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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!

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baking pans

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!

Be sure to check out my list of favorite baking supplies for my favorite pans!

Use this BAKING PAN CONVERSION Chart to find a pan substitution for any recipe! Convert a square cake into a round pan and determine how much batter you need for different sizes and shapes of pans!

Round Cake Pans – Cake Pan Sizes

Pan SizeVolumeUse Instead
8″ x 2″ round6 cups8″ x 8″ x 2″ square pan
10″ x 1.5″ pie plate
11″ x 7″ x 2″ rectangular pan
9″ x 2″ round8 cups8″ x 8″ x 2″ square pan
9″ x 5″ x 3″ loaf pan

Want to make a square cake? No worries, I got you.

The easiest pan substitution you can make is a 9-inch round and an 8-inch square.

cake pans

Square and Rectangular Baking Pan Sizes

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 SizeVolumeUse Instead
8″ x 8″ x 2″ square8 cups9″ x 2″ round
9″ x 5″ x 3″ loaf pan
9″ x 9″ x 2″10 cups10″ 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 cups2 (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 SizeVolumeUse Instead
9″ x 3″ round springform pan12 cups10″ 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 pan10 cups9″ x 9″ x 2″ square pan*
10″ bundt pan12 cups10″ 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 SizeVolumeUse instead
8″ x 4″ x 2.5″ loaf pan6 cups8″ x 8″ x 2″ square
9″ x 5″ x 3″ loaf pan8 cups3 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 eachMini muffins (36 minis)
9″ x 9″ square pan
Standard Mini Muffin Pan
(Approx 1″ x 1.5″ each)
24 cupcakes or 1 tbsp batter each8 regular size cupcakes
pie plates

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.


baking pan sizes conversion chart infographic

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Hello, I just found your website and you have so many great tips! My question is when you substitute a different size pan than what the recipe calls for e.g. 9x13x2 for 9x9x2 do you adjust the baking time?
    Thank you!

    1. It really depends on the recipe. Usually, yes it will take more time for a smaller pan and less time for a larger pan.

    1. The 9×5 will work just fine for 99% of recipes – it might just bake 5-10 min less – or the same amount (it depends on the recipe). The result will just be flatter – often when I’ve tested different pans the 9×5 isn’t as domed as the smaller pan (but again, depends on the recipe).

  2. Hi, I want to make lemon bar recipe that calls for a 9 x 13 pan, but would like the bars to be thicker, can I use this recipe in a 9 x 9 pan?

  3. I just bought 3 six-inch cake pans for a small layer cake I want to make for just the two of us. How do I adjust a regular big layer cake recipe to fit? Frosting too? Thanks for all the good conversions?

    1. So a normal 6×2-inch round cake pan holds about 4 cups of batter (8-inch holds 6 cups). So it depends on the recipe you’re using. You can make the normal recipe and then any leftover batter make cupcakes with. Or I’d have to see what recipe you’re using to make any conversions. (Theoretically, you can 2/3 the recipe to fit, but again, I’d have to see.)