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Jan 31, 2013 10:41 AM

Changing cake pan sizes

My go-to chocolate cake recipe is the Double Chocolate Layer cake from Epicuirious (with a few tweaks!). I always make it in the 2 10" round pans called for. But instead of layers, I want to make this as a sheet cake next time. Any ideas on how big a pan I need? Thanks!

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  1. It's a volume problem and how high you want the final results to be.

    For example, 2 10" rounds is 157 sq inches. Assuming you pour in 1 1/2 inches of batter then you have 235 cubic inches of batter.

    So if you use a 9 x 13 pan, you will have about 2 inches of batter in the pan.

    If you want to keep the batter height the same as the round pans, an 11" x 15" pan is close.

    1 Reply
    1. re: dave_c

      a 10 x 15 inch pan is fairly common. It would be between 1.5 and 2 inches deep

      Edit; Let me make that more clear. The batter will come up to between 1.5 - 2 inches. The pan should be deeper.

    2. Here are two good links with charts listing volumes and measurements of various cake pan sizes; the first link suggests substitutions: