Introduction to Baking Pan Conversions
Baking is a precise science, and the size and type of pan you use significantly impacts your results. This comprehensive cheatsheet provides all the essential pan size conversions, volume equivalents, and substitution guidelines you need for successful baking. Whether you’re adapting a recipe for a different pan, converting between metric and imperial measurements, or making adjustments for various baking needs, this guide will help ensure your baked goods turn out perfectly every time.
Standard Pan Sizes and Volumes
Round Cake Pans
| Pan Size (Diameter) | Volume | Depth | Area |
|---|---|---|---|
| 6-inch (15 cm) | 4 cups (950 ml) | 2 inches (5 cm) | 28 sq. inches (181 sq. cm) |
| 8-inch (20 cm) | 6 cups (1.4 L) | 2 inches (5 cm) | 50 sq. inches (323 sq. cm) |
| 9-inch (23 cm) | 8 cups (1.9 L) | 2 inches (5 cm) | 64 sq. inches (413 sq. cm) |
| 10-inch (25 cm) | 10-11 cups (2.4-2.6 L) | 2 inches (5 cm) | 79 sq. inches (510 sq. cm) |
| 12-inch (30 cm) | 16 cups (3.8 L) | 2 inches (5 cm) | 113 sq. inches (730 sq. cm) |
Square and Rectangular Pans
| Pan Size | Volume | Depth | Area |
|---|---|---|---|
| 8×8-inch (20×20 cm) | 8 cups (1.9 L) | 2 inches (5 cm) | 64 sq. inches (413 sq. cm) |
| 9×9-inch (23×23 cm) | 10 cups (2.4 L) | 2 inches (5 cm) | 81 sq. inches (523 sq. cm) |
| 9×13-inch (23×33 cm) | 14-15 cups (3.3-3.6 L) | 2 inches (5 cm) | 117 sq. inches (755 sq. cm) |
| 10×15-inch (25×38 cm) | 19-20 cups (4.5-4.7 L) | 2 inches (5 cm) | 150 sq. inches (968 sq. cm) |
| 11×17-inch (28×43 cm) | 24 cups (5.7 L) | 1 inch (2.5 cm) | 187 sq. inches (1,206 sq. cm) |
Loaf Pans
| Pan Size | Volume | Depth | Area |
|---|---|---|---|
| 8×4-inch (20×10 cm) | 4 cups (950 ml) | 2.5 inches (6 cm) | 32 sq. inches (206 sq. cm) |
| 8.5×4.5-inch (21×11 cm) | 6 cups (1.4 L) | 2.5 inches (6 cm) | 38 sq. inches (245 sq. cm) |
| 9×5-inch (23×13 cm) | 8 cups (1.9 L) | 2.5 inches (6 cm) | 45 sq. inches (290 sq. cm) |
| 10×5-inch (25×13 cm) | 10 cups (2.4 L) | 2.5 inches (6 cm) | 50 sq. inches (323 sq. cm) |
Bundt and Tube Pans
| Pan Size | Volume | Depth | Alternative |
|---|---|---|---|
| 7.5-inch (19 cm) tube | 9 cups (2.1 L) | 3 inches (7.5 cm) | 9 or 10-inch Bundt |
| 9-inch (23 cm) tube | 12 cups (2.8 L) | 3 inches (7.5 cm) | 10-inch Bundt |
| 10-inch (25 cm) tube | 16 cups (3.8 L) | 4 inches (10 cm) | 12-inch Bundt |
| 10-inch (25 cm) Bundt | 12 cups (2.8 L) | 3.5 inches (9 cm) | 9 or 10-inch tube |
| 12-inch (30 cm) Bundt | 16 cups (3.8 L) | 3.5 inches (9 cm) | 10-inch tube |
Pie Plates
| Pan Size (Diameter) | Volume | Depth | Area |
|---|---|---|---|
| 8-inch (20 cm) | 4 cups (950 ml) | 1.25 inches (3 cm) | 50 sq. inches (323 sq. cm) |
| 9-inch (23 cm) | 5 cups (1.2 L) | 1.25 inches (3 cm) | 64 sq. inches (413 sq. cm) |
| 9.5-inch (24 cm) | 6 cups (1.4 L) | 1.5 inches (4 cm) | 71 sq. inches (458 sq. cm) |
| 10-inch (25 cm) | 6-7 cups (1.4-1.7 L) | 1.5 inches (4 cm) | 79 sq. inches (510 sq. cm) |
| Deep dish 9-inch (23 cm) | 7-8 cups (1.7-1.9 L) | 1.75-2 inches (4.5-5 cm) | 64 sq. inches (413 sq. cm) |
Springform Pans
| Pan Size (Diameter) | Volume | Depth | Alternative |
|---|---|---|---|
| 8-inch (20 cm) | 8 cups (1.9 L) | 2.5 inches (6 cm) | 8-inch round cake pan |
| 9-inch (23 cm) | 10 cups (2.4 L) | 2.5 inches (6 cm) | 9-inch round cake pan |
| 10-inch (25 cm) | 12 cups (2.8 L) | 2.5 inches (6 cm) | 10-inch round cake pan |
Muffin and Cupcake Pans
| Pan Type | Well Size | Volume per Cup | Standard Recipe Yield |
|---|---|---|---|
| Standard muffin tin | 2.5-inch (6.5 cm) diameter | 1/3 cup (80 ml) | 12 regular cupcakes/muffins |
| Mini muffin tin | 1.25-inch (3 cm) diameter | 1 tablespoon (15 ml) | 24-48 mini cupcakes/muffins |
| Jumbo muffin tin | 3.5-inch (9 cm) diameter | 3/4 cup (180 ml) | 6 jumbo cupcakes/muffins |
Sheet Pans and Baking Sheets
| Pan Size | Volume | Depth | Common Name |
|---|---|---|---|
| 9×13-inch (23×33 cm) | 14-15 cups (3.3-3.6 L) | 1-2 inches (2.5-5 cm) | Quarter sheet |
| 13×18-inch (33×45 cm) | 16-18 cups (3.8-4.3 L) | 1 inch (2.5 cm) | Half sheet |
| 18×26-inch (45×66 cm) | 24-28 cups (5.7-6.6 L) | 1 inch (2.5 cm) | Full sheet |
| 15×21-inch (38×53 cm) | 20-24 cups (4.7-5.7 L) | 1 inch (2.5 cm) | Three-quarter sheet |
Pan Size Substitution Guide
Round Cake Pan Substitutions
| If Recipe Calls For | You Can Substitute | Adjustments Needed |
|---|---|---|
| 6-inch round | 6-inch square | None |
| 8-inch round | 8-inch square or 9-inch round | Decrease baking time by 5-10 minutes for 9-inch |
| 9-inch round | 8-inch square or 8.5-inch round | Increase baking time by 5-10 minutes for 8-inch |
| 10-inch round | 9-inch square or 11-inch round | Decrease baking time by 5-10 minutes for 11-inch |
Square/Rectangular Pan Substitutions
| If Recipe Calls For | You Can Substitute | Adjustments Needed |
|---|---|---|
| 8×8-inch square | 9-inch round | Decrease baking time by 5 minutes |
| 9×9-inch square | 10-inch round | Decrease baking time by 5 minutes |
| 9×13-inch rectangle | Two 9-inch rounds | Decrease baking time by 5 minutes |
| 9×13-inch rectangle | 10-inch springform | Increase baking time by 10 minutes |
| 10×15-inch rectangle | Two 9-inch squares | Check doneness 10 minutes earlier |
Loaf Pan Substitutions
| If Recipe Calls For | You Can Substitute | Adjustments Needed |
|---|---|---|
| 8×4-inch loaf | 9×5-inch loaf | Decrease baking time by 5 minutes; shallower loaf |
| 9×5-inch loaf | 8×4-inch loaf | Increase baking time by 5-10 minutes; may overflow |
| 9×5-inch loaf | 8-inch round | Decrease baking time by 10-15 minutes |
| 9×5-inch loaf | Two 5.75×3-inch mini loaves | Decrease baking time by 15-20 minutes |
Bundt/Tube Pan Substitutions
| If Recipe Calls For | You Can Substitute | Adjustments Needed |
|---|---|---|
| 10-inch Bundt | 10-inch tube pan | None |
| 10-inch Bundt | Two 9-inch rounds | Decrease baking time by 10-15 minutes |
| 10-inch Bundt | 9×13-inch rectangle | Decrease baking time by 5-10 minutes |
| 10-inch tube | 12-cup Bundt pan | None |
Pie Plate Substitutions
| If Recipe Calls For | You Can Substitute | Adjustments Needed |
|---|---|---|
| 9-inch pie plate | 8-inch square pan | Use for single crust pies; adjust crust |
| 9-inch deep dish | 10-inch standard pie plate | Decrease baking time by 5 minutes |
| 9-inch standard | 9.5-inch deep dish | Increase baking time by 5 minutes |
| 9-inch pie plate | 9-inch springform (without crust) | Good for crustless pies/quiches |
Pan Size Conversion Formulas
Area Calculation for Round Pans
- Area = π × (radius)²
- Area = π × (diameter ÷ 2)²
- Example: 9-inch round pan = 3.14 × (9 ÷ 2)² = 63.6 square inches
Area Calculation for Square/Rectangular Pans
- Area = Length × Width
- Example: 9×13-inch pan = 9 × 13 = 117 square inches
Converting Between Pan Sizes
- Calculate the area of both pans
- Divide the area of the new pan by the area of the original pan
- Multiply recipe quantities by this factor
Scaling Formulas
For recipes based on volume:
- Scale Factor = New Pan Volume ÷ Original Pan Volume
- Example: Going from 8-inch (6 cups) to 10-inch round (10 cups):
- Scale Factor = 10 cups ÷ 6 cups = 1.67
- Multiply all ingredients by 1.67
For recipes based on area (most cakes):
- Scale Factor = New Pan Area ÷ Original Pan Area
- Example: Going from 8-inch round (50 sq. in.) to 9×13 pan (117 sq. in.):
- Scale Factor = 117 ÷ 50 = 2.34
- Multiply all ingredients by 2.34
Baking Time and Temperature Adjustments
Adjustments Based on Pan Size Changes
| Pan Change | Temperature Adjustment | Time Adjustment |
|---|---|---|
| Smaller pan than specified | None or reduce by 25°F | Increase by 5-15 minutes |
| Larger pan than specified | None | Decrease by 5-15 minutes |
| Deeper pan than specified | Reduce by 25°F | Increase by 10-20 minutes |
| Shallower pan than specified | None | Decrease by 5-10 minutes |
| Glass instead of metal | Reduce by 25°F | None |
| Dark metal instead of light | Reduce by 25°F | None |
Adjustments Based on Batter Depth
- Deeper batter (more than 2 inches): Lower temperature by 25°F, longer baking time
- Shallower batter (less than 1 inch): Same temperature, shorter baking time
- Rule of thumb: For every additional inch of batter depth, add 15-25 minutes to baking time
Multiple Pan Adjustments
- Single recipe split between two pans: Reduce baking time by 30-40%
- Double recipe in one larger pan: Increase baking time by 25-50%
Special Pan Types and Conversions
Specialty Cake Pans
| Pan Type | Standard Size | Volume | Common Substitution |
|---|---|---|---|
| Tart pan | 9-inch (23 cm) | 4 cups (950 ml) | 9-inch pie plate |
| Jelly roll pan | 10×15-inch (25×38 cm) | 10-12 cups (2.4-2.8 L) | Rimmed baking sheet |
| Cheesecake pan | 9-inch (23 cm) | 10 cups (2.4 L) | 9-inch springform |
| Angel food pan | 10-inch (25 cm) | 16 cups (3.8 L) | 10-inch tube pan |
| Pullman loaf | 9×4×4-inch (23×10×10 cm) | 10 cups (2.4 L) | 9×5 loaf (different shape) |
Non-Standard Shape Conversions
| Pan Type | Dimensions | Volume | Standard Equivalent |
|---|---|---|---|
| Heart-shaped | 9-inch (23 cm) | 8 cups (1.9 L) | 9-inch round |
| Square tube | 9×9-inch (23×23 cm) | 12 cups (2.8 L) | 10-inch tube |
| Fluted tart | 11-inch (28 cm) | 6-7 cups (1.4-1.7 L) | 9-inch pie plate |
| Mini Bundts | 1 cup each (240 ml) | 1 cup each | Muffin tin with adjustment |
| Madeleines | 3×2-inch (7.5×5 cm) | 1.5 tablespoons (22 ml) | Mini muffin tin |
Adjusting for Non-Traditional Depths
- Standard depths for common pans:
- Round/square cake pans: 2 inches (5 cm)
- Loaf pans: 2.5 inches (6 cm)
- Sheet pans: 1 inch (2.5 cm)
- For deeper pans (3+ inches):
- May need to reduce baking temperature by 25°F
- Center may take longer to bake; consider using a cake heating core
Volume to Weight Conversion Guidelines
Standard Volume-to-Weight Ratios for Batters
| Type of Batter | Weight per Cup | Weight per Liter |
|---|---|---|
| Cake batter | ~240g (8.5 oz) | ~1015g (35.8 oz) |
| Quick bread batter | ~250g (8.8 oz) | ~1055g (37.2 oz) |
| Muffin batter | ~230g (8.1 oz) | ~970g (34.2 oz) |
| Cookie dough | ~280g (9.9 oz) | ~1185g (41.8 oz) |
| Bread dough | ~270g (9.5 oz) | ~1140g (40.2 oz) |
Pan Volume to Batter Weight
| Pan Volume | Approximate Batter Weight |
|---|---|
| 4 cups (950 ml) | 960g (34 oz) |
| 6 cups (1.4 L) | 1440g (51 oz) |
| 8 cups (1.9 L) | 1920g (68 oz) |
| 10 cups (2.4 L) | 2400g (85 oz) |
| 12 cups (2.8 L) | 2880g (102 oz) |
Special Considerations
Batter Fill Guidelines
| Baked Good Type | Fill Percentage | Example for 8-cup pan |
|---|---|---|
| Cakes | 1/2 to 2/3 full | 4-5 cups batter |
| Quick breads | 2/3 full | 5.3 cups batter |
| Yeast breads | 1/2 full before rising | 4 cups dough |
| Muffins | 2/3 to 3/4 full | – |
| Soufflés | 1/2 to 2/3 full | 4-5 cups mixture |
| Brownies | 1/2 to 3/4 full | 4-6 cups batter |
Pan Material Considerations
| Material | Heat Conductivity | Considerations | Recommended Adjustments |
|---|---|---|---|
| Aluminum | Medium-high | Even heating, light color | Standard recipes typically written for this |
| Glass | Low | Retains heat longer | Reduce oven temp by 25°F (15°C) |
| Dark metal | High | Browns faster | Reduce oven temp by 25°F (15°C) |
| Silicone | Low | Flexible, poor browning | May need increased baking time |
| Ceramic | Low-medium | Even heating, retains heat | Similar to glass, reduce temp slightly |
| Cast iron | Very high | Retains heat, can overheat | Reduce temp by 25-50°F (15-30°C) |
Shape Factor Effects
- Surface-to-volume ratio impact:
- Higher ratio (thinner, wider pans) = faster baking, more browning
- Lower ratio (deeper, narrower pans) = slower baking, less browning
- Corner effects:
- Square/rectangular pans have corners that can overbake
- Round pans provide more even baking
Multi-Component Recipes
Layer Cake Pan Options
| Total Batter Volume | 2 Layer Options | 3 Layer Options |
|---|---|---|
| 8 cups (1.9 L) | Two 8-inch rounds | Three 6-inch rounds |
| 10 cups (2.4 L) | Two 9-inch rounds | Three 8-inch rounds |
| 12 cups (2.8 L) | Two 10-inch rounds | Three 9-inch rounds |
| 16 cups (3.8 L) | Two 12-inch rounds | Three 10-inch rounds |
Sheet Cake to Layer Cake Conversion
- Standard sheet cake (9×13-inch) can be converted to:
- Two 9-inch rounds
- Three 8-inch rounds
- One 10-inch round plus one 6-inch round
Cupcake Yield from Cake Recipes
| Cake Recipe Size | Standard Cupcakes | Mini Cupcakes | Jumbo Cupcakes |
|---|---|---|---|
| 8-inch round (6 cups) | 18-20 | 48-52 | 8-10 |
| 9-inch round (8 cups) | 24-28 | 60-64 | 12-14 |
| 9×13-inch sheet (14 cups) | 36-40 | 96-100 | 18-20 |
Troubleshooting Pan-Related Baking Problems
Common Issues and Solutions
| Problem | Possible Pan-Related Cause | Solution |
|---|---|---|
| Overflowing pan | Pan too small for recipe | Use larger pan or reduce recipe by 25% |
| Center not cooking | Pan too deep or batter too deep | Reduce batter depth or use heating core |
| Edges burning before center done | Pan too large (thin batter layer) | Use smaller pan with higher sides |
| Uneven rising | Pan placed unevenly in oven | Center pan, consider rotating halfway |
| Bottom burning | Pan too close to heat source | Use light-colored pan, insulate bottom |
| Cake sticking | Wrong pan type or poor preparation | Use parchment paper, proper greasing |
| Sunken middle | Wrong pan size, overflow | Use correct-size pan, fill only 2/3 full |
Testing Pan Size Compatibility
- Fill original pan with water to the depth used for batter
- Pour into new pan
- If water fills new pan more than 2/3 full, it’s too small
- If water fills new pan less than 1/2 full, it’s too large
Resources for Further Learning
Recommended Tools
- Set of measuring cups specifically for measuring pan volumes
- Ruler or measuring tape for pan dimensions
- Kitchen scale for weighing batters and ingredients
- Adjustable layer cake slicing tool for splitting thick cakes
Online Conversion Calculators
- King Arthur Baking Pan Converter: kingarthurbaking.com/learn/resources/pan-converter
- Calculate This: Pan Volume Calculator
Recommended Books
- “The Cake Bible” by Rose Levy Beranbaum
- “The Baker’s Companion” by King Arthur Flour
- “How Baking Works” by Paula Figoni
This comprehensive baking pan conversion cheatsheet provides all the information you need to confidently adapt recipes for different pan sizes and types. Remember that baking involves both science and art—these guidelines provide a solid starting point, but you may need to make small adjustments based on your specific equipment and environment.