inch jelly roll pan holds 12 cups of batter, the same as a 10×2 inch square pan, 10-inch Bundt pan, 10×2.5 inch springform pan, and a 9-inch tube pan. inch Bundt pans are the standard size. I actually have several that are 9.5 inches and most Bundt cake recipes still fit. This is Pyrex's second time on this list of the best 9x13 baking dishes, but it's because few pans can do what it can when it comes to high sides and a deep interior. And with some dishes, that's the only thing that'll get the job done — we all have that one recipe that fills up every centimeter of space in our existing 9x13 pan. First of all, if you don’t mind tweaking the recipe a bit you can increase all of the ingredients by 50% and bake it in a 9” x 13” pan (which is about 45% larger than a 9” square pan; increasing the recipe by 50% is easy, and close enough).

inch) Bundt pan; 2 (9-inch) round cake pans; 2 (8-inch) round cake pans; 1 (9 x 13-inch) baking dishMade In cookware is used in some of the world's best kitchens, including Michelin-starred restaurants and top-rated hotels, and they're developed in partnership with premier chefs from all over the globe. It's no wonder their products are continuously among our favorites, and their 9x13-inch baking dish is no exception. inch tube pans are the standard size. I have a few that are 8 inch and 10 inch and most recipes using tube pans fit nicely in all.

I made the batter for our Classic Birthday Cake, divided it in half, and baked it in two different sized pans. The layer on the left was baked in an 8" round pan; on the right, a 9" round. See the difference in height? Always try to choose a baking dish or pan with the same volume that's called for in your recipe. The depth of the baking vessel can vary, but a dramatic difference can cause issues. Too shallow a depth, and the mixture may overflow. If the baking pan is too deep, pastries may not brown properly, or the sides of a cake may end up higher than the center. Here’s a helpful list of the most common baking pans and the volume of batter they hold, as well as which pans hold the same amount of batter. *** Keep in mind that the volumes listed mean you are filling the pan all the way to the top with batter, which isn’t ideal for baked goods. Unless otherwise noted, filling pans around 2/3 full is the best practice. This leaves room for rising. x 2-inch) deep dish pie plate; 1 (10-inch) pie plate; 1 (8-inch) square baking dish; 1 (9-inch) square baking dish Now let’s throw your 9” x 13” pan into the mix. Multiply 9” x 13” to get 117”. What’s the best way to turn that 9” x 13” sheet cake recipe into two rounds for a layer cake?

Convert 9 x 13 inches to cm

Use Fine Crumbs:Finer crumbs will create a better binding texture, preventing your crust from crumbling. You can achieve this by using a food processor, or placing them in a plastic bag and using a rolling pin to crush them finely. Variations If you plan to use the crust for baked recipes, pre-bake it for about 10 minutes at 350°F (177°C). Cool before filling. After you determine the volume your pan can hold or its square inches, you can confidently make baking pan substitutions. Use the following section to determine which baking pans can be substituted for others based on their full volume. Round Pans

For square and rectangle pans, multiply the length of the sides. For example, a 9×13 inch baking pan is 117 square inches. 9×13 = 117. As you’ve seen, a recipe directing you to use an 11” x 7” pan can easily be made in a 9” square pan. inch) Bundt cake pan; 2 (9-inch) round cake pans; 3 (8-inch) round cake pans; 1 (10 x 15-inch) jellyroll panNow, what about that brownie or cake recipe that calls for a 9” square pan — which you don’t have? (Anecdotal information — i.e., I asked my friends — tells me that more people have an 8" square than 9" square pan.) I know you value your time, so let’s keep this post concise: I’ll focus on cake and brownie/bar recipes and their corresponding pans. In the future I’ll survey alternative baking pan sizes for yeast loaves and rolls. But for now: cakes and bars. What works for me most of the time (because I don’t trust myself with too much math!) is to 1.5x the recipe or even making 2 batches of batter. (For best success, taste, and texture, I always 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 make a few cupcakes on the side to freeze for another time.

What if your Bundt pan is larger: say, 12-cup capacity? It’s fine to use; just understand the cake won’t get the entire top-to-bottom Bundt design, since it won’t rise all the way to the top of the pan.

Expert Reviews

Vanilla Extract:you’ll want to use high quality vanilla as there's a lot of it in this recipe. Some cheaper varieties may provide an unpleasant alcohol flavor. Cakes that are shorter than 3 inches would yield half the number of servings indicated for that pan. Buttercream Amounts for Cake Servings