Pan Size Switch: 11 X 9 Equals?

If you're looking for a pan that's equal in size to an 11 x 9 pan, you might want to consider a 10-inch round cake pan or a 10-inch springform pan. These pans have a similar capacity to the 11 x 9 pan and can be used interchangeably.

Alternatively, you could use two 8-inch round cake pans or two 8 x 4-inch loaf pans, which together have roughly the same capacity as the 11 x 9 pan.

It's important to note that when substituting pans, the depth of the batter should remain the same as in the original recipe to avoid changing the baking time and temperature.

An 11 x 7 pan is equivalent to a 9 square pan

An 11 x 7 pan is equivalent to a 9 x 9 square pan in terms of capacity, or how much batter they can hold. This is because both pans have the same surface area, which is calculated by multiplying the length of the sides. For the 11 x 7 pan, you multiply 11 x 7 to get 77 square inches. For the 9-inch square pan, you multiply 9 x 9 to get 81 square inches. So, the 11 x 7 pan and the 9-inch square pan have a similar capacity, and you can use them interchangeably in recipes.

However, it's important to note that the depth of the pans may be different, which can affect the baking time and temperature. A shallower pan will cause the heat to reach the centre of the batter more quickly, resulting in more evaporation. In this case, you would need to shorten the baking time and raise the oven temperature slightly. On the other hand, a deeper pan will cause less evaporation, and the batter will take longer to cook. So, you would need to lengthen the baking time and lower the oven temperature slightly.

Additionally, when substituting a different-shaped pan, such as a square pan for a round pan, you will need more batter for the square pan. This is because a square pan with the same dimensions as a round pan will have a larger surface area due to its corners.

To ensure a cake rises evenly, it's recommended to fill your pans only halfway. It's also a good idea to have a little extra batter rather than not enough. You can use any leftover batter to bake a few cupcakes or muffins.

In summary, while an 11 x 7 pan and a 9-inch square pan have the same capacity, you may need to make adjustments to the baking time and temperature depending on the depth of the pans and the shape of the cake you are making. Always keep a close eye on your cake and use a cake tester to check for doneness.

A 9 x 13 pan is equivalent to two 9 round pans

A 9 x 13 pan has a capacity of 117 square inches. To find the capacity of a round pan, you need to multiply the radius (half the diameter) of the pan by itself, and then multiply that number by 3.14 (pi). So, the capacity of a 9-inch round pan is 4.5 x 4.5 x 3.14, which equals 63.5 square inches.

Two 9-inch round pans will give you a capacity of 127 square inches, which is very close to the capacity of a 9 x 13 pan. Therefore, you can use two 9-inch round pans instead of a 9 x 13 pan.

However, it is important to note that the depth of the batter will be different when using two 9-inch round pans instead of a 9 x 13 pan. The 9 x 13 pan will have a shallower depth, which means the batter will bake more quickly. The two 9-inch round pans will have a greater depth, so the batter will take longer to bake.

When substituting a different pan size, it is recommended to keep the same batter depth as the original recipe to avoid having to make drastic changes to baking times and temperatures. In this case, the batter depth will be slightly deeper in the two 9-inch round pans, so you may need to lower the oven temperature slightly and increase the baking time to prevent overbrowning.

A 10 x 15 jelly roll pan is equivalent to a 10 Bundt pan

A 10 x 15 jelly roll pan is equivalent to a 10-inch Bundt pan in terms of volume. They both hold 10 cups or 2.4 litres of batter.

However, it's important to note that the shape of these pans is quite different. A Bundt pan is typically round with a hole in the centre, while a jelly roll pan is rectangular with a low rim. Therefore, while the volume of batter they can hold is the same, the shape of the finished cake will be very different.

If you are substituting a Bundt pan for a jelly roll pan, or vice versa, you may need to adjust the baking time and temperature slightly to account for the difference in shape and depth of the pans. The batter will be shallower in the jelly roll pan, so it will bake more quickly and you may need to raise the oven temperature slightly.

It's also worth noting that a Bundt pan is typically used for cakes with a more dense texture, such as butter or oil cakes, while a jelly roll pan is often used for sponge cakes that need to be rolled up after baking. So, while the volume of these pans may be equivalent, it's important to consider the type of cake you are making and choose the appropriate pan for the best results.

A 9 springform pan is equivalent to a 10 round cake pan

A 9-inch springform pan is not equivalent to a 10-inch round cake pan. A 9-inch springform pan is equivalent to a 10-inch springform pan or a 10-inch round cake pan.

A springform pan is a type of baking pan with high sides that can be removed from the base, making it ideal for baking cheesecakes, tortes, and delicate cakes. The standard size for a springform pan is 9 inches, but they can also be found in 8 or 10-inch sizes.

A round cake pan is a standard baking pan with slanted sides and a removable base. The most common sizes for round cake pans are 8, 9, or 10 inches, with volumes ranging from 6 to 12 cups.

When substituting a different pan size or type, it is important to consider the volume of the pan to ensure that the batter does not overflow or bake too shallowly. The volume of a pan can be calculated by multiplying the radius (half the diameter) of the pan by itself and then by 3.14 (pi). This will give you the area of the pan in square inches, which can be used to compare with other pans.

For example, the area of a 9-inch round pan is 4.5 x 4.5 x 3.14, which equals approximately 64 square inches. This is the same capacity as an 8-inch square pan.

Additionally, the depth of the pan should be considered when substituting. A standard cake pan is 2 inches deep, while a springform pan is typically 3 inches deep.

Therefore, while a 9-inch springform pan is not equivalent to a 10-inch round cake pan, it can be substituted with a 10-inch springform pan or a 10-inch round cake pan, as they have similar capacities.

An 8 square pan is equivalent to a 9 round pan

An 8-inch square pan and a 9-inch round pan can be used interchangeably for cake and bar recipes. This is because they have the same capacity of 64 square inches, meaning they can be substituted for one another without changing the baking time or oven temperature stated in the original recipe.

The capacity of a square pan can be calculated by multiplying one side by the other. So, for an 8-inch square pan, you would multiply 8 by 8 to get 64. For a rectangular pan, simply multiply the length by the width.

To calculate the capacity of a round pan, you will need to use the following formula: radius (half the diameter) x radius x 3.14 (pi). For example, the radius of a 9-inch pan is 4.5 inches. So, to find the capacity, you would multiply 4.5 by 4.5 to get 20.25, and then multiply that by 3.14 (pi) to get 63.6, which rounds to 64.

When substituting a different pan size, it is important to keep the same batter depth as the original recipe to avoid having to make drastic changes to baking times and temperatures. Using a larger pan than specified in a recipe will result in a shallower batter depth, causing the batter to bake more quickly. On the other hand, using a smaller pan will result in a deeper batter depth, requiring a longer baking time.

In addition to the 8-inch square and 9-inch round pans, a standard home kitchen is likely to have the following cake and bar pans:

• 9-inch square pan (2-inch deep)
• 8-inch round pan (2-inch deep)
• 9-inch (10-cup) or larger Bundt pan

Frequently asked questions