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

Oval

7 3/4″ x 5 3/8″

13

2 1/2

350

25-30

3

10 3/4″ x 7 7/8″

26

5

350

25-30

4

13 1/2″ x 9 7/8″

45

8

350

35-40

5 1/2

16 1/2″ x 12 3/8″

70

11

325

40-45

7 1/2

Round

6″

12

2

350

25-30

3

8″

24

3

350

30-35

4

9″

32

5 1/2

350

30-35

4 1/2

10″

38

6

350

35-40

5

12″

56

7 1/2

350

35-40

6

14″

78

10

325

50-55

7 1/2

16″

100

15

325

55-60

9

Petal

6″

8

1 1/2

350

25-30

4

9″

18

3 1/2

350

35-40

6

12″

40

7

350

35-40

9

15″

64

12

325

50-55

11

Hexagon

9″

26

3 1/2

350

35-40

5

12″

40

6

350

40-45

6

15″

70

11

325

40-45

9

Heart

6″

14

1 1/2

350

25-30

3 1/2

8″

22

3 1/2

350

30-35

4 1/2

9″

28

4

350

30-35

6

10″

38

5

350

30-35

8 1/2

12″

56

8

325

45-50

9

14″

72

10

325

45-50

10

15″

74

11

325

40-45

11

16″

94

12 1/2

325

40-45

12

Square

6″

18

2

350

30-35

3 1/2

8″

32

4

350

35-40

4 1/2

10″

50

6

350

35-40

6

12″

72

10

350

40-45

7 1/2

14″

98

13 1/2

325

45-50

9 1/2

16″

128

15 1/2

325

50-55

11

18″

162

18

325

60-65

13

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

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