Check out what I just found!
Hope this works..but I found a chart that has sizing substitutions!

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Very helpful, thanks!

Very helpful for a newbie like me...Thanks

Don't need it as of right now but I saved it for future use. Thanks sunlover

Please take into consideration the fact that there is information missing from this spreadsheet.

1. cake tins vary from country to country

2. most cake tins vary from manufacturer to manufactuer

3. no depth was stated for a lot of the pans - depths can vary from 3/4", 1", 1 1/2", 2", 2 1/4", 3", and a lot in between and beyond.

4. some manufacturers save $$ by nominating the size as 8-inch when it is actually measured as 7 1/2-inch

5. some are actually incorrect or, at least, open for re-calculating.

eg 8" round 2"deep is approximate to 7" square 2" deep.

eg 8"round 2"deep holds approx the same as 9"round 1 1/2" deep.
The depth of the pan is important in calculating the volume. 8"round 2"deep is NOT the same volume as as 9"round 2" deep

6. ALSO take into consideration that some pans are filled half-way, some 2/3 full and some 3/4 full depending upon the rising power of the batter that you have made.


There are approximations but "no such thing as a quick fix". The final quote about filling the pan and measuring is GOOD advice.

Everyone, sorry if I've posted something fraudulant. I just found the chart and thought it seemed helpful.

No..No..

I'm not saying that it is fraudulent, but rather some pieces are open to question because not all pans are created equal or exactly the same.