I use a 6" round.

A loaf pan is about 3x 8 -- 24 sq in. For baking purposes, it will work for most cakes for a half of the batter.

I bought a few small pans because I like to bake but can't get through the volume I'd bake (we could, but it would not be good for us). I have a mini pie pan and a 6" cake pan - both excellent for half recipes.

Small loaf

Just make the whole thing and freeze half. Or are you short on an essential ingredient?

Thanks!

Try a loaf pan.

Anonymous wrote:Diameter = 9. Radius = 4.5. Area = pi * 4.5^2 = 63.6 sq inches. Sqrt (1/2 * 63.6 /pi) = 3.2. 3.2x2 = roughly 6.5. So about a 6.5” diameter pan

Math is hard

Wow that was mean.
For a baker's answer, since there really aren't a lot of smaller cake pans out there besides 8", I would make about 6 cupcakes or until the batter runs out. Do you have small loaf pans? That's another option-- just fill it up and bake a shorter time depending on the depth you get from that much batter.

An 8” square pan would have an area of 64 square inches.

Diameter = 9. Radius = 4.5. Area = pi * 4.5^2 = 63.6 sq inches. Sqrt (1/2 * 63.6 /pi) = 3.2. 3.2x2 = roughly 6.5. So about a 6.5” diameter pan

Math is hard

I have a recipe for a cake that makes a 9" round cake. If I halve the recipe, what size would I use?