Baking Pan Sizes: Converting Made Easy

Converting baking pan sizes is a common problem for home bakers, but with a few calculations and adjustments, it can be done with confidence. The key is to maintain the same batter depth as the original recipe, as a change in depth will affect baking time and temperature. A larger pan means a shallower batter and faster baking, while a smaller pan means a deeper batter and slower baking.

To convert pan sizes, you can use a baking pan conversion chart, which lists common pan sizes and their volumes. This allows you to compare the volume of your pan with that of another to find a suitable substitute. You can also calculate the volume of your pan by filling it with pre-measured water to determine how much batter it can hold.

When substituting pan sizes, it's important to fill the pan halfway to two-thirds full to ensure even rising. Any leftover batter can be baked into cupcakes or a small dish. Additionally, keep in mind that some specialty pans, like Bundt pans, are designed for specific batters and should not be substituted.

Round pans

To determine the volume of a round pan, you need to do a little math. First, find the radius of the pan by dividing the diameter by 2. For example, a 9-inch round pan has a radius of 4.5 inches (9/2 = 4.5). Next, square the radius by multiplying it by itself. In this case, 4.5 x 4.5 = 20.25. Finally, multiply this number by pi (3.14) to get the area of the pan. So, 20.25 x 3.14 = 63.5 square inches.

• 6x2-inch round pan = 4 cups (960ml)
• 8x2-inch round pan = 6 cups (1.4 liters)
• 9x2-inch round pan = 8 cups (1.9 liters)
• 10x2-inch round pan = 10-11 cups

When substituting a different size round pan in a recipe, it's important to keep the same batter depth as the original recipe to avoid drastic changes in baking times and temperatures. For example, an 8x8-inch square pan (64 square inches) can be substituted for a 9-inch round pan (63.5 square inches) without changing the baking time or oven temperature.

If the new pan makes the batter shallower, the heat will reach the center of the pan more quickly, and you'll need to shorten the baking time and raise the oven temperature slightly. On the other hand, if the new pan makes the batter deeper, it will take longer to cook, and you'll need to lower the oven temperature a little.

It's also worth noting that it's better to have a little extra batter than not enough. Any leftover batter can be used to make cupcakes or baked in a small dish.

Square pans

When substituting a square pan for a round pan, it's important to keep the same batter depth as the original recipe to avoid making drastic changes to baking times and temperatures. For example, an 8x8-inch square pan (64 square inches) can be used instead of a 9-inch round pan (63.5 square inches) without changing the baking time or oven temperature.

However, if the new pan makes the batter shallower, the heat will reach the centre of the pan more quickly, and there will be more evaporation. As a result, the baking time should be shortened, and the oven temperature should be raised slightly. Conversely, if the new pan makes the batter deeper, less evaporation will occur, and the batter will take longer to cook. In this case, the baking time should be lengthened, and the oven temperature should be lowered slightly to prevent overbrowning.

When converting between square pan sizes, it's important to keep the depth of the batter the same. Too much batter can cause the cake to sink in the middle or overflow, while too little batter can result in a thin, dry cake. The general rule is to fill the pan about halfway to two-thirds full. Any leftover batter can be baked in muffin tins or a small dish.

If the batter seems too deep for a smaller pan, it's advisable to lower the oven temperature by 25 degrees Fahrenheit and increase the baking time. Conversely, when moving to a larger pan, the oven temperature can be increased by 25 degrees Fahrenheit, and the baking time decreased.

• 8x8-inch square pan: 8 cups (1.9 litres)
• 9x9-inch square pan: 10 cups (2.4 litres)
• 10x10-inch square pan: 12 cups (2.8 litres)

Rectangular pans

First, you need to find the area of the pan by multiplying the length by the width. For example, the area of an 11x7-inch pan is 77 square inches (77in²), and a 13x9-inch pan has an area of 117 square inches (117in²).

Once you know the area of your pan, you can compare it to the pan in the recipe and adjust the recipe accordingly. For instance, if you want to use an 11x7-inch pan instead of a 13x9-inch pan, you would need to reduce the recipe by about a third (as 77 is about two-thirds of 117).

It's worth noting that the depth of the batter will also affect the baking time. If you use a larger pan, the batter will be shallower and will bake more quickly. Conversely, a smaller pan will result in deeper batter that will take longer to bake. Therefore, when substituting a different-sized pan, you may need to adjust the baking time and temperature slightly.

If you're not confident with the math, a good rule of thumb is to fill your pan about halfway to two-thirds full. This will help prevent the batter from overflowing or baking too slowly. Any leftover batter can be baked in muffin tins or a small dish.

• 11x7-inch pan = 77 square inches
• 13x9-inch pan = 117 square inches
• 15x10-inch jelly roll pan = 150 square inches

Springform pans

The standard springform pan sizes are:

• 9 x 2.5 inches (23 x 6 cm) = 10 cups (2.4 liters)
• 10 x 2.5 inches (25 x 6 cm) = 12 cups (2.8 liters)

When substituting a springform pan for another pan, it's important to consider the depth as well as the area. Springform pans usually have a depth of 3 inches, which is taller than standard cake pans. Therefore, you should only substitute a springform pan for another pan with a similar area and depth.

For example, a 9-inch springform pan has the same area as a 10-inch round pan, 11 x 7-inch pan, 10 x 15-inch jelly roll pan, 10 x 3-inch Bundt pan, and a 9 x 2.5-inch springform pan. However, the 9-inch springform pan is deeper than these pans, so it's important to consider the baking time and temperature to ensure the cake doesn't overflow or over-brown.

It's also worth noting that cheesecakes typically require the support of a 3-inch-high springform pan, so substituting a standard cake pan may not be advisable.

Loaf pans

When substituting a loaf pan for another pan, it is important to keep the depth of the batter the same. If you are moving a recipe to a smaller pan and the batter seems too deep, lower the oven temperature by 25 degrees Fahrenheit and increase the baking time. If you are moving a recipe to a larger pan, increase the oven temperature by 25 degrees Fahrenheit and decrease the baking time.

• 8 x 4-inch loaf pan: 4 cups (960 ml)
• 9 x 5-inch loaf pan: 8 cups (1.9 L)

The 8 x 4-inch loaf pan is equivalent in volume to a 6 x 2-inch round pan. The 9 x 5-inch loaf pan is equivalent in volume to a 9 x 2-inch round pan or an 8 x 2-inch square pan.

Frequently asked questions