Cake Pan Converter
A cake recipe written for a 9-inch round pan fills a 9 x 13 inch pan with 1.84 times the batter (63.6 vs 117 sq in of pan floor). Multiply every ingredient by 1.84 and the batter stays the same depth, so the bake time should stay close.
How to use
- Choose inches or cm, then pick what to compare by: Area keeps the batter the same depth, Volume keeps the same fill of the pan height.
- Set the pan the recipe calls for. Pick a standard pan from the list, or choose a shape and type the sizes.
- Set the pan you will use in the same way.
- Read the multiplier and multiply every ingredient by it. Check the cake early, and look at the note about batter depth and baking time.
How it works
Area: round = π x (diameter / 2)², square = side², rectangle = length x width, tube = π x ((outer / 2)² - (tube / 2)²). Volume = area x pan height. Multiplier = new pan / recipe pan, using area (same batter depth) or volume (same fill of the pan height).
Example: a recipe for a 9-inch round pan (63.6 sq in) baked in a 9 x 13 inch pan (117 sq in) needs 117 / 63.6 = 1.84 times the ingredients.
Assumptions: the batter should be about the same depth as in the original, and the new pan is at least as tall as the batter will rise. If the batter depth matches, baking time stays similar, so start checking at the original time. Deeper batter bakes longer and shallower bakes faster. Tube and Bundt pans have tapered, fluted sides, so the straight-sided estimate is only approximate. Fill the pan with water and measure it for a better volume.
Standard pan sizes (area, 2 inch deep unless noted)
| Pan | Area (sq in) | Area (cm²) |
|---|---|---|
| 6 inch round | 28.3 | 182 |
| 8 inch round | 50.3 | 324 |
| 9 inch round | 63.6 | 410 |
| 10 inch round | 78.5 | 507 |
| 8 inch square | 64.0 | 413 |
| 9 inch square | 81.0 | 523 |
| 11 x 7 inch | 77.0 | 497 |
| 9 x 13 inch | 117.0 | 755 |
FAQ
Should I compare pans by area or by volume?
Use area when the new pan has about the same height as the old one, since the batter ends up the same depth. Use volume when the pans have different heights and you want to fill the same share of each pan. The note under the result shows how deep the batter will be.
Will the baking time change?
If the batter depth is about the same, the time is similar, so check at the original time. A deeper layer takes longer and needs a lower oven or foil to stop the top browning. A thinner layer is done sooner. Always test with a toothpick.
How do I handle a fractional egg?
Beat the egg and weigh or measure part of it. A large egg is about 50 g of liquid egg, or 3 tablespoons. For a multiplier of 1.5 with 2 eggs, use 3 eggs. For other multipliers, round to the nearest half egg by weight.
Does it work for Bundt and tube pans?
Roughly. The tool treats the pan as straight-sided, but real Bundt pans taper and have fluted walls, so they hold less than the estimate. If the pan lists its capacity in cups, or you fill it with water and measure, compare that volume instead.
Can I use it for cupcakes or loaf pans?
Loaf pans work as rectangles (a 9 x 5 inch loaf pan is about 3 inches deep). For cupcakes, compare batter volume instead. A standard cupcake liner holds about 1/4 cup of batter, and the tool does not model muffin tins.