Quick Summary: To adjust a cake recipe for a different pan, match the batter volume of the new pan, fill it about two-thirds full, and adapt the oven to the new depth. Deeper pans bake at a lower temperature for longer, while wider, shallower pans bake faster, so start checking for doneness 10 to 15 minutes early. Use this cake pan converter to size the recipe in seconds.
Download the free baking pan conversion chart printable below.
Jump to:
- How to convert pans of different heights
- Calculate the volume of a round pan
- Calculate the volume of a rectangular mold
- How to swap one shape for another
- How to adjust a recipe for silicone molds
- How to adjust baking time for a different pan size
- How high should you fill a cake pan?
- Expert tips
- Baking pan conversion chart
- FAQ
- More helpful baking posts
- Conclusion
- Comments
How to convert pans of different heights
The answer to these questions is simple. First, you should know the pan's volume in the basic recipe (V1) and the volume of the pan you have (V2).
Then divide V2 by V1 to know the conversion coefficient. This number means how many times you should multiply the recipe ingredients to fill your pan.
Note: This principle applies to round and rectangular pans. The numbers below are rounded up to the nearest inch.
Calculate the volume of a round pan
To calculate the volume of a round pan, you need to know its radius. Radius is the distance from the center of the pan to the outside.
First, measure the diameter of your mold from the inside wall to the inside wall (not from the outer edges).
Then divide the diameter of the pan by 2. Here is the radius.
So, for a classic 8-inch (20 cm) round pan, the radius is 4 inches (10 cm).
How do you calculate the volume of this pan? The formula is as follows:
V = π x R x R x H, where
V - volume, π = 3.14, R - radius of the pan, and H - the height of the pan.
Let's say the basic recipe calls for a pan 8 inches in diameter (therefore, 4 inches in radius) and 2 inches in height.
So, the calculation looks like this:
V1 = 3.14 x R x R x H = 3.14 x 4 x 4 x 2 = 100 in3.
The same formula calculates a pan's volume in cubic centimeters (cm³).
Example #1
Let's say you want to make a recipe for a smaller pan, 6 inches in diameter and 2.5 inches in height.
The volume for such a pan will be:
V2 = 3.14 x R x R x H = 3.14 x 3 x 3 x 2.5 = 70 in3
So, to calculate the conversion coefficient:
V2 ÷ V1 = 70 ÷ 100 = 0.7.
How to recalculate the amount of ingredients necessary to make a 6-inch cake 2.5 inches high instead of an 8-inch cake 2 inches high? Just multiply all the quantities of the basic recipe by 0.7.
Example #2
Now you want to adapt the basic recipe for the larger pan you have on hand.
Let's say you have a pan 9 inches in diameter (4.5 inches in radius) and 3 inches in height.
The volume will be:
V2 = 3.14 x R x R x H = 3.14 x 4.5 x 4.5 x 3 = 190 in³
So, V2 ÷ V1 = 190 ÷ 100 = 1.9.
So, you should multiply all the recipe quantities by 1.9 to make a cake in a mold 9 inches in diameter and 3 inches high.
Using similar math, you can adjust a recipe in metric measurements such as centimeters.
Calculate the volume of a rectangular mold
For a rectangular mold, the volume formula is as follows:
V = L x W x H, where
V - volume, L - the length of the mold, W - the width of the mold, and H - its height.
Let's say that the basic recipe calls for a rectangular mold 13 inches long, 9 inches wide, and 2 inches high.
We will therefore have the following:
V1 = L x W x H = 13 x 9 x 2 = 234 in³.
The same formula calculates a pan's volume in cubic centimeters (cm³).
Example #1
Let's say you want to make a recipe for a smaller pan, 9 inches long, 7 inches wide, and 2.5 inches high.
The volume for such a pan will be:
V2 = L x W x H = 9 x 7 x 2.5 = 157 in3
So, to calculate the recipe conversion factor:
V2 ÷ V1 = 157 ÷ 234 = 0.7.
How do I recalculate the amount of ingredients needed for a 9 x 7 x 2.5-inch pan instead of a 13 x 9 x 2-inch pan? Just multiply all the quantities of the basic recipe by 0.7.
How to swap one shape for another
To change a cake recipe from one shape to another, apply the same principle.
Let's say that a basic recipe calls for 6 tartlets, 4 inches in diameter and 1 inch high.
The formula to calculate the volume of 6 tartlets is as follows:
V = Number of tartlets x π x R x R x H, where
V - volume, π = 3.14, R - radius of the mold, and H - the height of the mold.
So the volume of 6 tartlets will be
V1 = 6 x 3.14 x R x R x H = 6 x 3.14 x 2 x 2 x 1 = 75 in³.
Use the formula to calculate a mold's volume in cubic centimeters (cm³).
Example #1
Now, let's say you want to use the basic recipe for 6 tartlets in a 9-inch tart pan that's 1 inch high.
So the volume of such a tart pan is
V2 = 3.14 x R X R x H = 3.14 x 4.5 x 4.5 x 1 = 63 in³
Further calculation is
V2 ÷ V1 = 63 ÷ 75 = 0.84.
Here is a conversion coefficient. Therefore, multiply the quantities of the basic tartlet recipe by 0.84 to obtain the amounts for a tart 9 inches in diameter.
Example #2:
What if you want to make the tartlet recipe mentioned above in a rectangle 14 x 4.5 x 1-inch pan?
So the volume of a rectangular tart pan will be:
V2 = L x W x H = 14 x 4.5 x 1 = 63 in³
So, the conversion coefficient is
V2 ÷ V1 = 63 ÷ 75 = 0.84
Therefore, you have to multiply the quantity of the tartlet recipe ingredients by 0.84 to make a tart in a rectangular pan.
How to adjust a recipe for silicone molds
Don't panic if you have a fancy silicone mold, for example, a heart-shaped or another with a strange shape.
It is still possible to apply mathematical calculations. Most top silicone mold manufacturers, such as Silikomart and Pavoni, provide the dimensions and volume of their molds.
So if you have a basic recipe you want to make, first, calculate the volume of the recipe's mold (V1).
Then read the manufacturer's manual and find the mold size or volume you want to use (V2).
Finally, divide V2 by V1 and get the conversion coefficient.
Example #1
Let's imagine that you want to make a Royal chocolate cake in a silicone baking mold Eros, by Pavoni.
The volume of the 8-inch cake ring, 2 inches high, called for in the recipe, is
V1 = 3.14 x 4 x 4 x 2 = 100 in³.
The dimensions of the silicone mold Eros are 7.05 x 7.01 x 1.89 inches. So, let's assume its radius is approximately 3.5 inches. The volume is
V2 = 3.14 x 3.5 x 3.5 x 1.89 = 72 in³.
Now, you should apply the formula V2 ÷ V1 to obtain the conversion coefficient:
V2 ÷ V1 = 72 ÷ 100 = 0.72.
All this means that if you want to make that chocolate mousse cake in a beautiful Pavoni mold, you must multiply the cake recipe ingredients by 0.72.
Then, make a red mirror glaze or use a velvet spray on your mousse cake to create an elegant Valentine's dessert.
How to adjust baking time for a different pan size
When you switch to a different pan, the baking time changes because the batter depth changes, not just the pan size. A wider, shallower pan spreads the batter thinner, so the cake bakes faster. A smaller or deeper pan holds the batter taller, so it needs longer in the oven.
For a deeper pan, lower the oven temperature by about 25°F (15°C) and increase the cooking time so the center cooks through before the edges dry out. For a shallower pan, keep the temperature the same but shorten the bake. As a rule of thumb, start checking for doneness 10 to 15 minutes before the original recipe time.
Always confirm with a toothpick or cake tester inserted into the center. If it comes out clean or with a few moist crumbs, the cake is ready, no matter what the clock says.
How high should you fill a cake pan?
Fill a cake pan about two-thirds full. This allows the batter to rise without spilling over the rim as it bakes. Filling at much higher risk of overflow, while filling too low results in a flat, thin cake that can bake dry.
If your batter comes to more than two-thirds of the pan, bake the extra as cupcakes or a mini cake rather than crowding one pan. When the batter is less than half, use a smaller pan. Otherwise, the layer will look thin and overbake easily.
Expert tips
A few practical tips make swapping pans easier:
- Fill the pan about two-thirds full, so the batter has room to rise without overflowing.
- Turn any leftover batter into cupcakes or a mini cake, instead of crowding a single pan.
- Expect the baking time to shift when the pan changes, since a deeper pan bakes longer and a wider one bakes faster.
- Check for doneness with a toothpick or cake tester rather than relying on the original time.
Baking pan conversion chart
This is a helpful list of baking pan sizes. You can use these substitutes in place of one another, depending on your availability.
Also, check out my favorite baking tools, including cake and tart pans.
Round pans
| Pan | Volume | Substitution |
|---|---|---|
| 6 x 2-inch round pan | 4 cups | 4 cupcakes |
| 8 x 2-inch round pan | 6 cups | 8 x 2-inch round pan 9 x 1.5-inch round pan 7.5 x 3-inch bundt pan 8.5 x 4.5 x 2.5 inch loaf pan 9-inch pie dish |
| 9 x 2-inch round pan | 8 cups | 9 x 5 x 3-inch loaf pan 8 x 8 x 2-inch square pan 9 x 9 x 1.5-inch square pan 10-inch pie dish 12-18 cupcakes |
| 10 x 2-inch round pan | 10 cups | 7 x 11 x 2-inch rectangular pan 10.5 x 15.5 x 1-inch rectangular pan 9 x 9 x 2-inch loaf pan 15 x 10 x 1-inch jelly roll pan Two 8-inch round pans |
Square pans
| Pan | Volume | Substitution |
|---|---|---|
| 8 x 2-inch square pan | 8 cups | 9 x 2-inch round pan 9 x 5 x 3 loaf pan |
| 9 x 2-inch square pan | 10 cups | 10 x 2-inch round pan 11 x 7 x 2 inch rectangular pan 9 x 2.5-inch springform pan 10 x 3-inch bundt pan 10 x 15-inch jelly roll pan |
| 10 x 2-inch square pan | 12 cups | 12 x 17-inch jelly roll pan 10 x 3-inch bundt pan 10 x 2.5-inch springform pan 9-inch tube pan |
Rectangle pans
| Pan | Volume | Substitution |
|---|---|---|
| 11 x 7-inch rectangle pan | 10 cups | 10 x 2-inch round pan 9 x 2-inch square pan 9 x 2.5-inch springform pan 10 x 3-inch Bundt pan 10 x 15-inch jelly roll pan |
| 9×13-inch rectangle pan | 14-16 cups | Two 9×2-inch round pans |
Jelly roll pans
| Pan | Volume | Substitution |
|---|---|---|
| 10 x 15-inch jelly roll pan | 10 cups | 10 x 2-inch round pan 9-inch square pan 11 x 7 rectangle pan 9 x 2.5-inch springform pan 10-inch bundt pan |
| 12×17-inch jelly roll pan | 12 cups | 10 x 2-inch square pan 10-inch bundt pan 10 x 2.5-inch springform pan 9-inch tube pan |
Bundt pan
| Pan | Volume | Substitution |
|---|---|---|
| 10-inch bundt pan | 10-12 cups | 10 x 2-inch round pan (10 cups) 9 x 2-inch square pan (10 cups) 10 x 2 inch square pan (12 cups) 11 x 7 inch pan (10 cups) 10 x 15-inch jelly roll pan (10 cups) 12 x 17-inch jelly roll pan (12 cups) 9 x 2.5-inch springform pan (10 cups) 10 x 2.5-inch springform pan (12 cups) 9-inch tube pan (12 cups) |
Tube pan
| Pan | Volume | Substitution |
|---|---|---|
| 9 x 3-inch tube pan | 12 cups | 10 x 2-inch square pan 12 x 17-inch jelly roll pan 10 x 2.5-inch springform pan. |
Springform pans
| Pan | Volume | Substitution |
|---|---|---|
| 9 x 2.5-inch springform pan | 10 cups | 10 x 2-inch round pan 9 x 2-inch square pan 11 x 7-inch pan 10 x 15-inch jelly roll pan |
| 10 x 2.5-inch springform pan | 12 cups | 10 x 2-inch square pan 12 x 17-inch jelly roll pan 9 x 3-inch tube pan. |
Loaf pans
| Pan | Volume | Substitution |
|---|---|---|
| 8 x 4-inch loaf pan | 4 cups | 6 x 2-inch round pan |
| 9 x 5-inch loaf pan | 8 cups | 9 x 2-inch round pan 8 x 2-inch square pan |
And here is a free download of the PDF baking pan conversion chart. Print it out and add it to your collection of baking conversions.
Download Baking Pan Conversion Chart >>
FAQ
How do you adjust baking time for a smaller pan?
A smaller pan makes the batter deeper, so lower the oven by about 25°F (15°C) and add time in 5-minute steps, checking with a toothpick until the center is done.
Do you lower the temperature for a different pan size?
Yes, for a deeper pan, lower the temperature by about 25°F (15°C) so the middle bakes before the edges overcook. For a wider, shallower pan, you can keep the temperature and simply shorten the time.
How full should a cake pan be?
Fill it about two-thirds full. That gives the batter room to rise without overflowing, and it prevents a thin, dry layer.
What is the diameter of a 4-inch and an 8-inch cake in centimeters?
A 4-inch cake is about 10 cm across, and an 8-inch cake is about 20 cm. To convert any pan, multiply the inches by 2.54 to get centimeters.
More helpful baking posts
Here is a list of posts to help you enjoy baking, no matter your skill level. Also, discover Baking 101 with all the baking tips and tricks.
- Baking Books For Beginners
- Baking Essentials
- Tips On Baking With Silicone Molds
- How To Clean Silicone Molds
Conclusion
Cake pans are essential in any baker's kitchen. This article will help you adapt recipes for different cake sizes.
So now there is no limit on the type or amount of batter you can use in your favorite baking recipe.
Mike says
Thank you for this very informative and helpful collection of information. I am trying to figure out how much pie dough I would need to line an 8x2-inch cake pan. I want to make a pie recipe using a round cake pan instead of the standard 9-inch pie pan. Can you offer any suggestions? I don't see any references to pie pans here. TIA.
Irina Totterman says
Sure thing, Mike. Please use this cake pan calculator to recalculate ingredients for 9-inch pan into 8-inch pan. If you have questions, please, let me know.