Sponge cake calculator

Ever wished you could make that cake recipe just a little bigger or smaller for the tins you have? Or know how much icing to cover a batch of cupcakes? Or how much fondant icing you need to cover different sizes of cake?

Our cake calculator will give you the perfect recipe – whatever tins you have in – with a choice of four different flavours and styles of icing. Just type in the number of people you want to serve or the tin size you plan to use, and it will generate a recipe – square, round, traybake, cupcakes or fairy cakes. Whether you go for chocolate, coffee, lemon or classic vanilla, fondant, buttercream or drizzle, we’ve done the maths for you so you can get straight to baking.

It’s great for birthday cakes, Halloween cakes, or any special occasion for which you have the perfect idea, but need to adapt it to your own equipment. The possibilities are endless!

Click the image to calculate your recipe

Notes on the cake calculator

The cake calculator is designed for the home kitchen, and all you need to bake the cakes is a cake tin, a simple electric mixer or mixing bowl, a wooden spoon, a spatula and a handful of ingredients. The traybake and layer cake make up to 40 servings, and the cupcakes and fairy cakes make up to 24 cakes. If you're baking for larger numbers, simply re-run the calculator for a second batch.

Recipes for larger layer cakes mix and bake one layer at a time, so you can mix a manageable amount of batter and re-use a single large tin.

The recipe uses UK medium eggs (approx 60g/2¼oz).

Buttercream icing

We’ve allowed 30g/1oz buttercream icing for each cupcake and 20g/¾oz for fairy cakes. This is enough to pipe a modest rose, but not a skyscraper swirl. If you like a lot of icing, you may want to double the recipe.

Fondant icing

We have given generous quantities of fondant icing to help you cover your cake smoothly. You may have some excess. A small amount of buttercream is suggested to help the fondant stick to the cake.

Glacé icing

When making glacé icing, add the liquid to the icing sugar slowly, as you may need less (or more) to create the consistency you like. A runnier consistency is great for slightly soaking into the cake and dripping down the sides, but you can also make a just-spoonable consistency to sit neatly on top of a cake.