Conversion tables for baking utensils

There may be occasions when the exact size of a baking tin may not be available or when you wish to make a particular cake recipe in another shape. The following conversions might prove useful.  For the purposes of baking, the capacity of a round cake tin is equal to that of a square cake tin that is 2.5cm, one inch smaller in size, for example a 20cm/8inch round tin holds the same quantity as an 18cm/7inch square tin.

CAPACITY
ROUND TINS
SQUARE TINS
Metric (Imperial)
Metric (Imperial)
Metric (Imperial)
800 ml (1.1/2pint basin)
140 mm (5 1/2")
1.1 litres (2 pints)
180 mm (7 in)
125 mm (5 in)
1.2 litre (2 pint basin)
150 mm (6 in deep)
125 mm (5in deep)
1.7 litres (3 pints)
200 mm (8 in)
180 mm (7 in)
2.3 litres (4 pints)
230 mm (9 in)
200 mm (8 in)
3.4 litres (6 pints)
250 mm (10 in)
230 mm (9 in)
4.5 litres (8 pints)
280 mm (11 in)
250 mm (10 in)
5.7 litres (10 pints)
300 mm (12 in)
280 mm (11 in)
1 kg. (2lb) loaf tin
180 mm (7 in) shallow tin
130 mm x 230 mm (9 in) swiss roll tin
The following chart shows the equivalent American metric tins to various Imperial baking tins and casseroles.



ImperialAmerican metric
8 x 1.1/2 inch round baking tin20cm x 4cm cake tin
9 x 1.1/2 inch round baking tin23cm x 3.5cm cake tin
11 x 7 x1.1/2 inch baking tin28cm x 18cm x 4cm baking tin
13 x 9 x 2 inch baking tin230cm x 20cm x 3cm baking tin
2 quart rectangular baking dish30cm x 20cm x 3cm baking tin
15 x 10 x 2 inch baking tin30cm x 25cm x 2cm baking tin
9 inch pie plate22cm x 4cm or 23cm x 4cm pie plate
7 or 8 inch springform tin18cm  or 20cm springform of loose bottom cake tin
9 x 5 x 3 inch loaf tin23cm x 13cm x 7cm or 2lb. (pound) narrow loaf tin or pate tin
1.1/2 quart casserole1.5 litre casserole
2 quart casserole2 litre casserole

Tip: If the new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center of the pan more quickly and you will have more evaporation.  To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly.  Correspondingly, if the new pan makes the batter deeper than in the original recipe, this will cause less evaporation and the batter will take longer to cook.  To solve this problem you need to lengthen the baking time and lower the temperature of the oven slightly.  This will keep the batter from over-browning.