BakeCalcs.uk
Tiered Cake Calculator
Calculate batter quantities for multi-tiered cakes based on each tier's size.
Select the number of tiers for your calculation
Tier 1 (Bottom)
Diameter of the cake tin (common UK sizes 15/18/20/23/25/30 cm)
Depth of the tin you are filling (not the finished tier height) — the fill ratio below is applied to this
Tier 2
Diameter of the cake tin (common UK sizes 15/18/20/23/25/30 cm)
Depth of the tin you are filling (not the finished tier height) — the fill ratio below is applied to this
Fraction of tin depth filled with batter: 0.67 for standard tins, 0.5 for deep tins (7.5cm / 3 inches or more)
Raw poured cake batter is about 1.0 g/cm³; lower it for very light, well-aerated sponge mixes
How We Calculate This
Each tier is calculated as a cylinder: Volume = π × (diameter ÷ 2)² × height. The volumes are summed to give the total, and batter weight is estimated based on filling each tier to two-thirds capacity.
Calculation Steps
- Calculate each tier volume: π × r² × h
- Sum all tier volumes for total tin capacity
- Multiply by ⅔ for usable fill volume
- Batter weight ≈ usable volume in cm³ (1g per cm³ density)
Frequently Asked Questions
A common approach is to decrease each tier by 5cm in diameter. For example: 30cm, 25cm, 20cm, 15cm. Each tier is typically 7-10cm tall. This gives a visually balanced, structurally sound cake.
Fill each tin to about two-thirds full. Multiply the tin's cm³ capacity by ⅔ to get the usable batter volume; at roughly 1g per cm³ that usable volume in cm³ is approximately the batter weight in grams. Note: deep tins (7.5cm / 3 inches or more) are usually filled only halfway to stop the batter spilling over — drop the fill ratio in Advanced options to 0.5 for those.
Each tier is baked separately, so treat each as an individual cake. Calculate the batter needed per tier and scale your base recipe accordingly using the volume ratios.
Each tier needs internal dowel supports (food-safe plastic or wooden dowels) to bear the weight of the tiers above. The bottom tier needs the most support. Use a cake board between each tier and consider using a central rod for very tall cakes.
Each tier should be at least 5cm (2 inches) smaller in diameter than the one below it for a proportional look. For example, a three-tier cake might use 30cm, 25cm, and 20cm tins. This size difference ensures each tier is visible and the cake looks balanced.
Related Calculators
Cake Board & Drum Sizing Calculator
Calculate the correct board and drum sizes for tiered cakes based on tier diameters and display style.
Cake Dowel Calculator
Calculate the number of dowels needed for each tier of a tiered cake based on weight and material.
Cake Tin Size Converter
Convert cake recipe quantities between different round, square, and rectangular tin sizes.
Cake Portions Calculator
Calculate how many portions a cake yields based on tin size and slice dimensions.
Cake Batter Weight Calculator
Estimate total batter weight from ingredient quantities to check tin capacity.
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Last updated: February 2026
All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.