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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.
An 8” square pan and 9” round pan can be used interchangeably for cake and bar recipes. A recipe written for a 9” x 13” pan can also be made in two 9” round pans; one 9” round and one 8” round, or two 8” round pans.
Quick Conversions: The 8x8” Baking Dish can substitute as a 9” round cake pan, a 9x5 loaf pan, or a deep-dish Pie Dish. Halved recipes intended for 9x13 rectangular baking dishes are also compatible.
Or, if you prefer edge brownies and thin blondies, trade out the 9x13" for the jelly roll pan, where the batter has more room to spread out (though watch the pan closely as the batter will bake faster).
Another alternative to a baking sheet is aluminum foil. Crumple up a piece of aluminum foil and then flatten it out to create a makeshift surface for baking your cookies. Make sure to grease the foil lightly before placing the cookie dough on it to prevent sticking.
Cast iron skillets have been one of my preferred pie plate substitutes for many years. In addition to being handy and naturally nonstick, cast iron retains and evenly distributes heat—two important features for achieving a crisp, evenly baked crust.
If, for example, your recipe calls for an 8-inch cake pan and you only have a 9-inch, relax, no problem. Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter. In this particular example, since your pan is 1 inch larger, more surface area will be exposed.
Another common item that can be used instead of a loaf pan to bake bread would be a baking sheet. You can utilize parchment paper or make sure that the baking sheet is greased before placing any dough on it. This will prevent the dough from sticking.
Here comes the unusual part—instead of grabbing a loaf pan, reach for two 9-inch cake pans instead. Lightly grease the bottom and sides of each pan, then cut a circle of parchment paper to fit in the bottom.
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.
However, you can use a tube pan for recipes that call for a Bundt pan in many cases. Keep in mind that tube pans typically hold more batter than a bundt pan of the same size.
True to its name, a cookie sheet is the best kitchen tool for baking cookies. It has only one (or—at most—two) raised sides which makes it easier to grab. Otherwise, it's completely flat. This allows air to circulate, which wicks away moisture and makes your baked goods perfectly crispy.
Loaf and Bundt pans, for example, are about half the area of 8-inch and 9-inch square pans, but the sides are taller so usually you can substitute one for another.
The trick's to draw the outline of any shape that you want by folding foil to create the walls of the pan. You'll then need some more foil to cover the outline and the bottom of the pan. Just like that, you can make any shape and size cake pan!
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.
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.
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Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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