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What is the Volume of 9 & 10 Inch Round Cake Pans?

The volume calculation for a 9-inch or 10-inch round cake pan is a basic geometric formula. Since the pans are cylinders, albeit short ones, by squaring the radius of the pan, this being half the diameter, then multiplying by 3.14 (or pi) you get the area of the base of the pan. Multiply that by the height, and you have the volume. That volume will be in cubic inches, so convert it cups for cooking purposes.


9-inch Round Cake Pan

Using the formula of the cylinder, a 9-inch cake pan that is 1 inch high will hold a volume of about 6358 cubic inches.  At 144 cubic inches to the cup, that's 44 cups.

You can get the volume of higher pans by multiplying that volume by the number of inches for the height.  Thus, a 15-inch pan would have a volume of 66 cups, and a 2-inch pan would be 88 cups.


10-inch Round Cake Pan

The 10-inch round cake pan may not seem much bigger, but its volume exceeds the volume of a 9-inch pan significantly.  The 10-inch pan, 1-inch high holds about 785 cubic inches.

That translates to 545 cups.  Similarly, to get volumes for a 15- or 2-inch pans, multiply by 15 or 2 respectively.

This yields volumes of 8175 and 109 cups. 


Batter Amounts

You will probably not be filling the pans to the brim, if you are doing some baking rather than using volume measurements for a science project.  For fills that are a portion of the full depth of the pan, multiply the amount by the factor for the depth.

For example, a fill of two-thirds on a pan with a volume of 109 cups would be 109 times 067, or 73 cups. 


Replacements

For baking replacement purposes, should you not have a pan of the required size for your recipe, you can use pans of other shapes instead.  A 9-inch round pan that is 15-inches high can be used instead of a 8-inch x 4-inch rectangular loaf pan, or a 7-inch by 11-inch baking pan, and vice versa.

Your 10-inch pan with a 15-inch height can be used in place of two 8-inch round pans.  If the depth of the batter fill differs significantly, baking time can be altered.

The deeper fills require more time. 

About the Author

Bill Brown has been a freelance writer for more than 14 years. Focusing on trade journals covering construction and home topics, his work appears in online and print publications. Brown holds a Master of Arts in liberal arts from St. John's University and is currently based in Houston.