Cake pan size converter
Your recipe is for one pan, you own another. Enter both and get the batter multiplier, with the two pans drawn to scale so you can see the difference.
Multiply the recipe by
× 1.16
100.5 sq in → 117.0 sq in. Make 16% more batter.
Batter at two-thirds full: recipe pan holds ≈ 9.3 cups; yours ≈ 10.8 cups (assuming 2″ deep).
Apply the multiplier in the recipe scaler.
One inch, a lot more cake
Diameter grows in a line, but the area of a round pan grows with its square. Drag the diameter and compare it with an 8-inch pan.
50.3 sq in · × 1.00
The dashed ring is the 8-inch pan.
Cake pan conversion chart
Area of common pans, and how much of an 8-inch round recipe each one takes. Pans with close areas swap without adjusting.
| Pan | Area (sq in) | × an 8″ round | × a 9×13″ |
|---|---|---|---|
| 6″ round | 28.3 | 0.56 | 0.24 |
| 8″ round | 50.3 | 1.00 | 0.43 |
| 9″ round | 63.6 | 1.26 | 0.54 |
| 10″ round | 78.5 | 1.56 | 0.67 |
| 8″ square | 64 | 1.27 | 0.55 |
| 9″ square | 81 | 1.61 | 0.69 |
| 9×5″ loaf | 45 | 0.89 | 0.38 |
| 11×7″ | 77 | 1.53 | 0.66 |
| 9×13″ | 117 | 2.33 | 1.00 |
| Half sheet 18×13″ | 234 | 4.65 | 2.00 |
Cupcakes from a cake recipe
A standard cupcake takes about 3 tablespoons (roughly 45–50 g) of batter. A recipe for two 8-inch layers yields about 24 cupcakes, and a 9×13″ recipe about 24–30. Bake at the same temperature for 18–22 minutes.
Questions bakers ask
How do I convert a recipe to a different cake pan size?
Divide the area of the new pan by the area of the old one and multiply every ingredient by the result. Round pan area is π × radius²; square and rectangular pans are length × width. If the pans are different depths, compare volumes instead.
Is a 9-inch round the same as an 8-inch square?
Very nearly. A 9-inch round is 63.6 sq in and an 8-inch square is 64 sq in, so they swap without changing the recipe. Baking time is about the same; square corners may brown slightly faster.
How much bigger is a 9-inch round than an 8-inch?
About 27% bigger (63.6 vs 50.3 sq in), even though the diameter is only one inch more. Area grows with the square of the diameter, so scale the batter by 1.27.
What can I bake a 9×13 recipe in instead?
A 9×13 pan is 117 sq in. Two 8-inch rounds (100.5 sq in) take about 86% of the batter; two 9-inch rounds (127 sq in) hold it all with thinner layers; a 10-inch Bundt usually holds a full 9×13 batch.
Does baking time change with pan size?
Yes, mostly with depth. Batter spread thinner bakes faster; deeper batter needs more time and sometimes a lower temperature (about 10–15 °C / 25 °F less) so the edges don’t overbake before the centre sets. Start checking early.
How full should a cake pan be?
Two-thirds full is the classic rule for butter and sponge cakes, leaving room to rise. Use the depth field to keep the batter at the same height when changing pans.