Equivalency Guide for Substituting Pan Sizes

Question: Please print a list of pan size equivalents for baking cakes.

Answer: “The New Doubleday Cookbook “ (Doubleday: $16.95, 1985) by Jean Anderson and Elaine Hanna recommends: “For best results, always use pan sizes recipes specify. There are occasions, however, when a different shape is needed, and there are a number of batters that will bake successfully in pan shapes or sizes other than those recommended.”

Most simple butter cakes adapt well, but the authors warn against changing pans for poundcake, chiffon or other spongecakes and loaf cakes. The following table from this book may be used as a substitution guide. It is best not to fill pans more than half full. Any leftover batter may be baked into cupcakes.

Recommended Alternate 2 (8-inch) layers 1 1/2 to 2 dozen cupcakes 3 (8-inch) layers 2 (9-inch) square pans 1 (9-inch) layer 1 (8-inch) square pan 2 (9-inch) layers 1 (13x9-inch) pan 1 (15 1/2x10 1/2-inch) jellyroll pan 2 (8-inch) square pans 1 (9-inch) tube pan 2 1/2 dozen cupcakes 1 (13x9-inch) pan 2 (8-inch) square pans 1 (10-inch) tube pan 2 (9-inch) layers 2 (15 1/2x10 1/2-inch) jellyroll pans 2 (9x5-inch) loaf pans 1 (9x5-inch) loaf pan 1 (9-inch) square pan 2 dozen cupcakes