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Sometimes when you’re making a recipe you realize you don’t have the right baking pan or you want to make a different shape or size. That’s where this baking pan conversion chart comes in – learn what pans you can substitute for others in baking with this handy list!
Be sure to pin it for later or download the free printable below!
Baking pans can be confusing sometimes because there are SO MANY to choose from! Round, square, oblong, rectangular, springform – for someone that bakes a lot it’s easy to reach for one, because you probably have them all. But what if you’re just starting out or don’t have a ton of cabinet space? Or maybe you want a square cake and not a round one!
Learn how to easily make substitutions with this list of baking pan sizes – learn which ones you can switch and sub and which you can’t!
Just remember that anything with a loose batter (cake, cornbread, etc) is going to be more finicky about pan substitutions. Brownies, cookie batter, blondies, etc are going to be easier to switch around because they’re more forgiving and rise less, usually.
Pan Size
Volume
Use Instead
8″ x 8″ x 2″ square
8 cups
9″ x 2″ round 9″ x 5″ x 3″ loaf pan
9″ x 9″ x 2″
10 cups
10″ x 2″ round 11″ x 7″ x 2″ rectangular pan 9″ x 13″ x 2″ rectangular pan* 15.5″ x 10.5″ x 1″ jelly-roll pan
9″ x 13″ x 2″
14 cups
2 (9″) rounds 2 (8″) rounds 9″ x 9″ x 2″ square pan* 10″ bundt cake pan 20-30 cupcakes
*This is dependent on what you’re making. If you’re making brownies or cookie bars that don’t rise very much you can use a 9″ square and a 13 x 9-inch rectangular pan interchangeably. If you’re making a cake or something with a looser batter, you cannot use them interchangeably.
Other Cake Pans
Pan Size
Volume
Use Instead
9″ x 3″ round springform pan
12 cups
10″ bundt pan 9″ tube pan (angel food cake pan) 10″ x 2″ square pan 10″ springform pan
15.5″ x 10.5″ x 1″ jelly-roll pan
10 cups
9″ x 9″ x 2″ square pan*
10″ bundt pan
12 cups
10″ springform pan 9″ tube pan (angel food cake pan) 2 (11″ x 7″) rectangular pans 18-24 cupcakes 2 (9″) rounds 9″ x 13″ x 2″ rectangular pan
*If you’re making a cake roll you have to use the jelly roll pan, no other pan can be substituted.
Muffin and Loaf Pan Sizes
Pan Size
Volume
Use instead
8″ x 4″ x 2.5″ loaf pan
6 cups
8″ x 8″ x 2″ square
9″ x 5″ x 3″ loaf pan
8 cups
3 mini loaf pans (approx 6″ x 3.5″ x 2.5″) 9″ x 2″ deep dish pie plate 10″ pie plate 8″ or 9″ square pan 12-18 cupcakes 11″ x 7″ x 1-1/2″ baking pan
Standard Muffin Pan (Approx 2″ x 1.25″ each)
12 cupcakes or 1/4 cup batter each
Mini muffins (36 minis) 9″ x 9″ square pan
Standard Mini Muffin Pan (Approx 1″ x 1.5″ each)
24 cupcakes or 1 tbsp batter each
8 regular size cupcakes
Pie Plates
Standard pie plates are 9″ round, not deep dish. It’s not as simple as switching out pans when you substitute a pie plate (if you’re making pie, that is). Here are some swaps for making pie in a different pan:
Tart Pan with a removable bottom – these are normally 10-inches around, so you may need a bigger crust.
Springform pan – same as the tart pan – you may need some extra crust.
9″ x 13″ x 2″ rectangular pan or a jelly roll pan – make a slab pie! You’ll need about double the crust
Muffin tin – use a 2.5″ round cookie cutter for standard muffin pans and a 1.5″ round cookie cutter for mini muffin tins. If you’re making a cookie crust (i.e. graham cracker crust), use cupcake liners.
Using a sheet pan to bake is by far the easiest and quickest way! The ideal sheet pan for making a cake would be flat and have sides that are at least 1 inch high.
Two deep-dish pie plates, 9-inch cake pans or 8×4-inch loaf pans would all work well. If you would like to remove the cheesecake from the pan, be sure to line the base and sides with parchment paper first. You could also bake the cheesecake in an aluminum foil pan and cut it away to reveal the cake.
You've just seen the easiest, most basic pan substitution: the capacity of an 8” square pan and 9” round pan are the same (64”) and the pans can be substituted for one another in any recipe.
10-inch Bundt pan holds 10-12 cups of batter, the same as a 10×2 inch round pan (10 cups), 9×2 inch square pan (10 cups), 10×2 inch square pan (12 cups), 11×7 inch pan (10 cups), 10×15 inch jelly roll pan (10 cups), 12×17 inch jelly roll pan (12 cups), 9×2.5 inch springform pan (10 cups), 10×2.5 inch springform pan (12 ...
If you need to cook in less quantity and have a longer time to cook, you may use a high-quality baking dish instead of a baking pan for some recipes. However, you may use a Leche Flan Llanera or an empty food can, or even create one out of aluminum foil altogether if you don't have a baking pan.
Springform pans are designed primarily for use with delicate dishes that cannot be easily removed or flipped from the pan. Below are some baked goods and savory meals to create with your springform pan: Cheesecake.
Any cake pan or pie plate of similar size will do just fine as a substitute for a springform pan. And lining the pan with foil or parchment paper first will make it easy to gently lift the cake out when it's done.
Pour into a round pie dish. Bake at 350 degrees for 15-20 minutes, until cake tester comes out almost clean. I like to under bake this cake to make sure it is nice and moist. While the cake is baking, prepare the icing.
You can usually put pound cake into 2 medium loaf pans, and adjust the temperature down about 25 degrees, but it can be hit or miss to get the center cooked before the edges burn.
Can you bake a Bundt cake in a 13×9 pan? Yes—but don't overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You'll also need to adjust your baking time.
While avid bakers will want to have a springform pan in their kitchen, Wenk says if you don't have one, simply use the same size of a regular baking pan and you can just serve the baked good directly from its pan. There's no need to remove a delicate dessert from its pan and risk losing part of it in the process.
First, check the manufacturer's directions. If those aren't handy, they look at the pan's construction. If the pan is all metal (with metal handles), it's typically OK for the oven. Avoid putting skillets with silicone handles or other plastic or wood elements in the oven, and definitely not under a broiler.
If the oven isn't an option, you can use your cooktop to help you prepare meals. Using appropriate cookware suitable for stovetop cooking, such as a cast-iron skillet, dutch oven or something similar, you can get oven-like results for dishes like lasagnas, casseroles and even baked items.
You can use a frying pan as a baking sheet as long as the frying pan handle won't melt in a hot oven. Solid metal handles work well. you just need to use a hot mitt to remove the hot pan from the oven.
However, if you're baking something that absolutely can't stick, and you only have aluminum foil on hand, simply grease it up as you would an unlined baking dish, and be on your way. Both aluminum foil and parchment paper are totally safe to use—though parchment is more environmentally friendly.
Introduction: My name is Twana Towne Ret, I am a famous, talented, joyous, perfect, powerful, inquisitive, lovely person who loves writing and wants to share my knowledge and understanding with you.
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