9x13 Pan Substitute
A 9x13 pan holds about 14 to 15 cups of batter, so the best 9x13 pan substitute is two 9-inch round pans, two 8-inch square pans, or one 10-inch springform. All three hold enough. What changes is the bake time, because the batter sits at a different depth in each one.
Two 9-inch rounds bake a few minutes faster than the 9x13. A 10-inch springform bakes 10 to 20 minutes slower and usually wants the oven dropped 25°F. That's the whole problem in one sentence: capacity is easy, depth is what ruins cakes.
Got a pan that isn't on this page? Drop both sizes into our free pan size converter and it'll give you the volume match and the time adjustment in a couple of seconds.
What a 9x13 pan actually holds
A standard 13 x 9 baking dish is 9 inches by 13 inches with sides about 2 inches tall. Filled level to the rim, that's roughly 14.5 cups.
You will never fill it to the rim, and that's the point most swap charts skip. The number you actually care about is the working capacity, which is about two thirds of the total. For a 9x13, that's a hair under 10 cups of batter.
Most 9x13 cake, brownie, and bar recipes land somewhere between 8 and 11 cups of batter. That's why the pan feels so forgiving. It has room to spare.
One more thing worth knowing before you swap: a 9x13 gives you 117 square inches of surface area. That's a lot of pan touching a lot of batter, which is why sheet cakes bake quickly and evenly. If you're scaling up to a true sheet pan instead of down, sheet cake pan sizes has the capacity and serving count for quarter, half and full sheets. Any substitute that gives you less surface area will make the batter deeper, and deeper always means slower.
The 9x13 pan equivalent chart
Every volume below is level-to-the-rim capacity, measured by filling the pan with water. The working capacity column is the two-thirds number, which is the one you should be doing math with.
| Pan | Dimensions | Volume (cups) | Working capacity (cups) | What it can replace | Bake time change vs 9x13 |
|---|---|---|---|---|---|
| Two 9-inch rounds | 9 x 2 in each | 8 each, 16 total | 10.5 total | A full 9x13 | 3 to 5 min less each |
| Two 8-inch squares | 8 x 8 x 2 in each | 8 each, 16 total | 10.5 total | A full 9x13 | Same to 5 min less |
| Two 8-inch rounds | 8 x 2 in each | 6 each, 12 total | 8 total | A 9x13 recipe with 8 cups of batter or less | 5 min less each |
| One 10-inch springform | 10 x 3 in | 12 | 8 | Most of a 9x13, not all | 10 to 20 min more, drop 25°F |
| One 10-inch tube or Bundt | 10 in, 12-cup | 12 | 8 | Most of a 9x13 | 10 to 15 min more |
| Two 9x5 loaf pans | 9 x 5 x 3 in each | 8 each, 16 total | 10.5 total | A full 9x13, quick breads especially | 15 to 25 min more each |
| One 9x9 square | 9 x 9 x 2 in | 10 | 6.5 | Two thirds of a 9x13 | 5 to 10 min more |
| One 11x7 | 11 x 7 x 2 in | 10 | 6.5 | Two thirds of a 9x13 | About the same |
| One 10x15 jelly roll | 10 x 15 x 1 in | 10 | 6.5 | A thin sheet cake or bar recipe | 10 to 15 min less |
| Half sheet pan | 13 x 18 x 1 in | 12 | 8 | Bars and thin sheet cakes | 10 to 15 min less |
| 12-cup muffin pan | 1/2 cup per well | 6 | 4 | About 40% of a 9x13 | 15 to 20 min less |
| One 8x8 square | 8 x 8 x 2 in | 8 | 5.5 | Half a 9x13, exactly | 5 min more |
The last row is the useful one for halving. An 8x8 is almost exactly half a 9x13 in working terms, so a halved recipe goes straight into it with barely any time change.
Choosing a 9x13 pan substitute by what you're baking
Capacity is only half the decision. The other half is what the batter needs from the pan.
Sheet cake, snack cake, coffee cake. Two 9-inch rounds are the best swap, and they turn a casual cake into a layer cake for free. Two 8-inch squares work identically. Either one gives you slightly more total capacity than the 9x13, which is fine, because you're filling both to roughly the same depth as the original.
Brownies and bars. Go for two 8-inch squares. Bars want defined corners and a consistent thickness, and rounds cost you both. If you only have one 8-inch square, halve the recipe rather than crowding it.
Quick bread and dense batters. Two 9x5 loaf pans are the natural home. Loaf pans are deep and narrow, so add 15 to 25 minutes and tent the tops with foil if they color before the middle sets.
Casserole-style bakes and anything with a topping. Match the surface area, not the volume. A 9x9 plus an 8x8 together gives you 18 square inches more than a 9x13 and keeps the topping-to-filling ratio close to right.
Anything that has to hold a shape. Skip the springform for wet batters unless you wrap the base in foil. Springform seams leak. They always have.
The two-thirds rule, and the arithmetic behind it
Here is the single safety principle that prevents almost every pan disaster: never fill a pan more than two thirds full.
Batter needs headroom. Chemical leaveners release gas in the oven, steam expands, and a cake can gain 40% in height before it sets. Fill past two thirds and one of two things happens. Either it spills over the rim and burns onto your oven floor, or the outside sets while the raw middle is still climbing, which gives you a cracked dome with a wet center.
The math takes ten seconds.
Step 1. Find your pan's total volume. Use the chart above, or fill the pan with water one cup at a time until it reaches the rim.
Step 2. Multiply by 0.67. That's your ceiling.
Step 3. Measure your batter. Pour it into a large measuring cup or a bowl you've marked, or just add up the recipe's wet and dry volume. Most cake batters come out close to the sum of their parts.
Step 4. Compare. Under the ceiling, you're good. Over it, you need a bigger pan, a second pan, or less batter.
Worked through for a 9x13:
- Total volume: 14.5 cups
- 14.5 x 0.67 = 9.7 cups
- A recipe making 9 cups of batter: fine, with room to spare
- A recipe making 11 cups of batter: too much, and it will crown and spill
For two 9-inch rounds:
- Total volume: 8 cups each
- 8 x 0.67 = 5.3 cups per pan, 10.6 cups across both
- Split 9 cups of batter evenly and each pan gets 4.5 cups, which is 56% full. Comfortable.
For a single 10-inch springform:
- Total volume: 12 cups
- 12 x 0.67 = 8 cups
- Pour 9 cups of batter in and you're at 75% full. Over the line. Bake 8 cups and use the last cup for four cupcakes.
That last case is exactly why the springform is listed as "most of a 9x13, not all." It's a real swap with a real limit.
Bake time adjustment by batter depth
Volume tells you if the batter fits. Depth tells you how long it bakes. They are not the same number, and mixing them up is how a cake ends up raw in the middle.
Heat travels in from the pan walls and down from the air. The thicker the slab of batter, the longer the middle takes to reach setting temperature. Meanwhile the edges keep cooking the whole time.
The working rule: for every extra 1/2 inch of batter depth, add 10 to 15 minutes and drop the oven 25°F. For every 1/2 inch shallower, cut 8 to 12 minutes and leave the temperature alone.
To find your depth, divide the batter volume by the pan's surface area. One US cup is about 14.4 cubic inches, so:
Depth in inches = (cups of batter x 14.4) / pan area in square inches
Pan areas you'll need:
- 9x13: 117 sq in
- 9-inch round: 63.6 sq in (127 for two)
- 8-inch round: 50.3 sq in (101 for two)
- 8x8 square: 64 sq in (128 for two)
- 9x9 square: 81 sq in
- 10-inch springform: 78.5 sq in
- 9x5 loaf: 45 sq in (90 for two)
Run 9 cups of batter through those and the picture is immediate. In a 9x13 it sits 1.11 inches deep. In two 9-inch rounds it's 1.02 inches. In a single 10-inch springform it's 1.65 inches. In two 9x5 loaf pans it's 1.44 inches.
The rounds are barely shallower, so they bake a few minutes faster. The springform is half an inch deeper, so it needs the full 10 to 20 minute penalty and the lower temperature. That's not a guess. It's the depth difference doing exactly what depth differences do.
Our free baking time calculator runs this same math for you if you'd rather not do it by hand.
Why deeper pans need a lower oven
Adding time alone doesn't fix a deep pan. If you leave the oven at 350°F and just bake longer, the outer inch of cake spends those extra minutes drying out and browning while the center catches up. You get a dark, tough edge around a barely-set middle.
Dropping to 325°F slows the outside enough for the heat to reach the center before the edges overbake. The cake takes longer overall, and that's the trade you want.
The reverse is true too. A thin sheet in a jelly roll pan can go up to 375°F for a shorter bake and come out better, because the middle sets almost as fast as the edges and a hotter oven gives you a nicer crumb.
Use our oven temperature converter if you also need to move between Fahrenheit, Celsius, and gas marks while you're at it.
Glass vs metal vs dark metal
The pan material changes your numbers as much as the pan size does.
| Material | Heat behavior | Temperature change | Notes |
|---|---|---|---|
| Light aluminum | Reflects heat, heats and cools fast | None, this is the baseline | Most recipes are written for this |
| Glass or ceramic | Slow to heat, then holds and radiates heat | Drop 25°F | Edges brown hard and keep cooking after you pull it |
| Dark or nonstick metal | Absorbs heat, browns aggressively | Drop 25°F | Check 8 to 10 minutes early |
| Stoneware | Very slow, very steady | Drop 25°F, add 5 to 10 min | Great for casseroles, poor for delicate cake |
| Disposable foil | Thin and flimsy, hot spots | None, but set it on a sheet pan | Bakes unevenly on a rack |
Glass surprises people the most. It takes longer to come up to temperature, then it keeps radiating heat into the food after you take it out. A brownie in a glass 9x13 can go from fudgy to dry in the ten minutes it sits on the counter, so pull it earlier than you think and let the residual heat finish the job.
Doneness tests that beat any calculator
Every number on this page is a starting point. Ovens run 25°F off their dials all the time, batters vary, and altitude shifts everything. These three tests are what actually tell you the cake is done.
The toothpick. Insert it into the center, not the edge. For cake, quick bread, and muffins you want it to come out clean or with a few dry crumbs. For fudgy brownies you want moist crumbs, not clean, because clean means overbaked. A wet, batter-coated pick means keep going.
Internal temperature. This is the one professionals trust, and an instant-read thermometer costs less than the ingredients you're about to ruin.
| What you're baking | Pull at this internal temp |
|---|---|
| Butter cake, layer cake | 200 to 205°F |
| Quick bread, banana bread | 200 to 205°F |
| Muffins | 200 to 205°F |
| Cheesecake (center) | 150°F |
| Fudgy brownies | 165 to 175°F |
| Cakey brownies | 190 to 200°F |
| Yeast bread, soft | 190 to 195°F |
| Yeast bread, lean and crusty | 205 to 210°F |
The spring-back. Press the center lightly with a fingertip. If it springs back and leaves no dent, the structure has set. If your finger leaves a dimple that stays, it needs more time. This one takes practice, so use it alongside a thermometer until your hands learn it.
Two more signals worth watching. The cake pulls slightly away from the sides of the pan when it's done. And the smell changes from "raw batter" to "cake" a few minutes before it's ready, which is your cue to start testing.
Worked example: a 9x13 sheet cake into two 9-inch rounds
The recipe: a vanilla sheet cake calling for 3 cups all-purpose flour, 2 cups sugar, 1 cup butter, 4 eggs, 1 cup buttermilk, baked in a 9x13 at 350°F for 35 to 40 minutes.
Step 1, estimate the batter volume. 3 cups flour at 125 g per cup spoon-and-level is 375 g. Two cups of sugar at 200 g per cup is 400 g. One cup of butter is 227 g. Four eggs are about 200 g. One cup of buttermilk is about 240 g. That's roughly 1,440 g of batter, which works out to about 9 cups once it's mixed.
Step 2, check the two-thirds rule. Two 9-inch rounds hold 8 cups each. Ceiling is 5.3 cups per pan. Splitting 9 cups gives 4.5 cups per pan, so you're at 56% full. Approved.
Step 3, check the depth. 4.5 cups x 14.4 = 65 cubic inches, divided by 63.6 square inches, gives 1.02 inches of batter. The 9x13 version sat at 1.11 inches. You're 0.09 inches shallower, which is barely anything.
Step 4, set the time. Keep 350°F. Start checking at 30 minutes instead of 35. Expect done somewhere around 32 to 35 minutes, and confirm with a thermometer at 200°F.
Step 5, adjust for material. If those rounds are dark nonstick, drop to 325°F and start checking at 28 minutes.
Same recipe into a 10-inch springform instead: 9 cups into an 8-cup ceiling is over the line, so bake 8 cups and put the extra cup into 4 cupcakes at 350°F for 18 minutes. The springform goes in at 325°F and needs about 50 to 60 minutes, because the batter sits 1.65 inches deep.
How the swap changes your servings
A 9x13 sheet cake is usually cut into 15 or 24 pieces depending on how generous you're feeling. Move that batter into two 9-inch rounds and stack them, and you're serving 12 to 16 slices of a taller cake instead.
Same cake, same calories, different serving math. If you're baking for a specific headcount, run the numbers through our cake servings calculator before you commit to a pan, because "it fits" and "it feeds everyone" are two different questions.
Scaling a recipe up or down to fit the pan you own is the other half of this problem. The recipe scaler handles the ingredient math once you know the volume ratio you need.
9x13 pan equivalents by surface area
Volume tells you whether the batter fits. Surface area tells you whether it bakes the same way, because matching the floor area keeps the batter at the same depth. That's why the best substitutes land within about 10% of 117 square inches.
The table below lists the floor area of common pans, how they compare with a 9x13, the recipe multiplier that keeps your batter at its original depth, and how deep a typical 9-cup batch sits in each one. All figures are approximate and assume straight sides.
| Pan | Area (sq in) | Compared with 9x13 | Recipe multiplier for same depth | Depth of 9 cups of batter |
|---|---|---|---|---|
| 9x13 (the original) | 117 | 100% | 1 (as written) | 1.1 in |
| Two 9-inch rounds | 127 | 109% | 1 (as written) | 1.0 in |
| Two 8-inch squares | 128 | 109% | 1 (as written) | 1.0 in |
| 12-inch round or skillet | 113 | 97% | 1 (as written) | 1.15 in |
| Metric 22 x 33 cm | 113 | 96% | 1 (as written) | 1.15 in |
| Metric 25 x 35 cm | 136 | 116% | 1 (thinner, bakes faster) | 0.95 in |
| Two 8-inch rounds | 101 | 86% | About 0.85 | 1.3 in |
| Metric 20 x 30 cm | 93 | 79% | About 0.8 | 1.4 in |
| Two 9x5 loaf pans | 90 | 77% | 1 (deep pans, add time) | 1.45 in |
| 9x9 square | 81 | 69% | About 0.7 | 1.6 in |
| 10-inch round or springform | 78.5 | 67% | About 0.67 | 1.65 in |
| 11x7 rectangle | 77 | 66% | About 0.65 | 1.7 in |
| 8x8 square | 64 | 55% | About 0.5 (halve it) | 2.0 in |
| 10x15 jelly roll | 150 | 128% | About 1.25, or bake as is thinner | 0.85 in |
| 13x18 half sheet | 234 | 200% | 2 (double it) | 0.55 in |
Read the multiplier column first. A 1 means bake the recipe as written. Anything under 1 means scale the recipe down to keep the depth the same, or keep the full recipe and use the depth rule above. Our guide to scaling a recipe walks through multiplying awkward amounts like eggs, and the recipe scaler does the arithmetic for you.
The 12-inch round is the swap people forget. A 12-inch cake pan or a 12-inch oven-safe skillet has almost exactly the same floor area as a 9x13, so a sheet cake, cornbread or coffee cake bakes in nearly the same time. A cast iron skillet holds heat like glass does, so drop it 25°F and check early.
Baking dish and metric equivalents
Casserole dishes are usually labeled in quarts, and imported pans in centimeters. Here is how those labels line up with a 9x13. One quart is 4 cups, and every capacity here is approximate, so fill your own dish with water if you need to be sure.
| Label | Rim capacity | Pans with that capacity | How much of a 9x13 recipe it takes |
|---|---|---|---|
| 2-quart dish | About 8 cups | 8x8 or 11x7 glass dish | About 2/3 of a 9x13 recipe, or half for a casserole filled to the rim |
| 2 1/2-quart dish | About 10 cups | 9x9 square, deep 10-inch pie or round | About 2/3 to 3/4 of a 9x13 recipe |
| 3-quart dish | About 12 cups | Most glass 9x13 dishes are sold as 3-quart | A full 9x13 recipe in most cases |
| 4-quart dish | About 16 cups | Deep 9x13 lasagna pans, 10x15 roasters | A full recipe with room to spare, or 1 1/4 batches |
| 23 x 33 cm (metric) | Same footprint | The metric twin of a 9x13 | A full recipe, no change |
For casseroles, which barely rise, you can fill closer to the rim than you would with a cake. Leave about half an inch of headroom for bubbling sauce and set the dish on a sheet pan to catch drips. For anything with baking powder or baking soda, the two-thirds rule still applies.
If you are matching round or square pans rather than dishes, round cake pan sizes and square cake pan sizes list the capacity of every common size, and brownie pan size covers the bar-specific swaps.
Step by step: moving any 9x13 recipe into a different pan
- Measure your pan. Inside edge to inside edge, plus the depth. If the sides slope, measure across the middle of the wall.
- Find its floor area. Length times width for rectangles. For rounds, multiply the radius by itself and then by 3.14.
- Divide by 117. That's your recipe multiplier for the same batter depth. Round it to a friendly fraction such as 2/3, 3/4 or 1 1/2.
- Check the two-thirds rule. Multiply the pan's cup capacity by 0.67 and make sure your scaled batter fits under it.
- Adjust for depth and material. Deeper than the original means 25°F lower and more time. Glass, ceramic, stoneware or dark metal means 25°F lower regardless.
- Start checking early. Begin testing at about three quarters of the original time and confirm with a toothpick or an instant-read thermometer.
The cake pan substitution guide uses the same method for every other pan size, and how many cake mixes per pan size answers the same question for boxed mixes, where a standard box fills a 9x13 on its own.
Troubleshooting a 9x13 swap
If a swap went wrong, the symptom usually tells you which number was off.
| What happened | Likely cause | Fix next time |
|---|---|---|
| Center raw, edges dry | Batter sat deeper in the new pan | Drop the oven 25°F, add time, and tent the edges with foil |
| Overflowed onto the oven floor | Pan filled past two thirds | Measure capacity with water first; bake extra batter as cupcakes |
| Thin, dry, overbrowned slab | Pan much larger than 117 sq in | Cut the bake time by a third and start checking early, or scale the recipe up |
| Edges dark, middle pale | Glass or dark metal pan at the full recipe temperature | Bake 25°F lower in glass, ceramic or dark nonstick |
| Bars crumble when cut | Rounds or a pan with sloped sides | Use square-cornered pans for bars, and cool fully before cutting |
| Cake sank in the middle | Pulled too early after a time change | Test at 200 to 205°F internal, not by the original clock |
| Stuck to a substitute pan | Unlined pan with a different finish | Grease and line with a parchment sling that hangs over two sides |
Two of those problems have their own deep dives: why a cake sinks and why a cake sticks to the pan. If you'd rather avoid sticking altogether, how to line a cake pan shows the parchment sling method that works in any rectangular pan.
Frequently asked questions
What size pan can I use instead of a 9x13?
Two 9-inch round pans, two 8-inch square pans, or a single 10-inch springform are the three closest matches. Two 8-inch rounds also work if your recipe makes 8 cups of batter or less. A single 9x9 or 11x7 holds only about two thirds of a 9x13, so you'd need to cut the recipe by a third.
Can I use two 8x8 pans instead of one 9x13?
Yes, and it's one of the cleanest swaps there is. Two 8x8 pans hold 16 cups total against the 9x13's 14.5, and the batter depth ends up almost identical. Bake at the same temperature and start checking about 5 minutes early, since two smaller pans lose heat to the oven air a little faster.
Is a 9x13 pan the same as a 3-quart baking dish?
Close enough for most recipes. A 9x13 holds 14.5 cups, and 3 quarts is 12 cups, so a 3-quart dish is usually a bit shallower or slightly smaller in footprint. Check by filling yours with water and counting cups. If it comes in under 12 cups, hold back a cup of batter or filling.
How do I adjust the bake time when I change pan sizes?
Work from batter depth, not pan size. Deeper batter needs more time and a lower oven, shallower batter needs less time at the same temperature. The rule of thumb is 10 to 15 minutes more per extra half inch of depth along with a 25°F drop, and 8 to 12 minutes less per half inch shallower. Then ignore the clock and test for doneness.
Why does my cake overflow in a smaller pan?
Because you went past two thirds full. Batter can gain 40% in height before the structure sets, so a pan filled to three quarters has nowhere to send that expansion except over the rim. Multiply your pan's cup capacity by 0.67 before you pour, and bake any extra batter as cupcakes.
Do I really need to drop the temperature 25°F for glass?
Yes, for anything that bakes longer than about 25 minutes. Glass heats slowly and then holds that heat, so the edges of a cake or a casserole keep cooking well past the point where a metal pan would have stopped. Dropping to 325°F from 350°F evens it out. For quick bakes under 25 minutes the difference rarely matters.
Can I bake a 9x13 recipe in a Bundt pan?
Only if the recipe is a sturdy butter cake or pound cake, and only if the batter fits. A 12-cup Bundt has an 8-cup working ceiling, so a 9-cup batter needs a cup held back. Add 10 to 15 minutes, grease every crevice, and skip it entirely for anything with a loose batter or a topping that's supposed to stay on top.
How full should I fill cupcake liners from a leftover batter?
Two thirds, same rule, which is about 1/4 cup of batter per standard liner. Twelve of them use roughly 3 cups. Bake at the recipe's original temperature for 18 to 22 minutes and test at 200°F internal, since cupcakes finish long before a cake made from the same batter.
What is a 9x13 pan in centimeters?
A 9x13 inch pan is about 23 x 33 cm. Many metric pans are sold as 22 x 33 cm, which is close enough to use without changes. A 20 x 30 cm pan is about 20% smaller, so scale the recipe to about 4/5 or expect a slightly deeper batter and a longer bake.
Can I use a 12-inch skillet instead of a 9x13 pan?
Yes, for cornbread, sheet cakes, coffee cakes and many casseroles. A 12-inch skillet has roughly 113 square inches of floor, about the same as a 9x13, so the batter sits at nearly the same depth. Cast iron holds heat, so bake 25°F lower and start checking 5 to 10 minutes early.
Can I bake a 9x13 recipe in a half sheet pan?
Only for thin bakes like bars, sheet cakes and cookie bars. A 13x18 half sheet has twice the floor area of a 9x13, so a single batch spreads to about half the thickness and bakes in roughly half the time. For a cake of normal thickness, double the recipe; the 1-inch sides will not hold more than that.
How many 8-inch round pans equal a 9x13?
About two and a third by area. Two 8-inch rounds hold 86% of a 9x13, which works when your recipe makes 8 cups of batter or less. For a full batch, fill two rounds to the usual two-thirds mark and bake the leftover batter as a few cupcakes.
Where to go next
Pan swaps are one of three numbers people get stuck on mid-recipe. The other two are time and temperature, and they're linked to this one.
Run any pair of pans through the pan size converter for the volume ratio and the scaling factor. Use the baking time calculator once you know your new batter depth. And if you're feeding a crowd from whatever pan you landed on, the cake servings calculator tells you how many slices you're actually getting.
