How To Make A Circle Cake With Square Pan

The foolproof way to adjust baking recipes to fit any pan? Only use a niggling math you learned in eye school. Here'southward how to practice baking pan conversions.

And so you want to brand the ultimate layered carrot cake…for a political party of iv. Or you lot desire to morph that eight-serving coffee cake into a thirteen×9 potluck favorite. How do you adapt recipes for dissimilar baking pan sizes? Turns out, it isn't equally tough as you might think.

Nosotros've washed the math on common pans for you in the chart below, so you can create desserts for ii—or 20!—with confidence. If you'd like to figure out the math for yourself, read on. (Need to know how to cutting downwardly a recipe? Read our expert tips.)

If you don't take this…	Apply this instead
9×5-in. loaf pan	Three 5-3/4 ten three-in. mini loaf pans
8×four-in. loaf pan	Two 5-3/4 x three-in. mini loaf pans
9-in. round	eight-in. square
Two 9-in. rounds	13×9-in. pan
24 muffin cups	48 mini muffin; 12 jumbo
11×seven-in. pan	ten″ Bandage-iron skillet
13×9-in. pan	12-in. skillet

How to Convert a Recipe to Any Size Pan

For baking cakes, brownies and other batter-y foods, find the expanse of the pan you want to use and compare it to the pan called for in the recipe. Then you'll accept a good idea of how your pan measures up, and y'all can increase or trim back the recipe accordingly.

It all starts with foursquare inches.

Use the pan'due south dimensions to calculate its surface area, which is described in square inches. You'll call back the simple equations below from your schoolhouse days.

Rectangular and Square Pans

Find the area by multiplying the length by the width.

Gustatory modality of Home

Hither are the calculations for common square and rectangular pans.

• six-in. square pan = 36 square in.
• 8-in. square pan = 64  square in.
• nine-in. foursquare pan = 81 foursquare in.
• 11×7-in. pan = 77 square in.
• thirteen×9-in. pan = 117 square in.
• fifteen×x-in. jellyroll pan = 150 square in.

Editor'southward tip: An 11×7-in. pan is about two/3 the size of 13×ix: (77 / 117 = 65%). Don't want to make a big 13×9-inch pan? Brand a two/three batch of the recipe. Alternatively, you can multiply any 11×vii recipe by 1.5 and turn it into a crowd-pleasing 13×nine.

Round Pans

To find the area of a circle, you multiply π (3.fourteen) by the radius, squared. Radius is the altitude from the center of a circumvolve to the outside. To find it, merely divide the diameter of your round pan by two.

Taste of Home

Here are the calculations for common round pans.

• six-in. circular = 3.14 x [three x 3] = 28 square in.
• 8-in. round = 3.14 x [4 x 4] = fifty square in.
• ix-in. circular = 3.14 x [4.v ten four.5] = 64 square in.
• ten-in. round = three.14 10 [5 x v] = 79 square in.
• 12-in. round = 3.xiv 10 [6 ten six] = 113 square in.
• 15-in. circular = 3.14 10 [7.5 x 7.5] = 177 foursquare in.
• 18-in. round = 3.14 10 [9 x 9] = 254 square in.

Editor'southward tip: A pan's dimensions are measured from inside wall to inside wall—not from its outer edges.

Next, factor in book.

Determine the volume by multiplying the area past the height.

Block pans are generally the same height, so you don't have to go wild here. But, remember that pans of very unlike heights (such as a alpine loaf pan vs. a shallow cake pan) volition create different end products.

Deep, dense pan shapes, such as loaves, crave a longer broil fourth dimension than shallow pans, such as tart pans or jelly-roll pans. It takes heat longer to go to the middle of a loaf pan, whereas the contents of a jelly-roll pan are more spread out for quicker blistering.

A sugary cake concoction may overbrown on the outside by the time the inside tests done if you bake it in a loaf pan. Besides, assistant bread baked in a cake pan will likely be drier than bread baked in a loaf, which is more dumbo and bakes up with less surface area exposed.

Editor's tip: Bake in a similar-shaped pan—just a different size—to get the best results. You've got this!

Next, find out how much food you'll need at your next party.

These Recipes Vest on Your Baking Bucket List

Best Sandwich Bread: Bones Homemade Staff of life

If you'd like to learn how to broil bread, here'southward a wonderful identify to showtime. This easy white staff of life recipe bakes up deliciously gilded brown. There'south nil similar the homemade smell wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York

Best Quick Bread: Banana-Zucchini Bread

My grandmother made this quick bread for as long as I tin can recall, and I've been making information technology ever since I learned how to bake. Children love it for a snack, and it's practiced to serve at any meal. It'southward another delicious way to use zucchini, which is so arable in late summer. —Eva Mae Hebert, Lafayette, LA

Best Braided Breadstuff: Love Challah

I utilize these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but yous tin also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweetness challah recipe work well in staff of life pudding or for French toast. —Jennifer Newfield, Los Angeles, California

All-time Rolls: Oat Dinner Rolls

These soft rolls are out of this world. The addition of oat makes them a piddling heartier than other dinner rolls. —Patricia Rutherford, Winchester, Illinois

Best Cinnamon Rolls

When I married him, I discovered that my married man's family has the best cinnamon curlicue recipe! I asked his mom how to make bootleg cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. Equally a variation, you tin can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas

All-time Biscuits: Southern Buttermilk Biscuits

The recipe for these 4-ingredient biscuits has been handed downward for many generations. (And don't forget our Test Kitchen'due south biscuit tips.) —Fran Thompson, Tarboro, Northward Carolina

Best Soda Breadstuff: Bootleg Irish gaelic Soda Staff of life

Some people consider bread to exist the most important part of a repast...and this Irish bread satisfies such folks! This recipe is by far the best soda bread I've ever tried. With the improver of raisins, information technology is moist and delicious! —Evelyn Kenney, Trenton, New Jersey

All-time Bagels: Honey Bagels

Who has time to make from-scratch bagels? You practise, with this like shooting fish in a barrel recipe! The chewy gilded bagels offering a hint of honey and will win over even the pickiest eaters. —Taste of Dwelling Test Kitchen

All-time Breadsticks: Soft Onion Breadsticks

Soft Onion Breadsticks from filed editor Maryellen Hays of Wolcottville, Indiana are golden and chewy.

Best Muffin: Zucchini-Chocolate Bit Muffins

Whenever I make these muffins, I freeze several. As I'm leaving for piece of work in the morning time, I pull 1 out and enjoy information technology at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois

Best Corn Bread: Skillet Corn Bread

This skillet corn staff of life looks like a puffy pancake but has an piece of cake-to-cut texture. It complements everything from chicken to chili. —Kathy Teela, Tucson, Arizona

Best Scones: Hazelnut Chocolate Bit Scones

Chocolate, hazelnuts and the tangy gustation of buttermilk —these succulent scones are easy to brand, come together fast, and taste and then proficient with your morning coffee. —Trisha Kruse, Hawkeye, Idaho

Best Coffee Cake: Cranberry Crumble Coffee Block

People are delighted to observe the cherry-red cranberry sauce swirled within this tempting java cake. With the crumble topping, moist cake and tangy filling, information technology won't terminal long! —Jeani Robinson, Weirton, West Virginia

Best E'er Bread Pudding

The secret to incredible staff of life pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown carbohydrate sauce recipe from my friend Kathryn Gartmann. A big drizzle of information technology takes this dessert over the meridian and really makes it the best bread pudding ever. —Maria Petrella, Sense of taste of Home Prep Melt

Ultimate Fudgy Brownies

Coffee granules enhance the chocolate flavor in these amazingly fudgy brownies. Add chocolate chips to the batter (and follow these brownie tips from our Examination Kitchen) and you've got some seriously irresistible treats. —Sarah Farmer, Waukesha, Wisconsin

Best Blondies: Skillet Chocolate Clamper Walnut Blondies

Put these beauties out at a potluck and yous'll find only crumbs on your platter when it's time to head habitation. Everyone volition inquire who made those scrumptious blondies, so be sure to bring copies of the recipe! —Peggy Woodward, Sense of taste of Dwelling Senior Food Editor

Best Cheesecake Confined: Strawberry Rhubarb Cheesecake Bars

These cheesecake confined layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into ix bars instead of 16. —Amanda Scarlati, Sandy, Utah

Best Crumb Bars: Sour Cream and Cranberry Bars

I turned sour foam raisin pie into a cookie bar with a crunchy oatmeal chaff, custard-style filling and crisp topping. —Shelly Bevington, Hermiston, Oregon

All-time Chocolate Fleck Cookies: Big & Buttery Chocolate Fleck Cookies

My take on the classic cookie is inspired by a bakery in California called Hungry Conduct. It's large, thick and chewy—truly the all-time chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin

All-time Whoopie Pies: Onetime-Fashioned Whoopie Pies

Who tin resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these whoopie pies for years. They're a care for that never lasts very long with me and my two brothers around. —Maria Costello, Monroe, Due north Carolina

Best Drib Cookies: Cranberry Pecan Cookies

These are and then tasty and elementary to prepare! Each delightful little cookie is loaded with cranberries, nuts and vanilla, giving them the gustatory modality of a treat that's been slaved over. —Louise Hawkins, Lubbock, Texas

All-time Shortbread: Grandma's Scottish Shortbread

My Scottish grandmother was renowned for her baking, and one of the highlights whenever we visited my grandparents was her bringing out the baking tin can. Her shortbread cookies were my favorite, and now, whenever I make them, I call up her. This is not a thin, crispy dessert shortbread; it's a deep bar that is best served with a cup of tea. —Jane Kelly, Wayland, Massachusetts

All-time Thumbprint Cookie: Thumbprint Butter Cookies

These buttery piddling rounds add beautiful color to a platter of treats. Fill up the thumbprint in the center with any fruit preserves you similar. —Gustation of Abode Exam Kitchen

Best Oatmeal Cookies: Chewy Oatmeal Cookies

Go all the details on how to make the best-always oatmeal cookies. We won't tell if you skip the raisins and add together extra chocolate chips instead!

Best Spritz: Almond Spritz Cookies

This almond spritz cookies recipe tin be left plain or busy with colored sugar and frosting. In our house, it merely wouldn't be Christmas without some cookie press recipes.—Tanya Hart, Muncie, Indiana

All-time Homemade Slice-and-Bake Cookies: Date-Nut Pinwheels

Pinwheel cookies with dates and walnuts are a family unit treasure. There are a few steps when prepping, and so I sometimes freeze the dough and bake the cookies later. —Frieda Whiteley, Lisbon, Connecticut

Best Cutout Cookies: Chocolate Cutout Cookies

I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and spotter them smile as they have that first bite. —Nancy Potato, Mountain Dora, Florida

Best Cream Pie: Dar's Coconut Cream Pie

When I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. —Darlene Bartos, Shoreview, Minnesota

Best Fruit Pie: Maine Blueberry Pie with Crumb Topping

I brand this delicious fruit pie with pocket-size Maine berries, but you can apply any variety you like. The shortbread topping adds a sweet crunch. — Jessie Grearson, Falmouth, Maine

Best Tart: Rustic Caramel Apple Tart

Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. —Betty Fulks, Onia, Arkansas

All-time Meringue-Topped Pie: Florida Citrus Meringue Pie

Why limit a fantastic dessert to only one kind of citrus fruit? Thank you to orange and lemon, this lovely pie packs a bold sugariness-tart season! Just be careful making the meringue. —Barbara Carlucci, Orange Park, Florida

Best No-Bake Pie: Cookie Butter Pie

I tasted Biscoff cookie spread at a grocery store 1 day, and it was so succulent that I decided to create a no-bake pie with it. You can make this pie your own by substituting peanut butter or another kind of spread for the Biscoff spread and then matching toppings. —Katrina Adams, Mountain Olive, Alabama

All-time Angel Nutrient Cake

For our girl'southward wedding, a friend made this lovely, angel nutrient cake from a recipe she'southward used for decades. It actually is one of the best angel food cake recipes I've institute. Serve slices obviously or clothes them up with fresh fruit. And be certain to avert mutual angel nutrient cake mistakes. —Marilyn Niemeyer, Doon, Iowa

Best Pound Cake: Lemon Lover's Pound Cake

Everyone raves near this pretty lemon pound cake—and it sure doesn't last long with my family. It also freezes beautifully, so why not brand two and pop i into the freezer for another day? —Annettia Mounger, Kansas Metropolis, Missouri

Best Chiffon Block: Chocolate Chiffon Cake

If you lot desire to offering family and friends a dessert that really stands out from the rest, this is the cake to brand. Beautiful high layers of rich sponge cake are drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri

Best Sheet Cake: Peanut Butter Sheet Cake

I received this recipe from a minister'south wife, and my family unit loves it. —Brenda Jackson, Garden City, Kansas

Best Bundt Cake: Olive Oil Cake

A good olive oil block isn't overly sweet, so information technology can only as easily be a breakfast treat or an afternoon snack as a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin

Best Dump Cake: Lemon Berry Dump Cake

This sugariness-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching information technology magically get a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada

Best Upside Down Cake: Strawberry-Rhubarb Upside-Down Block

I gear up this colorful dessert quite ofttimes in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb block with cake mix and take it to church potlucks. People actually line up for a slice. —Bonnie Krogman, Thompson Falls, Montana

Best Layer Cake: Italian Foam Cheese Cake

Buttermilk makes every seize with teeth of this crawly Italian foam cheese cake recipe moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri

Best Shortcake: Lemon-Berry Shortcake

This uncomplicated lemon shortcake is tender and not overly sweet. Savor this summertime classic with a generous layer of whipped topping and berries. —Meryl Herr, Overland Park, Kansas

Best Cake Scroll: Walnut Pumpkin Cake Whorl

This is ane of my family's favorite dessert recipes, specially for holiday gatherings. —Mary Gecha, Eye Rutland, Vermont

All-time Cupcakes: Chocolate Ganache Peanut Butter Cupcakes

I've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As presently every bit I took the kickoff bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan

Best Custard: Cinnamon-Spiced Pumpkin Flan

I love pumpkin and decided to add together it to a traditional recipe for flan. It's an interesting change of pace from the usual holiday pie. —Alisha Rodrigues, Tetonia, Idaho

All-time Crisp: Cranberry Apple Crisp

Apple tree cranberry well-baked is a wonderful dessert for fall, when both cranberries and apples are in season. The fruits are quite compatible in flavor and color, and they aid make whatever tabular array look festive and inviting. —Martha Sue Stroud, Clarksville, Texas

All-time Buckle: Classic Blueberry Buckle

This blueberry buckle recipe came from my grandmother. As children, my sister and I call up going to Pennsylvania for blueberry picking. Mother taught us to choice simply perfect berries, and those gems went into this wonderful recipe. —Carol Dolan Mt. Laurel, New Jersey

Best Cobbler: Macaroon-Topped Rhubarb Cobbler

Crumbled macaroons are a surprising addition to this cobbler's topping. We beloved that you lot tin can brand the sweet treat in a blistering dish or a cast-iron skillet. —Taste of Domicile Test Kitchen

Best Torte: Flourless Chocolate Torte

Chocoholics—like me!—know that nothing says chocolate like a flourless torte. —Kayla Albrecht, Freeport, Illinois

All-time Trifle: Pumpkin Mousse Trifle

You can speed upwards this recipe by using a shop-bought pound cake or blistering and freezing i ahead of time. The sugared pecans can besides be prepared in advance and stored in an closed container.—Becky McClaflin, Blanchard, Oklahoma

Best Baked Cheesecake: Chocolate Cookie Cheesecake

I used to think cheesecake sounded intimidating, but since I started making them I can't stop! This uncomplicated but special cookie-topped version will make your family experience fussed over. —Rose Yoder, Middlebury, Indiana

All-time No-Bake Cheesecake: Chocolate-Topped Strawberry Cheesecake

Flossy and airy, this gorgeous dessert is the perfect special something for a summertime dinner political party. I love the mix of shine strawberry cheesecake and crumbly chocolate chaff—and how elegant it looks on the table. —Kathy Berger, Dry Ridge, Kentucky

Source: https://www.tasteofhome.com/article/baking-pan-conversions/

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