Baking Pans: Sizes And Volume

Baking Pans: Sizes And Volume

Knowing the actual volume of a pan in addition to its dimensions can come in handy when a recipe calls for a pan size that you don't have and you're looking to substitute. Here we've assembled a reference list of some common sized baking dishes and their corresponding volumes.


Things to Consider

Keep in mind that you may have to adjust cooking/baking times and perhaps even temperature if you substitute a pan that varies in size from the one a recipe calls for. Also, the volume measurements listed here are total capacities, not necessarily recommended fill capacities.

Cake Pans:
8" x 2" round cake pan - 6 cups
9" x 2" round cake pan - 8 cups
10" x 2" round cake pan - 11 cups
8" x 8" x 2" square cake pan - 8 cups
9" x 9" x 2" square cake pan - 10 cups
10-1/2" bundt cake pan - 15 cups
9" x 2-1/2" springform cake pan - 10 cups
10" x 4" tube pan (Angel Food) - 16 cups

Pie Pans:
9" x 1-1/2" round pie pan - 5 cups
10" x 2" round pie pan - 5 cups
10" x 2" fluted tart pan - 6 cups

Rectangular Pans:
11" x 7" x 2" rectangular pan - 6 cups
13" x 9" x 2" rectangular pan - 15 cups

Loaf Pans:
9" x 5" x 3" loaf pan - 8 cups
5-1/2" x 3" x 2-1/2" mini loaf pan - 2 cups

Muffin pans -
1-3/4" x 3/4" mini muffin cups - 2 tbsp
2-3/4" x 1-1/4" muffin cup - 1/4 cup

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