Baking Pan Size Conversion Chart - Substitute Pans & Adjust Recipes
Find perfect baking pan substitutes with our volume calculator and conversion chart. Adjust recipes for different pan sizes with accurate baking time and ingredient scaling recommendations.
Pan Size Substitution Calculator
Original Pan Volume:
8 cups
Surface Area:
64 sq in
Substitute Pan Volume:
8 cups
Surface Area:
64 sq in
Volume Ratio: 1.00x
Baking Time Adjustment:
Similar capacity. Baking time should be close to original, but always check for doneness visually.
Quick Pan Substitutions
9" Round = 8" Square (both hold 8 cups)
Two 8" Rounds ≈ One 9×13" Pan (12 cups vs 14 cups)
9" Square ≈ 9" Round + 25% (10 cups vs 8 cups)
Volume matters more than shape. Match total cup capacity for best results.
Chef Steven Harty
Professional Chef
30+ years experience
30+ years professional experience, trained under Rick Bayless. Specializes in precision cooking.
Education
Culinary Training under Chef Rick Bayless
Complete Pan Volume Chart
| Pan Type | Dimensions | Volume (cups) | Common Uses |
|---|---|---|---|
| Round Cake Pan | 8" × 2" | 6 cups | Layer cakes, coffee cakes |
| Round Cake Pan | 9" × 2" | 8 cups | Standard layer cakes |
| Round Cake Pan | 10" × 2" | 11 cups | Large layer cakes |
| Square Pan | 8" × 8" × 2" | 8 cups | Brownies, bars, cakes |
| Square Pan | 9" × 9" × 2" | 10 cups | Brownies, bars, cakes |
| Rectangle Pan | 9" × 13" × 2" | 14 cups | Sheet cakes, casseroles |
| Jelly Roll Pan | 10" × 15" × 1" | 10 cups | Thin cakes, Swiss rolls |
| Loaf Pan | 9" × 5" × 3" | 8 cups | Breads, pound cakes |
| Loaf Pan | 8" × 4" × 2.5" | 6 cups | Small loaves |
| Bundt Pan | 10" × 3.5" | 12 cups | Bundt cakes |
| Springform Pan | 9" × 2.5" | 10 cups | Cheesecakes, tortes |
| Tube Pan | 10" × 4" | 16 cups | Angel food, chiffon |
| Muffin Tin (1 cup) | 2.75" diameter | 0.5 cups each | Muffins, cupcakes |
| Pie Plate | 9" × 1.5" | 4-5 cups | Pies, quiches |
Common Pan Substitutions
Perfect Matches (Same Volume)
- •9" Round ↔ 8" Square (both 8 cups) - Use same recipe & time
- •9×5" Loaf ↔ 9" Round (both 8 cups) - Adjust time for depth
- •8×4" Loaf ↔ 8" Round (both 6 cups) - Perfect substitution
- •9" Springform ↔ 9" Square (both 10 cups) - Great match
Close Matches (Minor Adjustment)
- •Two 8" Rounds → 9×13" Pan (12 cups vs 14 cups) - Add 15% batter
- •9" Square → 10" Round (10 vs 11 cups) - Very close match
- •Three 8" Rounds → 10" Bundt (18 vs 12 cups) - Reduce recipe by 1/3
- •Two 9" Rounds → 9×13" Pan (16 vs 14 cups) - Slight overflow, reduce 10%
Recipe Scaling by Pan Size
| Original Pan | Substitute Pan | Recipe Adjustment | Time Adjustment |
|---|---|---|---|
| 8" Round (6 cups) | 9" Round (8 cups) | Increase by 33% | +5-10 min |
| 9" Round (8 cups) | 8" Round (6 cups) | Reduce by 25% | -5-10 min |
| 8" Square (8 cups) | 9" Square (10 cups) | Increase by 25% | +5 min |
| 9×13" (14 cups) | Two 9" Rounds (16 cups) | Increase by 15% | Same time |
| 9" Round (8 cups) | 24 Cupcakes (12 cups) | Increase by 50% | -10-15 min |
| 10" Bundt (12 cups) | 9×13" (14 cups) | Increase by 15% | -10-15 min |
| 9×5" Loaf (8 cups) | 8×8" Square (8 cups) | Same recipe | -15-20 min |
| Two 8" Rounds (12 cups) | 10" Bundt (12 cups) | Same recipe | +10-15 min |
Baking Time Adjustments by Pan Type
Deeper Pans (Bundt, Loaf, Tube)
Increase baking time by 25-40%. Thicker batters take longer to cook through. Lower oven temp by 25°F if outside browns too quickly. Use toothpick test—should come out clean from center. For loaves, internal temp should reach 200-210°F.
Shallower Pans (Jelly Roll, Sheet Pans)
Reduce baking time by 20-35%. Thin batters cook faster and can dry out or overbake easily. Check 10 minutes early. Look for light golden color and springy texture. These pans excel for quick cakes like Swiss rolls.
Multiple Smaller Pans vs. One Large Pan
Same depth = same time. Splitting batter into two 9" rounds instead of one 9×13" pan maintains similar depth, so time stays constant (maybe ±3-5 min). Make sure pans don't touch in oven for proper air circulation. Rotate halfway through.
Dark vs. Light Pans
Dark pans cook 10-15% faster. Dark metal absorbs more heat, browning faster. Reduce oven temp by 25°F when using dark nonstick pans. Glass pans also retain heat—reduce temp by 25°F. Shiny aluminum pans are best for even, predictable baking.
Always Use Visual Cues
Don't rely on time alone. Every oven varies by ±25°F. Check cakes with toothpick (should come out clean), edges should pull away from pan, top springs back when touched. For brownies, slight jiggle in center is OK (carryover cooking finishes them).
Specialty Pan Conversions
Bundt to Layer Cake
10" Bundt (12 cups) → Two 9" Rounds (16 cups)
Increase recipe by 33%. Bundt pans cook slower due to depth and center tube. Layer cakes will bake 15-20 minutes faster. Fill layer pans only 1/2 to 2/3 full to prevent overflow.
Sheet Cake to Cupcakes
9×13" Pan (14 cups) → 24-30 Cupcakes (12-15 cups)
Use same recipe amount or slightly less. Fill cupcake liners 2/3 full. Reduce baking time by 40-50% (typically 18-22 minutes vs 35-40 for sheet). Check at 15 minutes.
Round Cake to Loaf
9" Round (8 cups) → 9×5" Loaf (8 cups)
Same recipe amount. Increase baking time by 25-35% due to loaf depth. Tent with foil if top browns too quickly. Perfect for converting cakes to gift-friendly loaf format.
Mini Pans to Standard
3-4 Mini Loaves → One 9×5" Loaf
Mini loaves (3 cups each) bake in 25-30 min. Standard loaf (8 cups) takes 50-65 min. Fill mini pans 2/3 full. Great for gift giving or portion control.
Frequently Asked Questions
Can I substitute a 9" round pan for an 8" square pan?
Yes—they're a perfect match! Both hold 8 cups of batter. Use the exact same recipe and baking time. This is one of the most common and reliable pan substitutions in baking. The only difference is shape, not volume.
How do I know if my pan substitution will work?
Match the total cup capacity. Fill your original pan with water, measuring cups as you go. Do the same with your substitute pan. If they're within 1-2 cups of each other (less than 20% difference), the substitution will work with minor time adjustments. Larger differences require scaling the recipe.
What happens if I use a pan that's too small?
Batter will overflow in the oven. Never fill pans more than 2/3 full (1/2 full for very light batters that rise significantly). If your substitute pan is smaller, reduce the recipe or use multiple pans. Overflowing batter creates a mess, uneven baking, and potential oven fires from drips.
What happens if I use a pan that's too large?
Batter will be too thin and overbake/dry out. Thinner cakes bake faster and can turn out dry or tough. If your pan is 30%+ larger than called for, increase the recipe to maintain proper batter depth (1-1.5 inches is ideal for cakes). Or use a smaller pan from your collection.
Can I use a glass pan instead of metal?
Yes, but reduce oven temperature by 25°F. Glass retains heat more than metal, causing faster browning. Lower the temp to prevent burnt edges while center cooks. Baking time may be similar or slightly longer. Glass pans are great for casseroles, less ideal for delicate cakes that need even, gentle heat.
How much batter should I put in each pan?
Fill pans 1/2 to 2/3 full. This allows room for rising without overflow. For very airy batters (angel food, chiffon), use 1/2 full. For denser batters (brownies, pound cakes), 2/3 full is fine. Measure with a liquid measuring cup for accuracy: an 8-cup pan should get 4-5 cups of batter.
Do I need to adjust baking time for dark nonstick pans?
Yes—reduce oven temp by 25°F and check early. Dark pans absorb more heat and can cause excessive browning or burnt edges. Most manufacturers recommend the 25°F reduction. Check for doneness 5-10 minutes earlier than recipe states. Shiny light-colored aluminum pans give the most predictable results.
Can I convert a Bundt cake to a layer cake?
Yes—use two 9" round pans and increase recipe by 33%. A 10" Bundt holds 12 cups; two 9" rounds hold 16 cups total. Scale up the recipe or fill pans only 3/4 full with original recipe amount. Reduce baking time by 15-20 minutes (layer cakes bake faster than deep Bundt cakes). Check at 25 minutes.
How do I measure pan volume at home?
Fill the pan with water, one cup at a time. Count how many cups it takes to fill the pan to the brim (or to 1 inch below rim for actual usable capacity). For example, if it takes 8 cups to fill, it's an 8-cup pan. This works for any shape pan and is the most accurate way to determine substitutions.
Why does depth matter more than total volume?
Heat penetrates from outside to center. A deep cake takes longer for heat to reach the middle, even if total volume is the same as a shallow cake. Two 8" rounds (12 cups total) bake faster than one 9×13" pan (14 cups) despite similar volume, because the rounds are shallower. Always consider depth when adjusting baking time.
Chef Steven Harty
Professional Chef | 30+ Years Experience
Chef Harty brings over 30 years of professional culinary experience, having trained under renowned chef Rick Bayless. He specializes in precision cooking and measurement accuracy, ensuring all our cooking conversions and ingredient calculations are tested and verified in real kitchen conditions.
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