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.
| Diameter and Depth of Pan | Batter Capacity |
|---|---|
| 8″ × 1½″ | 1¾ cups |
| 9″ × 1½″ | 2⅛ cups |
| 10″ × 1½″ | 2 2⁄3 cups |
| Size of Pan | Batter Capacity |
|---|---|
| 7¾″ × 3⅝″ × 2¼″ | 1½ cups |
| 8″ × 8″ × 1½″ | 2⅛ cups |
| 9″ × 5″ × 2¾″ | 2¾ cups |
| 9″ × 9″ × 1½″ | 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″ | 7 1⁄3 cups |
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Last revised: 11 August 2004.