The charts below are based on baking recommendations from the Wilton Test Kitchen; your results may vary depending on oven performance or altitude in your area. Always check for doneness at the shortest bake time listed. Serving amounts are based on party-sized portions of 1.5 in. x 2 in. or smaller wedding-sized portions of approximately 1 in. x 2 in. Cakes from 3 in. to 6 in. high, baked in the same size pan, would yield the same number of servings because they follow the same pattern of cutting. Cakes shorter than 3 in. would yield half the number of servings indicated for that pan. Number of servings are intended as a guide only. Icing amounts are very general and will vary with consistency, thickness applied and tips used. Icing amounts allow for top and bottom borders.
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 |
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. |