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Baking Pan Conversion Chart

by 168 Comments

The baking pan conversion chart outlines volume equivalents for various cake pans, loaf pans, tube pans, as well as cupcake tins, and pie plates. This handy-dandy chart makes it easy to convert recipes to bake with the pans that you have!

Food Dork Fridays | Comfortably Domestic

I’m following a slight tangent in relation to food science, just long enough to share a very useful baking pan conversion chart that I’ve had hanging on the side of my refrigerator for as long as I can remember. This baking pan conversion chart outlines volume equivalents for various cake, loaf, tube pans, cupcake tins, pie plates, etc.

I can honestly say that I have no idea where the information on the chart originated from. My own chart has been splattered with just about every type of batter known to man. Over the years, I’ve made many notations and adjustments to it. It’s time for me to retype the danged thing, so that I can once again have a legible copy on the side of my fridge, so I figured why not share it here with YOU?

Baking Pan Conversion Chart | ComfortablyDomestic.com

Is this baking pan conversion chart absolutely perfect?

Well, I think so! However, since every brand of baking pan differs slightly, take this as my friendly little disclaimer that your results may be not be exactly the same as mine, but they should be darn-near close.

General Baking Vessel Substitution Rules: When baking in a pan other than what is called for in a recipe, the baking time (not the temperature) will need to be increased or decreased based on the volume of the batter, in relation to the width and depth of the pans.

For example, let’s say I follow a recipe for an 8-inch round layer cake. Once the batter is made, I realize that my boys have absconded with my 8-inch round pans. Since the volume of batter remains unchanged regardless of the size of the pans that I bake it in, I may instead bake the batter in two 9 x 4-inch loaf pans.  Easy stuff, eh? However, the baking time needs to be extended because the 9 x 4-inch loaf pans have a smaller surface area and a greater depth than the 8-inch round pans.

Wait. What?

You see, the aforementioned loaf pans are taller and not as wide as the round pans for which they are being substituted for in the recipe. Our FDF discussion on heat told us that convection currents cause batters bake from the outside in; so the batter, being denser in the taller pan, will take longer to bake than would batter in a shallower pan.

The opposite is true when using a larger or shallower pan than directed by a recipe. If I were to follow a recipe calling for a 9 x 13-inch pan, but instead I decided to bake the batter in a half sheet pan, the half-sheet pan will bake the batter in less time than required by the 9 x 13-inch, because the half-sheet pan is both more shallow and has a greater surface area than the 9 x 13-inch pan. Cupcakes will bake even faster for the same reasons.

A Word of Caution: While I’ve outlined volume equivalents for various baking pans, do not forget the important roll that leavening plays in the grand scheme of things. Extended baking times for deeper pans may mean that the leavening exhausts itself before the batter has finished baking–this can result in a cake that is beautiful around the edges with a sunken middle. Such an occurrence, while tragic, can sometimes be salvaged with a little creativity on the fly.

As a courtesy to my international readers, I’ve included a second baking pan conversion chart, with American to Metric pan conversions.

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Comfortably Domestic’s Baking Pan Conversion Chart

1 (8-inch) round cake pan

1 (8 x 4-inch) loaf pan1 (11 x 7-inch) baking dish18 (standard) cupcakes

  Recipe Calls For:  Batter Volume: Can Be Substituted:
 1 (8-inch) round cake pan  4 cups 1 (8 x 4)-inch loaf pan, or

1 (9-inch) round cake pan, or

1 (9-inch) pie plate

12 (standard) cupcakes
 2 (8-inch) round cake pans  8 cups 2 (8 x 4-inch) loaf pans

1 (9-inch) tube pan2 (9-inch) round cake pans1 (10-inch) Bundt pan

1 (11 x 7-inch) baking dish

1 (10-inch) springform pan

24 (standard) cupcakes
 1 (9-inch) round cake pan  6 cups
 2 (9-inch) round cake pans 12 cups 2 (8 x 4-inch) loaf pans

1 (9-inch) tube pan

3 (8-inch) round cake pans

1 (10-inch) Bundt pan

2 (11 x 7-inch) baking dishes

1 (10-inch) springform pan

36 (standard) cupcakes
 1 (10-inch) round cake pan 11 cups 2 (8-inch) round cake pans

1 (9-inch) tube pan

1 (10-inch) springform pan

32 (standard) cupcakes
 2 (10-inch) round cake pans 22 cups 5 (8-inch) round cake pans

3 or 4 (9-inch) round cake pans

2 (10-inch) springform pans

64 (standard) cupcakes
 9-inch tube pan 12 cups 2 (9-inch) round cake pans

2 (8-inch) round cake pans

1 (10-inch) Bundt pan

36 (standard) cupcakes
 10-inch tube pan  16 cups 3 (9-inch) round cake pans

2 (10-inch) pie plates

2 (9-inch) deep dish pie plates

4 (8-inch) pie plates

2 (9×5-inch) loaf pans

2 (8-inch) square baking dishes

2 (9-inch) square baking dishes

48 (standard) cupcakes
 10-inch Bundt pan  12 cups 1 (9×13-inch) baking dish

2 (9-inch) round cake pans

2 (8-inch) round cake pans

1 (9-inch) tube pan

2 (11×7-inch) baking dishes

1 (10-inch) springform pan

36 (standard) cupcakes
 11 x 7 x 2-inch baking dish  6 cups 1 (8-inch) square baking dish

1 (9-inch) square baking dish

1 (9-inch) round cake pan

18 (standard) cupcakes
 9 x 13 x 2-inch baking dish  15 cups 1 (10-inch) Bundt cake pan

2 (9-inch) round cake pans

3 (8-inch) round cake pans

1 (10 x 15-inch) jellyroll pan

42 (standard) cupcakes
 10 x 15 x 1-inch jelly roll pan  15 cups 1 (10-inch) Bundt pan

2 (9-inch) round cake pans

2 (8-inch) round cake pans

1 (9 x 13-inch) baking dish

42 (standard) cupcakes
 9 x 5-inch loaf pan   8 cups 1 (9 x 2-inch) deep dish pie plate

1 (10-inch) pie plate

1 (8-inch) square baking dish

1 (9-inch) square baking dish

24 (standard) cupcakes
 8 x 4-inch loaf pan  6 cups 1 (8-inch) round cake pan

1 (11 x 7-inch) baking dish18 (standard) cupcakes
 9-inch springform pan  10 cups 1 (10-inch) round cake pan

1 (10-inch) springform pan

2 (8-inch) round cake pans

2 (9-inch) round cake pans

30 (standard) cupcakes
 10-inch springform pan  12 cups 2 (8 x 4-inch) loaf pans

1 (9-inch) tube pan

2 (9-inch) round cake pans

1 (10-inch) Bundt pan

2 (11 x 7-inch) baking dishes

2 (8-inch) round cake pans

36 (standard) cupcakes
 8-inch square baking dish  8 cups 1 (9 x 2-inch) deep dish pie plate

1 (9 x 5-inch) loaf pan

2 (8-inch) pie plates

24 (standard) cupcakes
 9-inch square baking dish  8 cups 1 (11 x 7-inch) baking dish

1 (9 x 2-inch) deep dish pie plate

1 (9 x 5-inch) loaf pan

2 (8-inch) pie plates

24 (standard) cupcakes

Comfortably Domestic’s American to Metric Baking Pan Conversion Chart

 
8 x 8 x 2-inch baking pan 20 x 20 x 5 cm
9 x 9 x 2-inch baking pan 23 x 23 x 5 cm
13 x 9 x 2-inch baking pan 33 x 23 x 5 cm
15 x 10 x 1-inch baking pan 38 x 26 x 3 cm
9 x 5 x 3-inch loaf pan 23 x 13 x 6 cm
9-inch pie plate 23 x 3 cm
1 1/2-quart baking dish 1.5 liters
2-quart baking dish 2 liters

Reader Interactions

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Comments

  1. A friend who does a lot of baking told me that square pans hold more batter than their equivalent sized round pans. The discussion came up because I want to buy a square bundt pan, but it's advertised as "10-Cup Capacity", and I typically only buy 12-Cup Capacity tube/bundt pans. She's adamant that the 10-Cup square pan will be able to hold all the batter that I typically put into my 12-cup pans, and will come out just fine. Is she right? The dimensions of the 10-Cup, square pan I'm considering are: 8"D x 8"W x 3"H.
    Reply

    • Without having the two pans in question for testing, I can't give you a definitive answer, as manufacturer capacity can differ from one another for pans labeled the same size. That said, volume is volume--10 cups = 10 cups. I wouldn't be confident trying to stuff 12 cups of batter into a pan labeled as a 10 cup capacity. Shape shouldn't be a deciding factor, nor would it necessarily be a consistent factor, depending on the manufacturer and labeled volume. Again, this is my instinct, as I haven't tested a recipe with the lake in question. If it were me, I'd go with the size that I usually use rather than experiment with a smaller size.
      Reply

  3. Conversion Loaf Pan to Mini Bundt Cakes - How many mini bundt cakes would be made from a recipe that makes 1 loaf pan (example, pumpkin bread)? And, if it takes 1 hour to cook in loaf pan, how much time in mini bundt pans?
    Reply

  5. I want to bake a texas sheet cake in a 9 X 13 cake pan and wanted to know the temperature and the minutes for baking and if it was possible. thank you
    Reply

  6. I have a Bundt recipe that cooks at 325 for one hour. I would like to make individual 3 by 8 cake pans. How long do they cook and at what temp. These are for Christmas gifts. Thank you.
    Reply

    • My goodness. Without seeing the recipe and testing it with that specific pan size, I'd have a hard time guessing about the proper baking time.
      Reply

  7. I don't understand the 'cups of batter'... I thought I did, but then I see 15 cups and 10 cups and son on, and I know that a bundt pan doesn't take that much, so, what am I missing? Are you saying that 15 cups of batter will do ALL those pans on the right column?
    Reply

    • No, Markeen. As an example: a 10" x 2 1/2" Bundt pan holds a liquid volume of 12 cups. Each of the pan equivalents listed (on each individual line on the chart) from the "Can Be Substituted" column will also hold a 12 cup volume. The same is true for the other pans in the "Recipe Calls For:" column and the corresponding substitutions listed in the "Can Be Substituted" column.
      Reply

  8. Hi! I'm following a recipe for a 13x9 cake, but I need a half sheet size, can I double the recipe so that my half sheet cake comes out not so thin? Your opinion please!
    Reply

  9. My apple crumb pie recipe calls for an 8.5 inch pie plate but I don't have one and I can't find any for sale! Can I get away with just an 8 inch or 9 inch pie plate? Or how about a tart pan? I have a 9.5 inch tart pan and an 11 inch tart pan.
    Reply

    • Yes, Avram! You can use either an 8-inch or 9-inch pie plate in place of an 8.5-inch pie plate. Just know that the 9-inch will look slightly less full, while the 8-inch will look very full. A tart pan would work well, but I'd add a touch more filling for both the 9.5 and 11-inch tart pans. Good luck!
      Reply

  10. The recipe calls for three 6 inch cake pans - but the cake will be too small to cut into twenty pieces, so I want to use 8 inch pans instead... Will two 8 inch work?
    Reply

    • i have a recipe that needs 3 9 inch pans. i have a 9 by 13 and 1 9 inch cake pan. i am really lost what to do. should i just bake all three separate? also if i mixed recipe as the one im following and then used only enough batter for a 9 by 13 and discarded the rest would the cake come out different ?
      Reply

  11. The cake recipe calls for two 9 inch round pans. Mine are 9 inch x 1/2 inch. Should I use 3 of these pans or two 8 inch x 1 1/2 inch round pans? Thanks for your advice!
    Reply

  12. The recipe I’m using calls for 2- 9x5 loaf pans so I’m using you equivalent of 8x8 inch square baking dish. I’m at a complete loss as to how long it should be baked for (this is a meat loaf). Recipe calls for 1 hour 10 minutes. I’m thinking it will be less time because your conversion is in a shallower pan. I’m going to opt for 50 minutes? I have a meat thermometer and will test it for the correct temp of 155 degrees F.
    Reply

    • You are on the right track, Gail! I'd decrease the time slightly and use a meat thermometer to ensure that the meatloaf is cooked to a safe temperature.
      Reply

    • I have cake mix cheese cake recipe calling for using 9x13" baking pan. How much longer would I bake it in 9" springform pan?
      Reply

  13. My recipe calls for an 8"x8" pan. I just bought a 14" rectangle tart pan. Can I use the 8"x8" recipe in the 14" rectangle? If so, what changes do I need to make? Thanks!
    Reply

  15. Hi, I would like to ask what I need to do if the recipe calls for 7 x 11 pan but I have 10 x 14. Its for brownies! Thank you so much!
    Reply

    • You may still make it in a 10 x 14 pan, but the brownies will be thinner. You'll also need to shorten the baking time. OR you could use an 8 x 8 pan for thicker brownies, and extend the baking time.
      Reply

      • I have a recipe for 3 nine inch rounds and all I have are 3 eight inch round. Can I use them and if so, what do you think the baking time would be? Thank you so much with any help that you can give me!
        Reply

        • You certainly may. You will have more batter than the pans can hold, so don't fill them to the brim. As far as baking time goes, I can't give an exact time. If it were me, I would start checking the cakes 10 minutes before the bake time that the recipe says for the 9 inch pans, and then every 2-3 minutes thereafter. My guess is that the baking time will be 5-7 minutes less, but I'd start checking earlier, as oven temperatures vary. Good luck!
          Reply

  17. Hello and thank you for your very helpful chart--it's just perfect for us home bakers! I need to convert a cupcake recipe to a 9 x 13 pan. The recipe (for Candied Bacon Sweet Potato Cupcakes) says it makes 24 cupcakes, and your chart says I need 42 cupcakes for a 9x13 pan, so I figure I'll double it and probably not use quite all of the batter. I'm wondering how long to bake it? For the 24 cupcakes, it says 20 min at 350. Thank you in advance!
    Reply

    • I think you're correct with doubling the recipe. I usually bake 13x9 pans for 26-30 minutes or so. Good luck!
      Reply

  18. I have a banana bread recipe that calls for a 9x5 loaf pan baked at 325 for 80 minutes. I'd like to make cupcakes with this recipe instead. What would the bake time need to be adjusted to? TIA!
    Reply

  19. Hi, thank you for your helpful post. I’m still a bit confused and was wondering if you could help me please. I have a recipe for 2 x 22 cm round cakes which I want to make into a rectangle (so I can cut it into a 1 for my daughters first birthday). Possibly a 24 x 25 cm tin. Would this work or would my rectangle need to be a different size? Many thanks, Bridget
    Reply

    • I can't speak to how full the 9x13 pan will be, but that's a good place to start, Cecilia. I would double a standard 9-inch pie plate recipe and adjust the baking time accordingly.
      Reply

    • Thanks alot for posting this, really helpful. I have a carrot cake recipe that requires 2 round 9 x 2 inches (23x5) cake tins (baking time 25 to 30mins. If i wanted to use just 1 cake pan for this recipe what size cake pan would i use for the following options and what would be the corresponding baking times? 1. Square cake tin 2. Loaf tin Thanks on advance and keep up the good work.
      Reply

  21. Hi! I usually bake my cake in a glass pan. I would like to bake it in a disposable aluminum pan. D0 I have to adjustments in temperature or baking time? Thank you so much! Carolee Warren
    Reply

    • Good question, Carolee! Glass is a poor conductor of heat, so you may need to shorten your overall baking time when using a disposable aluminum pan. I usually start checking 5 minutes earlier than when I bake in a glass pan. Good luck!
      Reply

  22. I’m using a recipe which calls for one 9” springform pan. If I double the recipe, will it be enough batter for one 8” springform pan and one 12” springform pan?
    Reply

  23. I am visiting relatives in Australia and making my daughter a birthday cake she requested. The kitchen doesn’t possess a regular cake pan but I did find a large square baking pan. My recipe calls for 3 - 8” cake pans. Since one consists of 4 cups I dutifully measured 12 cups into this pan, which brought me half way up the pan. Clearly it is big enough to accommodate the recipe. However, clueless as to how long it will take to bake. The recipe says 35-40 minutes. I am guessing that maybe 1 hr. 15 min. to start? Have learned to weigh the butter, since that is the hardest to figure out. And the oven conversions problematic too. Boy cooking in a foreign country not easy.
    Reply

    • I admire your tenacity, Susan! I'd probably start checking at about 50-55 minutes, but you may be right in that the cake may take up to an hour and 15 minutes.
      Reply

  24. Thanks for the chart. So, if I wanted to make corn casserole in a 8x5 inch decorative loaf pan instead of an 8x8 squree pan that's ok? Is there an adjustment to the baking temp or time?
    Reply

    • Good question, Jody! My mini loaf pans hold about double the amount of batter as a single muffin or cupcake cup would hold. I use that as a guide and bake the mini loaves for 3-5 minutes longer than I would muffins, depending on the density of the batter. Good luck!
      Reply

    • I want to pour all of my cake batter (usually 2-8" rounds) in to a single 10" springform. Will there be an extended baking time? Sorry, novice here.
      Reply

      • Yes! The baking time will need to be extended. I'm not sure by how much? I'd start checking in 5 minute increments beyond the baking time outlined by the recipe.
        Reply

  26. Should a regular cake recipe that calls for 2 round cake pans be okay substituted in a 11x7x1.5in pyrex? Having a hard time understanding the conversion stuff ^.^'
    Reply

  27. Hi. I have a cake recipe that calls for 2 9inch round pans. I am trying to make a 3 tier cake with pan sizes: 3x2, 5x2, 7x2. How do I convert the batter size?
    Reply

  28. Hello. Need help. Brownie recipe for brownie bites calls for 8x8 square pan. I am making for a wedding sweet table and want to use 13x9 pans to speed up the process. Will this work and what about the baking time? Should I just stick with the 8x8?
    Reply

  29. Thanks for this, very helpful! I could sit down and do the math myself, and I'd probably do it correctly, but it's so much easier to just check things here!
    Reply

    • Haha! I'm sure that you are fully capable of doing the math, but why bother when I did it for you? Thanks so much for commenting, Barb. You made me smile.
      Reply

  30. Maybe I missed a link or something, but I copied and pasted your excellent chart into a Word document format, and it spreads out over six pages. Tried again with Excel, and got it down to three pages. How did you format yours to hang on the side of your fridge?
    Reply

  31. White wings chocolate cake recipe calls to bake in 6cmx20cm round pan. I want to use 31cmx20cmx5cm foil tray. Can I use 2 boxes for this foil tray please? Will it be high enough and also to feed 40 people as a birthday cake? Some suggestions please. Thank you.
    Reply

  32. I was just wondering how many 4 1/2" X 1 3/4" inch cheesecakes I could get out of the recipe used to fill a 9" X 3" cheesecake ?
    Reply

  33. I HAVE A CORNBREAD CASSEROLE RECIPE THAT CALLS FOR A TEN NCH PAN....WHAT CAN I USE IN PLACE OF THAT?
    Reply

  35. I have a baking pan that is long and narrow 15 x 6 and 1 inch high. What can I bake in it? Please help. It says I can bake a pie or anything else that normally goes in a round pan ? This pan came from Bandwagon?
    Reply

    • Sounds like an interesting pan that would be fun to play around with, Noreen. I'd experiment with brownies, cakes, or quick breads to start. Good luck!
      Reply

  36. Hi I am baking store bought boxed cake in an 8 x 11 pan. can you tell me the temp and the baking time needed? box says 33 to 38 minutes for a 9 x 13 pan @ 350
    Reply

    • I would try between 4-5 minutes longer at the same temperature since the cake will be in a slightly smaller pan than called for. Check it every 2 to 3 minutes.
      Reply

  37. I have a recipe for a cheesecake that calls for a 5x9 pan. I want to make this In muffin cups. I haven't a clue on how long to bake this. The original recipe calls for baking at 300F ten minutes, then 300F for 40 to 50 Minutes
    Reply

  39. If using 3 inch cupcake tins instead of the standard tins, how much longer would I bake them. (I'm using a white cake recipe,)
    Reply

    • Gosh Terry, that all depends on the recipe and oven temperature. I can't say for certain without experimenting myself. However, I would guess that if you are using larger that standard muffin tins of the same depth as standard, you might try extending the baking time by 2 to 5 minutes total.
      Reply

  40. I don't see a conversion for loaf pan to mini loaves - that is, a recipe for 9x5 x3 loaf pan. I want to make mini loaves instead. What changes are necessary for baking time?
    Reply

    • Well, the changes for baking time for mini loaves depend on the recipe and oven temperature. I usually treat mini loaves like muffins and start with the amount of time I would usually bake muffins at the same temperature.
      Reply

      • I have a square 12x12x5inch deep pan. I'm not sure how much cake batter I would need and how long I would need to cook it for. Can someone please help me. I am making a cake for my little boy's birthday.
        Reply

  41. Hello, I'm wondering if you could help me out. I have a strawberry shortcake recipe that calls for an 8 inch spring form pan. I need to make this recipe into a slap for 70 people. I am having difficulty converting it! Any help would be appreciated! I am afraid!
    Reply

  42. I'm not trying to be rude, but this is not the correct way to scale a cake recipe to a different size cake pan. Knowing the pan capacity doesn't tell you anything other than pan capacity. An 8" pan holds 4 cups of batter. You want to make two 10" round cakes. According to the chart, 22 cups of batter will be required. So, how much more baking soda? How much more butter? How much more flour? If baking by volume, you would need more than five times the batter if going from a 8" to two 10" inch round cakes. But if you double, triple, quadruple the recipe, you totally skew the ratios. Successful baking is about keeping ingredients in the correct ratios. Throw the eggs and leavening off, and the cakes will fail. Throw the sugar to fats off, and the cakes will fail. Knowing two 10" rounds hold 22 cups of batter doesn't tell you how much of each ingredient you actually need. The first step is use weight, not volume when baking. To scale a cake recipe, you have to do the following: 1. Calculate the area of the pan called for in the recipe 2. Calculate the area of the pan you would like to use 3. Calculate the difference in area in percentages between the two pans. 4. Calculate the baker's percentages of the recipe ingredients 5. Calculate the baker's percentages of increased amounts of ingredients based on the difference in area between the two pans For example. You have a recipe for a 8" round and you want to bake a 9" round. 1. Square the radius 2. Multiply the the radius squared by pi (3.14) Radius of 8 is 4 4 x 4 = 16 16 x 3.14 = 50.24. (round down) The area of the 8" round is approximately 50" Radius of 9 is 4.5 4.5 x 4.5 = 20.25 20.25 x 3.14 = 63 58 (round up) The area of the 9" round is approximately 64" Divide the larger pan area into the smaller pan area: 64 / 50 = 1.28 For a 9" cake, the recipes needs to be increased by 28%. From there, use baker's percentages to calculate 28% more of each ingredient.
    Reply

    • Point well made, Cate. I agree with you on the practice of scaling recipes, which in my opinion, is far more advanced for the average home baker for which this chart is intended. This chart is simply to help the folks at home that just want to make a recipe but don't happen to own the baking pan required in the recipe. For them, it's a simple matter of swapping the pan for one that they already own--much like how baking mix manufacturers list options for 9-inch round pans, a 13 x 9 pan or cupcakes at the end of the assembly instructions.
      Reply

      • I agree with you. IF I were a PROFESSIONAL BAKER with a BUSINESS then I would KNOW the scientific ratio conversions and not be looking at sites for 'home based'' baking solutions! The person with the PhD in Home Economics and owns a NY bakery that felt it necessary to 'correct' you needed to read the entire context (isn't that taught in Home EC 101 .. READ THROUGH FIRST) of your blog to know it was intended for the good ole wife wanting to make due with what she has on hand which did not match the recipe requirements. GOOD FOR YOU for thinking of we 'peons' of the kitchen! For me, I just used what I can that fills the pans to the required limit and adjust the baking time or watch it carefully and test for doneness. As for 'scaling' a recipe, I did not see where you were talking about changing the recipe or volume but rather what pans could be interchangeable for specific capacity. Oh well, again, what do I know, I just raised an Executive Chef !!
        Reply

    • I need to know what to do for the difference between a regular 8 x 8 pan to a FOIL panand it's already in the oven!
      Reply

  43. Hiya. Really helpful chart. Could I make a suggestion: As the web is global, coupd you please include the metric values also? Cm, celcius etc etc. The chart's great, but if I have to open new pages to the convert the values, I am likely to look for another site that has both. ..now I'm hungry for cake!:)
    Reply

    • I happen to have another handy-dandy chart that converts US measurements to Metric. Find it here - http://comfortablydomestic.com/2013/06/food-dork-fridays-us-to-metric/
      Reply

  45. Recipe calls for a 9 springform pan. Can I use a 13x9 and just decrease the cooking time? If so, by how much would I decrease cooking time?
    Reply

  46. My recipe says "Grease a tall 9” cake tin and line the bottom with baking parchment." I have a regular sized Bundt pan, will that work?
    Reply

  47. I have a cream cheese pound cake recipe that calls for a tube pan............I would like to put it in 2 loaf pans. the temp and time to bake the tube pan cake is 300degrees for 1 1/2 hrs. What do you recommend as far as time and temp for two loaf pans? I can't mess up!
    Reply

    • I just went through the comments looking for the same I have a pound cake recipe that calls For a bundt pan and I'm wanting to put it in two loaf pans but I'm not sure whether to cut baking Time or degrees and I'm not sure if you can cook two pound cakes at the same time without messing one up
      Reply

      • Yes! You may bake two loaf pans at a time without messing them up. Start checking the loaves about 10 to 15 minutes before they should be done if baked in a Bundt pan and work from there. I find that my Bundt recipes bake for 10 minutes less time when done in 2 loaf pans than when I bake them in a Bundt pan.
        Reply

  49. I have a quiche recipe that calls for a 9" pie pan. I want to make a larger amount. an I use a 9" x 13" baking dish and just double the recipe?
    Reply

  50. This is super helpful! But the recipe I have is a cupcake recipe that I'm trying to convert into a 13x9" pan. Not sure what to do there considering cupcakes are thick but small. Should I bake the cake more in he larger pan although it will probably thin the batter out? Maybe not?
    Reply

  51. Dear Kristen, I'm so glad to have found your site and the helpful answers you provide to questions. My question is this: I would like to to make a receipe for Texas Sheet Cake in a dark grey metal nonstick Bundt pan. I usually make the cake in a 13x9 glass (Pyrex) rectangular baking dish, cooking at 325F for about 30 minutes. I have seen conversions from glass to metal, from rectangular to round, but but nothing that ecompasses a change of pan size from 13x9 glass to 10 round bundt that is dark metal. could you help me figure out cooking time and cooking temperature? Thank you!
    Reply

  52. What about converting a cupcake recipe into a 9x13 pan? I'm not really sure if I should be doubling the recipe and how long it should be cooking. Thanks for the help!
    Reply

  53. Hi, I have a chocolate cake recipe that calls for two 9" inch pans. I have an 11 inch pan that I want to use and double it. Can you tell me if that would be okay? It is a darker pan so I know that I might need to adjust for a shorter cooking time. The cooking time is calling for 30-35minutes @ 350 degrees for the two 9inch pans. Thank you so much.
    Reply

    • Hi Helen, Good question! I'm wondering if your 11-inch pan is rooms, square or rectangular? In general, a recipe calling for two 9-inch (round or square) pans should yield about 12 cups of batter. One 11"x 7"x 2" rectangular baking pan holds 6 cups of batter, so a recipe yielding 12 cups of batter should fill two of the 11"x 7"x 2" rectangular baking pans. Doubling the recipe should yield four 11"x 7"x 2" rectangular layers. You are correct in that darker pans will require adjusting the total baking time. If it were me, I would start checking the cake anywhere between the 26-28 minute mark and go from there. Assuming dark, rectangular pans, I'm guessing that your cake may be done closer to the 30-32 minute mark, depending on your oven. I hope this helps! Good luck to you!
      Reply

  55. Ina Garten's brownie recipe calls for a 12x18x1 pan but I'd like to scale the recipe down for a 9x13 one. My gut says 12x18 is a half sheet and I can simply halve the recipe size for the 9x13 pan. Is that right? And do I need to adjust the baking time?
    Reply

    • Good questions, Robert! I typically tend to halve a half sheet pan recipe to fill a 13 x 9 pan. Since I don't know what the original baking temperature and time as stated in the recipe, I can't give you a guesstimated baking time, but you will have to shorten the baking time.
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  56. Since I didn't hear back soon enough, I used a deep 9" pie pan and increased all the ingredients slightly. It worked out very well. Thank you for getting back to me.
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  57. Hi I need your help!! I am making my first ever theme cake for a graduation party happening this Saturday. I have a 10 x 15 x 3 sheet pan and plan on using boxed cake mix.and need to know... How many boxes i need? How to bake the cake? I plan on baking it on Thursday, decorate on Friday and deliver it Saturday I would appreciate your help asap pleaseeeeee. : ) Thanx, Linda
    Reply

    • Eeek! I just saved your comment from the Spam folder, Linda. Sorry that I didn't reply before your party. For a standard cake mix that yields two 9-inch cakes, you can fill one 10 x 15 x 3 pan. The cake will be thin like brownies with one box. Add another half box of mix, prepared according to directions, for a fuller cake. Do not exceed 15 cups of batter. As far as baking time goes...that depends on the directions on the cake mix that you are using and your oven calibration. I would guess that you'd bake it between 28-40 minutes or so at 350 degrees F. Start checking at the 28 minute mark, and use your best judgement from there.
      Reply

  58. What size pie tin can I use in place of a 14"x 4" tin. I refuse to buy such a special size!
    Reply

      • Since I didn't hear back from you in time, I used a deep 9" pie plate and just slightly increased the ingredients. It worked out very well. Thank you for getting back to me!
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  59. Hi,this is sangeetha from India,Iam not having a 9inch-length,5inch-Breadth and 3inch-height pan,instead i have a 8inch-L,3inch-B and 3inch height pan.Can i use with out any change in Baking time and temperature,please help me out on this.
    Reply

    • Depending on the amount of batter, I'd say that yes you may substitute the smaller pan, Sangeetha. However, you will have to bake for a longer amount of time in the smaller pan. Good luck!
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  60. At almost 79 I am confused anyway! Recipe for Carrot Cake says bake in 2 8" pans for 45-50 min. I want to bake in a 9 x 13 pan. How long do I bake it (it says to bake at 350 degrees.)
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    • Great question, Eileen! To bake a carrot cake in a 13 x 9 pan at 350 degrees, I'd start checking the cake around the 28 minute mark. I'm guessing it will take 28-35 minutes in the 13 x 9 pan. Good luck!
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  61. Thanks a million for posting these most helpful conversions. We're at our beach house for the holiday weekend with limited supplies. I woke up early this morning wondering if I'd have to send my husband into town to find loaf pans for a banana, strawberry bread (with honey whipped cream) I'm making today. Instead I'll be using my 9 x 13 glass pan for a double batch.
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    • Great question, Margy! I'm glad that you clarified. You can use a bundt or tube pan instead of a the 9 x 13 pan called for in the recipe. Check it after baking it for the amount of time stated in the recipe for the 9 x 13 pan, then extend the baking time in 3-5 minute increments if necessary. You can always bake it longer, but you can't fix an over baked cake. ;)
      Reply

      • Thank you for your quick response, I have another question pertaining to the same recipe if you don't mind :) Since it is an"upside down" cake...What is the trick to getting all that gooey coconut, pecan first layer to come off smoothly when turning it upside down?
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  63. Hello, if I am making a Germany Chocolate Upside down cake and it calls for a 9 xx can I use a tube pan or bunt pan? Thank you
    Reply

  64. Hi I wonder if you can help me I am making a fruit cake for my sons wedding I have found a recipie for a cake that says 12x9 tin but my son wants a round one and I dont know what size tin to use Thank you Louise
    Reply

  65. i actually have a question i found a pumpkin roll bar recipe that calls for a 9x13 pan that i really want to make but i wanna try and use a cupcake pans instead it says put 2/3rds the batter in the pan and dollip the rest at the end. how would i convert that to a cupcake pan
    Reply

    • Without seeing the recipe, it's hard for me to guess what the instructions are... That said, if I were converting a cake recipe that had a filling dolloped over top, I would fill the cupcake tins half full of batter, dollop the filling over it, and then divide the remaining batter over top of the filling. According to my chart, you should yield between 36-42 cupcakes for a 13" x 9" x 2" batter recipe. Depending on the recipe, cupcakes typically bake between 18-22 minutes at 350 degrees F. Good luck, Tina!
      Reply

  66. Hello there. I found a lovely pan and bought it thinking it would be good for brownies: it is a masterclass 13' brownie pan which says it is 13 x 8 but the inside dimensions are actually 12.5 x 6 5/8 and it is 1" deep. It has rounded corners. My challenge is figuring out what it will do to a brownie recipe calling for an 8 x 8 pan as most of them do. Can you help, please? thanks so much for your advice.
    Reply

    • Hello, Sylvia! You can prepare a brownie recipe for an 8 x 8 pan and still bake it in your 13 x 8 pan. The brownies will be thinner, so I would decrease the baking time by at least 10 minutes. Better yet, start checking the brownies at 15 minutes less than the baking time stated by the recipe, and work your way up incrementally until the brownies are done. OR you can use a brownie recipe that fills a 13 x 9 pan, fill your pan to a 1/2-inch depth, and bake the remaining batter in a smaller container. I'd also reduce the baking time and start checking your brownies about 10 minutes before the recipe states that they should be done. I have several brownie recipes here on Comfortably Domestic that fill a 13 x 9 pan. A few favorites are Salted Caramel Brownies - http://comfortablydomestic.com/2010/05/15/salted-caramel-brownies/ and Not Quite Rocky Road Brownies - http://comfortablydomestic.com/2011/07/28/not-quite-rocky-road-brownies/ Best of luck to you!
      Reply

      • Thanks so much. I made up the recipe using an 8 x 8 and it was good that I did because the batter rose very high. It was a no flour variation, using white beans, ricotta, and non sugar sweetener. It is quite delicious, and did shrink down again, but a shallower dish would not have worked. I like your idea of just filling the 13 x 8 x 1 pan to just a half inch - I will give it a try next time. Thanks again for the prompt and helpful response.
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  67. I have a banana bread recipe that requires a 9x5" pan and a cook time of 50 mins. to an hour. Volumetrically I would use 4 of the 5 23/32x3 7/16" pans, is that correct? For how long would I cook them? Thanks, Cecilia
    Reply

  68. I have a cake recipe using three 8" layer pans and want to use a large tube pan instead; they bake at 350 for 20 minutes. How can I adjust? ThNk you!
    Reply

    • Great question, Jennifer! Any time you are changing baking pan sizes, you have to use your best judgement when adjusting the baking time, as all ovens and pans are not equal in performance. For the sake of my answer, I'm going to assume that you are baking at 350 degrees F. That said, as a general rule, when I go from using smaller round pans to a larger capacity tube pan, I start by doubling the stated baking time in the recipe, and work my way up if need be. Assuming that your recipe makes the 12 cups of batter that would fill three 8-inch pans, I would start by baking the same amount of batter in the tube pan for 40 minutes. If the recipe makes less batter, than the baking time would be a little less. I suspect that your baking time will end up being between 45-50 minutes or so for 12 cups of batter. Again, use your best judgement on that one. You can always bake the cake longer, but you can't undo an overdone cake. :) I do the reverse shen I'm going down from a 12 cup capacity tube pan to smaller round pans--meaning I'll start by halving the baking time outlined in the recipe for the larger pan, and work my way upward if need be. When going from a tube pan to cupcakes, I start by baking them the fairly standard time for cupcakes, or 15-18 minutes. I hope this helps! :)
      Reply

  69. If the recipe calls for an 8" pan, and I use a 9" pan, won't the brownies be thin? How much time should I deduct from recipe?
    Reply

    • The brownies made in the larger pan will be slightly thinner, but not so much so as to ruin the results. I'd start by deducting 8 to 10 minutes from the total baking time when using the larger pan, and adjust the baking time from there. I suspect that brownies will be done 5 to 7 minutes sooner when baked in the 9-inch pan vs. the 8-inch pan. Good luck!
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  70. when using the conversion chart (my cake calls for 9 x 13 and i have to use 2 9" rounds), How do you determine the cooking time, I assume you maintain the same temp.(my original is an apple cake and calls for 325 for 30-40 min. help! Thx!
    Reply

    • You do, in fact, maintain the baking temp outlined in the recipe. When I bake in different pans than are called for in the recipe, I err on the side of conservative when guesstimating that baking times. For your example of using a couple of 9-inch rounds instead of a 13 x 9 pan, I would bake down the bake time by 15 minutes, and work upward until the cake was done. I suspect your total baking time will likely land around 25-28 minutes. Good luck, Jay!
      Reply

    • Without seeing the recipe, I would think that you could substitute an 8-inch springform pan for the 6-inch pan. Just know that the cake will be shorter than if it were baked in the smaller pan, and you'll likely have to decrease the total baking time.
      Reply

  73. If two 9" round cake pans = 12 cups and one 8" round cake pan = 4 cups, why isn't the correct conversion for two 9" round cake pans = three 8" round cake pans???
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  74. Are my 9 X 5 loaf pans responsible for my sinking banana bread loaves? I thought perhaps it was a leavening issue, but I've tried many recipes with the same results...the outer parts are dry and the inner part is a sinking gloppy mess. If I cook it longer, the middle rises, but then the whole loaf is dry. HALP!
    Reply

    • Such a bummer! I hate it when that happens. Based on the recipe, I have a few thoughts: 1) You might want to try upping the baking temp to 350 degrees F, rather than 325. I think the leavening in the bread is exhausted before the bread has finished baking. (I bake my banana bread in 9 x 5 pans at 350 for close to 50 minutes.) 2) Since your recipe is a converted zucchini bread recipe, I don't think there is enough leavening in the recipe to finish the job, even at a higher temperature. Bananas are more dense than shredded zucchini, so I suspect that you need more lift to keep the bread from sinking. Keep the salt and baking soda measurements, and try upping the baking powder to 1 tsp. Check the bread after 30 minutes & tent with foil if it's getting too brown. Continue baking for another 10 15 minutes before checking the center for done-ness. In my experience, poking the center of a quick bread or cake before it is near done will allow more air to escape the center, resulting in a depression in the middle. Please come back and let me know if my suggestions were helpful. :)
      Reply

      • Hi, I am going to be selling brownies commercially. Buyer says I should switch from square 8 1/2 by 8 1/2 pan when I get in the commercial kitchen to a half sheet pan to get large amounts. Please tell me how to convert the square pan small recipe I have which they have approved for sale to both a 1/2 sheet pan (I think that is what he called it, it looks like a giant jelly roll pan) and a standard jelly roll pan which I have that is 10 by 15 by 1 and will be easier to get in and out of the ovens. Thanks so much!
        Reply

        • Congratulations on your new brownie business, Alex! If you refer to the chart, each pan listed includes the approximate volume of batter, and possible conversion options to various other pan sizes. If you don't see the specific pans listed for each, find the pan that you are downsizing from or upsizing to and you should be able to do the math fairly easily to convert to multiple sizes. Since this is for a commercial venture, you'll likely have to experiment a bit to discover the "sweet spot" with your particular recipe. Good luck! :)
          Reply

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