Chart Courtesy of Wilton.com
The chart below is based on baking recommendations from the Wilton Test Kitchen; your results may vary depending on oven performance or altitude in your area. For large cakes, always check for doneness after they have baked for 1 hour. For pans 10 inches and larger, we recommend using a heating core to insure even baking.
Use this chart as a guide when baking wedding cake tiers. 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.
Icing amounts are very general and will vary with consistency, thickness applied and tips used. These amounts allow for top and bottom borders.
Serving amounts are based on party-sized portions of approximately 1.5 x 2 in. Cakes from 3 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.
The number of servings listed are intended as a guide only and offer a small portion. If portions larger than 1 1/2”x2” are served, then you will have less servings than the chart indicates.
Pan Shape | Size | Number of Servings (2 Layers) | Cups Batter 1 Layer, 2 in. | Baking Temperature | Baking Time Minutes | Approx. Cups Icing to Ice & Decorate 2 Layer Cake |
Round | 6" 7" 8" 9" 10" 12" 14" 16" | 12 16 20 24 28 40 63 77 | 2 2-1/2 3-1/2 5-1/2 6 7-1/2 10 15 | 350° 350° 350° 350° 350° 350° 325° 325° | 25 - 30 30 - 35 30 - 35 30 - 35 35 - 40 35 - 40 50 - 55 55 - 60 | 3 3 1/2 4 4 1/2 5 6 7 1/2 9 |
Sheet | 7 x 11" 9 x 13" 11 x 15" 12 x 18" 14 x 22" | 28 45 60 72 98 | 5-1/2 7 11 14 16 | 350° 350° 325° 325° 325° | 30 - 35 35 - 40 35 - 40 40 - 45 45 - 50 | 5 6 8 10 12 |
Square | 6" 8" 10" 12" 14" 16" | 12 20 30 48 63 80 | 2 4 6 10 13-1/2 15-1/2 | 350° 350° 350° 350° 325° 325° | 25 - 30 35 - 40 35 - 40 40 - 45 45 - 50 50 - 55 | 3 1/2 4 1/2 6 7 1/2 9 1/2 11 |
Heart | 6" 8" 9" 10" 12" 14" 15" 16" | 8 18 20 24 34 48 50 64 | 1-1/2 3-1/2 4 5 8 10 11 12 1/2 | 350° 350° 350° 350° 325° 325° 325° 325° | 25 - 30 30 - 35 30 - 35 30 - 35 45 - 50 45 - 50 40 - 45 40 - 45 | 3 1/2 4 1/2 6 8 1/2 9 10 11 12 |
Petal | 6" 9" 12" 15" | 6 14 38 48 | 1-1/2 3-1/2 7 12 | 350° 350° 350° 325° | 25 - 30 35 - 40 35 - 40 50 - 55 | 4 6 9 11 |
Hexagon | 6" 9" 12" 15" | 10 20 34 48 | 1-3/4 3-1/2 6 11 | 350° 350° 350° 325° | 30 - 35 35 - 40 40 - 45 40 - 45 | 3 5 6 9 |
Oval | 7-3/4 x 5-5/8" 10-3/4 x 7-7/8" 13 x 9-7/8" 16 x 12-3/8" | 9 20 30 44 | 2-1/2 5 8 11 | 350° 350° 350° 325° | 25 - 30 25 - 30 35 - 40 40 - 45 | 3 4 5 1/2 7 1/2 |
Paisley | 9 x 6" 12-3/4 x 9" 17 x 12" | 9 28 40 | 3 7 10-1/2 | 350° 350° 325° | 35 - 40 45 - 50 55 - 60 | 5 6 8 |
Diamond | 10-1/4 x 7-1/3" 15 x 11" 19-1/4 x 14-1/4" | 12 20 42 | 3-1/4 7-1/4 13-1/4 | 350° 350° 350° | 20 - 25 40 - 45 65 - 70 | 2-1/2 5 8 |
Pillow | 6-3/4 x 6-3/4" 10 x 10" 13-1/4 x 13-1/4" | 13 30 64 | 5 11 19 | 350° 350° 350° | 33 - 38 34 - 39 42 -47 | 3 6-1/2 9-1/2 |
Note: For pans 10 inches and larger, use a heating core when baking. Use 2 cores for 18 inch pans. | ||||||
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