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.
Unless you have 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 6 inch cakes 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.
Interested in a more in-depth cake baking & serving guide based on sizes? I love directing readers to this Wilton Cake Baking & Serving Guide page. It’s so helpful!
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 2/3 full unless otherwise noted in the recipe.
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
- 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 Baking Pans
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.
Thank you so much for putting this article together! I reference this all the time & it makes my life so much easier!
Can I use 8 in springform instead of 8 in round pan
For a half sheet cake – can I just double a 13X9 recipe?
Hi, I’ve got a recipe which fills two 8” x 2” round cake tins , how much of this mix for an 8”round topsy turvy cake tin?
Hi Yvonne, we’re unsure of the exact dimensions of the pan you’re using, but a general rule of thumb is to fill a pan half way.
What about baking times? I want to adapt a 9″ cake recipe to a 6″ pan. Based on the batter amounts here, I’ll halve the recipe. But do I bake for the same amount of time since the depth of the batter will be the same? Or do I need to reduce cooking time?
Hi Maggie! Bake time will be shorter. You can reference this 6 inch cakes recipe page as a guide!
Let’s say… I have a 13×9” cake recipe and I want to change it to 2 – 9” cake pans. Would this be okay? If so, how should I adjust the bake time? The bake time is at 350 for 25 minutes.
Hi Chels, correct — 9×13 inch pan holds 14-16 cups of batter, essentially the same as 2 9×2-inch round pans. Your bake time should be a little less, but keep a close eye on the rounds and use a toothpick to test for doneness.
I am trying to figure out what size springform would work for 1/2 of an 8×3” or 9×2”. None of the pans I have found include volume comparisons and I can’t measure it with cups of water as I do not have the pans yet.
Thank you so much! I’m officially starting my home baking business today. I saw this article. You are amazing!!!!!!!!!!!!
Thank you so much for writing such a great, helpful article. I am going to bookmark it fir future reference.
Can I ask a quick question. Are the recipes all intended to bake 1″ cakes? Meaning bake in a 2″ pan to get a 1″ cake (per pan)?
Hi Marilyn! It will depend on the cake and the recipe – some will be about an inch tall, some closer to 1.5 inches tall. We usually recommend filling baking pans about 2/3 full with batter. Happy baking!
Your site just answered my questions about pan sizes. thank you. I posted a link to your site on FB – hope that’s OK.
now – I’m making a cheesecake that calls for 1 9″ pan – but I now know I can use 2 6″ pans.
just not sure how long to cook…………
I have a gingerbread recipe that requires a standard size Bundt pan but I would like to make a few smaller ones for people . How do I know what size and how long to cook for ??
Hi Kathy, smaller Bundt pan sizes can vary and the bake time will depend on your specific size, how much you fill them, and the recipe you’re using. You can use the bake time from these mini Bundt cakes as a guide, but it may take some trial and error for you. Keep a close eye on them!
Hi There! I was wondering if I can bake 1-19×3″ cake and cut it in half to make double layer 8″ square cake with filling, is that possible?
Hi Crystal, As long as the batter you are using fits into your pan, then it shouldn’t be a problem to cut it in half to make a smaller 2 layer cake.
I have a recipe (it’s a mix) that calls for a 10 inch tube pan which I do not have. What can I use instead. Thank you for your help.
I have a boil and bake Christmas cake I make and would like to make some small ones (4” round pan) for gifts, I normally make an 8” round pan and cook it for 90 mins how long should I cook the small ones for without it drying out?
Hi Cynnie, without trying the recipe ourselves, it’s hard to give an exact bake time. It should be much less, but keep an eye on it and use a toothpick to test for doneness.
Hello, if a recipe calls for 2 8inch baking rounds, but I only have 1 round 9×3 baking tin, can I use the same recipe to make a layered birthday cake?Will I be able to get a high enough cake? Thanks for the info.
Hi Cathy, you should be fine to use your 9 inch round pan instead, but the layers will be a bit thinner. You’ll still want to make two layers — so bake one layer at a time, leaving the leftover batter covered with a clean towel at room temperature while waiting for the first layer to bake and cool. Hope this helps!
hi! So i have a big pan almost 19 by almost 13.
how many cups of batter??
Hi Sallie, if you want to calculate a pan’s volume yourself without math, 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 we do!
oh! Awesome idea! thank you!
Or just calculate the cubic inches, convert to cubic centimeters using an online tool, and that would be the equivalent milliliters of water, since 1 ml of water takes up 1 cc. Then you could just an online tool to switch back from mL to cups.
For instance, a 13x9x2 inch pan = 234 cubic inches = 3834.57 cc = 16.2 cups
I just want to make sure my math is correct: If I have a recipe that calls for cake batter to be poured into (2) 8-inch rounds, then I should be able to use (3) 6-inch rounds?
Thank you so much for laying this all out!
Following because I’m curious, too!
How do I determine the cooking time for a cheese cake that recommends using. 10” springform pan but I have an 8” springform pan?
Hi Elenor, you may have too much batter for an 8 pan. You could use the leftover batter to make mini cheesecakes. Keep your eye on it and bake until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan.
Thank you so much for this information!! I was wondering how to adjust my cake recipe for 4 inch pans from a recipe that calls for three 8 – inch pans and this helped. I have a question regarding heart-shaped pans. If I bake a cake in three 8 inch heart-shaped pans instead of three 8-inch round pans, what kind of recipe change would I need to make?
Hi Rachel, We are glad you found this post helpful! We are unsure of the pan capacity of speciality shaped pans like heart shapes. Sometimes, when you purchase the pans, the packaging will tell you how many cups of batter to use. When in doubt, simply fill the pans 2/3 full of whatever cake batter you are using and bake until a toothpick inserted in the cake comes out clean.