This ultimate cake serving guide tells you everything you need to know how many servings your cake will yield or how much batter or icing you need to fill your pan, this cake sizes and cake serving chart will help you figure it out!
Baking for a large or small group can be tough, particularly when you need a very specific size cake, or have an off cake pan size. Wilton is here to help make sure your cake is the right size for any party with this cake serving chart. Based on recommendations from our own test kitchen, we are to help you determine how many servings you’ll get from your cake, as well as how much batter and icing you’ll need to get the job done!
Cake Serving Size
Cake serving size can vary depending on the shape of your cake and who’s in charge of cutting! For the purposes of this chart, party serving amounts are based on cake slices that measure about 1½ x 2 inches in size. Wedding servings are based on slices that measure about 1 x 2 inches in size.
Remember that number of servings are intended as a guide only. Actual results may vary.
Bake Time and Temperature for Cake Sizes
When baking your cake, always follow the rules on your recipe for oven temperature and bake time. The numbers provided here are a general guide but may not be suitable for all recipes.
Times and temperatures may also vary depending on your oven performance or the altitude in your area. For best results, always check for doneness at the shortest bake time listed.
Serving Taller or Shorter Cakes
Cakes that measure 3 to 6 inches high, baked in the same size pan, would yield the same number of servings because they follow the same pattern of cutting. For example, a 6 in. round cake that measured 6 inches high would yield the same amount as a 6 in. round cake that measured 3 inches high, since they’re both cut the same way.
Cakes that are shorter than 3 inches would yield half the number of servings indicated for that pan.
Buttercream Amounts for Cake Servings
Buttercream amounts are very general and will vary with consistency, thickness applied and the decorating tips used. The amounts listed in this chart account for a buttercream coat and a simple bottom and top border. If you plan on adding more detail, you may need more buttercream than what’s listed here.
And don’t forget to check out our posts on How to Cut a Round Cake and How to Cut a Square Cake for helpful tips on cutting and serving!
Cake Serving Chart
4 In. High CakesThe figures for 2 in. pans are based on a two-layer, 4 in. high cake. Fill pans 1/2 to 2/3 full. |
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|---|---|---|---|---|---|---|---|
| Pan Shape | Size | Party Servings |
Wedding Servings |
Cups Batter 1 Layer, 2 in |
Baking Temp | Baking Time Minutes |
Approx. Cups Icing to Ice & Decorate |
| Round | 4 in. | 8 | 8 | 3/4 | 350F | 22-26 | 1 1/2 |
| 6 in. | 12 | 12 | 2 1/4 | 350F | 35-40 | 2 1/2 | |
| 8 in. | 20 | 24 | 4 | 350F | 37-42 | 3 1/2 | |
| 9 in. | 24 | 32 | 5 | 350F | 40-45 | 4 | |
| 10 in. | 28 | 38 | 6 | 350F | 40-45 | 5 | |
| 12 in. | 40 | 56 | 8 | 350F | 40-45 | 6 | |
| 14 in. | 63 | 78 | 11 1/2 | 325F | 50-55 | 8 1/2 | |
| 16 in. | 77 | 100 | 16 | 325F | 55-60 | 9 1/2 | |
| Square | 6 in. | 12 | 18 | 3 | 350F | 40-45 | 3 1/2 |
| 8 in. | 20 | 32 | 6 | 350F | 45-50 | 4 1/2 | |
| 10 in. | 30 | 50 | 9 | 350F | 50-55 | 6 | |
| 12 in. | 48 | 72 | 11 1/2 | 325F | 55-60 | 7 1/2 | |
| 14 in. | 63 | 98 | 16 | 325F | 55-60 | 9 | |
| 16 in. | 80 | 128 | 22 | 325F | 60-70 | 11 1/2 | |
| Heart | 6 in. | 8 | 14 | 2 | 350F | 30-35 | 3 |
| 8 in. | 18 | 22 | 4 | 350F | 40-45 | 4 | |
| 9 in. | 20 | 28 | 4 1/4 | 350F | 40-45 | 5 1/2 | |
| 10 in. | 24 | 38 | 6 1/2 | 350F | 45-50 | 7 | |
| 12 in. | 24 | 56 | 9 1/4 | 325F | 55-60 | 8 1/2 | |
| 14 in. | 48 | 72 | 13 1/2 | 325F | 55-60 | 9 1/2 | |
| 16 in. | 64 | 94 | 17 | 325F | 60-65 | 13 | |
| Petal | 6 in. | 6 | 8 | 1 1/2 | 350F | 30-35 | 3 |
| 9 in. | 14 | 18 | 3 3/4 | 350F | 35-40 | 4 1/2 | |
| 12 in. | 38 | 40 | 7 1/4 | 350F | 45-50 | 6 | |
| 15 in. | 48 | 64 | 10 2/3 | 325F | 55-60 | 8 | |
| Hexagon | 6 in. | 10 | 12 | 2 | 350F | 30-35 | 2 1/2 |
| 9 in. | 20 | 26 | 4 1/2 | 350F | 40-45 | 4 | |
| 12 in. | 34 | 40 | 8 | 350F | 50-55 | 5 1/2 | |
| 15 in. | 48 | 70 | 14 | 350F | 55-60 | 7 | |
| Oval | 7.75 x 5.5 in. | 9 | 13 | 2 3/4 | 350F | 30-35 | 2 1/2 |
| 10.75 x 7.8 in. | 20 | 26 | 5 | 350F | 40-45 | 4 | |
| 13.5 x 9.8 in. | 30 | 45 | 8 1/4 | 325F | 50-55 | 5 1/2 | |
| 16.5 x 12.4 in. | 44 | 70 | 13 1/4 | 325F | 50-55 | 7 1/2 | |
| Sheet | 7 x 11 in. | 24 | 32 | 5 1/2 | 350F | 45-50 | 5 |
| 9 x 13 in. | 36 | 50 | 10 | 350F | 40-45 | 7 | |
| 11 x 15 in. | 54 | 74 | 11 1/2 | 325F | 50-55 | 9 | |
| 12 x 18 in. | 72 | 98 | 16 | 325F | 55-60 | 11 | |
| Paisley | 9 x 6 in. | 9 | 13 | 2 3/4 | 350F | 35-40 | 4 1/2 |
| 12.5 x 9.5 in. | 28 | 38 | 7 | 350F | 45-50 | 7 | |
| 16.5 x 12.5 in. | 40 | 56 | 10 1/2 | 325F | 55-60 | 9 | |
| Diamond | 10.25 x 7.4 in. | 12 | 18 | 3 | 350F | 30-35 | 3 |
| 15 x 11 in. | 20 | 32 | 6 | 350F | 45-50 | 6 | |
| 19.25 x 14.25 in. | 42 | 66 | 11 | 325F | 55-60 | 9 1/2 | |
| Pillow | 6.75 x 6.75 in. | 13 | 19 | 2 1/2 | 350F | 33-38 | 3 |
| 10 x 10 in. | 30 | 40 | 5 1/2 | 350F | 39-44 | 6 1/2 | |
| 13.25 x 13.25 in. | 64 | 72 | 10 | 350F | 41-46 | 9 1/2 | |
3 In. High Cakes (Using 3 in. High Pans)The figures for 3 in. pans are based on a one-layer cake which is torted and filled to reach 3 in. high; fill pans 1/2 full. |
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| Pan Shape | Size | Party Servings |
Wedding Servings |
Cups Batter 1 Layer, 2 in |
Baking Temp | Baking Time Minutes |
Approx. Cups Icing to Ice & Decorate |
| Round | 6 in. | 12 | 12 | 3 | 350F | 40-45 | 3 1/2 |
| 8 in. | 20 | 24 | 5 | 350F | 55-60 | 4 | |
| 10 in. | 28 | 38 | 8 | 350F | 55-60 | 4 1/2 | |
| 12 in. | 40 | 56 | 10 | 350F | 70-75 | 5 1/4 | |
| 14 in. | 63 | 78 | 15 | 325F | 60-65 | 6 1/4 | |
| 16 in. | 77 | 100 | 18 | 325F | 60-70 | 7 | |
| 18 in. Half, 3 in. Layer |
110* | 146* | 12** | 350F | 60-65 | 7 1/2 | |
| Contour | 9 in. | 11 | 17 | 5 3/4 | 350F | 55-60 | 3 |
Please Note: For any pans 3 in. deep and 12 in. diameter or larger, we recommend using a heating core to ensure even baking. Use two cores for 18 in. pans.
*Two half rounds
**For each half round pan.
Click the image of the cake serving chart below for a printable version of our handy chart!
For those trying to print and it is cutting off a couple columns on the right hand side, change your printer settings to Landscape vs Portrait. Or in your printer settings, change the scale to custom and reduce from 100 to like 75 and see if that works for you.
Thanks for that great tip, Peggy!
Do you have cake servings size chart for odd size pans? This would be such a big help. I find I use your servings chart over a bunch of others and I find I have to search for the odd size servings amounts on other sites. Can this maybe be revised to include both odd/even size cake pans?
Thanks for the suggestion! We are always looking for ways to update and improve our content. We will pass this along to our team!
Is there a way to print the chart that has how many cups of batter is needed for each size pan? I would like to print it to keep with my baking supplies.
Hi Whitney, You can print the chart using your browser print option. Otherwise, I recommend bookmarking the page to always have the most updated and accurate chart. Happy baking!
Whitney, see my comment I just posted, hopefully that will help.
Do you have a chart for the odd sizes pans, like 5″, 7″ 9″ etc. This would be so helpful.
Hello, I was looking at the Cake serving and Baking chart, trying to figure out how mush frosting I need to make. The frosting amounts don’t seem to include the amount needed for crumb coating. How can we tell how much extra frosting is needed for crumb coating? Thank you
https://blog.wilton.com/cake-baking-serving-guide/
That will depend on the size of your cake. A 6-inch round 2-layer cake would take about 2 cups to crumb coat.