start building your cake? Go to the Cakeculator to begin!
Step by step:
Video
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That’s not to say they’re impossible, though. For instance, in many cases, substituting reduced fat for whole milk (and thus reducing fat by less than 2%) will probably be fine. Using applesauce for oil or even Greek yogurt when sour cream is listed will definitely alter the fat content and adversely affect the crumb texture and density of the cake.
I experiment for hours to get these recipes to work for us. First, try to make them as written or use one of my tested substitutions, which I often dedicate a section to. Then, if necessary, you can make modifications afterward. Even then I would be pretty cautious, as substitutions are one of the hardest things to investigate in recipe development.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Recipe Card - Adriana's Notes
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There’s more where this came from!
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