Cake Baking Times by Pan Size (Chart)

Pan size and shape change how deep your batter sits, and depth is the main thing that drives bake time. The same amount of batter spread thin in a 9x13 pan bakes faster than the same batter piled deep in a Bundt. Temperature stays fairly constant across most cakes at 350°F (180°C), so once you know your pan, you mostly just adjust the clock. Use the chart below as a starting point, then rely on a doneness test rather than the timer alone.

How to Use This Chart

Find your pan in the table and set your oven to the listed temperature. Set a timer for the low end of the range, then check for doneness. Because ovens run hot or cool and batters differ in density, treat the minutes as a guide, not a rule. Rotate the pan halfway through if your oven has hot spots, and never open the door in the first two-thirds of baking or the cake can sink.

Checking Doneness (The Skewer Test)

Insert a thin wooden skewer or toothpick into the thickest part, usually the center. If it comes out clean or with a few moist crumbs clinging to it, the cake is done. Wet batter on the skewer means it needs more time. Other reliable signs: the cake springs back when lightly pressed, the edges pull slightly from the pan, and the top looks set rather than wet.

• Start checking at the low end of the time range; every oven runs a little differently.
• Use an oven thermometer to confirm your oven actually hits 350°F (180°C).
• Fill pans about two-thirds full so the cake has room to rise without overflowing.
• Darker or nonstick pans absorb more heat; lower the temperature by 25°F (about 15°C) to prevent over-browning.
• Let cakes cool in the pan for 10-15 minutes before turning out, especially Bundt cakes, so they release cleanly.
• Glass or ceramic dishes hold heat longer, so cakes may keep cooking after you remove them.

Adjusting a Recipe for a Different Pan

If a recipe calls for a pan you do not have, keep the same temperature and adjust the time based on batter depth. A larger, shallower pan bakes faster; a smaller, deeper pan bakes slower. When you move batter into a deeper pan, add roughly 5-10 minutes and test early. If you split one recipe into two smaller pans, reduce the time and start checking well before the original range. As a rule, match the total pan volume so the batter fills each pan no more than two-thirds full.

Why does my cake bake faster in a 9-inch pan than an 8-inch pan?

A 9-inch round spreads the same batter into a thinner layer, so heat reaches the center sooner. The taller batter in an 8-inch pan needs a few extra minutes to set through.

Can I bake a cake at a lower temperature for longer?

Yes. Lowering to 325°F (160°C) gives a flatter, more even top and a gentler crumb, but expect to add 10-15 minutes. Always confirm doneness with a skewer rather than the clock.

How full should I fill a cake pan?

About two-thirds full. This leaves room to rise without spilling over. Overfilled pans can sink in the middle or bake unevenly; extra batter can go into cupcakes.

My skewer is clean but the cake looks wet on top. Is it done?

Trust the skewer from the center. A shiny top can be residual moisture or glaze, but if the center tests clean and the cake springs back, it is baked through.

Do dark metal pans change the bake time?

Yes. Dark and nonstick pans absorb more heat and brown faster. Lower the oven by 25°F (about 15°C) and check a few minutes early to avoid dry edges.