How Long Do You Bake A 10 Inch Round Cake

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Here's an in-depth wait at common cake pan sizes & conversions, as well as how to adjust recipes or make substitutions based on the pan sizes you accept.

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 substitution is the subject area of about recipe questions I receive. I figured it would be easier to store all of this data in i convenient place for u.s. all to reference.

Welcome to my Cake Pan Sizes & Conversions lesson!

This Postal service Includes

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

Common Blistering Pan Measurements

In this list, yous'll observe common baking pan measurements and the book of batter they hold. ***The corporeality listed is the total amount of batter each pan holds, but you usually simply fill cake pans halfway (unless otherwise noted in the recipe you are using). Almost measurements were taken at my home kitchen. Cantankerous referenced with the e'er trusted Joy of Baking, as well.

Measurement Conversions

1 inch = 2.54cm
1 cup = 240ml

Round Pans:
6×2 inches (15 10 5cm) = iv cups (960ml)
8×2 inches (20 x 5cm) = 6 cups (1.4 liters)
nine×ii inches (23 ten 5cm) = 8 cups (1.ix liters)

Square Pans:
8×ii inch square (20 x 5 cm) = eight cups (1.ix liters)
9×two inch square (23 x 5 cm) = ten cups (2.4 liters)
10×2 inch square = (25 x 5 cm) = 12 cups (2.8 liters)

Rectangular Pans – 2 inch (5 cm) alpine
11×7 inches (28 x 18 cm) = 10 cups (ii.four liters)
13×ix inches (33 x 23 cm) = 14 cups (3.3 liters)

Springform Pans:
9x 2.5 inches (23 ten 6 cm) = x cups (two.4 liters)
10x 2.5 inches (25 x 6 cm) = 12 cups (2.eight liters)

Bundt Pan – volume varies considering of various designs
10×iii inch (25 10 eight cm) = 10-12 cups (ii.8 liters)

Tube Pan:
9×three inches (23 x 8 cm) = 12 cups (ii.8 liters)

Jelly Roll Pans – 1 inch (ii.five cm) alpine
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 – nigh 3 inches (eight cm) tall
8×4 inch (xx x 10 cm) = 4 cups (960 ml)
9×5 inch (23 x 13 cm) = viii cups (1.9 liters)

How to Determine the Volume Yourself

If y'all want to calculate a pan's volume yourself, it's so piece of cake! Just make full your pan with ane cup of h2o at a fourth dimension and count until it'due south full. That'due south what I do!

How Much Does This Pan Agree?

Here's a helpful list of the well-nigh mutual baking pans and the volume of concoction they hold, every bit well as which pans hold the same amount of concoction. ***Keep in heed that the volumes listed hateful you are filling the pan all the mode to the top with batter, which isn't platonic for baked goods. Unless otherwise noted, filling pans effectually 2/3 full is the best practise. This leaves room for rising.

For case, my vanilla cake recipe yields effectually viii cups of batter which I divide between 3 9×2 inch round cake pans. (Each hold 8 cups of batter!) Each cake layer has a petty less than iii cups batter each.

Employ the following department to make up one's mind which blistering pans tin exist substituted for others based on their full volume.

Round Pans

6×two inch round pan holds four cups of batter, the same as an viii×4 inch loaf pan. Fun discovery! Cupcake recipes yielding 12-16 cupcakes fit wonderfully in 3 6-inch block pans. Meet my post for half-dozen inch cake recipes for more information.
8×2 inch round pan holds six cups of batter.
9×2 inch round pan holds 8 cups of batter, the same as an viii×ii inch square pan and a 9×5 inch loaf pan.
10×2 inch round pan holds ten-11 cups of batter, the same as a 9×two inch square pan, xi×seven inch pan, x×15 inch jelly curlicue pan, x×iii inch Bundt pan, and a ix×2.five inch springform pan.

Square Pans

8×ii inch foursquare pan holds 8 cups of concoction, the same every bit a 9×2 inch circular pan and a 9×v inch loaf pan.
ix×ii inch foursquare pan holds ten cups of batter, the same as a 10×two inch round pan, eleven×7 inch pan, 9×ii.5 inch springform pan, 10×3 inch Bundt pan, and a 10×15 inch jelly roll pan.
10×2 inch foursquare pan holds 12 cups of batter, the same as a 12×17 inch jelly roll pan, 10×three inch Bundt pan, 10×2.5 inch springform pan, and a 9-inch tube pan.

Rectangle Pans

11×7 inch pan holds ten cups of batter, the same as a 10×2 inch round pan, 9×2-inch square pan, nine×ii.v inch springform pan, ten×3 inch Bundt pan, and a ten×15 inch jelly roll pan.
9×13 inch pan holds 14-xvi cups of batter, essentially the same as 2 9×2-inch circular pans.

Jelly Roll Pans

ten×15 inch jelly curl pan holds 10 cups of batter, the same equally a ten×ii inch round pan, 9-inch foursquare pan, eleven×7 pan, 9×ii.v inch springform pan, ten-inch Bundt pan.
12×17 inch jelly roll pan holds 12 cups of batter, the same as a ten×ii inch square pan, x-inch Bundt pan, ten×2.5 inch springform pan, and a ix-inch tube pan.

Bundt Pans

10-inch Bundt pans are the standard size. I actually have several that are 9.5 inches and most Bundt block recipes however fit.

10-inch Bundt pan holds 10-12 cups of concoction, the same as a ten×2 inch round pan (10 cups), ix×2 inch square pan (ten cups), x×2 inch square pan (12 cups), 11×seven inch pan (10 cups), 10×15 inch jelly roll pan (x cups), 12×17 inch jelly roll pan (12 cups), 9×2.5 inch springform pan (x cups), ten×2.v inch springform pan (12 cups) and a ix-inch tube pan (12 cups).

Tube Pans

9×three inch tube pans are the standard size. I have a few that are eight inch and ten inch and most recipes using tube pans fit nicely in all.

nine×3 inch tube pan holds 12 cups of batter, the same as 10×2 inch square pan, 12×17 inch jelly curlicue pan, and a 10×2.v inch springform pan.

Springform Pans

9×2.5 inch springform pan holds 10 cups of concoction, the same as a 10×2 inch round pan, 9×ii inch square pan, 11×7 inch pan, a 10×15 inch jelly curl pan.
10×ii.5 inch springform pan holds 12 cups of batter, the same equally a 10×ii inch foursquare pan, 12×17 inch jelly scroll pan, and a nine×3 inch tube pan.

Loaf Pans

8×4 inch loaf pan holds iv cups of batter, the same equally a 6×2 inch round pan.
ix×5 inch loaf pan holds viii cups of batter, the same equally a 9×ii inch circular pan and an 8×2 inch square pan.

Substituting Block Pans

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

Recall, only fill pans well-nigh 2/3 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) can often be complicated. While it'south always best to stick to the written recipe, sometimes y'all need to make adjustments and that's where a little math can help.

1) Determine the book your pan can agree. Yous can also determine the actual surface area of the pan in square inches. I actually used Nutrient 52'southward article past Alice Medrich on this subject to brush up on my math!

For foursquare and rectangle pans, multiply the length of the sides. For example, a 9×thirteen inch blistering pan is 117 square inches. 9×13 = 117.
For circle pans, decide the area past multiplying the radius squared by π. (π = 3.14, the radius is half of the diameter, and squaring means multiplying a number past itself.) For example, the surface area of a nine-inch round pan is 63. The radius is iv.5. 4.five×iv.5 = xx.25. Multiply that by 3.fourteen = 63.5.

2) After you determine the volume your pan can agree or its foursquare inches, y'all can confidently make baking pan substitutions.

For instance, if a 9×13 inch pan is 117 square inches and a 9-inch round pan is 63.five foursquare inches, yous can be confident that the volume from ane ix×13 inch pan can fit into TWO 9-inch round pans (approximately 120 square inches total).

What if volumes and foursquare inches don't friction match upward perfectly? You'll have to adapt the recipe and this requires more math.

For instance, if y'all want to adjust a 9-inch round cake to a 10-inch round cake, you'll need to make adjustments. A 9-inch round cake pan is 63.5 square inches/holds viii cups of batter. A ten-inch circular cake pan is 78.5 foursquare inches/holds 10-11 cups of batter. Without whatsoever adaptions, your x-inch cake layers will be very thin. You'll demand to increment the batter by 25%.

The go this pct, piece of work with the cups or square inches. Decrease the number you lot accept (8 cups) from the number y'all want (10 cups). Divide that (ii cups) by what you take (8 cups), so multiply by 100. (The universal way to discover a percentage.) 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 ane.5x the recipe or even making ii batches of batter. (For all-time success, taste, and texture, I e'er recommend making separate 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 amend to have extra batter rather than not enough.

What Nearly Eggs?

If you need part of an egg for when you are adjusting a recipe, crevice the egg, beat it, and whatever pct of that mixture you need. If you need ane/3 of an egg and yous have 3 Tablespoons of beaten egg, utilize 1 Tablespoon. For a more precise amount and if you don't trust your measurements, you lot tin also counterbalance the beaten egg on a kitchen scale to decide exactly how much you need.

Encompass, refrigerate, and add any leftovers to your scrambled eggs the adjacent morn!

Amount of Concoction Some of my Cake Recipes Yield

The following listing will help if y'all need to adapt my recipes for different pan sizes. These are the recipes I know and all measurements are judge.

Checkerboard Cake: virtually 8 cups
Vanilla Naked Cake: about 8 cups
Vanilla Cake: about eight cups
Confetti Cake: nigh 8 cups
Chocolate Block: nigh 6 cups
White Cake: about vii cups
Banana Cake: near 6 cups
Strawberry Cake: most 7 cups
Snickerdoodle Cake: about viii cups
Coconut Cake: about 7-8 cups
Red Velvet Block: about 6-seven cups
Lemon Cake: about vii cups

My Favorite Blistering Pans

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

The next time y'all have a question nigh cake pan sizes & conversions, I hope yous observe your respond in this post then you tin confidently make the adjustments needed.

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

Posted by: mitchellhoready.blogspot.com