How Long Do I Bake A 6 Inch Cake?

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Here's an in-depth expect at common cake pan sizes & conversions, as well as how to conform recipes or brand substitutions based on the pan sizes yous accept.

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

Unless you have fully stocked kitchen with dozens of baking pans, chances are that you'll run into a recipe where you don't have the specific pan required. In fact, a cake pan substitution is the subject of nigh recipe questions I receive. I figured it would be easier to store all of this information in i convenient place for u.s.a. all to reference.

Welcome to my Cake Pan Sizes & Conversions lesson!

This Mail Includes

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

Common Baking Pan Measurements

In this list, y'all'll find mutual baking pan measurements and the volume of batter they concur. ***The amount listed is the total amount of batter each pan holds, but you usually only fill cake pans halfway (unless otherwise noted in the recipe you are using). Nearly measurements were taken at my home kitchen. Cross referenced with the always trusted Joy of Baking, besides.

Measurement Conversions

i inch = 2.54cm
1 cup = 240ml

Circular Pans:
half dozen×2 inches (15 10 5cm) = 4 cups (960ml)
viii×ii inches (twenty x 5cm) = 6 cups (one.four liters)
nine×ii inches (23 x 5cm) = eight cups (1.9 liters)

Square Pans:
8×two inch square (20 x five cm) = eight cups (1.9 liters)
9×2 inch square (23 x 5 cm) = 10 cups (two.4 liters)
ten×ii inch square = (25 x 5 cm) = 12 cups (ii.8 liters)

Rectangular Pans – two inch (5 cm) tall
eleven×7 inches (28 x 18 cm) = 10 cups (ii.4 liters)
xiii×ix inches (33 x 23 cm) = 14 cups (3.3 liters)

Springform Pans:
9x 2.5 inches (23 x vi cm) = 10 cups (ii.4 liters)
10x 2.5 inches (25 x half dozen cm) = 12 cups (2.8 liters)

Bundt Pan – volume varies considering of various designs
10×iii inch (25 x eight cm) = 10-12 cups (2.8 liters)

Tube Pan:
9×3 inches (23 ten eight cm) = 12 cups (2.8 liters)

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

Loaf Pans – about iii inches (8 cm) alpine
eight×iv inch (xx 10 x cm) = 4 cups (960 ml)
ix×5 inch (23 x 13 cm) = eight cups (1.9 liters)

How to Make up one's mind the Volume Yourself

If y'all desire to calculate a pan'southward volume yourself, it's so like shooting fish in a barrel! Simply fill your pan with one cup of h2o at a time and count until information technology'south full. That's what I do!

How Much Does This Pan Concur?

Here's a helpful list of the most common blistering pans and the book of batter they concur, too as which pans agree the aforementioned amount of concoction. ***Continue in listen that the volumes listed mean yous are filling the pan all the way to the pinnacle with batter, which isn't ideal for baked goods. Unless otherwise noted, filling pans around two/iii total is the all-time do. This leaves room for rising.

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

Use the following section to determine which blistering pans tin be substituted for others based on their full book.

Round Pans

half-dozen×2 inch circular pan holds 4 cups of batter, the same as an 8×four inch loaf pan. Fun discovery! Cupcake recipes yielding 12-16 cupcakes fit wonderfully in three half-dozen-inch block pans. Run into my post for 6 inch cake recipes for more data.
8×two inch round pan holds 6 cups of batter.
nine×2 inch round pan holds viii cups of batter, the same as an 8×two inch square pan and a 9×5 inch loaf pan.
10×2 inch circular pan holds x-11 cups of batter, the aforementioned equally a ix×2 inch square pan, 11×7 inch pan, 10×15 inch jelly ringlet pan, x×3 inch Bundt pan, and a 9×two.v inch springform pan.

Foursquare Pans

8×2 inch square pan holds 8 cups of concoction, the same every bit a 9×2 inch round pan and a nine×5 inch loaf pan.
ix×2 inch square pan holds 10 cups of batter, the aforementioned equally a 10×2 inch round pan, 11×7 inch pan, ix×2.five inch springform pan, 10×iii inch Bundt pan, and a ten×xv inch jelly gyre pan.
10×ii inch square pan holds 12 cups of batter, the same as a 12×17 inch jelly roll pan, 10×3 inch Bundt pan, 10×2.5 inch springform pan, and a ix-inch tube pan.

Rectangle Pans

11×7 inch pan holds x cups of batter, the same as a 10×2 inch round pan, 9×2-inch square pan, ix×2.v inch springform pan, x×iii inch Bundt pan, and a 10×15 inch jelly roll pan.
9×13 inch pan holds 14-16 cups of batter, essentially the same as 2 ix×2-inch round pans.

Jelly Whorl Pans

10×15 inch jelly coil pan holds 10 cups of batter, the same as a 10×2 inch round pan, 9-inch square pan, 11×7 pan, 9×ii.five inch springform pan, ten-inch Bundt pan.
12×17 inch jelly roll pan holds 12 cups of batter, the same equally a 10×2 inch square pan, ten-inch Bundt pan, x×2.5 inch springform pan, and a nine-inch tube pan.

Bundt Pans

10-inch Bundt pans are the standard size. I actually have several that are ix.v inches and almost Bundt block recipes still fit.

10-inch Bundt pan holds x-12 cups of batter, the aforementioned as a ten×2 inch circular pan (10 cups), ix×2 inch foursquare pan (10 cups), 10×2 inch square pan (12 cups), 11×7 inch pan (x cups), x×15 inch jelly curlicue pan (10 cups), 12×17 inch jelly roll pan (12 cups), nine×2.5 inch springform pan (10 cups), ten×2.five inch springform pan (12 cups) and a nine-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.

9×3 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×two.5 inch springform pan.

Springform Pans

nine×2.5 inch springform pan holds 10 cups of batter, the aforementioned as a x×two inch round pan, nine×2 inch foursquare pan, 11×seven inch pan, a 10×15 inch jelly coil pan.
10×two.v inch springform pan holds 12 cups of batter, the same as a ten×2 inch square pan, 12×17 inch jelly roll pan, and a ix×iii inch tube pan.

Loaf Pans

eight×4 inch loaf pan holds four cups of concoction, the same as a 6×2 inch round pan.
9×5 inch loaf pan holds 8 cups of batter, the same as a 9×two inch round pan and an 8×2 inch square pan.

Substituting Block Pans

I'm piggy-backing this one to the section in a higher place because there's often a need to substitute dissimilar cake pans. If substituting a blistering pan that holds the same amount of batter, be wary of the baking time because the dimensions of the baked skilful will change. Always go on your center on the oven and begin checking for doneness earlier than the recipe states.

Think, only make full pans most two/3 total unless otherwise noted in the recipe.

Adapting Recipes to Fit Sure Cake Pans

Adapting recipes to fit the cake pans yous accept (or need) can often be complicated. While it's always best to stick to the written recipe, sometimes you need to brand adjustments and that's where a niggling math tin help.

1) Determine the book your pan can concur. You can also determine the actual surface area of the pan in foursquare inches. I actually used Nutrient 52's article past Alice Medrich on this subject to castor up on my math!

For square and rectangle pans, multiply the length of the sides. For case, a 9×13 inch blistering pan is 117 square inches. 9×13 = 117.
For circle pans, determine the area by multiplying the radius squared by π. (π = three.14, the radius is half of the diameter, and squaring means multiplying a number by itself.) For example, the surface area of a 9-inch round pan is 63. The radius is 4.5. iv.5×4.5 = 20.25. Multiply that by 3.14 = 63.5.

2) Afterward yous make up one's mind the volume your pan tin concord or its foursquare inches, y'all can confidently make baking pan substitutions.

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

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

For example, if you want to conform a 9-inch round cake to a 10-inch circular cake, you'll demand to make adjustments. A 9-inch round cake pan is 63.five square inches/holds 8 cups of concoction. A 10-inch round cake pan is 78.5 foursquare inches/holds 10-11 cups of batter. Without any adaptions, your ten-inch cake layers will exist very sparse. Y'all'll demand to increase the batter past 25%.

The become this percentage, work with the cups or square inches. Decrease the number you have (8 cups) from the number you desire (10 cups). Divide that (ii cups) by what yous have (8 cups), then multiply by 100. (The universal way to detect 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 two batches of concoction. (For best success, taste, and texture, I ever recommend making dissever full batches instead of doubling. Doubling risks over-mixing or under-mixing and could overwhelm your mixer.) Then, I apply leftover batter to make a few cupcakes on the side to freeze for another time.

It's better 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, crack the egg, beat it, and whatever percentage of that mixture you need. If you lot demand 1/3 of an egg and you lot have 3 Tablespoons of browbeaten egg, utilise i Tablespoon. For a more precise amount and if you lot don't trust your measurements, you tin can also counterbalance the beaten egg on a kitchen calibration to determine exactly how much you lot need.

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

Amount of Batter Some of my Cake Recipes Yield

The following list will assistance if you demand to suit my recipes for dissimilar pan sizes. These are the recipes I know and all measurements are approximate.

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

My Favorite Baking Pans

I have a list for y'all! Stock Your Kitchen with These 8 Baking Pans

The next time you lot have a question about cake pan sizes & conversions, I hope y'all notice your reply in this post so you tin confidently make the adjustments needed.

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

Posted by: mansfieldthoself.blogspot.com