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Baking Times, Batter Amounts & Number of Servings

One cake mix yields 4 to 5 1/2 cups of batter. Pans are usually filled 1/2 to 2/3 full; 3″ deep pans should be filled only 1/2 full. Batter amounts on these charts are for pans 2/3 full of batter. For large cakes, always check for doneness after they have baked for 1 hour.

Note: For Pans 11″ and larger, use a heating core when baking.
The charts below show baking information and serving amounts for both 2-inch pans and 3-inch high pans. The figures for 2-inch pans are based on a 2-layer or 4-inch depth cake. The figures for 3-inch pans are based on a 1-layer cake which has been torted and filled to reach a 3-inch depth.
The serving amounts listed are based on party-sized portions of approximately 1-1/2 x 2 inches or wedding-sized portions which are cut smaller, about 1 x 2 inches. You may wish to cut larger or smaller pieces, depending on whether you are using a 4-inch layer or a 3-inch layer.
The number of servings given is meant as a guide only.
Pan Shape Pan Size Servings
2 layer		 Cups Batter for 1 layer Baking Temps. Baking Time Minutes Approx. Cups Icing to Ice & Decorate 2 Layer Cake

Round

6″

12

3

350

35-40

3

8″

24

5

350

55-60

4

10″

38

8

325

65-75

5

12″

56

10 1/2

325

60-65

6

14″

78

15

325

75-85

8

16″

100

18

325

75-85

9
18″ Half Round

2″ layer

146*

9**

325

60-65

10 1/2

3″ layer

146*

12**

325

60-65

10 1/2
Square

8″

32

6 1/2

350

60-65

4 1/2

10″

50

9

325

65-75

6

12″

72

14

325

65-75

7 1/2

14″

98

19

325

65-75

9 1/2
Contour

7″

11

3 1/2

350

45-50

2

9″

17

5 1/2

350

45-50

2 1/2

11″

24

8

350

80-85

3

13″

39

13

325

75-80

4

15″

48

16

325

75-80

5
Sheet

9 x 13″

65

11 1/2

325

70-75

5

11 x 15″

90

16

325

80-85

6 1/2

12 x 18″

108

20

325

85-90

8
Note: For Pans 10″ and larger, use a heating core when baking.
*Two half rounds.
**For each round pan.

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