The size baking pan used in developing and standardizing cake recipes is included in the upper left corner of each volume recipe. Other pan sizes may be used.
When using:
| 9-inch Layer Pan | Pour 18 to 20 oz batter into each greased and floured layer pan. Bake 20 to 25 minutes. For 100 portions: Use 12 layer pans (6–2-layer cakes); cut 16 portions per cake. |
| 16-inch Square Sheet Pan | Pour 4 to 6 lb batter into each greased and floured pan. Bake as directed on recipe card. For 100 portions: Use 3 pans; cut each cake 6 by 6. |
| 16 by 19-inch Baking Pan | Pour 4 to 6 lb batter into each greased and floured pan. Bake as (field range) directed on recipe card. For 100 portions: Use 3 pans; cut each cake 6 by 6. |
| Loaf Pans (16 by 4-1/2 by 4-1/8) | Pour about 2 qt batter into each greased and floured pan. Bake 20 to 25 minutes. For 100 portions: Use 4 pans; cut 25 slices per pan. |
| Cupcakes: | Fill each greased and floured or paper lined cup half full with batter. Bake 20 to 25 minutes. A 100-portion cake recipe will yield 13 dozen cupcakes. |