How Many 8 Inch Cake Equal 3 9 Inch Cake

This postal service may contain affiliate links. Please read my disclosure policy.

Here's an in-depth expect at mutual cake pan sizes & conversions, as well every bit how to adjust recipes or brand substitutions based on the pan sizes yous have.

cake pans filled with batter with text overlay saying cake pan sizes & conversions.

Unless you take fully stocked kitchen with dozens of blistering pans, chances are that yous'll come across a recipe where y'all don't have the specific pan required. In fact, a cake pan substitution is the subject of most recipe questions I receive. I figured it would be easier to store all of this data in one convenient place for us all to reference.

Welcome to my Cake Pan Sizes & Conversions lesson!

This Post Includes

Common Blistering Pan Measurements
Cake Pans That are Similar
Substituting Block Pans
Adapting Cake Recipes to Fit Certain Pans
Amount of Concoction Some of my Cake Recipes Yield

Common Baking Pan Measurements

In this listing, you'll find mutual baking pan measurements and the volume of batter they hold. ***The amount listed is the total corporeality of concoction each pan holds, but yous normally only fill up cake pans halfway (unless otherwise noted in the recipe you lot are using). Most measurements were taken at my abode kitchen. Cantankerous referenced with the always trusted Joy of Baking, too.

Measurement Conversions

ane inch = 2.54cm
1 cup = 240ml

Round Pans:
6×ii inches (15 x 5cm) = 4 cups (960ml)
8×2 inches (xx x 5cm) = six cups (1.4 liters)
9×ii inches (23 10 5cm) = eight cups (one.9 liters)

Foursquare Pans:
viii×ii inch foursquare (twenty 10 5 cm) = viii cups (one.9 liters)
9×two inch square (23 x v cm) = 10 cups (2.4 liters)
10×2 inch square = (25 10 5 cm) = 12 cups (two.8 liters)

Rectangular Pans – 2 inch (5 cm) tall
11×seven inches (28 x eighteen cm) = 10 cups (two.iv liters)
thirteen×9 inches (33 x 23 cm) = 14 cups (iii.3 liters)

Springform Pans:
9x ii.five inches (23 x 6 cm) = 10 cups (2.4 liters)
10x 2.5 inches (25 x 6 cm) = 12 cups (2.eight liters)

Bundt Pan – volume varies considering of various designs
ten×iii inch (25 x 8 cm) = 10-12 cups (2.8 liters)

Tube Pan:
9×3 inches (23 x 8 cm) = 12 cups (2.viii liters)

Jelly Ringlet Pans – 1 inch (ii.5 cm) tall
10×15 inches (27 x 39 cm) = ten cups (2.4 liters)
12×17 inches (32 10 44 cm) = 12 cups (2.8 liters)

Loaf Pans – nigh 3 inches (8 cm) alpine
8×4 inch (20 x x cm) = 4 cups (960 ml)
9×5 inch (23 10 13 cm) = 8 cups (1.nine liters)

How to Make up one's mind the Book Yourself

If you desire to calculate a pan's volume yourself, information technology'due south and then easy! Simply fill your pan with 1 loving cup of water at a fourth dimension and count until it'southward full. That's what I practise!

How Much Does This Pan Hold?

Hither's a helpful list of the most common baking pans and the book of batter they hold, every bit well as which pans agree the same amount of batter. ***Proceed in heed that the volumes listed mean you are filling the pan all the mode to the top with concoction, which isn't ideal for baked goods. Unless otherwise noted, filling pans around ii/3 full is the all-time practice. This leaves room for ascension.

For example, my vanilla cake recipe yields around 8 cups of batter which I divide between three nine×2 inch round cake pans. (Each hold 8 cups of batter!) Each cake layer has a footling less than three cups batter each.

Use the following section to decide which blistering pans tin can be substituted for others based on their full volume.

Round Pans

6×2 inch round pan holds 4 cups of concoction, the aforementioned as an eight×4 inch loaf pan. Fun discovery! Cupcake recipes yielding 12-sixteen cupcakes fit wonderfully in three 6-inch cake pans. See my postal service for 6 inch cake recipes for more information.
viii×2 inch round pan holds 6 cups of batter.
nine×2 inch round pan holds 8 cups of batter, the same as an 8×2 inch square pan and a nine×5 inch loaf pan.
10×2 inch circular pan holds 10-11 cups of batter, the same as a 9×2 inch square pan, 11×7 inch pan, 10×15 inch jelly roll pan, ten×iii inch Bundt pan, and a 9×2.5 inch springform pan.

Foursquare Pans

8×two inch square pan holds 8 cups of batter, the same as a 9×2 inch round pan and a 9×5 inch loaf pan.
ix×2 inch square pan holds ten cups of batter, the same every bit a 10×two inch round pan, eleven×vii inch pan, ix×2.5 inch springform pan, x×three inch Bundt pan, and a x×xv inch jelly roll pan.
ten×2 inch square pan holds 12 cups of batter, the same as a 12×17 inch jelly roll pan, x×3 inch Bundt pan, 10×2.5 inch springform pan, and a ix-inch tube pan.

Rectangle Pans

11×seven inch pan holds x cups of batter, the aforementioned as a 10×2 inch circular pan, 9×two-inch square pan, 9×2.5 inch springform pan, 10×iii inch Bundt pan, and a 10×fifteen inch jelly roll pan.
ix×13 inch pan holds 14-16 cups of batter, essentially the aforementioned as 2 9×2-inch round pans.

Jelly Roll Pans

ten×15 inch jelly coil pan holds 10 cups of concoction, the aforementioned equally a 10×ii inch round pan, 9-inch square pan, xi×7 pan, 9×two.five inch springform pan, 10-inch Bundt pan.
12×17 inch jelly roll pan holds 12 cups of concoction, the same as a x×2 inch square pan, 10-inch Bundt pan, 10×2.5 inch springform pan, and a 9-inch tube pan.

Bundt Pans

10-inch Bundt pans are the standard size. I actually have several that are 9.five inches and most Bundt block recipes withal fit.

x-inch Bundt pan holds ten-12 cups of batter, the same every bit a x×2 inch round pan (x cups), nine×ii inch square pan (ten cups), 10×2 inch square pan (12 cups), 11×7 inch pan (10 cups), 10×fifteen inch jelly gyre pan (10 cups), 12×17 inch jelly roll pan (12 cups), 9×ii.5 inch springform pan (10 cups), 10×2.5 inch springform pan (12 cups) and a 9-inch tube pan (12 cups).

Tube Pans

9×iii inch tube pans are the standard size. I take a few that are 8 inch and 10 inch and most recipes using tube pans fit nicely in all.

ix×iii inch tube pan holds 12 cups of concoction, the same equally ten×ii inch square pan, 12×17 inch jelly curlicue pan, and a 10×ii.5 inch springform pan.

Springform Pans

9×2.five inch springform pan holds 10 cups of batter, the same as a 10×2 inch round pan, ix×two inch foursquare pan, 11×7 inch pan, a ten×fifteen inch jelly roll pan.
x×2.5 inch springform pan holds 12 cups of batter, the aforementioned as a 10×two inch square pan, 12×17 inch jelly roll pan, and a 9×3 inch tube pan.

Loaf Pans

8×iv inch loaf pan holds 4 cups of batter, the same as a 6×2 inch round pan.
9×v inch loaf pan holds 8 cups of concoction, the same every bit a 9×2 inch round pan and an eight×2 inch square pan.

Substituting Cake Pans

I'm piggy-bankroll this i to the section in a higher place considering there's often a need to substitute unlike cake pans. If substituting a baking pan that holds the same corporeality of batter, be wary of the blistering time because the dimensions of the baked expert volition change. Always continue your eye on the oven and begin checking for doneness earlier than the recipe states.

Remember, simply fill up pans about 2/iii total unless otherwise noted in the recipe.

Adapting Recipes to Fit Certain Cake Pans

Adapting recipes to fit the cake pans you lot have (or need) can often be complicated. While it's always best to stick to the written recipe, sometimes y'all need to brand adjustments and that's where a piffling math can aid.

1) Determine the volume your pan can hold. You can also determine the bodily expanse of the pan in square inches. I actually used Food 52's commodity past Alice Medrich on this subject field to brush up on my math!

For square and rectangle pans, multiply the length of the sides. For instance, a 9×thirteen inch blistering pan is 117 square inches. 9×13 = 117.
For circle pans, decide the area by multiplying the radius squared by π. (π = three.xiv, the radius is half of the bore, and squaring ways multiplying a number by itself.) For example, the area of a 9-inch round pan is 63. The radius is 4.v. 4.five×iv.5 = 20.25. Multiply that by iii.14 = 63.5.

2) Afterwards y'all determine the volume your pan can agree or its square inches, you lot can confidently brand baking pan substitutions.

For example, if a 9×13 inch pan is 117 square inches and a 9-inch round pan is 63.5 square inches, you can be confident that the volume from one 9×xiii inch pan can fit into Ii 9-inch round pans (approximately 120 square inches total).

What if volumes and square inches don't match up perfectly? Yous'll accept to adjust the recipe and this requires more than math.

For example, if yous want to arrange a 9-inch round cake to a 10-inch round cake, you'll demand to brand adjustments. A 9-inch round cake pan is 63.5 square inches/holds 8 cups of batter. A x-inch round cake pan is 78.five foursquare inches/holds x-xi cups of concoction. Without any adaptions, your 10-inch cake layers will be very thin. You'll need to increase the batter by 25%.

The go this percentage, work with the cups or square inches. Decrease the number you have (8 cups) from the number you want (10 cups). Divide that (two cups) by what you accept (viii cups), then multiply by 100. (The universal way to find a pct.) This equals 25%.

How to Avert the Math

What works for me most of the time (considering I don't trust myself with likewise much math!) is to 1.5x the recipe or even making ii batches of batter. (For best success, taste, and texture, I ever recommend making divide full batches instead of doubling. Doubling risks over-mixing or nether-mixing and could overwhelm your mixer.) Then, I utilize leftover batter to brand a few cupcakes on the side to freeze for another time.

It's amend to have extra concoction rather than non enough.

What About Eggs?

If y'all need part of an egg for when yous are adjusting a recipe, scissure the egg, beat it, and whatsoever percentage of that mixture you need. If y'all need one/3 of an egg and you have iii Tablespoons of beaten egg, apply 1 Tablespoon. For a more precise corporeality and if you don't trust your measurements, you can likewise counterbalance the beaten egg on a kitchen scale to determine exactly how much you demand.

Encompass, refrigerate, and add whatever leftovers to your scrambled eggs the next morning!

Amount of Concoction Some of my Cake Recipes Yield

The post-obit list volition assistance if you need to adjust my recipes for different pan sizes. These are the recipes I know and all measurements are gauge.

Checkerboard Cake: about 8 cups
Vanilla Naked Cake: about eight cups
Vanilla Cake: about 8 cups
Confetti Cake: about 8 cups
Chocolate Cake: virtually six cups
White Cake: about 7 cups
Banana Block: about 6 cups
Strawberry Cake: most 7 cups
Snickerdoodle Cake: nearly eight cups
Coconut Cake: most vii-8 cups
Red Velvet Cake: about half dozen-vii cups
Lemon Block: about 7 cups

My Favorite Blistering Pans

I have a listing for you! Stock Your Kitchen with These 8 Baking Pans

The next time you lot have a question well-nigh cake pan sizes & conversions, I hope yous find your answer in this post so you can confidently make the adjustments needed.

Source: https://sallysbakingaddiction.com/cake-pan-sizes/

Posted by: whitewasell.blogspot.com