Typical baking pans, pan sizes and substitutions

Select the pan size from the following list to see possible pan substitutions:



7 1/2" x 3" bundt tube pan
8" round cake pan
8" x 1 1/2" round layer cake pan
8" x 2" round cake pan
8" x 2 1/2" springform pan
8" x 4" x 2 1/2" loaf pan
8" x 8" x 2" square pan
8 1/2" x 4 1/2" x 2 1/2" loaf pan
8" x 3" bundt pan
9" x 1 1/2" round pie pan
9" x 1 1/2" round layer cake pan
9" x 2" round cake pan
9" x 2" round pie plate (deep dish)
9" x 3" angel-cake pan or tube pan
9" x 3" tube pan
9" x 3 1/2" springform pan
9" x 5" x 3" loaf pan
9" x 9" x 1 1/2" square pan
9" x 9" x 2" square pan
9 1/4" x 2 3/4" ring mold
9 1/2" x 3 1/4" brioche pan
10" x 1 1/2" round pie plate
11" x 1" round tart pan
11" x 7" x 1 1/2" baking pan
11" x 7" x 2" rectangular pan
10" x 1 1/2" round pie plate
10" x 2" round cake pan
10" x 2 1/2" springform pan
10" x 3 1/2" bundt pan
10" x 4" fancy tube mold
11" x 7" x 2" rectangular pan
11 3/4" x 7 1/2" x 1 3/4" baking pan
13" x 9" x 2" rectangular pan
14" x 10 1/2" x 2 1/2" roasting pan
15 1/2" x 10 1/2" x 1" jelly-roll pan

Typical pans (for cakes, pies, tarts, bread etc.)

Angel cake pan	Baking pan	Brioche pan
Bundt pan or Tube bundt pan	Fancy tube mold	Jelly roll pan
Loaf pan	Metal baking pan	Rectangular pan
Ring mold	Roasting pan	Round cake pan
Round layer cake pan	Round pie pan	Round pie plate
Round tart pan	Springform pan	Square pan

Pan substitutions

Use the table below to substitute pans from one size to another. This can be helpful if you are making a recipe that calls for a pan size that you do not have. Please note though that changing a pan to another one with a different depth might require changes in the baking time (a 3 inch high cake batter for example takes more time to cook than a 2 inches high batter).

Substitution notes:

• A round pan is measured by the diameter and height, that is a 10" by 2" round cake pan is 10 inches in diameter and 2 inches high
• A rectangular or square pan is measured by the length of its sides and height, for example, a 8" by 4" by 2 1/2" loaf pan is 8 inches in length, 4 inches in width and 2 1/2 inches in height

Substitute a 7 1/2" x 3" bundt tube pan with one of the following pans:

• 8" round cake pan
• 8" x 8" x 2" square pan
• 8 1/2" x 4 1/2" x 2 1/2" loaf pan
• 9" x 1 1/2" round layer cake pan
• 9" x 2" round pie plate (deep dish)
• 9" x 9" x 1 1/2" rectangular pan
• 10" x 1 1/2" round pie plate
• 11" x 7" x 2" rectangular pan

Substitute a 8" round cake pan with one of the following pans:

• 7 1/2" x 3" bundt tube pan
• 8" x 8" x 2" square pan
• 8 1/2" x 4 1/2" x 2 1/2" loaf pan
• 9" x 1 1/2" round layer cake pan
• 9" x 2" round pie plate (deep dish)
• 9" x 9" x 1 1/2" rectangular pan
• 10" x 1 1/2" round pie plate
• 11" x 7" x 2" rectangular pan

Substitute a 8" x 1 1/2" round layer cake pan with one of the following pans:

• 8" x 4" x 2 1/2" loaf pan
• 9" x 1 1/2" round pie pan
• 11" x 1" round tart pan

Substitute a 8" x 2" round cake pan with one of the following pans:

• 9" x 9" x 2" rectangular pan

Substitute a 8" x 2 1/2" springform pan with one of the following pans:

• 9" x 9" x 2" square pan
• 11 3/4" x 7 1/2" x 1 3/4" baking pan
• 13" x 9" x 2" rectangular pan
• 15 1/2" x 10 1/2" x 1" jelly-roll pan

Substitute a 8" x 3" bundt pan with one of the following pans:

• 9" x 3" tube pan

Substitute a 8" x 4" x 2 1/2" loaf pan with one of the following pans:

• 8" x 1 1/2" round layer cake pan
• 9" x 1 1/2" round pie pan
• 11" x 1" round tart pan

Substitute a 8" x 8" x 2" square pan with one of the following pans:

• 9" x 2" round cake pan
• 9" x 5" x 3" loaf pan
• 9" x 9" x 1 1/2" square pan
• 9 1/4" x 2 3/4" ring mold
• 9 1/2" x 3 1/4" brioche pan
• 11" x 7" x 1 1/2" baking pan

Substitute a 8 1/2" x 4 1/2" x 2 1/2" loaf pan with one of the following pans:

• 8" round cake pan
• 7 1/2" x 3" bundt tube pan
• 8" x 8" x 2" square pan
• 9" x 1 1/2" round layer cake pan
• 9" x 2" round pie plate (deep dish)
• 9" x 9" x 1 1/2" rectangular pan
• 10" x 1 1/2" round pie plate
• 11" x 7" x 2" rectangular pan

Substitute a 9" x 1 1/2" round pie pan with one of the following pans:

• 8" x 1 1/2" round layer cake pan
• 8" x 4" x 2 1/2" loaf pan
• 11" x 1" round tart pan

Substitute a 9" x 1 1/2" round layer cake pan with one of the following pans:

• 8" round cake pan
• 7 1/2" x 3" bundt tube pan
• 8" x 8" x 2" square pan
• 8 1/2" x 4 1/2" x 2 1/2" loaf pan
• 9" x 2" round pie plate (deep dish)
• 9" x 9" x 1 1/2" rectangular pan
• 10" x 1 1/2" round pie plate
• 11" x 7" x 2" rectangular pan

Substitute a 9" x 2" round cake pan with one of the following pans:

• 8" x 8" x 2" square pan
• 9" x 5" x 3" loaf pan
• 9" x 9" x 1 1/2" square pan
• 9 1/4" x 2 3/4" ring mold
• 9 1/2" x 3 1/4" brioche pan
• 11" x 7" x 1 1/2" baking pan

Substitute a 9" x 2" round pie plate (deep dish) with one of the following pan:

• 8" round cake pan
• 7 1/2" x 3" bundt tube pan
• 8" x 8" x 2" square pan
• 8 1/2" x 4 1/2" x 2 1/2" loaf pan
• 9" x 1 1/2" round layer cake pan
• 9" x 9" x 1 1/2" rectangular pan
• 10" x 1 1/2" round pie plate
• 11" x 7" x 2" rectangular pan

Substitute a 9" x 3" angel-cake pan or tube pan with one of the following pans:

• 10" x 2 1/2" springform pan
• 10" x 3 1/2" bundt pan
• 13" x 9" x 2" metal baking pan
• 14" x 10 1/2" x 2 1/2" roasting pan

Substitute a 9" x 3" tube pan with one of the following pans:

• 8" x 3" bundt pan

Substitute a 9" x 3 1/2" springform pan with one of the following pans:

• 10" x 4" fancy tube mold

Substitute a 9" x 5" x 3" loaf pan with one of the following pans:

• 8" x 8" x 2" square pan
• 9" x 2" round cake pan
• 9" x 9" x 1 1/2" square pan
• 9 1/4" x 2 3/4" ring mold
• 9 1/2" x 3 1/4" brioche pan
• 11" x 7" x 1 1/2" baking pan

Substitute a 9" x 9" x 1 1/2" square pan with one of the following pans:

• 8" x 8" x 2" square pan
• 9" x 2" round cake pan
• 9" x 5" x 3" loaf pan
• 9 1/4" x 2 3/4" ring mold
• 9 1/2" x 3 1/4" brioche pan
• 11" x 7" x 1 1/2" baking pan

Substitute a 9" x 9" x 2" square pan with one of the following pans:

• 8" x 2 1/2" springform pan
• 11 3/4" x 7 1/2" x 1 3/4" baking pan
• 13" x 9" x 2" rectangular pan
• 15 1/2" x 10 1/2" x 1" jelly-roll pan

Substitute a 9 1/4" x 2 3/4" ring mold with one of the following pans:

• 8" x 8" x 2" square pan
• 9" x 2" round cake pan
• 9" x 5" x 3" loaf pan
• 9" x 9" x 1 1/2" square pan
• 9 1/2" x 3 1/4" brioche pan
• 11" x 7" x 1 1/2" baking pan
  
  

Substitute a 9 1/2" x 3 1/4" brioche pan with one of the following pans:

• 8" x 8" x 2" square pan
• 9" x 2" round cake pan
• 9" x 5" x 3" loaf pan
• 9" x 9" x 1 1/2" square pan
• 9 1/4" x 2 3/4" ring mold
• 11" x 7" x 1 1/2" baking pan

Substitute a 10" x 1 1/2" round pie plate with one of the following pans:

• 8" round cake pan
• 7 1/2" x 3" bundt tube pan
• 8" x 8" x 2" square pan
• 8 1/2" x 4 1/2" x 2 1/2" loaf pan
• 9" x 1 1/2" round layer cake pan
• 9" x 2" round pie plate (deep dish)
• 9" x 9" x 1 1/2" rectangular pan
• 11" x 7" x 2" rectangular pan

Substitute a 10" x 2" round cake pan with one of the following pans:

• 9" x 3" springform pan

Substitute a 10" x 2 1/2" springform pan with one of the following pans:

• 9" x 3" angel-cake pan or tube pan
• 10" x 3 1/2" bundt pan
• 13" x 9" x 2" metal baking pan
• 14" x 10 1/2" x 2 1/2" roasting pan

Substitute a 10" x 3 1/2" bundt pan with one of the following pans:

• 9" x 3" angel-cake pan or tube pan
• 10" x 2 1/2" springform pan
• 13" x 9" x 2" metal baking pan
• 14" x 10 1/2" x 2 1/2" roasting pan

Substitute a 10" x 4" fancy tube mold with one of the following pans:

• 9" x 3 1/2" springform pan

Substitute a 11" x 1" round tart pan with one of the following pans:

• 8" x 1 1/2" round layer cake pan
• 8" x 4" x 2 1/2" loaf pan
• 9" x 1 1/2" round pie pan

Substitute a 11" x 7" x 1 1/2" baking pan with one of the following pans:

• 8" x 8" x 2" square pan
• 9" x 2" round cake pan
• 9" x 5" x 3" loaf pan
• 9" x 9" x 1 1/2" square pan
• 9 1/4" x 2 3/4" ring mold
• 9 1/2" x 3 1/4" brioche pan

Substitute a 11" x 7" x 2" rectangular pan with one of the following pans:

• 8" round cake pan
• 7 1/2" x 3" bundt tube pan
• 8" x 8" x 2" square pan
• 8 1/2" x 4 1/2" x 2 1/2" loaf pan
• 9" x 1 1/2" round layer cake pan
• 9" x 2" round pie plate (deep dish)
• 9" x 9" x 1 1/2" rectangular pan
• 10" x 1 1/2" round pie plate

Substitute a 11 3/4" x 7 1/2" x 1 3/4" baking pan with one of the following pans:

• 8" x 2 1/2" springform pan
• 9" x 9" x 2" square pan
• 13" x 9" x 2" rectangular pan
• 15 1/2" x 10 1/2" x 1" jelly-roll pan

Substitute a 13" x 9" x 2" rectangular pan with one of the following pans:

• 8" x 2 1/2" springform pan
• 9" x 9" x 2" square pan
• 11 3/4" x 7 1/2" x 1 3/4" baking pan
• 15 1/2" x 10 1/2" x 1" jelly-roll pan

Substitute a 14" x 10 1/2" x 2 1/2" roasting pan with one of the following pans:

• 9" x 3" angel-cake pan or tube pan
• 10" x 2 1/2" springform pan
• 10" x 3 1/2" bundt pan
• 13" x 9" x 2" metal baking pan

Substitute a 15 1/2" x 10 1/2" x 1" jelly-roll pan with one of the following pans:

• 8" x 2 1/2" springform pan
• 9" x 9" x 2" square pan
• 11 3/4" x 7 1/2" x 1 3/4" baking pan
• 13" x 9" x 2" rectangular pan