Wedding Cake Baking Time and Batter Amounts - Two Inch Deep Pans

Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
The chart below is based on Wedding Cake Baking Time And Batter Amounts for 2-inch Deep Pans from the Wilton Test Kitchen (posted with permission); 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. See also Baking Pan Substitutions Chart

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 wedding-sized portions of approximately 1 x 2 x 4 in.
Other cake sizes: 1.5"x2"x4" (party size serving); 2"x2"x2" (standard sheet cake serving)
NOTE: 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 cake servings and serving sizes listed are intended as a guide only and offer a small portion of wedding cake. If cake is the only dessert and/or portions larger than 1"x2" are served, then you will have less servings than the chart indicates.
For slightly larger pieces, go to  Earlene's Serving Chart www.earlenescakes.com/ckserchart.htm

Pan Shape Size Number of Servings
(2 Layers)
Cups Batter
1 Layer, 2 in.
Baking
Temperature
Degrees F
Baking Time
Minutes
Approx. Cups
Icing to Ice
& Decorate 2 Layer Cake
Amount Rolled Fondant
Round
6"
7"
8"
9"
10"
12"
14"
16"
12

24
32
38
56
78
100
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"
32
50
74
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"
18
32
50
72
98
128
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"
14
22
28
38
56
72
74
94
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"
8
18
40
64
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"
12
26
40
70
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"
13
26
45
70
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"
13
38
56
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"
18
32
66
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"
19
40
88
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.