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.

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.

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

Note: The volume measurements listed here are total capacities, not necessarily recommended fill capacities.

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