Baking Pan Swap: 7X11-Inch Alternatives

If you're looking to substitute a 7 x 11 baking pan, you've got options! The same volume can be achieved by using two 8-inch round pans, one 9-inch round pan, or one 8 x 8 square pan. If you're making brownies or cookie bars, you can also use a 9 x 13 rectangular pan. However, if you're making a cake with a loose batter, a 9 x 13 pan is not recommended.

8 x 8 square pan = 9 round pan

An 8 x 8 square pan and a 9-inch round pan have the same capacity and can be used interchangeably.

The capacity of a pan is determined by its baking area or surface area. For a square pan, this is calculated by multiplying the length of one side by the other. So, for an 8 x 8 square pan, the capacity is 8" x 8" = 64".

For a round pan, you need to use a bit of geometry. The area of a circle is calculated by multiplying the radius (half the diameter) by itself and then multiplying that number by pi (3.14). So, for a 9-inch round pan, the radius is 4.5" (9 / 2), and the capacity is 4.5" x 4.5" x 3.14 = 63.6", which rounds to 64".

Since the capacity of an 8 x 8 square pan and a 9-inch round pan are the same, you can substitute one for the other in a recipe without having to adjust the baking time or oven temperature. This is a good option if you don't have the exact pan size called for in a recipe and don't want to buy a new pan.

It's important to note that these calculations assume a pan depth of 2 inches. If you are baking a cake, it's best to use a 2-inch deep pan to provide enough vertical space for the batter to rise. For bars or brownies, you may be able to get away with using a shallower pan since they don't rise as much.

9 x 13 pan alternatives

A 9 x 13 baking pan is a common size for cakes and brownies. If you don't have one, there are several alternatives you can use, depending on the recipe and the desired outcome. Here are some options:

Two 9-inch round cake pans

Using two 9-inch round cake pans will give you about 10% more space than a 9 x 13 pan. This option is best if you are familiar with the recipe and know that it rises substantially.

Two 8-inch round cake pans

Two 8-inch round cake pans will give you about 9% less space than a 9 x 13 pan. This option is best if you are familiar with the recipe and know that it does not rise much. If the recipe rises a lot, you risk the batter overflowing.

One 10-inch Bundt pan

A 10-inch Bundt pan is another alternative to a 9 x 13 pan. A Bundt pan is ideal for butter or oil cakes, but not for sponge or foam cakes, as the shape of the pan is not suitable for these types of cakes.

One 10 x 15-inch jelly roll pan

A 10 x 15-inch jelly roll pan has the same capacity as a 9 x 13 pan. However, this option is best for sponge cakes that will be rolled up into a log, rather than other types of cakes.

An 8 x 12-inch oval casserole dish

An 8 x 12-inch oval casserole dish has only 8% less capacity than a 9 x 13 pan. Keep in mind that you may need to adjust the baking time and temperature slightly when using a stoneware or glass dish.

Increase the recipe by 50% and use a 9 x 13 pan

If you don't have a 9-inch square pan, you can increase the recipe by 50% and use a 9 x 13 pan instead. This option is best if you don't mind tweaking the recipe a bit and don't want to buy a new pan.

Remember, when substituting a different pan, always keep an eye on the oven and check for doneness earlier than the recipe states, as the baking time and temperature may need to be adjusted.

9 x 3 round springform pan

A 9 x 3-inch round springform pan is a versatile piece of bakeware that can be used for both sweet and savoury dishes. Its tall sides and removable bottom make it ideal for baked goods with heavy batters, such as cheesecakes, mousses, tortes, and deep-dish pizzas.

When choosing a springform pan, it is important to consider the quality of the materials and construction. The Wilton Springform Pan, for example, is made of heavy-duty aluminium, which ensures even heating and long wear. It also features a waffled texture on the bottom and sides for easy food release.

Before using a springform pan for the first time, it is recommended to wash it in warm, soapy water. This will help to prevent sticking and ensure that your baked goods release easily from the pan.

When substituting a 9 x 3-inch round springform pan for a 7 x 11-inch pan in a recipe, it is important to consider the difference in volume and surface area. The 9-inch round pan has a smaller volume and surface area, so you may need to adjust the recipe accordingly. Additionally, keep in mind that using a smaller pan will result in a thicker batter, which will take longer to bake.

To avoid overflow, it is generally recommended to fill a springform pan only about halfway with batter. This will also allow for proper rising.

When it comes to cleaning your 9 x 3-inch round springform pan, it is best to wash it by hand in warm, soapy water. This will help to remove any residue and ensure that your pan lasts for many bakes to come.

10 bundt pan

A 10-inch bundt pan is a standard size for this type of cake tin and can be found in most well-stocked kitchens. It typically has a capacity of 10 to 12 cups, or 2.4 to 2.8 litres, though this can vary depending on the design.

When substituting a different-sized 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. A 10-inch bundt pan can be substituted for a 10-inch round pan (10 cups), a 9-inch square pan (10 cups), a 12-cup 11x7-inch pan, a 10x15-inch jelly roll pan (10 cups), a 10-inch springform pan (12 cups), or a 9-inch tube pan (12 cups).

If you don't have a 10-inch bundt pan, you can use a pan with a similar capacity, such as a 9-inch round pan (8 cups) or an 8-inch square pan (8 cups). However, be aware that using a pan with a different capacity may require adjustments to the recipe, and the baking time and temperature may also need to be adjusted.

Now, to answer your initial question about substituting a 7x11-inch pan. A 9x13-inch pan is a good substitute for a 7x11-inch pan. You can also use two 8-inch round pans or two 9-inch round pans, but keep in mind that the batter depth will be shallower, so you may need to adjust the baking time.

11 x 7 pan

An 11 x 7 pan is a rectangular baking pan. It holds 10 cups of batter and has a capacity of 77".

If you don't have an 11 x 7 pan, you can use a 10 x 2-inch round pan, a 9 x 2-inch square pan, a 9 x 2.5-inch springform pan, a 10 x 3-inch Bundt pan, or a 10 x 15-inch jelly roll pan, as they all hold the same amount of batter.

However, if you are making a cake with loose batter, you may want to stick to a rectangular pan, as square and rectangular pans are more suitable for loose batters.

If you are looking to substitute an 11 x 7 pan for a 7 x 11 pan, it is important to note that using a larger pan than the one specified in a recipe will change the depth of the batter, making it shallower, and therefore, the batter will bake much more quickly. On the other hand, using a smaller pan will change the depth of the batter, making it deeper, and thus, the batter will take longer to bake.

Therefore, if you are substituting an 11 x 7 pan for a 7 x 11 pan, you may need to adjust the baking time and oven temperature to ensure your baked good turns out just right.

Frequently asked questions