Cake Baking and Serving Guide

Cake Baking & Serving Guide

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 Cakes

The figures for 2 in. pans are based on a two-layer, 4 in. high cake. Fill pans 1/2 to 2/3 full.

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.

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.