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Baking Pan Substitution Chart

I found this information online and wanted to share since my recipe for Pecan Slab Pie uses a large baking sheet.

Baking Pan Substitution Chart: Actual sizes vary slightly among bakeware companies.  Conversions: (Dimensions) 1 inch = 2.54 cm  (Volume) 1 cup = 237 ml

Approximate Pan Dimensions (inches) Measure inside edge to inside edge of the pan. Ignore any central cores. Approximate Volume (cups)
if pan is filled to its rim. (How to Measure Volume)

NOTE: A pan is filled with batter to a certain level according to the type of recipe.

Approximate Pan Dimensions (centimeters) (cm) Approximate Volume (milliliters) (ml)
ROUND
 6 x 2 -inches  4 cups  15 x 5 cm  948 ml
 8 x 1 1/2-inches  4 cups  20 x 4 cm  948 ml
 8 x 2-inches  6 cups  20 x 5 cm  1.4 liters
 9 x 1 1/2-inches  6 cups  23 x 4 cm  1.4 liters
 9 x 2-inches  8 cups  23 x 5 cm  1.9 liters
 10 x 2-inches  11 cups  25 x 5 cm  2.6 liters
SPRINGFORM
 9 x 2 1/2-inches  10 cups
 8 x 3-inches  11 cups  23 x 6 cm  2.4 liters
 9 x 3-inches  12 cups  23 x 8 cm  2.8 liters
 10 x 2 1/2-inches  12 cups  25 x 6 cm  2.8 liters
BUNDT
 7 1/2 x 3-inches  6 cups  19 x 8 cm  1.4 liters
 9 x 3-inches  9 cups  23 x 8 cm  2.1 liters
 10 x 3 1/2-inches  12 cups  25 x 9 cm  2.8 liters
 10 x 3 3/4-inches  12 cups
 TUBE
 8 x 3-inches  9 cups  20 x 8 cm  2.1 liters
 9 x 3-inches  12 cups  23 x 8 cm  2.8 liters
 9 1/2 x 4-inches  16 cups
 10 x 4-inches  16 cups  25 x 10 cm  3.8 liters
 SQUARE
 8 x 8 x 1 1/2-inches  6 cups  20 x 20 x 4 cm  1.4 liters
 8 x 8 x 2-inches  8 cups  20 x 20 x 5 cm  1.9 liters
 9 x 9 x 1 1/2-inches  8 cups  23 x 23 x 4 cm  1.9 liters
 9 x 9 x 2-inches  10 cups  23 x 23 x 5 cm  2.4 liters
 10 x 10 x 2-inches  12 cups  25 x 25 x 5 cm  2.8 liters
 RECTANGULAR
 11 x 7 x 2-inches  6 cups  28 x 18 x 5 cm  1.4 liters
 13 x 9 x 2-inches  14 cups  33 x 23 x 5 cm  3.3 liters
 LOAF
 8 x 4 x 2 1/2-inches  4 cups  20 x 10 x 6 cm  948 ml
 8 1/2 x 4 1/2 x 2 1/2-inches  6 cups  21 x 11 x 6 cm  1.4 liters
 9 x 5 x 3-inches  8 cups  23 x 13 x 8 cm  1.9 liters
 MUFFINS
 1 3/4 x 3/4-inches  1/8 cup  4.5 x 2 cm  30 ml
 2 3/4 x 1 1/8-inches  1/4 cup  7 x 3 cm  60 ml
 2 3/4 x 1 1/2-inches  1/2 cup  7 x 4 cm  120 ml
 3 x 1 1/4-inches  5/8 cup  8 x 3 cm  150 ml
 HEART SHAPED
 8 x 2 1/2-inches  8 cups  20 x 6 cm  1.9 liters
 PIE
 8 x 1 1/2-inches  4 cups
 9 x 1 1/2-inches  5 cups
 9 x 2-inches  8 cups
 10 x 1 1/2-inches  6 cups
 TART
 11 x 1-inches  4 cups
 CASSEROLE
 1 quart  4 cups
 1 1/2 quarts  6 cups
 2 quarts  8 cups
 2 1/2 quarts  10 cups
 3 quarts  12 cups
 4 quarts  16 cups
 JELLY ROLL / SHEET PANS – HOME SIZES
10 1/2 x 15 1/2 x 1-inches  10 cups  27 x 39 x 2.5 cm  2.4 liters
12 1/2 x 17 1/2 x 1-inches  12 cups  32 x 44 x 2.5 cm  2.8 liters
JELLY ROLL / SHEET PANS – COMMERCIAL SIZES
 FULL SHEET
Standard: 26 x 18 x 1-inches
Cake: 24 x 16 x 2- or 3-inches; 26 x 22-inches
 Serves 60 – 96
 HALF SHEET
Standard: 18 x 13 x 1-inches or 16 x 12 x 2- or x 3-inches or 18 x 12 x 2-inches
 12 cups
Serves 30 to 48
 QUARTER SHEET
Standard: 13 x 9 x 1- or 2-inches or 12 x 8 x 2- or x 3-inches or 10 1/2 x 15 x 2- or x3-inches
 10 cups
Serves 12 to 20
 SPECIAL SHAPES
 MELON MOLD
7 x 5 1/2 x 4-inches
 6 cups
 CHARLOTTE MOLD
6 x 4 1/4-inches
 7 1/2 cups
 BRIOCHE PAN
9 1/2 x 3 1/4-inches
 8 cups
 RING MOLDS
8 1/2 x 2 1/4-inches
 4 1/2 cups
9 1/4 x 2 3/4-inches  8 cups

Permanent link to this article: http://abouteating.com/baking-pan-substitution-chart/

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