Cake math can be hard. Calculating the size of your cake and the amount of frosting you need, then finding the right recipe to match, can quickly become exhausting and confusing.\u00a0<\/p>\n
But we\u2019re here to make your life easier! First, use the chart below to determine how much frosting you need for the amount of cake or cupcakes you\u2019ll be decorating. Need a specific recipe? Go to the next chart, which provides recipe yields so you can choose the right frosting for you.<\/p>\n
And of course, you can always double or triple a frosting recipe (or halve it) to accommodate your needs \u2014 dying to use Coffee Frosting<\/a>, but need it to decorate 4 dozen chocolate cupcakes? Just double it.<\/p>\n <\/source><\/source><\/source><\/picture>\n Photography by Rick Holbrook; food styling by Kaitlin Wayne<\/p>\n<\/div> Baker\u2019s tip:<\/strong> We always recommend erring on the side of too much frosting, instead of too little. It will make your life easier and provide more room for error while decorating. And if you have leftovers, they can easily be frozen for the next time you make a cake. To do so, transfer to a freezer storage bag, press to eliminate air and seal tightly; frozen frosting will keep, frozen, for up to three months. Let thaw overnight in the refrigerator before using.<\/p>\n *unless otherwise specified, refers to an 8″ or 9″ round cake\u00a0<\/em> Baker\u2019s tip:<\/strong> For bigger batches of frosting, such as recipes that yield 6 or 7 cups, be careful doubling the recipe depending on your mixer capacity (which typically start at 4.5 quarts). For very large batches of frosting, we recommend using an Ankarsrum stand mixer<\/a> \u2014 which can handle up to 7.4 quarts<\/p>\n Now that you\u2019ve got your frosting covered, brush up on your decorating skills with the below resources:\u00a0<\/p>\n![\"Coffee](\"https:\/\/www.kingarthurbaking.com\/sites\/default\/files\/styles\/scaled_small\/public\/2024-02\/Chocolate-Coffee-Cupcakes_2291.jpg?itok=hA4XLROH\")
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\n Frosting Amount<\/strong><\/td>\n Cake*<\/strong><\/td>\n Cupcakes**<\/strong><\/td>\n<\/tr>\n \n 1 1\/2 cups<\/td>\n single-layer cake<\/td>\n 1 dozen cupcakes<\/td>\n<\/tr>\n \n 2 1\/2 cups to 2 3\/4 cups<\/td>\n 9″ x 13″ cake<\/td>\n 15 to 18 cupcakes<\/td>\n<\/tr>\n \n 3 cups<\/td>\n 9″ x 13″ cake<\/td>\n 18 to 24 cupcakes<\/td>\n<\/tr>\n \n 3 1\/2 cups to 4 cups<\/td>\n 2-layer cake<\/td>\n 2 dozen cupcakes<\/td>\n<\/tr>\n \n 4 1\/2 cups<\/td>\n 2-layer cake<\/td>\n 24 to 30 cupcakes<\/td>\n<\/tr>\n \n 5 cups to 5 1\/2 cups<\/td>\n 3-layer cake<\/td>\n 30 to 36 cupcakes<\/td>\n<\/tr>\n \n 6 cups<\/td>\n 4-layer cake<\/td>\n 3 dozen cupcakes<\/td>\n<\/tr>\n \n 7 cups<\/td>\n Two 2-layer cakes
One 9″ x 13″ layer cake\u00a0<\/td>\n4 dozen cupcakes<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
**about 2 tablespoons frosting per cupcake<\/em><\/p>\n