Pan Size Conversions (2024)

FAQs

How do you adjust baking times for different pan sizes? ›

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.

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.

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.

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.

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.

Cakes in larger pans will generally bake faster (about . 9 minutes per ounce of batter in a 10-inch pan), while cakes in smaller pans will often take longer (up to two minutes per ounce for a 6-inch pan). Meanwhile, cakes baked in a tube or Bundt pan may only need a minute per ounce of batter.

A 9x9" metal (aluminized steel) pan yielded crisp-edged, somewhat dense brownies that were unremarkable. An 8x8" glass pan made brownies with cakey, crackly-on-top corners and a very thick, gooey texture within.

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.

It would seem like a no-brainer that doubling a 9" x 13" recipe would be perfect in a 13" x 18" half-sheet pan. After all, 117 x 2 = 234 exactly.

How to make a box cake taste homemade? ›

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.

A good rule of thumb is to set your timer for half the amount of time called for in the original recipe. So if a 9" x 13" cake takes 50 minutes to bake and you've halved the recipe to bake in a 9" cake pan, set your timer to start checking after 25 minutes.

It's simple. Use the oven set point for the most delicate item or for the one with the lowest temp. And expect the other item to take longer than normal. Also put the more delicate / lower temp dish on the lower shelf as well.

The cake will either be thinner than you want if the pan was bigger than recommended for or will overflow the pan and you'll have to clean your oven if the pan was smaller than recommended.

If your oven is large enough so all three pans fit on the same shelf with none of them touching each other or the oven walls it should work fine. You do not want to be opening the oven and shuffling the layers about, turning the pans or moving them to other levels.