Baking Pan Substitutions

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!

Be sure to check out my list of favorite baking supplies for my favorite pans!

Round Cake Pans – Cake Pan Sizes

Pan Size	Volume	Use Instead
8″ x 2″ round	6 cups	8″ x 8″ x 2″ square pan 10″ x 1.5″ pie plate 11″ x 7″ x 2″ rectangular pan
9″ x 2″ round	8 cups	8″ x 8″ x 2″ square pan 9″ x 5″ x 3″ loaf pan

Want to make a square cake? No worries, I got you.

The easiest pan substitution you can make is a 9-inch round and an 8-inch square.

PRO TIP

Square and Rectangular Baking Pan Sizes

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.

GET THE PRINTABLE CHART HERE