When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Cake Recipes
U.S. Measurement Equivalents

Granny says these recipe measurement equivalents are for United States measurements. IN THE MIDST of baking a cake but don't have the right pan and or measuring implement? You can substitute one pan size for another, keeping in mind that when you change the pan size, you must sometimes change the cooking time. For example, if a recipe calls for using an 8-inch round cake pan and baking for 25 minutes, and you substitute a 9-inch pan, the cake may bake in only 20 minutes, since the batter forms a thinner layer in the larger pan. (Use a toothpick inserted into the center of the cake to test for doneness. If it comes out clean, the cake has finished baking.) Also, specialty pans such as tube and Bundt pans distribute heat differently; you may not get the same results if you substitute a regular cake pan for a specialty one, even if the volume is the same.

Cake Recipes
U.S. Measurement Equivalents

A few grains/pinch/dash, etc. (dry) = Less than 1/8 tsp
A dash (liquid) = A few drops
3 teaspoons = 1 tablespoon
1/2 tablespoon = 1-1/2 teaspoons
1 tablespoon = 3 teaspoons
2 tablespoons = 1 fluid ounce
4 tablespoons = 1/4 cup
5-1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
8 tablespoons = 4 fluid ounces
10-2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
16 tablespoons = 8 fluid ounces
1/8 cup = 2 tablespoons
1/4 cup = 4 tablespoons
1/4 cup = 2 fluid ounces
1/3 cup = 5 tablespoons plus 1 teaspoon
1/2 cup = 8 tablespoons
1 cup = 16 tablespoons
1 cup = 8 fluid ounces
1 cup = 1/2 pint
2 cups = 1 pint
2 pints = 1 quart
4 quarts (liquid) = 1 gallon
8 quarts (dry) = 1 peck
4 pecks (dry) = 1 bushel
1 kilogram = approximately 2 pounds
1 liter = approximately 4 cups or 1 quart


9-inch pie pan 4 cups 8-inch round cake pan
8x4x2-1/2-inch loaf pan 6 cups Three 5x2-inch loaf pans
Two 3x1-1/4-inch muffin tins
12x8x2-inch cake pan
9x5x3-inch loaf pan 8 cups 8-inch square cake pan
9-inch round cake pan
15x10x1-inch jelly-roll pan 10 cups 9-inch square cake pan
Two 8-inch round cake pans
8x3-inch springform pan
10x3-inch Bundt pan 12 cups Two 8x4x2-1/2-inch loaf pans
9x3-inch angel food cake pan
9x3-inch springform pan
13x9x2-inch cake pan 14-15 cups Two 9-inch round cake pans
Two 8-inch square cake pans

Here you will find a good recipe cooking source for equivalents and measurements.


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!