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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.
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.
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.
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!
Wenk says the best method to use if you don't have a springform pan is to use a regular baking pan that's the same size as the springform pan the recipe calls for, and line it with parchment strips.
You can create custom-sized pans using aluminum foil. Whether you're grilling pizzas, kebobs, veggies, or tender meats like fish or seafood, grill pans can prevent small, delicate ingredients from falling through the grates.
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 you've found that you don't typically like meatloaf made in a loaf pan, you may find that trying it in a sheet pan may be a better option for you and vice versa!
The area of a 8x8 pan on the other hand, is 64 square inches, or close to half that of a 9x13 pan. This means you can scale a recipe down from a 9x13 pan to an 8x8 pan by simply halving the recipe. Conversely, to go from a 8x8 pan to a 9x13 pan, you double the 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.
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.
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.
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.
To make your own substitute Bundt pan, you'll need a standard round cake pan (ideally a 9-inch round), pie weights like this and a small, empty oven-proof container (like a simple oven-safe glass Pyrex dish).
One way to bake without an oven is to use a cast iron skillet, and a gas, electric, or induction stove will do for this purpose. Cast iron skillets are popular because they are durable and literally made of solid iron. They heat your food evenly and can be used on a stove top or an oven.
In addition to using alternative baking surfaces like parchment paper, greased pans, and aluminum foil, you can also use silicone baking mats, oven-safe glass or ceramic dishes, or even a clean, upside-down baking tray as a makeshift baking surface for cookies.
Yes, aluminum foil is ideal for oven use. Aluminum foil is safe and convenient and helps reflect heat to enable your food to cook evenly. It also withstands the highest temperatures in most home ovens, making it an excellent choice for baking and cooking. See more tips on how to use aluminum foil in the oven.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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