Round
Area = π × radius²
Halve the diameter, square it and multiply by 3.14. A small change in diameter makes a big difference: a 9-inch round is about 27% larger than an 8-inch.
9-inch round: 3.14 × 4.5 × 4.5 ≈ 63.6 in² (410 cm²).
Cake Pan Size Converter
Enter the pan your recipe calls for and the pan you have. Get the multiplier for every ingredient, how to split the eggs, and how to adjust baking time and temperature.
Units
Recipe pan
The pan size written in your recipe.
Shape
Common sizes
in
in
pans
Measure inside edge to inside edge. Depth defaults to the standard 2 in; change it only if your pan is deeper or shallower.
Your pan
The pan you want to bake in.
Shape
Common sizes
in
in
in
pans
Measure inside edge to inside edge. Depth defaults to the standard 2 in; change it only if your pan is deeper or shallower.
Results
Multiply each ingredient by
× 1.84
184% of the original recipe
Recipe pan
Round
- Area per pan
- 63.6 in²
- Capacity per pan
- 7.9 cups
- Batter it bakes
- 4 cups
Your pan
Rectangle
- Area per pan
- 117 in²
- Capacity per pan
- 14.6 cups
- Batter it bakes
- 7.3 cups
In short
Your pan holds about 84% more batter. Multiply every ingredient by 1.84 to get the same cake height.
Same depth, so the factor is the ratio of pan areas: 117 in² ÷ 63.6 in².
Baking time and temperature
- Same batter depth in a bigger pan: keep the temperature. Baking time changes only a little; start checking at the recipe time and expect a few extra minutes.
- The cake is done when a toothpick in the center comes out clean or with a few moist crumbs, the top springs back when pressed lightly, and the edges start to pull away from the pan.
Quick ingredient scaler
Type your recipe amounts in any unit (grams, cups, spoons). Each one is multiplied by 1.84.
eggs
Eggs for your pan
Use 3 large eggs plus 34 g (about 2.5 tbsp) of a beaten egg.
Exact: 3.68 eggs ≈ 184 g beaten egg (a large egg is about 50 g without the shell).
460
Scaled: 460
368
Scaled: 368
211
Scaled: 211
441
Scaled: 441
Scale baking powder, baking soda, salt and flavorings by the same factor. Round small amounts sensibly and weigh ingredients when you can.
How to convert a cake recipe to a different pan size
A recipe is written for one pan. If yours is bigger or smaller, the same batter bakes thinner or thicker, which changes the texture and the baking time. The fix is to scale the batter so it reaches the same depth in your pan. This converter compares the two pans, gives you one multiplier for every ingredient, and tells you how to split the eggs and adjust the oven.
Cake pan conversion formula
Multiplier = area of your pan ÷ area of the recipe pan, when both pans have the same depth. If the depths differ, or one is a Bundt or tube pan, compare volumes instead: the batter each pan can bake (about half of a flat pan's capacity and about 60% of a Bundt's). Example: 9x13 (117 in²) ÷ 9-inch round (63.6 in²) = 1.84, so multiply every ingredient by 1.84.
Cake pan area formulas by shape
Square
Area = side × side
Multiply one side by itself. An 8-inch square has almost exactly the same area as a 9-inch round, so they swap without changes.
8 × 8 in square: 64 in² (413 cm²).
Rectangle
Area = length × width
Multiply length by width. A 9x13 pan holds about the same batter as two 9-inch rounds, the classic sheet-cake swap.
9 × 13 in pan: 117 in² (755 cm²).
Loaf
Volume = length × width × depth
Loaf pans are deep, so compare volume, not just area. Quick breads and pound cakes need the longest baking time of any pan shape.
9 × 5 in loaf: about 8 cups (1.9 L) to the rim.
Bundt / tube
Compare cup capacity
The center tube makes area formulas unreliable, so use the capacity stamped on the pan or measure it with water. Fill only about two-thirds.
10-inch Bundt: 10 to 12 cups (2.4 to 2.8 L) to the rim.
Cake pan size chart: area and capacity
Standard home baking pans with inside dimensions, area and capacity filled to the rim.
| Pan | Size (in) | Size (cm) | Area | Capacity to the rim |
|---|---|---|---|---|
| 6-inch round (15 cm) | 6 × 2 in | 15 × 5 cm | 28.3 in² · 182 cm² | 4 cups · 0.9 L |
| 8-inch round (20 cm) | 8 × 2 in | 20.5 × 5 cm | 50.3 in² · 324 cm² | 6 cups · 1.4 L |
| 9-inch round (23 cm) | 9 × 2 in | 23 × 5 cm | 63.6 in² · 410 cm² | 8 cups · 1.9 L |
| 10-inch round (25 cm) | 10 × 2 in | 25.5 × 5 cm | 78.5 in² · 507 cm² | 11 cups · 2.6 L |
| 8x8-inch square (20 cm) | 8 × 8 × 2 in | 20.5 × 20.5 × 5 cm | 64 in² · 413 cm² | 8 cups · 1.9 L |
| 9x9-inch square (23 cm) | 9 × 9 × 2 in | 23 × 23 × 5 cm | 81 in² · 523 cm² | 10 cups · 2.4 L |
| 11x7-inch pan (28x18 cm) | 7 × 11 × 2 in | 18 × 28 × 5 cm | 77 in² · 497 cm² | 10 cups · 2.4 L |
| 9x13-inch pan (23x33 cm) | 9 × 13 × 2 in | 23 × 33 × 5 cm | 117 in² · 755 cm² | 14 cups · 3.3 L |
| 9x5-inch loaf (23x13 cm) | 5 × 9 × 2.75 in | 12.5 × 23 × 7 cm | 45 in² · 290 cm² | 8 cups · 1.9 L |
| 8½x4½-inch loaf (22x11 cm) | 4.5 × 8.5 × 2.75 in | 11.5 × 21.5 × 7 cm | 38.3 in² · 247 cm² | 6 cups · 1.4 L |
| 10-cup Bundt pan (2.4 L) | — | — | — | 10 cups · 2.4 L |
| 12-cup Bundt pan, 10 in (2.8 L) | — | — | — | 12 cups · 2.8 L |
| 10-inch tube / angel food pan (3.8 L) | — | — | — | 16 cups · 3.8 L |
Capacities are the published figures from Joy of Baking, Sally's Baking Addiction and Wilton pan charts. Real pans vary by brand and wall slope, so measure yours with water if in doubt. Fill cake pans only one-half to two-thirds full.
Common cake pan substitutions
Multiply each ingredient by the factor to bake the recipe pan's batter in the new pan at the same depth.
| Recipe pan | Your pan | Multiply by |
|---|---|---|
| 8-inch round (20 cm) | 9-inch round (23 cm) | × 1.27 |
| 9-inch round (23 cm) | 8-inch round (20 cm) | × 0.79 |
| 9-inch round (23 cm) | 10-inch round (25 cm) | × 1.23 |
| 9-inch round (23 cm) | 8x8-inch square (20 cm) | × 1.01 |
| 8x8-inch square (20 cm) | 9x9-inch square (23 cm) | × 1.27 |
| 8x8-inch square (20 cm) | 9x13-inch pan (23x33 cm) | × 1.83 |
| 2 × 9-inch round (23 cm) | 9x13-inch pan (23x33 cm) | × 0.92 |
| 2 × 8-inch round (20 cm) | 3 × 6-inch round (15 cm) | × 0.84 |
| 9x5-inch loaf (23x13 cm) | 8½x4½-inch loaf (22x11 cm) | × 0.85 |
| 9x13-inch pan (23x33 cm) | 12-cup Bundt pan, 10 in (2.8 L) | × 0.99 |
Factors near 1 (0.9 to 1.1) usually work without scaling; just watch the fill level and the baking time.
How to adapt a recipe to a different cake pan
Four steps to scale any cake, brownie or quick bread recipe to the pan you own.
- 1
Measure both pans
Measure across the top from inside edge to inside edge, and measure depth straight up from the bottom. For Bundt and tube pans, use the capacity in cups or liters.
- 2
Find the multiplier
Divide the area (or volume, if the depths differ) of your pan by that of the recipe pan. The calculator does this and shows the factor, such as × 1.27.
- 3
Scale every ingredient
Multiply each ingredient, including leaveners and salt, by the factor. Weigh when you can, and split eggs by beating one and weighing the part you need.
- 4
Adjust the bake and check doneness
Keep the temperature if the batter depth is similar. For deeper batter, lower the oven about 15 °C (25 °F) and bake longer. Start checking early and test with a toothpick.
Baking time and temperature tips for a different pan size
- Batter depth, not pan size, drives baking time. Thin layers bake fast; deep layers need longer and gentler heat.
- Fill cake pans one-half to two-thirds full, and leave at least 3 cm (1¼ in) of space below the rim of a Bundt pan so the batter does not overflow.
- In a deeper pan, lower the oven by about 15 °C (25 °F) so the outside does not over-brown before the center is set.
- Dark metal and glass pans brown faster than light aluminum. Many bakers lower the oven by 15 °C (25 °F) and check earlier when using them.
- If the multiplier gives an awkward amount of egg, beat the eggs together and weigh what you need. A large egg is about 50 g without the shell.
Cake pan conversion FAQ
How do I convert a recipe from a 9-inch round pan to a 9x13 pan?
A 9-inch round pan has about 63.6 square inches of area and a 9x13 pan has 117, so multiply every ingredient by about 1.84 (1.83 when the recipe uses an 8x8 pan). Two 9-inch rounds equal roughly one 9x13 pan, so a two-layer recipe fits a 9x13 almost as written (× 0.92).
Can I use an 8-inch pan instead of a 9-inch pan?
Yes. A 9-inch round pan is about 27% larger than an 8-inch round, so multiply the recipe by 0.79 for an 8-inch pan. You can also keep the full recipe, fill the pan no more than two-thirds, and bake the extra batter as cupcakes. A full recipe in the smaller pan is deeper and needs a longer bake.
How do you calculate cake pan size conversions?
Divide the area of your pan by the area of the recipe pan. For round pans, area is 3.14 × radius squared; for square and rectangular pans, length × width. If the depths differ or you use a Bundt pan, compare volume or cup capacity instead. The result is the number to multiply each ingredient by.
Do I need to change the baking time for a different pan size?
Usually, because baking time depends on batter depth. If the batter is about as deep as in the original pan, keep the temperature and start checking a few minutes early. Deeper batter needs a longer bake at about 15 °C (25 °F) lower; shallower batter bakes faster. Always check doneness with a toothpick.
How much batter does a Bundt pan hold?
A standard 10-inch Bundt pan holds 10 to 12 cups to the rim, but you should fill it only about two-thirds: roughly 6 cups of batter in a 10-cup pan and 7¼ cups in a 12-cup pan, according to King Arthur. A typical 9x13 recipe makes about 6 cups of batter, so it fits a 10- or 12-cup Bundt pan.