Baking Pan Conversion Chart – Free Printable

When the recipe calls for a round springform pan and you just have a square one it seems like the right time to quit. No need for that….just check our free printable Baking Pan Conversion Cheat Sheet! It has all the commonly used pan sizes and their equivalents so you don’t need to let go of that amazing recipe you’ve been wanting to try.

There’s the option of doing the math yourself, but we already did it for you! Practically, you will always have an equivalent pan for whatever recipe you want to make without too much of a hassle.

Why It Works

Each pan has a certain volume so once you find that out, you just need to replace it with a pan that has a similar volume. Our printable Baking Pan Conversion Cheat Sheet includes all of that information so you don’t even need to calculate the volume yourself.

As a general tip, if you have more than one replacement option, choose the one that’s most similar in shape to the pan that was originally required.

How It Works

Step 1: The original recipe will call for a certain pan like we did in the Instant Pot Bundt Cake. You should be able to easily identify it in our cheat sheet.

Step 2: Look at the equivalent pans and see which ones you have on hand.

Step 3: To make sure your pan conversion will work check that the batter volume the recipe makes is the same as the one written above the pan it requires.

Baking Pan Conversion Cheat Sheet

The printable cheat sheet will make your life a lot easier when you need to find an equivalent pan. It includes popular types of pans such as springform, muffin pan, Bundt pan, loaf pan, and others!

Volume 6 cups – 12 Cup muffin pan = (1) 9″ Round pan, (1) 8″ loaf pan, (1) 7″ Bundt pan, (1) 7″ springform pan

Volume 8 cups – (2) 8″ Cake pans = (1) 9″ Loaf pan, (1) 8″ square pan, (1) 8″ springform pan, 12-16 cupcakes

Volume 8 cups – 9″ Loaf pan = (1) 9″ Bundt pan, (2) 8″ round pans, (1) 8″ square pan, 12-16 cupcakes

Volume 8 cups – 8″ Square pan = (1) 9″ Loaf pan, (1) 9″ round pan, (1) 8″ springform pan, 12-16 cupcakes

Volume 10 cups – 9″ Springform pan = (1) 9″ Square pan, (1) 10″ springform pan, (1) 10″ round cake pan, (2) 9″ round cake pans

Volume 12 cups – 10″ Bundt pan = (1) 9″ Bundt pan, (2) 8″ round pans, (1) 10″ square pan, 18-24 cupcakes

Volume 14 cups – 9×13″ Rectangular pan = (2) 9″ Loaf pans, (2) 9″ round pans, (3) 8″ cake pans, (1) 10″ Bundt pan, 18-24 cupcakes

Volume 15 cups – 10×15″ Sheet pan = (2) 8″ round pans, (2) 9″ round pans, (1) 10″ Bundt pan, (1) 9×13″ rectangular pan, 24-36 cupcakes

12 Cup Muffin Pan

The classic muffin pan is one I heavily rely on but if you are moving to a new home, or you’re a beginner in baking you may not have one. The equivalent pans won’t allow you to make individual muffins, but you can use them for the same amount of batter to make a cake, or a loaf. We use our muffin pan for the Baked Eggs in a Muffin Tin, Salsa Scrambled Eggs Muffin Cups, Ham and Egg Cups and Hash brown Quiche Cups.

8″ Round Cake Pan

An 8″ round cake pan can hold about four cups of batter so if your recipe makes 8 cups of batter you can simply divide it and pour it into two cake pans. You can use the same amount of batter in an 8″ springform pan, or to make 12-16 cupcakes. Always double check on How Long Does Cake Last in the Fridge?

9″ Loaf Pan

You have plenty of options for replacing a 9″ loaf pan such as a 9″ Bundt pan, or an 8″ square pan. Just make sure the batter only fills your pan halfway, to ensure it rises evenly.

8″ Square Pan

I highly suggest you invest in an 8″ square pan since it’s super versatile. However, until then you can replace it with a 9″ loaf pan, a 9″ round pan, or an 8″ springform pan. You can use this size pan when making the Marshmallow Apple Pie Spice Dump Cake or the Mixed Berry Dump Cake.

9″ Springform Pan

Springform pans are perfect for baking cakes because of its removable sides and bottom. If you opt for a 10″ springform pan instead, the cake won’t be as tall so be sure to check for doneness faster than the recipe requires.

10″ Bundt Pan

Are you trying to make a Bundt cake without a Bundt pan? Obviously, the classic shape is out of the question but it will taste just as good. You can also use a 10″ square pan with excellent results, or if you have a smaller, 9″ Bundt pan that would work too. Pay close attention when using this pan for the Instant Pot Lemon Bundt Cake for proper sizing.

9×13″ Rectangular Pan

If your recipe calls for a 9×13″ rectangular pan, you can replace it with two 9″ loaf pans, or round pans. No need to worry if you only have one of these pans as a replacement. Just bake half the batter, and repeat the process again. It will take a bit longer but it will get the job done! We love to use this pan to make bar cookies. Always double check your dough with How Long Does Cookie Dough Last in the Fridge if you plan to make the dough ahead of time.

10×15″ Sheet Pan

A sheet pan is wonderful for making oven-roasted potatoes, veggie sides, and many other recipes, not just for baking. However, if you don’t have it, you can use a 10″ Bundt pan, or two 8″ or 9″ round pans. If you have a muffin pan, you can use the batter to make 24-36 cupcakes which will work well, especially for fluid batters. We love making our Funfetti Cake Mix Cookies, Coconut Flour Peanut Butter Cookies, Coconut Flour Oatmeal Cookies, Pumpkin Oatmeal Breakfast Cookies or the Mixed Berry Jam Bars if the lip is high enough. and on this size sheet pan.

Baking Pan Conversion Tips

As you can see, our Baking Pan Conversion Cheat Sheet printable will make it super easy to find an alternative to a pan you don’t have. However, there are some other things you need to consider.

Firstly, if you are not sure what pan sizes you have, you can measure them. Make sure to measure the inside of the pan, edge to edge. When you measure the depth, place the ruler straight up from the bottom of the pan.

If the replacement pan is shallower than the required one, make sure to check the cake at least 5 to 10 minutes before the recommended baking time. If the batter is spread thinner it will definitely bake faster.

Using a deeper pan is O.K., but refrain from overfilling it. It will cause it to rise unevenly and may change the final texture. Of course, the baking time will be longer as well.

There are other cues you may need to pay attention to, from suggestions offered by the recipe to your oven’s characteristics. Each oven works a bit differently, and knowing yours will make it easier to adjust the baking time and temperature.

Store the cheat sheet in a Recipe Binder or even put it in a frame to decorate your kitchen.

These conversions will still work even if you have to take a recipe and divide it in half or need to make Baking Substitutions.

When baking, always use the best and freshest products you can find. Double check that the baking powder or baking soda that you are using is fresh and not outdated as it will go bad after 6 months. That goes the same for your flour. Printing out monthly calendars to put in your recipe binder will help you keep track of when you last purchased items that will go stale.

Your recipe might call for different measurements needed so referencing How Many Cups in a Pound or

How To Grab

Next time you want to make a favorite recipe and you are lacking the required pan, use our free printable Cheat Sheet and you are good to go! The printable will pop up in your inbox as soon as you enter your email in the address form below.