How Many Cake Mixes For A 18 X 22 Pan

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Here's an in-depth look at common block pan sizes & conversions, besides equally how to adapt recipes or brand substitutions based on the pan sizes you have.

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

Unless yous have fully stocked kitchen with dozens of baking pans, chances are that you'll run into a recipe where you don't accept the specific pan required. In fact, a cake pan exchange is the bailiwick of most recipe questions I receive. I figured it would be easier to store all of this information in one convenient place for us all to reference.

Welcome to my Cake Pan Sizes & Conversions lesson!

This Postal service Includes

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

Common Baking Pan Measurements

In this list, y'all'll detect common blistering pan measurements and the volume of concoction they hold. ***The amount listed is the total amount of batter each pan holds, but you usually only make full cake pans halfway (unless otherwise noted in the recipe you are using). About measurements were taken at my dwelling house kitchen. Cantankerous referenced with the always trusted Joy of Baking, equally well.

Measurement Conversions

1 inch = two.54cm
1 cup = 240ml

Round Pans:
half-dozen×2 inches (fifteen x 5cm) = 4 cups (960ml)
eight×two inches (20 x 5cm) = six cups (1.4 liters)
9×2 inches (23 x 5cm) = 8 cups (one.9 liters)

Square Pans:
8×ii inch square (20 x 5 cm) = viii cups (1.nine liters)
9×2 inch square (23 ten 5 cm) = 10 cups (2.4 liters)
10×2 inch foursquare = (25 ten five cm) = 12 cups (two.8 liters)

Rectangular Pans – ii inch (5 cm) tall
eleven×vii inches (28 x 18 cm) = 10 cups (ii.four liters)
13×9 inches (33 10 23 cm) = 14 cups (3.three liters)

Springform Pans:
9x 2.v 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 diverse designs
10×3 inch (25 x eight cm) = 10-12 cups (2.viii liters)

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

Jelly Ringlet Pans – 1 inch (2.5 cm) tall
10×15 inches (27 x 39 cm) = ten cups (2.4 liters)
12×17 inches (32 x 44 cm) = 12 cups (2.8 liters)

Loaf Pans – virtually three inches (8 cm) tall
8×four inch (20 x 10 cm) = 4 cups (960 ml)
9×5 inch (23 x xiii cm) = 8 cups (1.nine liters)

How to Decide the Volume Yourself

If y'all want to calculate a pan's volume yourself, information technology'south and so easy! Simply fill your pan with ane cup of h2o at a time and count until it's full. That's what I practice!

How Much Does This Pan Agree?

Here's a helpful listing of the most common blistering pans and the volume of batter they hold, as well as which pans agree the same amount of batter. ***Go along in mind that the volumes listed mean you are filling the pan all the way to the top with batter, which isn't platonic for baked goods. Unless otherwise noted, filling pans effectually 2/3 full is the all-time practice. This leaves room for rise.

For case, my vanilla cake recipe yields around 8 cups of batter which I divide between iii nine×ii inch round cake pans. (Each hold 8 cups of batter!) Each cake layer has a little less than 3 cups batter each.

Apply the following department to determine which baking pans can be substituted for others based on their full volume.

Circular Pans

half dozen×2 inch round pan holds 4 cups of batter, the same as an 8×4 inch loaf pan. Fun discovery! Cupcake recipes yielding 12-16 cupcakes fit wonderfully in 3 half dozen-inch cake pans. Meet my mail for 6 inch cake recipes for more information.
viii×2 inch circular pan holds 6 cups of batter.
9×2 inch circular pan holds 8 cups of batter, the same as an 8×ii inch square pan and a 9×v inch loaf pan.
x×2 inch round pan holds 10-11 cups of batter, the same as a 9×2 inch foursquare pan, eleven×7 inch pan, 10×15 inch jelly coil pan, 10×3 inch Bundt pan, and a ix×2.v inch springform pan.

Square Pans

8×2 inch square pan holds eight cups of batter, the same as a 9×2 inch round pan and a 9×5 inch loaf pan.
nine×ii inch square pan holds ten cups of batter, the aforementioned as a 10×2 inch circular pan, 11×7 inch pan, 9×2.5 inch springform pan, 10×3 inch Bundt pan, and a ten×fifteen inch jelly curlicue pan.
10×ii inch square pan holds 12 cups of batter, the aforementioned every bit a 12×17 inch jelly whorl pan, 10×3 inch Bundt pan, 10×2.five inch springform pan, and a ix-inch tube pan.

Rectangle Pans

11×7 inch pan holds x cups of concoction, the same every bit a 10×2 inch round pan, nine×2-inch square pan, nine×2.five inch springform pan, x×3 inch Bundt pan, and a 10×xv inch jelly roll pan.
9×13 inch pan holds 14-sixteen cups of concoction, essentially the same every bit two 9×two-inch round pans.

Jelly Scroll Pans

10×xv inch jelly roll pan holds x cups of batter, the aforementioned as a 10×2 inch round pan, 9-inch square pan, 11×vii pan, 9×two.5 inch springform pan, 10-inch Bundt pan.
12×17 inch jelly roll pan holds 12 cups of batter, the same every bit a 10×2 inch square pan, x-inch Bundt pan, 10×ii.5 inch springform pan, and a 9-inch tube pan.

Bundt Pans

ten-inch Bundt pans are the standard size. I actually have several that are 9.5 inches and most Bundt cake recipes all the same fit.

10-inch Bundt pan holds 10-12 cups of batter, the same as a 10×ii inch round pan (10 cups), ix×two inch foursquare pan (10 cups), 10×2 inch square pan (12 cups), 11×vii inch pan (10 cups), 10×fifteen inch jelly roll pan (10 cups), 12×17 inch jelly roll pan (12 cups), 9×ii.5 inch springform pan (10 cups), 10×2.five inch springform pan (12 cups) and a 9-inch tube pan (12 cups).

Tube Pans

9×3 inch tube pans are the standard size. I have a few that are viii inch and x inch and most recipes using tube pans fit nicely in all.

9×3 inch tube pan holds 12 cups of concoction, the same as 10×two inch square pan, 12×17 inch jelly curl pan, and a ten×two.5 inch springform pan.

Springform Pans

ix×2.5 inch springform pan holds 10 cups of batter, the aforementioned as a 10×2 inch circular pan, 9×two inch square pan, 11×7 inch pan, a x×fifteen inch jelly curlicue pan.
x×ii.5 inch springform pan holds 12 cups of batter, the same every bit a ten×two inch square pan, 12×17 inch jelly gyre pan, and a 9×3 inch tube pan.

Loaf Pans

8×4 inch loaf pan holds 4 cups of batter, the same as a half dozen×ii inch circular pan.
9×5 inch loaf pan holds 8 cups of batter, the same every bit a ix×ii inch round pan and an eight×2 inch foursquare pan.

Substituting Cake Pans

I'm piggy-backing this one to the department above because at that place's oftentimes a need to substitute different cake pans. If substituting a baking pan that holds the same corporeality of batter, be wary of the baking time because the dimensions of the baked good will change. Always keep your eye on the oven and begin checking for doneness earlier than the recipe states.

Recall, only fill pans well-nigh 2/three full unless otherwise noted in the recipe.

Adapting Recipes to Fit Sure Cake Pans

Adapting recipes to fit the cake pans you lot have (or need) tin often be complicated. While it'due south e'er best to stick to the written recipe, sometimes you demand to make adjustments and that's where a little math can help.

ane) Determine the volume your pan can hold. You can too make up one's mind the bodily surface surface area of the pan in square inches. I actually used Food 52's commodity by Alice Medrich on this subject to brush upward on my math!

For square and rectangle pans, multiply the length of the sides. For instance, a 9×13 inch blistering pan is 117 foursquare inches. nine×13 = 117.
For circle pans, make up one's mind the area by multiplying the radius squared by π. (π = 3.14, the radius is half of the bore, and squaring means multiplying a number by itself.) For example, the area of a 9-inch round pan is 63. The radius is iv.v. 4.5×4.5 = xx.25. Multiply that past 3.14 = 63.5.

2) Later you lot make up one's mind the book your pan tin can concur or its square inches, you can confidently make blistering pan substitutions.

For case, if a 9×13 inch pan is 117 square inches and a 9-inch round pan is 63.5 square inches, you tin can exist confident that the volume from one nine×13 inch pan can fit into TWO 9-inch round pans (approximately 120 foursquare inches total).

What if volumes and square inches don't match up perfectly? Y'all'll have to suit the recipe and this requires more math.

For case, if you lot want to conform a 9-inch round cake to a ten-inch round cake, you'll need to make adjustments. A 9-inch round block pan is 63.5 square inches/holds viii cups of batter. A ten-inch circular block pan is 78.five square inches/holds 10-11 cups of batter. Without whatever adaptions, your 10-inch cake layers volition exist very thin. You'll need to increment the concoction past 25%.

The get this percent, piece of work with the cups or square inches. Subtract the number you have (8 cups) from the number you want (x cups). Divide that (2 cups) by what you have (8 cups), then multiply by 100. (The universal way to detect a pct.) This equals 25%.

How to Avoid the Math

What works for me most of the time (because I don't trust myself with too much math!) is to 1.5x the recipe or even making 2 batches of batter. (For best success, gustation, and texture, I ever recommend making split full batches instead of doubling. Doubling risks over-mixing or under-mixing and could overwhelm your mixer.) Then, I use leftover batter to brand a few cupcakes on the side to freeze for another fourth dimension.

It's better to have actress batter rather than not enough.

What About Eggs?

If you demand part of an egg for when you are adjusting a recipe, crack the egg, beat information technology, and whatsoever percentage of that mixture you need. If you need one/3 of an egg and you have 3 Tablespoons of beaten egg, use 1 Tablespoon. For a more precise corporeality and if you don't trust your measurements, you can also weigh the beaten egg on a kitchen scale to make up one's mind exactly how much you demand.

Cover, refrigerate, and add any leftovers to your scrambled eggs the adjacent morning!

Amount of Batter Some of my Cake Recipes Yield

The following listing will help if you need to adjust my recipes for different pan sizes. These are the recipes I know and all measurements are approximate.

Checkerboard Cake: virtually 8 cups
Vanilla Naked Cake: about 8 cups
Vanilla Cake: about 8 cups
Confetti Cake: well-nigh 8 cups
Chocolate Cake: about 6 cups
White Block: almost seven cups
Banana Block: almost half-dozen cups
Strawberry Block: about 7 cups
Snickerdoodle Cake: well-nigh 8 cups
Coconut Cake: about 7-viii cups
Red Velvet Cake: virtually 6-seven cups
Lemon Cake: about 7 cups

My Favorite Blistering Pans

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

The adjacent time you accept a question about block pan sizes & conversions, I hope you find your answer in this post so you can confidently brand the adjustments needed.

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

Posted by: burkwillynat53.blogspot.com