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Baking Chart
Y
ou may find these guidelines helpful when comparing the baking times, temperatures and oven rack
positions of commonly baked foods.
Product & Type Pan Size Rack Position* Temperature Time**
(Minutes)
Cake
Chocolate, two layers 9” 2 or 3 350° 30-35
Yellow, two layers 9” 2 or 3 350° 30-35
White, two layers 9” 2 or 3 350° 25-30
Bundt tube 1 or 2 350° 35-45
Cupcakes 2 or 3 350° 15-20
Sheet Cake 15” x 10” 2 or 3 350° 20-25
Angel Food tube 1 375° 30-40
Pound Cake loaf 1 or 2 325° 40-50
Snacking Cake 8” x 8” 2 or 3 375° 30-35
Pies
Two Crust
Fruit, fresh 9” 1 or 2 400° - 425° 35-55
Fruit, frozen 9” 1 400° - 425° 45-60
One Crust
Custard, fresh 9” 1 or 2 350° 35-40
Pie Shell 9” 1 or 2 400° 8-12
Cookies
Chocolate Chip 2 or 3 350° - 375° 8-12
Peanut Butter 2 or 3 350° - 375° 8-12
Sugar 2 or 3 350° - 375° 8-12
Brownies 8” x 8” 2 or 3 350° 30-40
Breads
Yeast
Loaf loaf 1 or 2 375° 30-40
Rolls
2 or 3
375
°
- 400
° 15-20
Quick
Loaf, nut or fruit loaf 2 or 3 350° 45-60
Gingerbread 9” x 9” 2 or 3 350° 40
Cornbread 8” x 8” 2 or 3 400° - 450° 15-30
Cornbread Muf
fins
2 or 3
400
°
10-20
Biscuits
2 or 3
400
°
- 425° 10-20
Muffins 2 or 3 400° 15-25
*
The bottom rack position is #1.
** Times are only approximate and may vary depending on the recipe used.