How to Work Out a Pan's Volume — and Whether Your Batter Fits
The volume of a baking pan is simply its base area multiplied by its depth. For a round pan that's π times the radius squared; for square and rectangular pans it's length times width. Divide the result by 14.4375 — the number of cubic inches in a US cup — and you have the volume in cups. This pan volume calculator does that for any dimensions and also gives you millilitres and litres, so it works whether your recipe is American or metric.
The number that matters most for baking is the two-thirds fill. Cake batter rises as it bakes, so filling a pan more than about two-thirds risks an overflow and a sunken middle; filling much less gives a thin, dry layer. The "Batter (⅔)" figure tells you how much batter the pan comfortably takes — compare it to your recipe's yield to know in advance whether everything will fit, or whether you need a second pan.
Common pan volumes at a glance
| Pan (2" deep) | Brim volume | Millilitres | Batter at ⅔ fill |
|---|---|---|---|
| 6" round | 3.9 cups | 930 ml | 2.6 cups |
| 8" round | 7.0 cups | 1650 ml | 4.6 cups |
| 9" round | 8.8 cups | 2080 ml | 5.9 cups |
| 10" round | 10.9 cups | 2570 ml | 7.3 cups |
| 8" square | 8.9 cups | 2100 ml | 5.9 cups |
| 9" square | 11.2 cups | 2650 ml | 7.5 cups |
| 9×13" rectangle | 16.2 cups | 3830 ml | 10.8 cups |
| 9×5" loaf | 6.2 cups | 1470 ml | 4.2 cups |
Geometric volume vs. published capacity
You'll notice the volume here is a little larger than the "capacity" listed on manufacturer charts. That's expected: this tool measures the pan filled to the very brim, while capacity charts quote a practical brim-full figure that accounts for sloped sides and the fact that you never fill to the rim. Both are right. If you want a recipe re-scaled between two specific pans, use our cake pan converter, which works from tested capacities; use this tool when you have an odd-sized or custom pan and just need its volume.