How to Substitute Cake Baking Pan Sizes

Written by athena hessong Google
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Recipes often specify the type of cake pan you need to use, but if your kitchen lacks one, you need to substitute another pan. Another pan substitution reason: wanting to change the shape of the finished cake. Traditional layer cakes can bake in a shaped pan or sheet pan if you take some considerations when baking. Using some forethought before baking will prevent your cake batter from burning, overflowing or not cooking through.

Skill level:
Moderately Easy

Things you need

  • Substituted pan (if available)
  • Ruler
  • Pen and paper
  • Pan substitution chart (See reference 1)
  • Measuring cup
  • Water
  • Replacement pan

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  1. 1

    Use the ruler to measure the length and width of the inside of the pan you wish to substitute. Write these numbers down in inches. (see Reference 1)

  2. 2

    Stand the ruler upright and measure the depth of the same pan from the base to the top, and make a note of this measurement in inches. (See Reference 1)

  3. 3

    If you have on hand the pan you need to find a substitute for, measure its capacity. Fill a 1-cup measuring cup with water and pour it into the pan. Repeat this process, keeping track of the total number of cups, until the water reaches the brim of the pan. Write the number of cups down as the capacity of the pan. (See Reference 1)

  4. 4

    If you do not have the correct pan required by the recipe, look on the chart for the capacity of the pan called for in the recipe. For instance, if you do not own an 8-inch round cake pan, consult the chart to see that it holds 6 cups. (See Reference 1)

  5. 5

    Look on the chart for another pan you do have with the same or greater capacity than the one needed in the recipe. For the example, you can replace an 8-inch round cake pan with any pan holding 6 cups or more, such as an 8-inches-by-2-inches square baking pan, which holds 8 cups. (See Reference 1)

  6. 6

    Adjust the baking time by increasing it 25 per cent for deeper pans and decreasing the cooking time by 25 per cent for shallower pans. Keep the temperature the same unless substituting a glass pan for a metal. When using glass, lower the oven temperature by -3.89 degrees C. (See Reference 1)

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