Here’s an in-depth look at common cake pan sizes & conversions, as well as how to adjust recipes or make substitutions based on the pan sizes you have. Free printable included.
Unless you have a fully stocked kitchen with dozens of baking pans, chances are that you’ll run into a recipe where you don’t have the specific pan required. In fact, a cake pan substitution is the subject of most recipe questions I receive. I figured it would be easier to store all of this information in one 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 Cake Recipes Yield
Common Baking Pan Measurements
In this list, you’ll find common baking pan measurements and the volume of batter they hold. **The amount listed is the total amount of batter each pan holds, but you usually 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 always trusted Joy of Baking, as well.
Measurement Conversions
- 1 inch = 2.54cm
- 1 cup = 240ml
Round Pans:
6×2 inches (15 x 5cm) = 4 cups (960ml)
8×2 inches (20 x 5cm) = 6 cups (1.4 liters)
9×2 inches (23 x 5cm) = 8 cups (1.9 liters)
Square Pans:
8×2 inch square (20 x 5 cm) = 8 cups (1.9 liters)
9×2 inch square (23 x 5 cm) = 10 cups (2.4 liters)
10×2 inch square = (25 x 5 cm) = 12 cups (2.8 liters)
Rectangular Pans – 2 inch (5 cm) tall
11×7 inches (28 x 18 cm) = 10 cups (2.4 liters)
13×9 inches (33 x 23 cm) = 14 cups (3.3 liters)
Springform Pans:
9x 2.5 inches (23 x 6 cm) = 10 cups (2.4 liters)
10x 2.5 inches (25 x 6 cm) = 12 cups (2.8 liters)
Bundt Pan – volume varies because of various designs
10×3 inch (25 x 8 cm) = 10-12 cups (2.8 liters)
Tube Pan:
9×3 inches (23 x 8 cm) = 12 cups (2.8 liters)
Jelly Roll Pans – 1 inch (2.5 cm) tall
10×15 inches (27 x 39 cm) = 10 cups (2.4 liters)
12×17 inches (32 x 44 cm) = 12 cups (2.8 liters)
Loaf Pans – about 3 inches (8 cm) tall
8×4 inch (20 x 10 cm) = 4 cups (960 ml)
9×5 inch (23 x 13 cm) = 8 cups (1.9 liters)
How to Determine the Volume Yourself
If you want to calculate a pan’s volume yourself, it’s so easy! Simply fill your pan with 1 cup of water at a time and count until it’s full. That’s what I do!
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 hold the same amount of batter. ***Keep 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 goods. Unless otherwise noted, filling pans around 2/3 full is the best practice. This leaves room for rising.
- For example, my vanilla cake recipe yields around 8 cups of batter which I divide between 3 9×2 inch round cake pans. (Each hold 8 cups of batter!) Each cake layer has a little less than 3 cups batter each.
Use the following section to determine which baking pans can be substituted for others based on their full volume.
Round Pans
- 6×2 inch round pan holds 4 cups of batter, the same as an 8×4 inch loaf pan. Fun discovery! Cupcake recipes yielding 12-16 cupcakes fit wonderfully in 3 6-inch cake pans. See my post for 6 inch cake recipes for more information.
- 8×2 inch round pan holds 6 cups of batter.
- 9×2 inch round pan holds 8 cups of batter, the same as an 8×2 inch square pan and a 9×5 inch loaf pan.
- 10×2 inch round pan holds 10-11 cups of batter, the same as a 9×2 inch square pan, 11×7 inch pan, 10×15 inch jelly roll pan, 10×3 inch Bundt pan, and a 9×2.5 inch springform pan.
Square Pans
- 8×2 inch square pan holds 8 cups of batter, the same as a 9×2 inch round pan and a 9×5 inch loaf pan.
- 9×2 inch square pan holds 10 cups of batter, the same as a 10×2 inch round pan, 11×7 inch pan, 9×2.5 inch springform pan, 10×3 inch Bundt pan, and a 10×15 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, 10×2.5 inch springform pan, and a 9-inch tube pan.
Rectangle Pans
- 11×7 inch pan holds 10 cups of batter, the same as a 10×2 inch round pan, 9×2-inch square pan, 9×2.5 inch springform pan, 10×3 inch Bundt pan, and a 10×15 inch jelly roll pan.
- 9×13 inch pan holds 14-16 cups of batter, essentially the same as 2 9×2-inch round pans.
Jelly Roll Pans
- 10×15 inch jelly roll pan holds 10 cups of batter, the same as a 10×2 inch round pan, 9-inch square pan, 11×7 pan, 9×2.5 inch springform pan, 10-inch Bundt pan.
- 12×17 inch jelly roll 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 actually have several that are 9.5 inches and most Bundt cake recipes still fit.
- 10-inch Bundt pan holds 10-12 cups of batter, the same as a 10×2 inch round pan (10 cups), 9×2 inch square pan (10 cups), 10×2 inch square pan (12 cups), 11×7 inch pan (10 cups), 10×15 inch jelly roll pan (10 cups), 12×17 inch jelly roll pan (12 cups), 9×2.5 inch springform pan (10 cups), 10×2.5 inch springform pan (12 cups) and a 9-inch tube pan (12 cups).
Tube Pans
9×3 inch tube pans are the standard size. I have a few that are 8 inch and 10 inch and most recipes using tube pans fit nicely in all.
- 9×3 inch tube pan holds 12 cups of batter, the same as 10×2 inch square pan, 12×17 inch jelly roll pan, and a 10×2.5 inch springform pan.
Springform Pans
- 9×2.5 inch springform pan holds 10 cups of batter, the same as a 10×2 inch round pan, 9×2 inch square pan, 11×7 inch pan, a 10×15 inch jelly roll pan.
- 10×2.5 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 9×3 inch tube pan.
Loaf Pans
- 8×4 inch loaf pan holds 4 cups of batter, the same as a 6×2 inch round pan.
- 9×5 inch loaf pan holds 8 cups of batter, the same as a 9×2 inch round pan and an 8×2 inch square pan.
Substituting Cake Pans
I’m piggy-backing this one to the section above because there’s often a need to substitute different cake pans. If substituting a baking pan that holds the same amount of batter, be wary of the baking time because the dimensions of the baked good will change. Always keep your eye on the oven and begin checking for doneness earlier than the recipe states.
Remember, only fill pans about 1/2 to 2/3 full unless otherwise instructed in the recipe.
FREE PRINTABLE
Here is a free printable you can hang in your kitchen workspace: Volumes & Measurements of Common Baking Pans
Adapting Recipes to Fit Certain Cake Pans
Adapting recipes to fit the cake pans you have (or need) can often be complicated. While it’s always best to stick to the written recipe, sometimes you need to make adjustments and that’s where a little math can help.
1) Determine the volume your pan can hold. You can also determine the actual surface area of the pan in square inches. I actually used Food 52’s article by Alice Medrich on this subject to brush up on my math!
- For square and rectangle pans, multiply the length of the sides. For example, a 9×13 inch baking pan is 117 square inches. 9×13 = 117.
- For circle pans, determine the area by multiplying the radius squared by π. (π = 3.14, the radius is half of the diameter, and squaring means multiplying a number by itself.) For example, the area of a 9-inch round pan is 63. The radius is 4.5. 4.5×4.5 = 20.25. Multiply that by 3.14 = 63.5.
2) After you determine the volume your pan can hold or its square inches, you can confidently make baking pan substitutions.
- For example, if a 9×13 inch pan is 117 square inches and a 9-inch round pan is 63.5 square inches, you can be confident that the volume from one 9×13 inch pan can fit into TWO 9-inch round pans (approximately 120 square inches total).
What if volumes and square inches don’t match up perfectly? You’ll have to adjust the recipe and this requires more math.
For example, if you want to adapt a 9-inch round cake to a 10-inch round cake, you’ll need to make adjustments. A 9-inch round cake pan is 63.5 square inches/holds 8 cups of batter. A 10-inch round cake pan is 78.5 square inches/holds 10-11 cups of batter. Without any adaptions, your 10-inch cake layers will be very thin. You’ll need to increase the batter by 25%.
The get this percentage, work with the cups or square inches. Subtract the number you have (8 cups) from the number you want (10 cups). Divide that (2 cups) by what you have (8 cups), then multiply by 100. (The universal way to find a percentage.) This equals 25%.
How to Avoid the Math
What works for me most of the time (because I don’t trust myself with too much math!) is to 1.5x the recipe or even making 2 batches of batter. (For best success, taste, and texture, I always recommend making separate full batches instead of doubling. Doubling risks over-mixing or under-mixing and could overwhelm your mixer.) Then, I use leftover batter to make a few cupcakes on the side to freeze for another time.
It’s better to have extra batter rather than not enough.
What About Eggs?
If you need part of an egg for when you are adjusting a recipe, crack the egg, beat it, and whatever percentage of that mixture you need. If you need 1/3 of an egg and you have 3 Tablespoons of beaten egg, use 1 Tablespoon. For a more precise amount and if you don’t trust your measurements, you can also weigh the beaten egg on a kitchen scale to determine exactly how much you need.
- Cover, refrigerate, and add any leftovers to your scrambled eggs the next morning!
Amount of Batter Some of My Cake Recipes Yield
The following list will help if you need to adjust my recipes for different pan sizes. These are the recipes I know and all measurements are approximate.
- Checkerboard Cake: about 8 cups
- Vanilla Naked Cake: about 8 cups
- Vanilla Cake: about 8 cups
- Confetti Cake: about 8 cups
- Chocolate Cake: about 6 cups
- White Cake: about 7 cups
- Banana Cake: about 6 cups
- Strawberry Cake: about 7 cups
- Snickerdoodle Cake: about 8 cups
- Coconut Cake: about 7-8 cups
- Red Velvet Cake: about 6-7 cups
- Lemon Cake: about 7 cups
My Favorite Baking Pans
I have a list for you! Stock your kitchen with these 8 best baking pans and these 10 cake baking & decorating tools.
The next time you have a question about cake pan sizes & conversions, I hope you find your answer in this post so you can confidently make the adjustments needed.
Reader Comments and Reviews
If a recipe calls for 3 9 inch pans
But I want to use 6 inch pans
How many 6 inch pans would I use
Hi Donna! Generally, you can use two 6 inch pans instead of one 9 inch for cake recipes. So a three layer 9 inch cake recipe would make six 6 inch cake layers.
Can I make a 3 layer chocolate cake by increasing all the ingredients by 50%?
I’d like some information on converting down to a 4″ round cake pan. Is it possible to add that size to your list? Thank you!
Hi! I have made your lemon blueberry cake many times and love it! I am looking to make a 2 layer 12 in round cake. I am thinking one recipe for each pan? Also how might I adjust the cooking time? Thank you in advance!!
I have a cake recipe that uses 3 eight inch round baking pans. Can I bake this recipe in a tube pan?
Thanks!
Hi Vee, three 8-inch round cake pans hold 18 cups of batter total (6 cups each), but you wouldn’t fill the cake pans all the way to the top, so your recipe probably doesn’t yield that much batter. For example, this 3-layer vanilla cake recipe yields around 8 cups of batter, which we divide between three 9×2-inch round cake pans. (Each 9-inch pan can hold 8 cups of batter. Each cake layer has a little less than 3 cups batter each.) A typical tube pan holds about 12 cups of batter. Go ahead and make the recipe, and if you have extra batter, you can always make a few cupcakes on the side!
Hi Sally!
How much batter will I require for a chocolate cake which I will be baking in 2 cake pans of 10inch (diameter) and 3inch (height) each?
Also, around how many cups of IMBC will I require?
Thank you!
Hi Sally!
How much batter will I require for a chocolate cake which I will be baking in 3 10inch cake pans and 3inch (height) each?
Thank you
Hi There, Sorry if this was already answered and I’ve missed it!
I want to make a mini sheet cake in a 6″x10″x1″ sheet pan. Would I use ingredient amounts equal to a 8″x4″ loaf pan, just cutting down on the baking time?
Thanks really appreciate your website, it’s my ‘goto’ for baking!
Sally – how can I convert the cooking time and/or temperature of a recipe that calls for a 13×9 baking dish and use either a 11×7 or an 8×8 without reducing the recipe size?
Hi Terry, it depends on the recipe and how much volume is now in the smaller pan. Some batter won’t fit into a smaller pan, so you’d have to be careful.
Holding cake batter. I have a recipe that calls for three 8″ layers. Does it affect the batter of the last layer if it’s baked 45 minutes after it’s mixed. This is the baking time and cooling time for the last pan.
Hi Susan! Letting cake batter sit covered at room temperate until the pan is ready should be OK.
I need your help! I’ve asked around, but no one seems to know how to make a 4 cup batter stacked cake into 4 cakes that do not need to be sliced. I read somewhere that in order to avoid doming, to reduce the temperature and increase the time. When I divided the batter into four 9-inch round cake pans and baked them at 325 degrees for 45 minutes, rotating half way, they were nice and flat, but too dry. I think I’m onto something, but should I maybe reduce the cooking time even more?
Hi Raine, yes, if the cakes were dry we would try reducing the bake time further. Let us know how it goes!
I have a recipe for 3, 8 inch layers. Can I use this for 2, 10 inch layers?
You are a lifesaver! I have to make a 3 layer `3 x 18″ sheet cake for my grandson’s birthday; I wasn’t quite sure how to modify cake recipes to use for each layer.
Hello
I have used this page quite a few times. I am thanking you for creating this! What a help you are. Sincerely!
Thank you for this helpful article. Am I understanding this correctly? If I wanted to cut a recipe that makes 2 9″ round cakes in half, I could instead use 2 6″ round pans to still be able to make a layer cake? Instead of just doing 1 9″ round? Appreciate the help!
Sally,
I am going to make the dark chocolate raspberry banana bread but wanted to make it in mini loaf plans. I was thinking of using the muffin baking instructions and checking for doneness. Do you think that would work?
Hi Jodi, you can use that timing as a guide, but bake at 350 degrees for the entire time. And yes, do keep an eye on them and check early and often for doneness with a toothpick!
I used your lemon cake recipe that requires 3 8” round pans and bake for 26 min. I only have a 9 x 13. How long do I bake my cake?
Hi Susan, if you scroll down to the recipe notes, you’ll see how to make that cake into a 9×13. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. Bake time will be close to 40 minutes; use a toothpick to test for doneness.
Thank you so much for this!!!
Hi
Do I have to be concerned about adjusting recipe if I am just using (3) 6 inch by 2 inch pans instead of (2) 9 inch by 2 inch pans, knowing I will just have excess batter ( maybe use for cupcakes). Also, would I have to adjust baking timeS since both ARE 2 inch pans//
Hi Richard, bake time will be slightly less for the 6 inch pans, since there is less batter. You can follow the baking times from 6 inch cake recipes as a guide. No other changes needed, just fill your pans 2/3 way full, and use any leftover batter for cupcakes as you mention.
Hi Sally, I was wondering if you could email me your cake pan and conversion conversions list? I bought your baking book , but it didn’t included you list. Is it possible to get one on Amazon?
Hi Nancy! I don’t have a printable list from this post at this time. Thank you so much for buying my cookbook, and I can’t wait to hear what you try first.
My cake recipe calls for 3 – 8” cake pans. Can I use 2 – 9” pans instead? I know I’ll have to adjust baking time but don’t want to have to buy another 8” pan. I’m a pretty experienced baker
Hi Tara! You could use three 9 inch pans for thinner layers, the layers may be too thick for two 9 inch pans.
Hi Sally! I bought a lovely heart shaped spring from pan for Valentine’s Day . . . Our 42nd anniversary! On the bottom it says 8”x3” . Can you help me with amount and baking time conversions? Thank you!
Hi Sue! That would be about the same amount of batter as a single layer 8 or 9 inch round cake. We have this recipe for a single 9-inch round chocolate cake (feel free to use a different frosting), and this recipe for a single 9-inch round sprinkle cake (you can omit the sprinkles) that should work well. Be sure to fill your pan no more than 2/3 of the way full, and if you have any leftover batter, you can make a few cupcakes on the side. We’re unsure of the exact bake time, but it should be pretty close to the recipes as written, perhaps just a bit shorter. Keep a close eye on them and use a toothpick to test for doneness. Hope you have a great anniversary!
How to calculate reduced cake baking time from 9×13 to 2 round 9 in.
The recipe I have calls for (3) 6 inch round pans. I don’t have any and was wondering what else I could use. What would the conversion be if I were to use 9 inch pans instead? Thanks so much!
Hello, I want to bake a fruit cake in 4 8×4 inch pans, could you tell me the temp and for how long I need to bake. Thank you
Hi Mary! The exact bake time will depend on the cake. Usually we bake cakes at 350 degrees F.
I have a silly question that I just can’t seem to figure out. I have a recipe to use a 9in cake pan, but instead, I wanna use a cupcake pan. About how many cupcake size would that make? I’m making Flan and would rather do it in a cupcake pan bc my daughter is wanting to take them to school for international day.
Hi Rachel! You should be able to get about 12 cupcakes from a 9 inch cake recipe usually. It may be slightly different for flan.
I’m planning to use the triple chocolate cake recipe (sour cream version) for a decorated number cake in a few days. The pans are 10” x 14” but in the shape of the numbers “9” & “0”.
Do you have any kind of estimate for me on how much batter I’ll need to be using for these pans since they are so uniquely shaped? Each number needs to be thick enough that I can cut it into two layers, unless you’d recommend baking the layers individually and essentially making four cakes!
Hoping you can help sort me out!!
Hi Maisie, we’re unsure exactly how much batter you’ll need for each pan, but we’d recommend filling them about half way full. They layers won’t be super thick that way, but they’ll bake more evenly. So, you can make separate layers in order to stack. Hope this helps!
I ended up using 6 cups of the triple chocolate cake batter for each pan (24 cups total!), and baking for 35 minutes each. The cake layers were PERFECT and so delicious!
The best way to know the volume of odd shaped pans is to fill the pan with water. Then measure how much water is in the pan.
Hello Tin, so I did this with an 8 inch round pan which is a bit deep and it could carry 14 cups of water, so I’m wondering can I put half cups of batter if I’m to bake a cake that has 6-7 cups of batter ? thank you
my 8 inch pans are very deep and carry 14 cups of water, can I bake about 7 cups batter in one tin if a recipe makes about 6-7 cups of batter?
I do wish you could add metric measurements as I always have to abandon your recipes as they don’t match to Uk conversion
The math conversion is relatively simple: 1 inch =2.5 cm, so you would multiply your pan size in inches by 2.5 to learn the amount of centimeters. For example, a 9 x 13″ pan would be (9 x 2.5 ) by (13 x 2.5) or 22.5 x 32.5 cm. I do this math backwards (divide amount in cm by 2.5- seems to be pretty close) when reading recipes that have been posted from places other than the US. For example, a recent recipe called for a “23 cm” round pan – 23/2.5 = 9.2 or 9″ round pan. Hope this helps!
What fantastic information on this particular subject THANK YOU for making it easy to understand
This is very helpful, but your readers need to understand that the calculation for volume provided only calculates when the fill is at 1 inch. Volume is the area (length x width) TIMES the height. So a 9×13 pan will be 117 cubic inches, but if filled to 2 inches it will be twice this — 117×2 = 234 cubic inches.
Hi, could you please tell me how much cake batter to use for a 8″ hexagon cake pan.
If the pan is 8 inches when measured straight across, side to opposite side, then the area should be 64 inches, using the method referenced above.