How To Adjust Baking Time For Different Size Pans

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Here'due south an in-depth wait at common cake pan sizes & conversions, as well equally how to adjust recipes or brand substitutions based on the pan sizes you have.

cake pan sizes and conversions

Unless you have fully stocked kitchen with dozens of blistering pans, chances are that yous'll run into a recipe where y'all don't have the specific pan required. In fact, a cake pan commutation is the subject of near recipe questions I receive. I figured it would be easier to store all of this data in 1 convenient place for us all to reference.

Welcome to my Cake Pan Sizes & Conversions lesson!

This Post Includes

Common Baking Pan Measurements
Cake Pans That are Similar
Substituting Cake Pans
Adapting Cake Recipes to Fit Certain Pans
Amount of Batter Some of my Block Recipes Yield

6 inch and 9 inch cake pans

Common Baking Pan Measurements

In this list, you lot'll detect common baking pan measurements and the volume of batter they hold. ***The amount listed is the full corporeality of concoction each pan holds, only you lot unremarkably only fill cake pans halfway (unless otherwise noted in the recipe you are using). Most measurements were taken at my home kitchen. Cross referenced with the ever trusted Joy of Baking, likewise.

Measurement Conversions

1 inch = ii.54cm
i cup = 240ml

Round Pans:
6×2 inches (15 x 5cm) = 4 cups (960ml)
eight×two inches (twenty x 5cm) = vi cups (1.4 liters)
9×two inches (23 10 5cm) = eight cups (i.9 liters)

Square Pans:
8×two inch square (20 x 5 cm) = 8 cups (ane.nine liters)
9×2 inch square (23 10 5 cm) = 10 cups (2.4 liters)
10×ii inch square = (25 x 5 cm) = 12 cups (2.viii liters)

Rectangular Pans – 2 inch (5 cm) tall
11×vii inches (28 10 18 cm) = 10 cups (2.4 liters)
13×9 inches (33 x 23 cm) = 14 cups (3.three liters)

Springform Pans:
9x 2.5 inches (23 10 vi cm) = 10 cups (2.4 liters)
10x 2.5 inches (25 x 6 cm) = 12 cups (2.8 liters)

Bundt Pan – book varies because of various designs
ten×3 inch (25 ten 8 cm) = 10-12 cups (2.8 liters)

Tube Pan:
nine×3 inches (23 ten 8 cm) = 12 cups (2.8 liters)

Jelly Roll Pans – 1 inch (2.5 cm) tall
x×15 inches (27 10 39 cm) = x cups (ii.4 liters)
12×17 inches (32 x 44 cm) = 12 cups (2.8 liters)

Loaf Pans – near iii inches (8 cm) tall
8×iv inch (twenty x ten cm) = 4 cups (960 ml)
9×five inch (23 x xiii cm) = viii cups (1.9 liters)

How to Determine the Book Yourself

If you lot desire to calculate a pan's volume yourself, it's so easy! Simply fill up your pan with one cup of h2o at a time and count until it's full. That'south what I practice!

How Much Does This Pan Hold?

Here's a helpful list of the most common baking pans and the volume of batter they hold, as well as which pans agree the same amount of batter. ***Go along in mind that the volumes listed mean you are filling the pan all the way to the top with batter, which isn't ideal for baked appurtenances. Unless otherwise noted, filling pans around 2/three full is the best practice. This leaves room for ascension.

For case, my vanilla cake recipe yields around 8 cups of concoction which I divide between iii 9×2 inch round cake pans. (Each hold 8 cups of batter!) Each cake layer has a little less than three cups concoction each.

Use the following section to determine which baking pans tin can be substituted for others based on their full volume.

Round Pans

half-dozen×2 inch round pan holds 4 cups of batter, the same equally an 8×iv inch loaf pan. Fun discovery! Cupcake recipes yielding 12-16 cupcakes fit wonderfully in three 6-inch cake pans. See my 6 inch cakes for more information.
8×2 inch round pan holds half dozen cups of batter.
9×2 inch round pan holds 8 cups of concoction, the same as an 8×2 inch square pan and a 9×five inch loaf pan.
10×2 inch round pan holds x-xi cups of batter, the same equally a 9×2 inch square pan, 11×7 inch pan, 10×15 inch jelly curlicue pan, 10×3 inch Bundt pan, and a 9×2.v inch springform pan.

Square Pans

8×2 inch square pan holds eight cups of batter, the same as a 9×ii inch round pan and a 9×v inch loaf pan.
9×2 inch square pan holds 10 cups of concoction, the same equally a 10×2 inch round pan, 11×7 inch pan, 9×ii.5 inch springform pan, x×3 inch Bundt pan, and a ten×15 inch jelly roll pan.
10×2 inch square pan holds 12 cups of batter, the same as a 12×17 inch jelly roll pan, 10×3 inch Bundt pan, ten×2.5 inch springform pan, and a 9-inch tube pan.

Rectangle Pans

11×7 inch pan holds 10 cups of batter, the same every bit a 10×ii inch round pan, nine×2-inch square pan, 9×2.5 inch springform pan, 10×3 inch Bundt pan, and a 10×15 inch jelly curlicue pan.
ix×13 inch pan holds 14-16 cups of concoction, essentially the same every bit 2 9×two-inch circular pans.

Jelly Ringlet Pans

10×xv inch jelly roll pan holds 10 cups of batter, the same as a 10×two inch round pan, 9-inch square pan, 11×vii pan, nine×2.5 inch springform pan, 10-inch Bundt pan.
12×17 inch jelly ringlet pan holds 12 cups of batter, the same as a 10×2 inch square pan, 10-inch Bundt pan, 10×2.5 inch springform pan, and a 9-inch tube pan.

Bundt Pans

10-inch Bundt pans are the standard size. I really accept several that are nine.v inches and virtually Bundt cake recipes notwithstanding fit.

10-inch Bundt pan holds 10-12 cups of concoction, the same as a 10×2 inch round pan (10 cups), 9×two inch square pan (x cups), 10×ii inch foursquare pan (12 cups), 11×7 inch pan (10 cups), 10×xv inch jelly coil pan (ten cups), 12×17 inch jelly roll pan (12 cups), nine×ii.5 inch springform pan (10 cups), 10×2.5 inch springform pan (12 cups) and a nine-inch tube pan (12 cups).

Tube Pans

9×3 inch tube pans are the standard size. I have a few that are eight inch and 10 inch and near recipes using tube pans fit nicely in all.

nine×iii inch tube pan holds 12 cups of batter, the same as 10×2 inch square pan, 12×17 inch jelly curl pan, and a 10×2.5 inch springform pan.

Springform Pans

9×ii.five inch springform pan holds 10 cups of batter, the same as a ten×2 inch circular pan, ix×2 inch square pan, 11×7 inch pan, a ten×15 inch jelly gyre pan.
x×2.5 inch springform pan holds 12 cups of batter, the same as a 10×2 inch square pan, 12×17 inch jelly roll pan, and a 9×three inch tube pan.

Loaf Pans

eight×4 inch loaf pan holds four cups of batter, the same every bit a 6×2 inch circular pan.
9×5 inch loaf pan holds 8 cups of batter, the same as a 9×two inch round pan and an 8×two inch square pan.

Substituting Cake Pans

I'm piggy-backing this one to the section above because there'south frequently a need to substitute different cake pans. If substituting a blistering pan that holds the same corporeality of batter, be wary of the blistering time because the dimensions of the baked good will change. Ever keep your eye on the oven and begin checking for doneness earlier than the recipe states.

Retrieve, only fill pans most two/three full unless otherwise noted in the recipe.

stack of cake pans

Adapting Recipes to Fit Certain Cake Pans

Adapting recipes to fit the cake pans y'all have (or need) tin can frequently be complicated. While information technology's e'er best to stick to the written recipe, sometimes you need to make adjustments and that's where a little math can assist.

1) Determine the volume your pan tin hold. You can also determine the actual surface area of the pan in foursquare inches. I actually used Food 52's article past Alice Medrich on this bailiwick to brush upward on my math!

For square and rectangle pans, multiply the length of the sides. For example, a ix×13 inch blistering pan is 117 square inches. nine×13 = 117.
For circle pans, determine the surface area by multiplying the radius squared past π. (π = 3.14, the radius is half of the bore, and squaring means multiplying a number by itself.) For example, the expanse of a nine-inch round pan is 63. The radius is 4.5. 4.5×four.5 = 20.25. Multiply that by 3.fourteen = 63.5.

ii) After you determine the volume your pan can hold or its square inches, you can confidently make baking pan substitutions.

For example, if a ix×13 inch pan is 117 square inches and a 9-inch round pan is 63.five square inches, you can be confident that the volume from one 9×13 inch pan tin can fit into Ii nine-inch round pans (approximately 120 square inches total).

What if volumes and square inches don't friction match upwardly perfectly? Yous'll have to adjust the recipe and this requires more math.

For instance, if you want to adapt a nine-inch round cake to a 10-inch round cake, yous'll need to make adjustments. A nine-inch round cake pan is 63.five foursquare inches/holds eight cups of batter. A ten-inch round block pan is 78.5 foursquare inches/holds 10-xi cups of batter. Without any adaptions, your ten-inch cake layers will be very thin. You lot'll need to increase the batter by 25%.

The get this pct, work with the cups or square inches. Subtract the number you take (viii cups) from the number you lot desire (10 cups). Dissever that (2 cups) by what you have (8 cups), then multiply by 100. (The universal way to discover a percent.) This equals 25%.

How to Avoid the Math

What works for me near of the time (considering I don't trust myself with also much math!) is to 1.5x the recipe or even making 2 batches of batter. (For best success, sense of taste, and texture, I e'er recommend making separate full batches instead of doubling. Doubling risks over-mixing or nether-mixing and could overwhelm your mixer.) Then, I utilise leftover batter to make a few cupcakes on the side to freeze for another fourth dimension.

It'south meliorate to have extra concoction rather than not enough.

What Almost Eggs?

If you lot need part of an egg for when you are adjusting a recipe, fissure the egg, beat it, and whatsoever pct of that mixture you need. If you need i/3 of an egg and yous have iii Tablespoons of browbeaten egg, apply 1 Tablespoon. For a more precise amount and if you lot don't trust your measurements, yous can also weigh the browbeaten egg on a kitchen calibration to determine exactly how much you need.

Cover, air-condition, and add together any leftovers to your scrambled eggs the next morning!

cake ingredients

Amount of Concoction Some of my Cake Recipes Yield

The following list volition help if yous need to adjust my recipes for unlike pan sizes. These are the recipes I know and all measurements are approximate.

Checkerboard Cake: about 8 cups
Vanilla Naked Cake: about eight cups
Vanilla Cake: most 8 cups
Chocolate Block: about 6 cups
White Cake: nearly 7 cups
Banana Cake: well-nigh vi cups
Strawberry Block: about 7 cups
Snickerdoodle Block: about viii cups
Coconut Cake: well-nigh 7-8 cups
Ruddy Velvet Cake: about 6-7 cups
Lemon Cake: most 7 cups

My Favorite Baking Pans

I have a list for you! Stock Your Kitchen with These 8 Baking Pans

The side by side time you lot have a question well-nigh cake pan sizes & conversions, I hope you find your answer in this post so y'all tin can confidently make the adjustments needed.