cake pans

The tables below show consumer cake pan sizes commonly available in the United States, with the approximate amount of batter the pan will hold, assuming the batter rises 50% during baking. Consumer pans are generally 1½ inches deep; commercial pans are 2 inches deep.

nominal and differ from the actual dimensions of the pan.

Round cake pans

Round cake pans are commercially available in every whole inch diameter from 4 to 40. Such sizes are used by professional bakers to create tiered cakes. In the home, the usual sizes They are mainly used to make layer cakes.

Diameter Depth Volume to the rim Batter
required
(cups)
Servings
milliliters cups
8″ 1½″      
9″ 1½″     2⅛  
10″ 1½″     2 2⁄3  

Spring pans

Spring pans are much deeper than conventional round pans, but their major difference is the removable sidewall.

 

Diameter Depth Volume to the rim Batter
Capacity
Servings
milliliters cups
8″     cups  
9″     ; cups  
10″      

Square pans

In the 19th century, these were often called sponge cake pans. Today they are more likely to be called brownie pans.

Size of Pan Batter Capacity
8″ × 8″ × 1½″ 2⅛ cups
9″ × 9″ × 1½″ 2¾ cups

Sheet cake pans

Rectangular Pans
Size of Pan Batter Capacity
7¾″ × 3⅝″ × 2¼″ 1½ cups
9″ × 5″ × 2¾″ 2¾ cups
11″ × 4½″ × 2¾″ 3⅛ cups
11″ × 7″ × 1½″ 2 2⁄3 cups
13″ × 9″ × 2″ 5 1⁄3 cups
15″ × 10″ × 2″ 7 cups
15½″ × 10½″ × 1″ 3¾ cups
16″ × 5″ × 4″ 13 cups

Loaf pans

 

The pullman pan is closed a loaf of bread with a perfectly square cross section, good for making standardized sandwiches. 

Tube pans

A special form of the tube pan is the heavy Bundt pan, which features sculptured walls.

home | tools index | search |  to email Sizes drawing of envelope |  acknowledgements | 
help | privacy | terms of use