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Sometimes when you’re making a recipe you realize you don’t have the right baking pan or you want to make a different shape or size. That’s where this baking pan conversion chart comes in – learn what pans you can substitute for others in baking with this handy list!
Be sure to pin it for later or download the free printable below!
Baking pans can be confusing sometimes because there are SO MANY to choose from! Round, square, oblong, rectangular, springform – for someone that bakes a lot it’s easy to reach for one, because you probably have them all. But what if you’re just starting out or don’t have a ton of cabinet space? Or maybe you want a square cake and not a round one!
Learn how to easily make substitutions with this list of baking pan sizes – learn which ones you can switch and sub and which you can’t!
Just remember that anything with a loose batter (cake, cornbread, etc) is going to be more finicky about pan substitutions. Brownies, cookie batter, blondies, etc are going to be easier to switch around because they’re more forgiving and rise less, usually.
Pan Size
Volume
Use Instead
8″ x 8″ x 2″ square
8 cups
9″ x 2″ round 9″ x 5″ x 3″ loaf pan
9″ x 9″ x 2″
10 cups
10″ x 2″ round 11″ x 7″ x 2″ rectangular pan 9″ x 13″ x 2″ rectangular pan* 15.5″ x 10.5″ x 1″ jelly-roll pan
9″ x 13″ x 2″
14 cups
2 (9″) rounds 2 (8″) rounds 9″ x 9″ x 2″ square pan* 10″ bundt cake pan 20-30 cupcakes
*This is dependent on what you’re making. If you’re making brownies or cookie bars that don’t rise very much you can use a 9″ square and a 13 x 9-inch rectangular pan interchangeably. If you’re making a cake or something with a looser batter, you cannot use them interchangeably.
Other Cake Pans
Pan Size
Volume
Use Instead
9″ x 3″ round springform pan
12 cups
10″ bundt pan 9″ tube pan (angel food cake pan) 10″ x 2″ square pan 10″ springform pan
15.5″ x 10.5″ x 1″ jelly-roll pan
10 cups
9″ x 9″ x 2″ square pan*
10″ bundt pan
12 cups
10″ springform pan 9″ tube pan (angel food cake pan) 2 (11″ x 7″) rectangular pans 18-24 cupcakes 2 (9″) rounds 9″ x 13″ x 2″ rectangular pan
*If you’re making a cake roll you have to use the jelly roll pan, no other pan can be substituted.
Muffin and Loaf Pan Sizes
Pan Size
Volume
Use instead
8″ x 4″ x 2.5″ loaf pan
6 cups
8″ x 8″ x 2″ square
9″ x 5″ x 3″ loaf pan
8 cups
3 mini loaf pans (approx 6″ x 3.5″ x 2.5″) 9″ x 2″ deep dish pie plate 10″ pie plate 8″ or 9″ square pan 12-18 cupcakes 11″ x 7″ x 1-1/2″ baking pan
Standard Muffin Pan (Approx 2″ x 1.25″ each)
12 cupcakes or 1/4 cup batter each
Mini muffins (36 minis) 9″ x 9″ square pan
Standard Mini Muffin Pan (Approx 1″ x 1.5″ each)
24 cupcakes or 1 tbsp batter each
8 regular size cupcakes
Pie Plates
Standard pie plates are 9″ round, not deep dish. It’s not as simple as switching out pans when you substitute a pie plate (if you’re making pie, that is). Here are some swaps for making pie in a different pan:
Tart Pan with a removable bottom – these are normally 10-inches around, so you may need a bigger crust.
Springform pan – same as the tart pan – you may need some extra crust.
9″ x 13″ x 2″ rectangular pan or a jelly roll pan – make a slab pie! You’ll need about double the crust
Muffin tin – use a 2.5″ round cookie cutter for standard muffin pans and a 1.5″ round cookie cutter for mini muffin tins. If you’re making a cookie crust (i.e. graham cracker crust), use cupcake liners.
An 8” square pan and 9” round pan can be used interchangeably for cake and bar recipes. A recipe written for a 9” x 13” pan can also be made in two 9” round pans; one 9” round and one 8” round, or two 8” round pans.
Can you bake a Bundt cake in a 13×9 pan? Yes—but don't overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You'll also need to adjust your baking time.
Quick Conversions: The 8x8” Baking Dish can substitute as a 9” round cake pan, a 9x5 loaf pan, or a deep-dish Pie Dish. Halved recipes intended for 9x13 Rectangular Baking Dish are also compatible.
Open Flame Cooking: Directly placing food over an open flame, such as a campfire or hearth, allowed for grilling or roasting. This method is still common in many cultures. 2. Hot Stones: Heating stones and placing them around or on top of food facilitated cooking.
The most important thing to keep in mind, writes Made In, is that baking dishes and baking pans aren't interchangeable. Knowing the difference between the two and when each one works best ensures you use the best baking vessel for your recipe.
A skillet has the same functionality and design as a frying pan. Some cooking professionals are more likely to use the term "skillet" for cast iron skillets. Skillets and frying pans are two terms that are often used interchangeably, and in most cases, they refer to the same type of pan.
In other words, if the pan is shallower, the cake will cook faster. There's no need to adjust the baking temperature, especially when you know how to tell when a cheesecake is done. If your recipe calls for a 10-inch springform pan, a 9×13 pan, 9-inch tube pan or 10-inch Bundt cake pan would be good substitutes.
Can I bake a bundt cake in an angel food cake pan with a removable bottom? —M.J., Spokane, Washington Yes, indeed, as long as the cake batter fills the pan about two-thirds full. To prevent leaking, wrap the bottom of the outside of the pan with aluminum foil first.
You can use two loaf pans, this should approximate the bundt pan. Another alternative is to use a deep circular cake pan with a ceramic ramekin in the center of it to create the hole. With either method you may need to adjust your cook time a bit depending on your results.
If, for example, your recipe calls for an 8-inch cake pan and you only have a 9-inch, relax, no problem. Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter. In this particular example, since your pan is 1 inch larger, more surface area will be exposed.
From this you can see that you can substitute two 8” pans for the 9”x13” one as 2x64 = 128 square inches which is close enough. CALCULATING SQUARE INCHES FOR ROUND PANS is a little more complicated.
Cast iron skillets have been one of my preferred pie plate substitutes for many years. In addition to being handy and naturally nonstick, cast iron retains and evenly distributes heat—two important features for achieving a crisp, evenly baked crust.
Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter. In this particular example, since your pan is 1 inch larger, more surface area will be exposed. The liquid in the cake batter will evaporate quicker, which means it will bake faster.
The area of a 8x8 pan on the other hand, is 64 square inches, or close to half that of a 9x13 pan. This means you can scale a recipe down from a 9x13 pan to an 8x8 pan by simply halving the recipe. Conversely, to go from a 8x8 pan to a 9x13 pan, you double the recipe.
If you're making brownies or cookie bars that don't rise very much you can use a 9″ square and a 13 x 9-inch rectangular pan interchangeably. If you're making a cake or something with a looser batter, you cannot use them interchangeably.
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