Cake Pan Size Conversions and Batter Amount Needed

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Cake Decorating Advice
If you have an unusual pan size and would like to figure out its capacity, measure the amount of water it takes to fill the pan.

Compare that measurement to the volumes in our chart (or the cake pan size listed in your recipe) to determine how much batter you'll need.
To ensure a cake rises evenly, you should only fill your pans to the half-way mark.
The baking time may change as well, so it is imperative that you keep a watchful eye on your cake, and check for doneness using your preferred method.
It's always better to have a little extra batter, rather than not enough. Once you've filled the pans half-full, use any remaining batter to bake a few cupcakes.

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Ingredients

  • Per Pan:
  • Trying to fit a square cake into a round pan? Find out how much batter you'll
  • need.
  • NOTE: Cake layers freeze well for up to 3 months; just first wrap with plastic wrap, then with tin foil. Make sure to freeze on a flat surface.
  • Standard box cake mixes, apx. 18-ounces, will make 2 8 or 9-inch round cake layers- -5-6 cups batter or 1 9x13-inch.
  • One Pan; Cups Batter; Cook About;
  • 6 ";2 1/2;30 min.
  • 8 "; 2 1/2; 35 min.;
  • 9 "; 3; 35 min.;
  • 10 "; 5; 35 min.;
  • 12 ";
  • 14 "; 12; 50 min.;
  • 9 x13-inch; 5;

Preparation

Step 1

Cake Pan Size Conversions
Recipe Calls For Volume Use Instead
1 (8-inch) round cake pan 4 cups1 (8 x 4)-inch loaf pan, or
1 (9-inch) round cake pan, or
1 (9-inch) pie plate
2 (8-inch) round cake pans 8 cups2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (9-inch) round cake pans
1 (10-inch) Bundt pan
1 (11 x 7-inch) baking dish
1 (10-inch) springform pan
1 (9-inch) round cake pan 6 cups1 (8-inch) round cake pan
1 (8 x 4-inch) loaf pan
1 (11 x 7-inch) baking dish
2 (9-inch) round cake pans12 cups2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (8-inch) round cake pans
1 (10-inch) Bundt pan
2 (11 x 7-inch) baking dishes
1 (10-inch) springform pan
1 (10-inch) round cake pan11 cups2 (8-inch) round cake pans
1 (9-inch) tube pan
1 (10-inch) springform pan
2 (10-inch) round cake pans22 cups5 (8-inch) round cake pans
3 or 4 (9-inch) round cake pans
2 (10-inch) springform pans
9-inch tube pan12 cups2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (10-inch) Bundt pan
10-inch tube pan 16 cups3 (9-inch) round cake pans
2 (10-inch) pie plates
2 (9-inch) deep dish pie plates
4 (8-inch) pie plates
2 (9x5-inch) loaf pans
2 (8-inch) square baking dishes
2 (9-inch) square baking dishes
10-inch Bundt pan 12 cups1 (9x13-inch) baking dish
2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (9-inch) tube pan
2 (11x7-inch) baking dishes
1 (10-inch) springform pan
11 x 7 x 2-inch baking dish 6 cups1 (8-inch) square baking dish
1 (9-inch) square baking dish
1 (9-inch) round cake pan
9 x 13 x 2-inch baking dish 15 cups1 (10-inch) Bundt cake pan
2 (9-inch) round cake pans
3 (8-inch) round cake pans
1 (10 x 15-inch) jellyroll pan
10 x 15 x 1-inch jellyroll pan 15 cups1 (10-inch) Bundt pan
2 (9-inch) round cake pans
2 (8-inch) round cake pans
1 (9 x 13-inch) baking dish
9 x 5-inch loaf pan 8 cups1 (9 x 2-inch) deep dish pie plate
1 (10-inch) pie plate
1 (8-inch) square baking dish
1 (9-inch) square baking dish
8 x 4-inch loaf pan 6 cups1 (8-inch) round cake pan
1 (11 x 7-inch) baking dish
9-inch springform pan 10 cups1 (10-inch) round cake pan
1 (10-inch) springform pan
2 (8-inch) round cake pans
2 (9-inch) round cake pans
10-inch springform pan 12 cups2 (8 x 4-inch) loaf pans
1 (9-inch) tube pan
2 (9-inch) round cake pans
1 (10-inch) Bundt pan
2 (11 x 7-inch) baking dishes
2 (8-inch) round cake pans
8-inch square baking dish 8 cups1 (9 x 2-inch) deep dish pie plate
1 (9 x 5-inch) loaf pan
2 (8-inch) pie plates
9-inch square baking dish 8 cups1 (11 x 7-inch) baking dish
1 (9 x 2-inch) deep dish pie plate
1 (9 x 5-inch) loaf pan
2 (8-inch) pie plates
- - - - - - - - ---
You have the cake pan conversions, which I find very helpful. Now how
about the adjustments of cooking time and temperature?

So if the recipes calls to bake a cake for 29-34 minutes in a 13"x9" but
instead I use an 11"x8" - how do I adjust the time and temperature?

You never need to adjust the oven temperature:
cakes need to bake quickly in a relatively hot oven to set their structure
and to make sure they don't dry out. You only need to adjust the baking
time. For example, the same cake batter baked in a Bundt cake pan might
take a full hour to bake, whereas cupcakes might be done after only 20
minutes. If you’re using a smaller pan with the same volume of batter
(using an 11"x8" pan instead of 13"x9"), you're actually making a deeper
cake, so it might take a little longer to bake. I'd still start checking
it after 30 minutes: the cake should spring back when you touch the
surface lightly with your finger. If it springs back, use a toothpick to
be sure it's done. Insert a toothpick in the center of the cake and hold
it there for a second before pulling it out. If a couple of crumbs stick
to the toothpick, the cake is done; if you see a wet batter, add about
five more minutes to your timer before checking your cake again.

Jelly Roll/ Sheet Pan - Home Sizes 10-1/2 x 15 -1/2 x 1= 10 cups 12-1/2 x
17 -1/2 x 1 = 12 cups.

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