Baking Basics: Converting Pan Sizes

Happy Tuesday and welcome to another Baking Basics installment!
One of the most common questions that we receive is how to adapt or scale a recipe if you need to use a different size pan. Will there be too much batter, should it be baked longer or shorter, etc.? While your first inclination might just be to take the surface measurements of the pan (8-inch, 9-inch, 9×13-inch, etc.), the more important measurement is VOLUME. This gives you a much better indication of how much batter the pan can hold and if you will need to do any scaling or time adjustments.
Below is a list of common pan sizes and volumes, along with a link to more non-traditional pan sizes!
PAN SIZE CONVERSIONS
(Dimension) 1 inch = 2.54cm (Volume) 1 cup = 237 mL
Round Pans:
6 x 2 inches = 15 x 5 cm = 4 cups = 948ml
8 x 2 inches = 20 x 5 cm = 6 cups = 1.4 liters
9 x 2 inches = 23 x 5 cm = 8 cups = 1.9 liters
Springform Pans:
9 x 2½ inches = 23 x 6 cm = 10 cups = 2.4 liters
9 x 3 inches = 23 x 8 cm = 12 cups = 2.8 liters
10 x 2½ inches = 25 x 6 cm = 12 cups = 2.8 liters
Bundt Pans:
7½ x 3 inches = 19 x 8 cm = 6 cups = 1.4 liters
9 x 3 inches = 23 x 8 cm = 9 cups = 2.1 liters
10 x 3½ inches = 25 x 9 cm = 12 cups = 2.8 liters
Tube Pans:
8 x 3 inches = 20 x 8 cm = 9 cups = 2.1 liters
9 x 3 inches = 23 x 8 cm = 12 cups = 2.8 liters
10 x 4 inches = 25 x 10 cm = 16 cups = 3.8 liters
Square Pans:
8 x 8 x 2 inches = 20 x 20 x 5 cm = 8 cups = 1.9 liters
9 x 9 x 2 inches = 23 x 23 x 5 cm = 10 cups = 2.4 liters
10 x 10 x 2 inches = 25 x 25 x 5 cm = 12 cups = 2.8 liters
Rectangular Pans:
11 x 7 x 2 inches = 28 x 18 x 5 cm = 6 cups = 1.4 liters
13 x 9 x 2 inches = 33 x 23 x 5 cm = 14 cups = 3.3 liters
Jelly Roll Pans:
10½ x 15½ x 1 = 27 x 39 x 2.5 cm = 10 cups = 2.4 liters
12½ x 17½ x 1 = 32 x 44 x 2.5 cm = 12 cups = 2.8 liters
Loaf Pans:
8 x 4 x 2½ inches = 20 x 10 x 6 cm = 4 cups = 948 ml
8½ x 4½ x 2½ inches = 21 x 11 x 6 cm = 6 cups = 1.4 liters
9 x 5 x 3 inches = 23 x 13 x 8 cm = 8 cups = 1.9 liters
Additional Resource: You can find even more obscure pan sizes with measurements at Joyofbaking.com.
BAKE ON!
Check out more posts in the Baking Basics series:
5 Mistakes to Avoid When Preparing a Recipe
Flour 101: The Definitive Guide to the Different Types of Baking Flours
Cocoa Powder 101: Natural Unsweetened vs Dutch-Process
Baking Soda vs. Baking Powder: Everything You Need to Know!
Why You Should ALWAYS Weigh Your Ingredients
A List of Our Must-Have Ingredients
Our Essential Baking Equipment




