Imagine baking your cake in a pan that’s nearly double its size. The result is a sad, thin, and kinda undercooked dish. Not the vibe we’re going for, right?

That’s why paying attention to your baking pan size is a big deal. And hey, even if you don’t have the perfect pan, no stress. You just need to know how to tweak those ingredients to make it work!

All of this sounds like a bit of a hassle, but I’ve got your back! Keep scrolling to snag some tips on the art of cake pan sizes and ingredient measurements.

In This Article:

The 7 Common Cake Baking Pan Sizes:

Round pans can handle anywhere from 4 to 11 cups of batter. Square pans step up the game at 6 to 12 cups, while rectangular pans take on the challenge of 10 to 14 cups. And hey, don’t forget the other cool kids in the pan family – springform, bundt, tube, and jelly roll pans!

	Smallest Size	Biggest Size
Round	6 x 2 inches (4 cups)	10 x 2 inches (11 cups)
Square	8 x 8 x 1 ½ inches (6 cups)	10 x 2 inches (11 cups)
Rectangular	11 x 7 x 2 inches (10 cups)	13 x 9 x 2 inches (14 cups)
Springform	9 x 2 ½ inches (10 cups)	10 x 2 ½ inches (12 cups)
Bundt	7 ½ x 3 inches (6 cups)	10 x 3 ½ inches (12 cups)
Tube	8 x 3 inches (9 cups)	10 x 4 inches (16 cups)
Jelly Roll	10 ½ x 15 ½ x 1 inches (10 cups)	12 ½ x 17 ½ x 1 inches (12 cups)

Round Pans

Smallest: 6 x 2 inches (4 cups)
Biggest: 10 x 2 inches (11 cups)

Round pans are the MVPs for classic treats like round vanilla, chocolate, banana, carrot, and pound cake. They come in all sizes, from cute single-servings to those towering layer cakes that steal the show at birthdays and celebrations!

And wait, there’s more: if you’ve got deep round cake pans, why not whip up some killer deep-dish fruit pies? Think apple, cherry, or blueberry. The extra depth gives you space to load up on that delicious filling and crust.

Even better, those round cake pans can moonlight as heroes for pizza night! I mostly use them to make individual-sized pizzas, but sometimes, I let myself go wild with unique shapes for some creative toppings.

And guess what? Sterilized round cake pans are not just for baking; people cook up small batches of jams and jellies with them, too, as they offer impressive heating control and make cleanup a breeze. Talk about versatility!

Square Cake Pans

Smallest: 8 x 8 x 1 ½ inches (6 cups)
Biggest: 10 x 10 x 2 inches (12 cups)

These square guys, perfect for classic cornbread, give you that lovely combo of crispy edges and fluffy middles. And they do not stop there! Enter baked bread pudding, complete with creamy custard fillings.

Once these pans are leveled to the bigger squares (like the 9×13 inches), you will enter the sheet cake territory. Carrot cake, coffee cake, sponge cakes, you name it! With that spacious surface area, you’re in for even baking and easy sharing.

Meanwhile, deeper square pans are magic for savory casseroles, lasagna, and fruity cobblers. You can layer ingredients like a pro with all that space, guaranteeing even cooking every time.

And how can I forget about those shallow square pans with removable bottoms? They work like a charm for both quiches and tarts! Clean edges and easy serving for both savory and sweet delights. Now, that’s what I call victory.

Rectangular Pans

Smallest: 11 x 7 x 2 inches (10 cups)
Biggest: 13 x 9 x 2 inches (14 cups)

Rectangular pans, together with square and round pans, form the holy trinity of baking essentials! They are the perfect home for banana bread, pound cake, and zucchini bread, giving your loaves the optimal shape and even baking for that fluffy, flavorful goodness.

Now, when you go big with the larger rectangular pans (the ones for sheet cakes, for instance), it’s a game-changer! Just go for vanilla cake, chocolate cake, cinnamon rolls, or whatever you can think of. These big buddies have more than enough space for all the spreading batter, resulting in mouth-watering desserts that leave everyone in awe.

And never think for a second that shallow rectangular pans are sitting this out. Nope! They’re here for coffee cakes, crumbles, and crisps. Thanks to their fluted sides, they offer a generous surface for toppings and fillings, ensuring a perfect combo of crispy crust and juicy interior.

The best part? While we’re so used to seeing brownies and blondies rocking the square pan vibe, they’re totally cool with a smaller rectangular pan. It just gives them a slightly different shape and needs a bit more baking time, that’s all!

Springform Pans

Smallest: 9 x 2 ½ inches (10 cups)
Biggest: 10 x 2 ½ inches (12 cups)

What sets springform pans apart?

Well, they have cool removable sides that can unlock, making it a breeze to pull out your baked goodies without flipping or damage! A match made in heaven for delicate textures or when you need that pristine presentation. That’s why they say springform pans are synonymous with creamy, dreamy cheesecakes!

You know what’s even better? These pans aren’t just for the sweet stuff. They’re pulling double duty for savory delights, too! Thanks to their shallow design and removable sides, you can layer up those fillings and crusts with ease. And the bonus? Clean removal for servings that look as good as they taste.

And here’s my little secret: while round cake pans might be stealing the spotlight, springform pans can totally handle my regular cakes, especially those with heavy or delicate toppings (again, all thanks to their detachable design). Now, who wouldn’t want that kind of baking magic in their kitchen?

Bundt Pans

Smallest: 7 ½ x 3 inches (6 cups)
Biggest: 10 x 3 ½ inches (12 cups)

At the heart of every bundt pan, there’s this cool hollow tube that looks like a little chimney. It’s not just for show; in fact, that’s the secret sauce for even heat distribution! Your baked cakes will come out moist and fluffy, even in the thickest parts. Plus, it creates this dramatic hole in the middle to give your treats their signature looks.

And how can we ignore those beautiful ridges and grooves on the sides? These little helpers make sure your batter rises evenly, forming the intricate patterns that make bundt cakes so darn appealing. Say, swirling vines, elegant scallops, or playful polka dots; the possibilities are endless!

Even better, bundt pans aren’t afraid of a little weight. They shine brightest with denser cake mixes like butter, coffee, or pound cakes. Your batters will cozy up snugly in the pan’s mold to get that ideal bake for every nook and cranny, beautifully defined and all.

And here’s the grand finale: the smooth, almost-polished surface of most bundt pans is a canvas waiting for your creative touch!

It’s time to showcase those glazes and frostings like a pro. A simple drizzle can level up your cake’s visual appeal, or you can go all out with frosting and turn it into a centerpiece for any celebration. Bundt pans – where baking meets style!

Tube Pans

Smallest: 8 x 3 inches (9 cups)
Biggest: 10 x 4 inches (16 cups)

Also known as angel food cake pans, tube pans aren’t your run-of-the-mill buddies. They’ve got a nifty hollow center tube stealing the show, the magic trick behind even heat circulation and airflow!

Why is that a big deal? Because it’s the key to baking delicate cakes or any treat that craves gentle handling and a little airy magic for a fluffy texture.

First in the lineup is (obviously) the angel food cake. I usually whip those egg whites into stiff peaks, fold them into the batter, and let it rise around the central tube as it bakes. A baking poem in motion indeed!

Next on the stage is chiffon cake; think of it as angel food cake’s slightly denser cousin, thanks to the egg yolks and oil in the mix. And who could forget the pound cake? Traditionally, it is a loaf pan sensation, but here’s a twist: the tube pan steps in to save the day, ensuring no tunneling or sinking in the center.

And what about coffee cake? You know, that moist, flavorful treat often topped with streusel or crumb goodness? Yep, you can count on a tube pan to bake a taller and evenly baked coffee cake.

For a little bonus round: Bundt cakes, while not technically tube cakes, often share the spotlight with pans that sport similar fluted sides and a central tube. Those fluted sides create a show-stopping decorative design on the top, and the tube ensures the even bake we all crave.

Jelly Roll Pans

Smallest: 10 ½ x 15 ½ x 1 inches (10 cups)
Biggest: 12 ½ x 17 ½ x 1 inches (12 cups)

Jelly roll pans are rectangular baking champs with slightly raised sides (around 1 inch, to be precise). Now, don’t let the name fool you; these babies are way more versatile than you might think!

First, they’re the go-to for cakes meant to be rolled up; you know, the fancy ones like jelly rolls, Swiss rolls, and roulades. Their slightly shallow depth ensures everything cooks up evenly, and rolling becomes a breeze.

And what if you’ve got a mountain of cookie dough? Those cookies obviously need their space to spread and shine! Here comes the jelly roll pan, whose shallow vibe and generous surface area work together as a dynamic duo for perfect browning.

That’s not all. Let me tell you a kitchen hack: ever thought about popping them under roasting racks like I did? They will catch all those drippings to keep your oven spick and span. So you see, jelly roll pans are not just for jelly rolls but for a whole array of baking adventures!

How Much Cake Batter They Hold

Check out my handy chart below to know how much batter each pan can hold. But usually, I only fill my cake pan halfway – unless the original recipe says otherwise!

Pan Dimensions (inches)	Pan Dimensions (centimeters)	Volume (cups)	Volume (milliliters)
Round pans
6 x 2 inches	15 x 5 cm	4	948 ml
8 x 1 ½ inches	20 x 4 cm	4	948 ml
8 x 2 inches	20 x 5 cm	6	1.4 liters
9 x 1 ½ inches	23 x 4 cm	6	1.4 liters
9 x 2 inches	23 x 5 cm	8	1.9 liters
10 x 2 inches	25 x 5 cm	11	2.6 liters
Springform pans
9 x 2 ½ inches	23 x 6 cm	10	2.4 liters
9 x 3 inches	23 x 8 cm	12	2.8 liters
10 x 2 ½ inches	25 x 6 cm	12	2.8 liters
Bundt pans
7 ½ x 3 inches	19 x 8 cm	6	1.4 liters
9 x 3 inches	23 x 8 cm	9	2.1 liters
10 x 3 ½ inches	25 x 9 cm	12	2.8 liters
Tube pans
8 x 3 inches	20 x 8 cm	9	2.1 liters
9 x 3 inches	23 x 8 cm	12	2.8 liters
10 x 4 inches	25 x 10 cm	16	3.8 liters
Square pans
8 x 8 x 1 ½ inches	20 x 20 x 4 cm	6	1.4 liters
8 x 8 x 2 inches	20 x 20 x 5 cm	8	1.9 liters
9 x 9 x 1 ½ inches	23 x 23 x 4 cm	8	1.9 liters
9 x 9 x 2 inches	23 x 23 x 5 cm	10	2.4 liters
10 x 10 x 2 inches	25 x 25 x 5 cm	12	2.8 liters
Rectangular pans
11 x 7 x 2 inches	28 x 18 x 5 cm	10	2.4 liters
13 x 9 x 2 inches	33 x 23 x 5 cm	14	3.3 liters
Jelly roll pans
10 ½ x 15 ½ x 1	27 x 39 x 2.5 cm	10	2.4 liters
12 ½ x 17 ½ x 1	32 x 44 x 2.5 cm	12	2.8 liters

How To Find The Best Cake Pan Substitutions

Switching one cake pan for another is a breeze when you use the conversion chart I threw above!

Take a look. See how a petite jelly roll pan (10 ½ x 15 ½ x 1) matches up with a big square pan (9 x 9 x 2) at 2.4 liters? Yep, you can swap them out any time. Similarly, two 8 x 2 round pans (1.4 liters each) can team up to fill in for a 2.8-liter jelly roll pan. Easy peasy!

Now, what if you find yourself pan-less? No worries! Grab a baking sheet or some trusty aluminum foil of the same size. Heck, even commercial cake mugs can join the party! There’s always a workaround in the baking world, you see.

How to Adapt Your Cake Recipe To Fit A Pan

Simply subtract your current amount from the desired amount, and your new recipe is ready!

Still confused? Okay, let’s say you want to change a 9-inch round cake into a 10-inch:

A 9 x 2 round pan holds 8 cups of batter
A 10 x 2 round pan needs 11 cups

So you must throw an extra 3 cups (11 – 8) of batter into the mix (feel free to use liters instead of cups if that floats your boat). And that’s it! You’re now all set for some baking magic.

View more:

Sheet Cake Sizes

Round cake cutting guide

Conclusion

My baking pan conversion chart is here to make your life easier. Print it out or save it on your phone – and bam, you can now adjust any baking recipe to fit your pan!

Don’t worry about the math; it’s like a piece of cake, super basic stuff. But hey, if you still hit a snag, feel free to shoot me a message!

View More Our Kitchen Measurements: