Here is your simple guide to converting pan sizes for baking. With my simple tips and easy-to-follow conversions, you’ll always get the perfectly baked cake, no matter the pan!
In the world of baking, nothing’s more satisfying than pulling a golden, perfectly baked cake from the oven. But, what happens when the recipe calls for a 10-inch tube pan, and all you’ve got is a 9-inch round? Or maybe your go-to brownie recipe fits a square pan, but you’re eyeing that fancy round one instead. Don’t fret! Converting pan sizes is easier than you think. With just a few simple tricks of the trade, you’ll be swapping pans and baking like a pro in no time.
Understanding the ins and outs of pan size conversions is the key to making those pan swaps with ease. Whether you’re whipping up a classic Southern pound cake or experimenting with a new cheesecake recipe, knowing how to adjust for different pan sizes ensures your baked goods rise beautifully and bake evenly.
In this post, I’ll walk you through the basics of converting pan sizes, share some tried-and-true tips, and help you avoid those common baking mistakes. By the time we’re done, you’ll be equipped to tackle any recipe that comes your way, no matter the pan size.
Tips for Converting Pan Sizes:
- Measure the Pan’s Volume! Got a pan that’s an unusual size? No problem! Fill your pan with water to measure its capacity. Compare this to the volume needed for the recipe, and you’ll know just how much batter to use.
- Adjust Your Batter! Once you’ve figured out the pan’s capacity, it’s important to adjust your batter accordingly. As a general rule, fill your pan halfway to ensure an even rise. Got a little extra batter? Use it for a few cupcakes—nothing goes to waste in my kitchen!
- Keep an Eye on Baking Time! Changing the pan size can affect baking time. A larger pan may bake faster because the batter is more shallow, while a smaller one might need more time due to a deeper batter. I recommend baking at the same temperature called for in the original recipe. Always keep a close watch, and use the trusty toothpick test to check if your cake is done.
Pan Conversion Cheat Sheet
I’ve made this as easy as possible for y’all. Simply find the pan your recipe calls for in the first column. Then, to the right I have listed out all the pans, plates, and cupcakes you could use in its place. It’s that simple! Now remember, you need to watch your baking time. If your batter is deeper (i.e. in a smaller pan), then your bake time will likely need to increase, and vise versa. Happy baking!
| If your recipe calls for… | ...and the volume is… | … you can use these! |
| 10-inch Bundt Cake Pan | 12 cups | 1 (9×13-inch) Baking Pan 1 (9-inch) Tube Pan 2 (9-inch) Round Cake Pans 2 (11×7-inch) Baking Pans 18-24 Cupcakes |
| 9x13X2-inch Baking Pan | 15 cups | 1 (10-inch) Bundt Cake Pan 1 (10×15-inch) Jellyroll Pan 2 (9-inch) Round Cake Pans 3 (8-inch) Round Cake Pans 24-36 Cupcakes |
| 10-inch Tube Pan | 16 cups | 2 (9×5-inch) Loaf Pans 2 (8-inch) Square Baking Pans 3 (9-inch) Round Cake Pans 24-36 Cupcakes |
| 2 (9-inch) Round Cake Pans | 12 cups | 1 (10-inch) Bundt Pan 1 (9-inch) Tube Pan 2 (8×4-inch) Loaf Pans 2 (8-inch) Round Cake Pans 18-24 Cupcakes |
| 9×5-inch Loaf Pan | 8 cups | 1 (8-inch) Square Baking Pan 1 (9-inch) Square Baking Pan 12-18 Cupcakes |
| 9-inch Springform Pan | 10 cups | 1 (10-inch) Springform Pan 1 (9-inch) Round Cake Pan 2 (8-inch) Round Cake Pans 2 (9-inch) Round Cake Pans 18-24 Cupcakes |
| 9-inch Square Baking Pan | 8 cups | 1 (9×5-inch) Loaf Pan 1 (11×7-inch) Baking Pan 12-18 cupcakes |
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