Baking and Serving Guide (2 in. Deep Pans)
This chart shows baking information and serving amounts for 2-in. deep pans. The figures for 2-in. pans are based on a 2-layer or 4-in. high cake; fill pans 1/2 to 2/3 full.
| Pan | Servings | Batter (cups) | Baking Temp. | Baking Time | Icing (cups) |
|---|---|---|---|---|---|
| Round | |||||
| 6" | 12 | 2 | 350° F | 25 - 30 | 3 |
| 7" | 16 | 2 1/2 | 350° F | 30 - 35 | 3 1/2 |
| 8" | 20 | 3 | 350° F | 30 - 35 | 4 |
| 9" | 24 | 5 1/2 | 350° F | 30 - 35 | 4 1/2 |
| 10" | 28 | 6 | 350° F | 35 - 40 | 5 |
| 12" | 40 | 7 1/2 | 350° F | 35 - 40 | 6 |
| 14" | 63 | 10 | 325° F | 50 - 55 | 7 1/2 |
| 16" | 77 | 15 | 325° F | 55 - 60 | 9 |
| Squares | |||||
| 6" | 12 | 2 | 350° F | 25 - 30 | 3 1/2 |
| 8" | 20 | 4 | 350° F | 35 - 40 | 4 1/2 |
| 10" | 30 | 6 | 350° F | 35 - 40 | 6 |
| 12" | 48 | 10 | 350° F | 40 - 45 | 7 1/2 |
| 14" | 63 | 13 1/2 | 325° F | 45 - 50 | 9 1/2 |
| 16" | 80 | 15 1/2 | 325° F | 50 - 55 | 11 |
| Sheet | |||||
| 7 x 11" | 28 | 5 1/2 | 350° F | 30 - 35 | 5 |
| 9 x 13" | 45 | 7 | 350° F | 35 - 40 | 6 |
| 11 x 15" | 60 | 11 | 325° F | 35 - 40 | 8 |
| 12 x 18" | 72 | 14 | 325° F | 45 - 50 | 10 |
| Heart | |||||
| 6" | 8 | 1 1/2 | 350° F | 25 - 30 | 3 1/2 |
| 8" | 18 | 3 1/2 | 350° F | 30 - 35 | 4 1/2 |
| 9" | 20 | 4 | 350° F | 30 - 35 | 6 |
| 10" | 24 | 5 | 350° F | 30 - 35 | 8 1/2 |
| 12" | 34 | 8 | 325° F | 45 - 50 | 9 |
| 14" | 48 | 10 | 325° F | 45 - 50 | 10 |
| 15" | 50 | 11 | 325° F | 40 - 45 | 11 |
| 16" | 64 | 12 1/2 | 325° F | 40 - 45 | 12 | Petal |
| 6" | 6 | 1 1/2 | 350° F | 25 - 30 | 4 |
| 9" | 14 | 3 1/2 | 350° F | 35 - 40 | 6 |
| 12" | 38 | 7 | 350° F | 35 - 40 | 9 |
| 15" | 48 | 12 | 325° F | 50 - 55 | 11 |
| Hexagon | |||||
| 6" | 6 | 1 1/2 | 350° F | 35 - 40 | 3 |
| 9" | 14 | 3 1/2 | 350° F | 35 - 40 | 5 |
| 12" | 38 | 7 | 350° F | 40 - 45 | 6 |
| 15" | 48 | 12 | 325° F | 40 - 45 | 9 |
| Oval | |||||
| 7 3/4 x 5 3/8" | 9 | 2 1/2 | 350° F | 25 - 30 | 3 |
| 10 3/4 x 7 7/8" | 20 | 5 | 350° F | 25 - 30 | 4 |
| 13 1/2 x 9 3/4" | 30 | 8 | 350° F | 35 - 40 | 5 1/2 |
| 16 1/2 x 12 3/8" | 44 | 11 | 325° F | 40 - 45 | 7 1/2 |
Note: For Pans 10" and larger, use a heating core when baking. |
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Baking and Serving Guide (3 in. Deep Pans)
This chart shows baking information and serving amounts for 3-in. deep pans. The figures for 3-in. pans are based on a 1-layer cake which is torted and filled to reach 3-in. high; fill pans 1/2 full.
| Pan | Servings | Batter (cups) | Baking Temp. | Baking Time | Icing (cups) |
|---|---|---|---|---|---|
| Round | |||||
| 6" | 12 | 3 | 350° F | 35 - 40 | 3 |
| 8" | 20 | 5 | 350° F | 55 - 60 | 4 |
| 10" | 28 | 8 | 325° F | 65 - 75 | 5 |
| 12" | 40 | 10-1/2 | 325° F | 60 - 65 | 6 |
| 14" | 63 | 15 | 325° F | 75 - 85 | 8 |
| 16" | 77 | 18 | 325° F | 75 - 85 | 9 |
| 18" | 55 | 12 | 325° F | 60 - 65 | 10-1/2 |
| Squares | |||||
| 8" | 20 | 6 1/2 | 350° F | 60 - 65 | 4-1/2 |
| 10" | 30 | 9 | 325° F | 65 - 75 | 6 |
| 12" | 48 | 14 | 325° F | 65 - 75 | 7-1/2 |
| 14" | 63 | 19 | 325° F | 65 - 75 | 9-1/2 |
| Sheet | |||||
| 9 x 13" | 45 | 11-1/2 | 325° F | 70 - 75 | 5 |
| 11 x 15" | 60 | 16 | 325° F | 80 - 85 | 6-1/2 |
| 12 x 18" | 72 | 20 | 325° F | 85 - 90 | 8 |
| Contour | |||||
| 7" | 6 | 3-1/2 | 350° F | 45 - 50 | 2 |
| 9" | 11 | 5-1/2 | 350° F | 45 - 50 | 2-1/2 |
| 11" | 16 | 8 | 325° F | 80 - 85 | 3 |
| 13" | 22 | 13 | 325° F | 75 - 80 | 4 |
| 15" | 32 | 16 | 325° F | 75 - 80 | 5 |
| Beveled | |||||
| 8 x 2" | 6 | 3 | 350° F | 35 - 40 | |
| 10 x 2" | 10 | 5 | 350° F | 35 - 40 | |
| 12 x 2" | 14 | 7 | 350° F | 45 - 50 | |
| 14 x 1-1/4" | 12 | 6 | 325° F | 45 - 50 | |
| 16 x 1-1/4" | 16 | 8 | 325° F | 45 - 50 | |
Note: For Pans 10" and larger, use a heating core when baking. |
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Idea Notebook
Bake Large Cakes Evenly!
Use heating core with any 10 in. or larger cake pan for complete baking.
Spray core inside and out with vegetable pan spray. Position core in center of pan. Pour batter in pan around core, and fill center of core half full of batter. Bake per recipe directions.
Remove cake from oven and cool on rack for 10 minutes. Carefully pull core up and out of cake. Remove cake from center of core and place on rack to cool. Place cooling rack against cake in pan and use both hands to turn cake and rack over. Lift pan off carefully. Cool at least 1 hour. Position cake from core in cake tier when ready to decorate.
