Have you ever started making a recipe and realized you didn’t have the pan called for in the recipe? That’s happened to me a lot! Sometimes I know what pan to substitute but other times I don’t have a clue! This chart has helped me a lot and maybe it will help you, too.
Common kitchen pans to use
when the recipe calls for:
4-cup baking dish
- 9-inch pie plate
- 8 x 1-1/4 inch layer cake pan
- 7-3/8 x 3-5/8 x 2-1/4 inch loaf pan
6-cup baking dish
- 8 or 9 x 1-1/2 inch layer cake pan
- 10-inch pie plate
- 8-1/2 x 3-5/8 x 2-5/8 inch loaf pan
8-cup baking dish
- 8 x 8 x 2 inch square pan
- 11 x 7 x 1-1/2 inch baking pan
- 9 x 5 x 3 inch loaf pan
10-cup baking dish
- 9 x 9 x 2 inch square pan
- 11-3/4 x 7-1/2 x 1-3/4 inch baking pan
- 15 x 10 x 1 inch jelly roll pan
12-cup baking dish and over:
- 13-1/2 x 8-1/2 x 2 inch glass baking pan (12 cups)
- 13 x 9 x 2 inch metal baking pan (15 cups)
- 14 x 10-1/2 x 2-1/2 inch roasting pan (19 cups)
Total Volume of Special Baking Pans
Tube Pans:
- 7-1/2 x 3 inch “Bundt” tube pan (6 cups)
- 9 x 3-1/2 inch fancy tube or Bundt pan (9 cups)
- 9 x 3-1/2 inch angel cake pan (12 cups)
- 10 x 3-3/4 inch Bundt or Crownburst pan (12 cups)
- 9 x 3-1/2 inch fancy tube mold (12 cups)
- 10 x 4 inch fancy tube mold (16 cups)
- 10 x 4 inch angel cake pan (18 cups)
Melon Mold
- 7 x 5-1/2 x 4 inch mold (6 cups)
Spring Form Pans
- 8 x 3 inch pan (12 cups)
- 9 x 3 inch pan (16 cups)
Ring Molds
- 8-1/2 x 2-1/4 inch mold (4-1/2 cups)
- 9-1/4 x 2-3/4 inch mold (8 cups)
Charlotte Mold:
- 6 x 4-1/4 inch mold (7-1/2 cups)
Brioche Pan:
- 9-1/2 x 3-1/4 inch pan (8 cups)
