Substitutions for Baking Pan Sizes (2024)

FAQs

Substitutions for Baking Pan Sizes? ›

Alternative baking pan sizes: your takeaways

For example; you could substitute a 8 x 8 x 1 1/2 inch square pan (6 cups) for a 8 x 2 inch round pan (6 cups) without changing the baking time or oven temperature stated in the original recipe.

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.

9×13 inch pan holds 14-16 cups of batter, essentially the same as 2 9×2-inch round pans.

For a rectangle, simply take the measurements of the long side and the short side of a rectangular one and multiply them, i.e. 9x13=117 square inches. From this you can see that you can substitute two 8” pans for the 9”x13” one as 2x64 = 128 square inches which is close enough.

Pan size can significantly affect the outcome of your baking. A pan too big can lead to overcooked edges and an undercooked center, while a pan too small might cause the batter to overflow, leading to a baking disaster.

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.

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. Baking times may vary due to slightly different depths of batter in the various pan combinations.

Which Bundt pan is best for a 9" x 13" cake recipe? A. Joanne, bake your recipe calling for a 9″ x 13″ pan (or two 9″ round pans) in either a 10-cup or 12-cup Bundt pan. Increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.

Quick Conversions: The 8x8” Baking Dish can substitute as a 9” round cake pan, a 9x5 loaf pan, or a deep-dish Pie Dish.

What can I use instead of a cake pan? ›

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.

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.

There is no significant difference between a 13- by 9-inch cake pan and a 9- by 13-inch cake pan. They are the same thing. Yes, you read that correctly. For example, pans made by different manufacturers may vary slightly by depth—two inches versus 2¼ inches.

Once you've selected a suitable cake pan to substitute for the size your recipe calls for, use the cook time on the recipe as a guideline, and then consider whether your substituted pan will have more or less surface area. The more surface area there is, the faster the cake will bake.

A 9×13 baking dish. The batter that fills two loaf pans is perfect for one baking dish. We didn't even need to adjust the cooking time that much; since the baking dish is more shallow, it bakes in about the same time as a loaf pan, even though it's bigger. We kept an eye on it and may have added 5 or 10 minutes max.

An 8×8-inch square pan is equivalent to 8 liquid cups. If you want to bake the recipe in a 13×9-inch square pan (14 liquid cups), divide the volume of the pan you have by the volume of the pan the recipe calls for: 14÷8 = 1.75.

Here's a standard conversion for many basic cake recipes: A recipe that makes three 8-inch layers will make two 9-inch layers, one 13-by-9 inch sheet, or three to four dozen cupcakes.

Which Bundt pan is best for a 9" x 13" cake recipe? A. Joanne, bake your recipe calling for a 9″ x 13″ pan (or two 9″ round pans) in either a 10-cup or 12-cup Bundt pan. Increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.

If your recipe calls for a 8½x4½-inch pan and you use a 9×5, your bread could fall flat instead of properly rising. On the other hand, if your recipe calls for a 9×5 and you use a 8½x4½, your batter may overflow and burn in the oven!