Cake Pan Volume Calculator
Pan volume (cups + mL) from dimensions. Use for batter capacity (typical fill 2/3).
Result
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How to use this calculator
- Pick pan shape.
- Enter dimensions in inches.
- Read full + 2/3 capacity.
- Match to your recipe yield.
About this calculator
Cakes rise 30-50% during baking, so most cake recipes call for 2/3-full pans. A 9" × 2" round holds ~10.2 cups total, batter fill ~6.8 cups. Comparing your recipe's batter yield to pan capacity tells you if it fits. Loaf pans: standard "9×5" is 8 cups full, 5.3 cups for batter — that's why most quick breads call for 9×5 specifically. For pans you don't recognize, fill with water and measure directly to verify.
Frequently asked
Why 2/3 full?+
Cakes rise 30-50%. Filling more risks overflow; filling less leaves a flat sad cake. 2/3 is the safe sweet spot for most batters.
Brownies and dense cakes?+
Fill 3/4 to nearly full — dense batters don't rise as much. Cheesecakes can fill nearly to the top.
How do I measure unusual pans?+
Fill with water from a measuring cup. Pour to the rim or to your fill mark.
What about bundt pans?+
They're tricky — interior tube changes geometry. Most 10-cup bundt holds 10 cups full = 6.5 cups batter. Use water test.
Cup conversion factors?+
1 in³ = 16.387 mL = 0.0693 US cups. Loaf 9×5×3 = 135 in³ ≈ 9.4 cups full.
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