This chart covers every standard baking pan size in one place — area in square inches (the number that matters for substitutions), approximate volume in cups, and the closest alternative if you don't own that pan. Use it alongside the calculator to plan any swap.
| Pan size | Area (sq in) | Volume (2" deep) | Best uses | Closest substitute |
|---|---|---|---|---|
| 7×11" | 77 sq in | ~9 cups | Smaller sheet cakes, brownies, side dishes | 9×9" square |
| 9×13" most common | 117 sq in | ~14–15 cups | Sheet cake, brownies, lasagna, casseroles, bar cookies | Two 8×8" pans |
| 10×15" (jelly roll) | 150 sq in | ~12 cups | Jelly rolls, thin sheet cakes, sheet cookies | 11×17" (slightly larger) |
| 11×17" (half sheet) | 187 sq in | ~15 cups | Large batches of cookies, sheet cake, roasting | Two 9×13" pans |
| Pan size | Area (sq in) | Volume (2" deep) | Best uses | Closest substitute |
|---|---|---|---|---|
| 8×8" | 64 sq in | ~8 cups | Brownies, bar cookies, small cakes, fudge | 9" round pan |
| 9×9" common | 81 sq in | ~10 cups | Brownies, coffee cake, bar cookies, shortbread | 7×11" rectangular |
| Pan size | Area (sq in) | Volume (2" deep) | Best uses | Closest substitute |
|---|---|---|---|---|
| 6" round | 28.3 sq in | ~4 cups | Small smash cakes, individual layer cakes | 6×6" square (36 sq in) — slightly larger |
| 8" round | 50.3 sq in | ~6 cups | Layer cakes, tortes | 8×6" rect or 7×7" square (≈49 sq in) |
| 9" round most common | 63.6 sq in | ~8 cups | Layer cakes, upside-down cakes, cheesecake | 8×8" square (64 sq in) — nearly identical |
| 10" round | 78.5 sq in | ~10 cups | Layer cakes, tarts, large pies | 9×9" square (81 sq in) |
| 12" round | 113.1 sq in | ~14 cups | Large layer cakes, pizza, sheet-style pies | 9×13" rectangular (117 sq in) |
| Pan size | Area (sq in) | Volume (approx) | Best uses | Notes |
|---|---|---|---|---|
| 8×4" loaf | 32 sq in | ~6 cups | Banana bread, pound cake, meatloaf | Standard small loaf pan |
| 9×5" loaf common | 45 sq in | ~8 cups | Banana bread, quick breads, yeast loaves | Most common home loaf pan |
| Pan size | Area (sq in) | Volume (approx) | Best uses | Closest substitute |
|---|---|---|---|---|
| 9" springform | 63.6 sq in | ~12 cups (3" deep) | Cheesecake, tarts, deep-dish cakes | 9" round pan + parchment lining |
| 10" springform common | 78.5 sq in | ~16 cups | Large cheesecakes, layer cakes | 10" round pan + parchment |
| 10" tube / Bundt | ~78 sq in base | ~12 cups | Bundt cakes, angel food cake | Not easily substituted — design matters |
| 12-cup muffin tin | ~7 sq in per cup | ~½ cup per well | Muffins, cupcakes, egg cups | 6-cup jumbo muffin tin (half the batch) |
The area in square inches is the key number for pan substitutions. Two pans with similar areas will produce similar results when filled to the same depth. If you swap to a pan with a different area, the batter will be deeper or shallower — and you adjust the baking time accordingly.
The rule: adjusted time = original time × (new area ÷ old area)0.7. The calculator above does this math automatically for any pan combination.
A 9" round (63.6 sq in) and an 8×8 square (64 sq in) are interchangeable for most recipes. Shape affects appearance, not bake time.
Two pans with the same area but different depths (e.g., 2" vs 3") will need different bake times. Always note whether your pan is shallower or deeper than specified.
Dark metal pans absorb more heat. If using a dark non-stick pan where the recipe specifies light metal, reduce the oven temperature by 25°F.
Glass heats slowly but retains heat after removal. Always reduce oven temperature by 25°F when switching from a metal pan to a glass one.
Enter any two pan sizes — rectangular, square, or round — to get adjusted baking time, temperature guidance, and a to-scale visual comparison.