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Here’s an in-depth look at common cake pan sizes & conversions, as well as how to adjust recipes or make substitutions based on the pan sizes you have.

cake pan sizes and conversions

Unless you have fully stocked kitchen with dozens of baking pans, chances are that you’ll run into a recipe where you don’t have the specific pan required. In fact, a cake pan substitution is the subject of most recipe questions I receive. I figured it would be easier to store all of this information in one convenient place for us all to reference.

Welcome to my Cake Pan Sizes & Conversions lesson!

This Post Includes

  • Common Baking Pan Measurements
  • Cake Pans That are Similar
  • Substituting Cake Pans
  • Adapting Cake Recipes to Fit Certain Pans
  • Amount of Batter Some of my Cake Recipes Yield

6 inch and 9 inch cake pans

Common Baking Pan Measurements

In this list, you’ll find common baking pan measurements and the volume of batter they hold. ***The amount listed is the total amount of batter each pan holds, but you usually only fill cake pans halfway (unless otherwise noted in the recipe you are using). Most measurements were taken at my home kitchen. Cross referenced with the always trusted Joy of Baking, as well.

Measurement Conversions

  • 1 inch = 2.54cm
  • 1 cup = 240ml

Round Pans:
6×2 inches (15 x 5cm) = 4 cups (960ml)
8×2 inches (20 x 5cm) = 6 cups (1.4 liters)
9×2 inches (23 x 5cm) = 8 cups (1.9 liters)

Square Pans:
8×2 inch square (20 x 5 cm) = 8 cups (1.9 liters)
9×2 inch square (23 x 5 cm) = 10 cups (2.4 liters)
10×2 inch square = (25 x 5 cm) = 12 cups (2.8 liters)

Rectangular Pans – 2 inch (5 cm) tall
11×7 inches (28 x 18 cm) = 10 cups (2.4 liters)
13×9 inches (33 x 23 cm) = 14 cups (3.3 liters)

Springform Pans:
9x 2.5 inches (23 x 6 cm) = 10 cups (2.4 liters)
10x 2.5 inches (25 x 6 cm) = 12 cups (2.8 liters)

Bundt Pan – volume varies because of various designs
10×3 inch (25 x 8 cm) = 10-12 cups (2.8 liters)

Tube Pan:
9×3 inches (23 x 8 cm) =  12 cups (2.8 liters)

Jelly Roll Pans – 1 inch (2.5 cm) tall
10×15 inches (27 x 39 cm) = 10 cups (2.4 liters)
12×17 inches (32 x 44 cm) = 12 cups (2.8 liters)

Loaf Pans – about 3 inches (8 cm) tall 
8×4 inch (20 x 10 cm) = 4 cups (960 ml)
9×5  inch (23 x 13 cm) = 8 cups (1.9 liters)

How to Determine the Volume Yourself

If you want to calculate a pan’s volume yourself, it’s so easy! Simply fill your pan with 1 cup of water at a time and count until it’s full. That’s what I do!

How Much Does This Pan Hold?

Here’s a helpful list of the most common baking pans and the volume of batter they hold, as well as which pans hold the same amount of batter. ***Keep in mind that the volumes listed mean you are filling the pan all the way to the top with batter, which isn’t ideal for baked goods. Unless otherwise noted, filling pans around 2/3 full is the best practice. This leaves room for rising.

  • For example, my vanilla cake recipe yields around 8 cups of batter which I divide between 3 9×2 inch round cake pans. (Each hold 8 cups of batter!) Each cake layer has a little less than 3 cups batter each.

Use the following section to determine which baking pans can be substituted for others based on their full volume.

Round Pans

  • 6×2 inch round pan holds 4 cups of batter, the same as an 8×4 inch loaf pan. Fun discovery! Cupcake recipes yielding 12-16 cupcakes fit wonderfully in 3 6-inch cake pans. See my 6 inch cakes for more information.
  • 8×2 inch round pan holds 6 cups of batter.
  • 9×2 inch round pan holds 8 cups of batter, the same as an 8×2 inch square pan and a 9×5 inch loaf pan.
  • 10×2 inch round pan holds 10-11 cups of batter, the same as a 9×2 inch square pan, 11×7 inch pan, 10×15 inch jelly roll pan, 10×3 inch Bundt pan, and a 9×2.5 inch springform pan.

Square Pans

  • 8×2 inch square pan holds 8 cups of batter, the same as a 9×2 inch round pan and a 9×5 inch loaf pan.
  • 9×2 inch square pan holds 10 cups of batter, the same as a 10×2 inch round pan, 11×7 inch pan, 9×2.5 inch springform pan, 10×3 inch Bundt pan, and a 10×15 inch jelly roll pan.
  • 10×2 inch square pan holds 12 cups of batter, the same as a 12×17 inch jelly roll pan, 10×3 inch Bundt pan, 10×2.5 inch springform pan, and a 9-inch tube pan.

Rectangle Pans

  • 11×7 inch pan holds 10 cups of batter, the same as a 10×2 inch round pan, 9×2-inch square pan, 9×2.5 inch springform pan, 10×3 inch Bundt pan, and a 10×15 inch jelly roll pan.
  • 9×13 inch pan holds 14-16 cups of batter, essentially the same as 2 9×2-inch round pans.

Jelly Roll Pans

  • 10×15 inch jelly roll pan holds 10 cups of batter, the same as a 10×2 inch round pan, 9-inch square pan, 11×7 pan, 9×2.5 inch springform pan, 10-inch Bundt pan.
  • 12×17 inch jelly roll pan holds 12 cups of batter, the same as a 10×2 inch square pan, 10-inch Bundt pan, 10×2.5 inch springform pan, and a 9-inch tube pan.

Bundt Pans

10-inch Bundt pans are the standard size. I actually have several that are 9.5 inches and most Bundt cake recipes still fit.

  • 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 cups) and a 9-inch tube pan (12 cups).

Tube Pans

9×3 inch tube pans are the standard size. I have a few that are 8 inch and 10 inch and most recipes using tube pans fit nicely in all.

  • 9×3 inch tube pan holds 12 cups of batter, the same as 10×2 inch square pan, 12×17 inch jelly roll pan, and a 10×2.5 inch springform pan.

Springform Pans

  • 9×2.5 inch springform pan holds 10 cups of batter, the same as a 10×2 inch round pan, 9×2 inch square pan, 11×7 inch pan, a 10×15 inch jelly roll pan.
  • 10×2.5 inch springform pan holds 12 cups of batter, the same as a 10×2 inch square pan, 12×17 inch jelly roll pan, and a 9×3 inch tube pan.

Loaf Pans

  • 8×4 inch loaf pan holds 4 cups of batter, the same as a 6×2 inch round pan.
  • 9×5 inch loaf pan holds 8 cups of batter, the same as a 9×2 inch round pan and an 8×2 inch square pan.

Substituting Cake Pans

I’m piggy-backing this one to the section above because there’s often a need to substitute different cake pans. If substituting a baking pan that holds the same amount of batter, be wary of the baking time because the dimensions of the baked good will change. Always keep your eye on the oven and begin checking for doneness earlier than the recipe states.

Remember, only fill pans about 2/3 full unless otherwise noted in the recipe.

stack of cake pans

Adapting Recipes to Fit Certain Cake Pans

Adapting recipes to fit the cake pans you have (or need) can often be complicated. While it’s always best to stick to the written recipe, sometimes you need to make adjustments and that’s where a little math can help.

1) Determine the volume your pan can hold. You can also determine the actual surface area of the pan in square inches. I actually used Food 52’s article by Alice Medrich on this subject to brush up on my math!

  • For square and rectangle pans, multiply the length of the sides. For example, a 9×13 inch baking pan is 117 square inches. 9×13 = 117.
  • For circle pans, determine the area by multiplying the radius squared by π. (π = 3.14, the radius is half of the diameter, and squaring means multiplying a number by itself.)  For example, the area of a 9-inch round pan is 63. The radius is 4.5. 4.5×4.5 = 20.25. Multiply that by 3.14 = 63.5.

2) After you determine the volume your pan can hold or its square inches, you can confidently make baking pan substitutions.

  • For example, if a 9×13 inch pan is 117 square inches and a 9-inch round pan is 63.5 square inches, you can be confident that the volume from one 9×13 inch pan can fit into TWO 9-inch round pans (approximately 120 square inches total).

What if volumes and square inches don’t match up perfectly? You’ll have to adjust the recipe and this requires more math.

For example, if you want to adapt a 9-inch round cake to a 10-inch round cake, you’ll need to make adjustments. A 9-inch round cake pan is 63.5 square inches/holds 8 cups of batter. A 10-inch round cake pan is 78.5 square inches/holds 10-11 cups of batter. Without any adaptions, your 10-inch cake layers will be very thin. You’ll need to increase the batter by 25%.

The get this percentage, work with the cups or square inches. Subtract the number you have (8 cups) from the number you want (10 cups). Divide that (2 cups) by what you have (8 cups), then multiply by 100. (The universal way to find a percentage.) This equals 25%.

How to Avoid the Math

What works for me most of the time (because I don’t trust myself with too much math!) is to 1.5x the recipe or even making 2 batches of batter. (For best success, taste, and texture, I always recommend making separate full batches instead of doubling. Doubling risks over-mixing or under-mixing and could overwhelm your mixer.) Then, I use leftover batter to make a few cupcakes on the side to freeze for another time.

It’s better to have extra batter rather than not enough.

What About Eggs?

If you need part of an egg for when you are adjusting a recipe, crack the egg, beat it, and whatever percentage of that mixture you need. If you need 1/3 of an egg and you have 3 Tablespoons of beaten egg, use 1 Tablespoon. For a more precise amount and if you don’t trust your measurements, you can also weigh the beaten egg on a kitchen scale to determine exactly how much you need.

  • Cover, refrigerate, and add any leftovers to your scrambled eggs the next morning!

cake ingredients

Amount of Batter Some of my Cake Recipes Yield

The following list will help if you need to adjust my recipes for different pan sizes. These are the recipes I know and all measurements are approximate.

My Favorite Baking Pans

I have a list for you! Stock Your Kitchen with These 8 Baking Pans

The next time you have a question about cake pan sizes & conversions, I hope you find your answer in this post so you can confidently make the adjustments needed.

Reader Questions and Reviews

  1. I know every time I use a 9” round cake recipe it usually makes two 6” cakes. But these days I’m obsessed with making mini 4” cakes but I can’t seem to find the conversion for smaller cakes. Do you know how many 4” cakes I can get from a 6” 8” or 9” recipe? I’ve been going crazy trying to figure this out lol

    1. hi! for a four inch pan, first find the area of the circle. the diameter of the pan is four inches, so the radius (length from center to edge, always half of diameter) is two. then do pi x 2^2 (pi times 2 squared) which is about 12.57 inches square (in^2).

      inches square is a flat area, not a volume- we actually need inches cubed (in^3). this is important bc it tells us we have to multiply 3 different measurements together to get volume (normally heightxwidthxlength, so inch x inch x inch= in^3. with circles it’s (pi x radius^2) x height).

      so you’ll want to multiply the height of your cake pan by 12.57 in^2. if the height is 2 in, that will give you 25.14 in^3.

      tbh if you don’t want to do this by hand you can probably google and find a page that will calculate the volume of a cylinder for you.

      1 cup is about 14.44 in^3. 25.14/14.44 is 1.74 cups- for ease you could just say 1.75, which is 1 and 3/4. (to compare how much wiggle room you have, a 6 x 2 round is listed as four cups above, but (pi x 3^2)/14.44 is about 3.9 cups.)

    1. How to calculate the bake time requires? For example, I’d like to use your white cake recipe for a 10” and a 6”. How would I adjust the bake time? Thank you.

      1. Hi Hilary, Most 6 inch cake layers take about 18-21 minutes at 350°F (177°C). We are unsure of the exact time a 10 inch layer will take but it will be longer than a typical 8 or 9 inch cake. Always keep your eye on the oven and begin checking for doneness earlier than the recipe states.

  2. This site is simply incredible for anyone who wants to learn to bake. Every time I find myself in a quandary, I find the answer here written in precise easy to understand terminology. I was about to bake bread when I remembered we do not have a metal loaf pan in our second home. No problem since there was an excellent explanation on how to substitute a round pan for a rectangle. A little bit of math and I was in business. Thanks for all the help.

    1. We’re so glad this post was useful for you, Michael!

      1. hI i am making this wedding cake this week. i am using round pans…one 10″ x4″ round pan, one 8″ x 4″ round pan and one 6″ x 4″ round pan. do you know what measurements for ingredients i should use? i am horrible at its for a wedding this coming saturday…if you can help with the ingredient list that would be so helpful! 🙂 i have never made a wedding cake before either…..

  3. I have a recipe that makes 3 [9] inch round cake pans, but I want to convert the recipe to make 2 [6] inch round cake pans. Would you half the recipe or thirds the recipe?

  4. I cannot tell you how much I love your website! Thank you for providing so much useful information!

  5. I have a question about the conversions for cake pans. The ingredients in most of my recipes are in ounces (weight) rather than cups. I can add all of the ingredients together to get a weight but not cups.

    The chart indicates a cup of batter weighs 8 ounces. I understand water weighs 8 ounces, but I don’t think a mixture that contains whipped eggs, flour, oil, sugar, grated carrots, nuts etc. would necessarily weigh 8 oz. The King Arthur Ingredient Weight list indicates 1 cup of flour weighs 4.25 ounces, a cup of sugar weighs 7 oz, and so on.

    Do you know of a more accurate way to determine how much batter a particular pan of batter should weigh?

    Thank you in advance!

    1. Hi Teresa, You are correct that each recipe would yield a different weight per cup of batter. Unfortunately, it’s not very common to measure cake batter by weight were we live, so we do not have accurate weights for each of our recipes for this. We are sorry we can’t be of more help!

  6. Sally

    I have a wonderful three layer lemon cake recipe (for three eight- inch rounds) that I want to make in two nine-inch round pans.
    What do I need to do? I assume they would bake longer, but should it work?

    Thank you!

  7. Your cake pan sizes and conversion article is a great resource. I’ve been baking for many years and I wish I had this chart earlier. Having a printable option would be great. Thanks for all the great recipes.

    1. Hi Linda! We’re actually working on a printable option for this post – so glad you find it helpful 🙂

  8. Will using a 8x8x4 pan, instead of an 8x8x2 pan, affect how a pan of brownies will turn out?


    1. Hi Linda, it shouldn’t make much of a difference for your brownies!

  9. I have a question please. If I’m using a recipe for a 8×8 square pan but I’ve only got a 10×8 rectangle how much should I increase ingredients

  10. Hi, if I’m doing a two tier 12 inch cake, what would be the recipe? Thank you

  11. I need to make a cake that feeds 30. So I thought I’d use two 10-inch square pans. So would a recipe that uses three 9-inch pans work? I would divide that batter into the two 10-inch pans?

  12. hi If I wanted to make your 2 layer chocolate cake into 2×7″ baking pans how can I adjust the recipie ?

  13. Hi. I have a cake recipe that makes 3 6-inch round cakes and I want to increase the recipe to use 3 8-inch round pans. Would I increase the recipe by half or would I double it? Thank you!

  14. Stupid Q
    I only have one 9″ pan. Can I put it all in that one and cut afterwards? I did that with all your other recipes (*visible awkwardness*) and they seemed to do good. 🙂


  15. On weights of cake batter and volume of cake batter, it is easy to get confused. They are not the same thing – volume is the amount of space it takes, and the important factor for cake pans sizes and most recipes list how many servings with pan size. Go from there to modify the pan size. The volume of an ounce in weight of sugar vs an ounce in weight of water is different, the volume is the question.

  16. Hi!

    More like a question… I am trying to bake a cake for a birthday. I need the cake to be at least 6 inches tall to fit in a fondant truck on the side. What would you recommend for sizing and number of layers to do? I was hoping to do two however, it may be impossible to get 6 inches by only using two layers. Let me know your recommendations! I am baking it for about 20 people

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