Cake Pan Sizes
& Volumes.
Every tin. Every shape.
An 8-inch round holds 6 cups. A 9×13-inch rectangle holds 14 cups. Knowing pan volumes is the only reliable way to substitute one tin for another — and to know when your bake will overflow.
Pan Volume Calculator
Enter your pan dimensions — get the volume in cups and litres, and how much batter to use.
Enter your pan dimensions above
Volume is calculated from dimensions × depth. Fill tins no more than ⅔ full for most cakes.
Pan Substitution Tool
Don't have the pan the recipe calls for? Find out what you can use instead — and whether you'll need to adjust the recipe quantity.
🔄 Find a substitute pan
→
Select both pans above to see substitution advice
Quick-Glance Reference
The most common tins — tap any card to see its volume and equivalent measurements.
Scaling a recipe for a different pan size?
Work out your multiplier here, then let RecipeScan recalculate every ingredient. Paste or photograph your recipe — every measurement scales automatically. First 5 scans free.
The Mistakes That Ruin Bakes
Pan substitution looks simple. These two things catch people out every time.
⚠️ Round vs Square: Same Name, Very Different Volume
~64 sq in
9" round base area
≠
81 sq in
9" square base area
A 9-inch square tin has 26% more base area than a 9-inch round tin — because the corners add substantial extra space. If you swap a recipe designed for a 9-inch round into a 9-inch square without adjusting, your cake will be noticeably shallower and will bake faster, risking a dry result.
The rule: When converting round to square, go one size down. A 9-inch round recipe fits an 8-inch square. A 10-inch round recipe fits a 9-inch square.
The rule: When converting round to square, go one size down. A 9-inch round recipe fits an 8-inch square. A 10-inch round recipe fits a 9-inch square.
⚠️ A 1-Inch Difference in Diameter Is Bigger Than It Looks
50 sq in
8" round base
vs
64 sq in
9" round base
That one extra inch adds 27% more area — because area scales with the square of the radius, not linearly. Bakers assume "it's just one inch, it'll be fine" and end up with an overflowing 8-inch tin or a pancake-flat 10-inch cake.
The fix: Always calculate the volume ratio (new area ÷ old area) and scale your batter quantity accordingly. Our substitution tool above does this for you automatically.
The fix: Always calculate the volume ratio (new area ÷ old area) and scale your batter quantity accordingly. Our substitution tool above does this for you automatically.
💡 The ⅔ Rule — And When to Break It
Fill cake tins no more than ⅔ full. This is the universal rule. Most standard sponge and layer cake batters rise by about 50%, so ⅔ full gives you ¼ inch of headroom at the top after rising.
Fill ½ full for: Very light batters (chiffon, angel food) that rise dramatically — up to double. Filling to ⅔ will cause overflow.
Fill ¾ full for: Dense, rich batters (fruit cake, dense chocolate brownie cake) that barely rise. They need the extra batter to produce a properly deep result.
Leftover batter? Don't squeeze it in. Spoon the excess into a muffin tin and bake alongside — usually 12–15 minutes at the same temperature.
Fill ½ full for: Very light batters (chiffon, angel food) that rise dramatically — up to double. Filling to ⅔ will cause overflow.
Fill ¾ full for: Dense, rich batters (fruit cake, dense chocolate brownie cake) that barely rise. They need the extra batter to produce a properly deep result.
Leftover batter? Don't squeeze it in. Spoon the excess into a muffin tin and bake alongside — usually 12–15 minutes at the same temperature.
Complete Reference Tables
All standard tin sizes, their base areas, volumes in cups and litres, and batter amounts at ⅔ fill.
Round Cake Tins
| Size | Depth | Base area | Volume | ⅔ fill | Litres |
|---|---|---|---|---|---|
| 6-inch round | 2 in | 28 sq in | 4 cups | 2⅔ cups | 0.95L |
| 8-inch round | 2 in | 50 sq in | 6 cups | 4 cups | 1.42L |
| 9-inch round | 2 in | 64 sq in | 8 cups | 5⅓ cups | 1.89L |
| 10-inch round | 2 in | 79 sq in | 10–11 cups | 7 cups | 2.36L |
| 12-inch round | 2 in | 113 sq in | 15–16 cups | 10 cups | 3.55L |
| 6-inch round | 3 in | 28 sq in | 6 cups | 4 cups | 1.42L |
| 8-inch round | 3 in | 50 sq in | 10 cups | 6⅔ cups | 2.37L |
| 9-inch round | 3 in | 64 sq in | 12 cups | 8 cups | 2.84L |
Square & Rectangular Tins
| Size | Depth | Base area | Volume | ⅔ fill | Litres |
|---|---|---|---|---|---|
| 8×8-inch square | 2 in | 64 sq in | 8 cups | 5⅓ cups | 1.89L |
| 9×9-inch square | 2 in | 81 sq in | 10 cups | 6⅔ cups | 2.37L |
| 11×7-inch rect | 2 in | 77 sq in | 10 cups | 6⅔ cups | 2.37L |
| 9×13-inch rect | 2 in | 117 sq in | 14–15 cups | 9–10 cups | 3.31L |
| 10×15-inch jelly roll | 1 in | 150 sq in | 10 cups | 6⅔ cups | 2.37L |
| 12×17-inch half sheet | 1 in | 204 sq in | 14 cups | 9⅓ cups | 3.31L |
Loaf Tins
| Size | Depth | Volume | ⅔ fill | Litres |
|---|---|---|---|---|
| 8×4-inch loaf | 2.5 in | 6 cups | 4 cups | 1.42L |
| 9×5-inch loaf | 2.75 in | 8 cups | 5⅓ cups | 1.89L |
| 1lb loaf tin (UK) | — | ~3–4 cups | 2 cups | ~0.85L |
| 2lb loaf tin (UK) | — | ~6–7 cups | 4 cups | ~1.5L |
Springform, Bundt & Specialty
| Pan | Volume | ⅔ fill | Litres |
|---|---|---|---|
| 8-inch springform | 9 cups | 6 cups | 2.13L |
| 9-inch springform | 10 cups | 6⅔ cups | 2.37L |
| 10-inch springform | 12 cups | 8 cups | 2.84L |
| Standard Bundt (10-cup) | 10 cups | 6⅔ cups | 2.37L |
| Large Bundt (12-cup) | 12 cups | 8 cups | 2.84L |
| Standard 12-hole muffin tin | ~½ cup each | ⅓ cup each | — |
| Standard 12-hole cupcake tin | ~⅓ cup each | ¼ cup each | — |
| 9-inch pie dish | 4–5 cups | 3 cups | ~1.1L |
| 9-inch deep-dish pie | 6–7 cups | 4 cups | ~1.6L |
Common Metric Tin Sizes (UK & Europe)
| Size | US Equivalent | Volume | Litres |
|---|---|---|---|
| 15cm (6-inch) round | 6-inch round | 4 cups | 0.95L |
| 18cm (7-inch) round | ~7-inch round | 5–6 cups | 1.2–1.4L |
| 20cm (8-inch) round | 8-inch round | 6 cups | 1.42L |
| 23cm (9-inch) round | 9-inch round | 8 cups | 1.89L |
| 25cm (10-inch) round | 10-inch round | 10–11 cups | 2.36L |
| 20cm (8-inch) square | 8-inch square | 8 cups | 1.89L |
| 23cm (9-inch) square | 9-inch square | 10 cups | 2.37L |
| 30×20cm rect | 9×13-inch rect | 14 cups | 3.31L |
How to Scale a Recipe
for a Different Pan
The maths is straightforward. Here's the exact method.
📐 The Pan Scaling Formula
Step 1 — Calculate each pan's base area:
Round: area = π × r² (so a 9-inch round = π × 4.5² = 63.6 sq in)
Square/rectangular: area = length × width
Step 2 — Divide new area by original area:
Example: Scaling from 9-inch round (63.6 sq in) to 8-inch square (64 sq in) = 64 ÷ 63.6 = 1.006. Effectively identical — no change needed.
Example: Scaling from 9-inch round (63.6 sq in) to 9×13-inch rectangle (117 sq in) = 117 ÷ 63.6 = 1.84. You need 84% more batter — nearly double the recipe.
Step 3 — Multiply all ingredients by that number. Then use the pan calculator above to check the ⅔-full volume so you know how much batter to make.
Step 4 — Adjust baking time. A larger, shallower pan bakes faster. A smaller, deeper pan needs longer. Start checking 10–15 minutes before the recipe's stated time. The skewer test is your friend.
Round: area = π × r² (so a 9-inch round = π × 4.5² = 63.6 sq in)
Square/rectangular: area = length × width
Step 2 — Divide new area by original area:
Example: Scaling from 9-inch round (63.6 sq in) to 8-inch square (64 sq in) = 64 ÷ 63.6 = 1.006. Effectively identical — no change needed.
Example: Scaling from 9-inch round (63.6 sq in) to 9×13-inch rectangle (117 sq in) = 117 ÷ 63.6 = 1.84. You need 84% more batter — nearly double the recipe.
Step 3 — Multiply all ingredients by that number. Then use the pan calculator above to check the ⅔-full volume so you know how much batter to make.
Step 4 — Adjust baking time. A larger, shallower pan bakes faster. A smaller, deeper pan needs longer. Start checking 10–15 minutes before the recipe's stated time. The skewer test is your friend.
Need to scale a full recipe for a different tin?
Calculate your multiplier here, then paste your recipe into RecipeScan — it scales every ingredient automatically. No manual maths on each line. First 5 scans free.
Common Questions
What size cake pan can I substitute for a 9-inch round?
An 8-inch square pan has almost the same base area (64 sq in vs 63.6 sq in) — nearly a perfect swap. An 11×7-inch rectangular pan is also very close. Two 8-inch round pans will hold the same total volume but as two shallower layers, which affects bake time significantly.
Can I use an 8-inch pan instead of a 9-inch pan?
Yes, but your bake will be about 27% deeper and will need more time — typically 5–15 extra minutes. Don't fill above ⅔ full. Test with a skewer rather than relying on the recipe's stated time.
Is a 9×13 pan the same as two 9-inch round pans?
Very close. A 9×13-inch pan holds approximately 14–15 cups. Two 9-inch round pans (2 inches deep) hold approximately 8 cups each = 16 cups total. The rectangle is slightly smaller — you may have a little batter left over if splitting a recipe designed for two rounds.
How do I convert between cm and inch cake tin sizes?
Divide centimetres by 2.54 to get inches. Common pairs: 15cm = 6-inch, 20cm = 8-inch, 23cm = 9-inch, 25cm = 10-inch. The volumes are equivalent — a 23cm round and a 9-inch round are the same tin under different naming conventions.
How full should you fill a cake tin?
No more than ⅔ full for most cakes. This leaves room for rise. Very light batters (chiffon, angel food) should be filled only ½ full as they can double in size. Dense fruit cakes can go to ¾ full as they barely rise.
What is the volume of a 9-inch Bundt pan?
A standard 9–10 inch Bundt pan holds 10–12 cups of batter. Always fill only ⅔ full — Bundt pans need space for rise or the batter will overflow and block the centre tube. A standard 9×13-inch rectangle recipe (14 cups) is too large for a standard Bundt.