Use this chart as a guide when baking wedding cake tiers. Fill pans 1/2 to 2/3 full; 3 in. deep pans should be filled only 1/2 full. Batter amounts for the 2 in. cakes on the chart are for pans 2/3 full of batter. An average 2-layer cake mix yields 4 to 5 1/2 cups of batter. For large cakes, always check for doneness after they have baked for one hour. For pans 11 inches and larger, we recommend using a heating core to insure even baking. Icing amounts are very general and will vary with consistency, thickness applied and tips used. These amounts allow for top and bottom borders. Number of servings are intended as a guide only.
2 in. Deep Pans |
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Pan Shape |
Pan Size |
Servings 2 layer |
Cups Batter for 1 layer |
Baking Temps. |
Baking Time Minutes |
Approx. Cups Icing to Frost & Decorate2 Layer Cake |
Oval |
7 3/4" x |
13 |
2 1/2 |
350 |
25-30 |
3 |
|
10 3/4" x |
26 |
5 |
350 |
35-40 |
4 |
|
13 1/2" x |
45 |
8 |
350 |
35-40 |
5 1/2 |
|
16 1/2" x |
70 |
11 |
325 |
40-45 |
8 |
Round |
6" |
12 |
2 |
350 |
25-30 |
3 |
|
8" |
24 |
3 |
350 |
30-35 |
4 |
|
9" |
32 |
5 1/3 |
350 |
30-35 |
4 1/2 |
|
10" |
38 |
6 |
350 |
35-40 |
5 |
|
12" |
56 |
7 1/2 |
350 |
35-40 |
6 |
|
14" |
78 |
10 |
325 |
50-55 |
8 |
|
16" |
100 |
15 |
325 |
55-60 |
9 |
Petal |
6" |
8 |
1 1/2 |
350 |
25-30 |
3 |
|
9" |
18 |
3 1/2 |
350 |
35-40 |
4 |
|
12" |
40 |
7 |
350 |
35-40 |
6 |
|
15" |
64 |
11 |
325 |
50-55 |
8 |
Hexagon |
6" |
11 |
1 3/4 |
350 |
30-35 |
3 |
|
9" |
26 |
3 1/2 |
350 |
35-40 |
4 |
|
12" |
40 |
6 |
350 |
40-45 |
6 |
|
15" |
70 |
11 1/2 |
325 |
50-55 |
8 |
Heart |
6" |
14 |
1 1/2 |
350 |
25-30 |
3 1/2 |
|
8" |
22 |
3 1/2 |
350 |
30-35 |
4 1/2 |
|
9" |
28 |
3 1/2 |
350 |
30-35 |
6 |
|
10" |
38 |
5 |
350 |
30-35 |
8 1/2 |
|
12" |
56 |
8 |
325 |
45-50 |
9 |
|
14" |
72 |
10 |
325 |
45-50 |
10 |
|
15" |
74 |
10 |
325 |
40-45 |
11 |
|
16" |
94 |
11 |
325 |
40-45 |
12 |
Square |
6" |
18 |
2 |
350 |
30-35 |
3 |
|
8" |
32 |
4 |
350 |
35-40 |
4 1/2 |
|
10" |
50 |
6 |
350 |
35-40 |
6 |
|
12" |
72 |
10 |
350 |
40-45 |
7 1/2 |
|
14" |
98 |
13 1/2 |
325 |
45-50 |
9 1/2 |
|
16" |
128 |
15 1/2 |
325 |
45-50 |
11 |
|
18" |
162 |
18 |
325 |
50-55 |
12 |
3 in. Deep Pans |
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Pan Shape |
Pan Size |
Servings |
Cups Batter for 1 layer |
Baking Temps. |
Baking Time Minutes |
Approx. Cups Icing to Frost & Decorate2 Layer Cake |
Round |
6" |
12 |
3 |
350 |
35-40 |
3 |
|
8" |
24 |
5 |
350 |
55-60 |
4 |
|
10" |
38 |
8 |
325 |
65-75 |
5 |
|
12" |
56 |
11 |
325 |
75-85 |
6 |
|
14" |
78 |
15 |
325 |
75-85 |
8 |
|
16" |
100 |
18 |
325 |
75-85 |
9 |
18" Half Round |
2" layer |
130* |
9** |
325 |
60-65 |
10 1/2 |
|
3" layer |
130* |
12** |
325 |
60-65 |
10 1/2 |
Square |
8" |
32 |
6 1/2 |
350 |
60-65 |
4 1/2 |
|
10" |
50 |
9 |
350 |
65-75 |
6 |
|
12" |
72 |
14 |
350 |
65-75 |
7 1/2 |
|
14" |
98 |
19 |
325 |
65-75 |
9 1/2 |
Contour |
7" |
11 |
3 1/2 |
350 |
45-50 |
2 |
|
9" |
17 |
5 1/2 |
350 |
45-50 |
2 1/2 |
|
11" |
24 |
8 |
350 |
55-60 |
3 |
|
13" |
39 |
13 |
325 |
75-85 |
4 |
|
15" |
48 |
16 |
325 |
75-85 |
5 |
Other Pan Depths |
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Pan Shape |
Pan Size |
Servings |
Cups Batter for 1 layer |
Baking Temps. |
Baking Time Minutes |
Approx. Cups Icing to Frost & Decorate2 Layer Cake |
2 1/2 deep Beveled |
8" |
9 |
3 |
350 |
35-40 |
2 |
|
10" |
15 |
5 |
350 |
40-45 |
2 1/2 |
|
12" |
21 |
7 |
350 |
45-50 |
3 1/2 |
1 1/4 Deep Beveled |
14" |
18 |
7 |
325 |
45-50 |
4 |
|
16" |
24 |
8 |
325 |
45-50 |
5 |
* Two half rounds
** For each half round pan