Baking Pan Size Converter
Pick the pan your recipe uses and the pan you have. You get the scaling factor and bake-time guidance.
How to change baking pan sizes
To swap pans, compare how much each one holds. This calculator multiplies the pan’s area by its depth to get a volume, then divides one volume by the other to get a scaling factor. Multiply every ingredient in the recipe by that factor and the batter will fill your pan to the same height as the original.
Common pan swaps
| Recipe pan | You can use |
|---|---|
| 9x13-inch rectangle | Two 8-inch rounds, or two 9-inch rounds with a slightly thinner layer |
| Two 9-inch rounds | One 9x13 pan, or three 8-inch rounds |
| 9x9-inch square | An 8x8 pan with about 20% less batter, or a 9-inch round |
| 8-inch round | A 9-inch round with about 25% more batter |
Use the calculator for exact factors. These swaps are rules of thumb.
Scaling eggs
If the factor leaves you with a fraction of an egg, beat one egg in a small bowl and measure it. One large egg is about 3 tablespoons, or 50 g. Weigh the portion you need on a kitchen scale for the best accuracy.
Tips for baking in a different pan
Keep the oven temperature the same unless the new pan is dark metal (lower it by 25°F) or glass (also lower it by 25°F). Fill cake pans no more than two-thirds full so the batter has room to rise. Always check with a toothpick or thermometer, since the time estimates are a starting point.
Loaf pans have sloped sides, so the loaf pan figure is an approximation. For a bundt or tube pan, fill it with water, measure the water in cups, and use that number as the capacity.
Worked examples
- 9x9 recipe in an 8x8 pan. Volumes at 2 inches deep are 162 and 128 cubic inches, so the factor is about 0.79. Use roughly 80% of the batter and bake for slightly less time.
- 9x13 recipe in two 9-inch rounds. The 9x13 holds about 234 cubic inches, and two rounds hold about 254. The batter fits, with a thinner layer in each pan.
- 8-inch round recipe in a 9-inch round. The larger pan has about 26% more area, so increase the recipe by about a quarter.
Baking time when the depth changes
A thinner layer bakes faster and a deeper layer takes longer. When you move to a larger pan with the same batter, start checking 5 to 10 minutes early. In a smaller, deeper pan, expect to add time and cover the top with foil if it browns too much. Always go by the doneness test in the recipe.
Cupcakes and muffins
Most cake recipes that fill two 8- or 9-inch rounds make about 24 cupcakes. Fill each paper liner about two-thirds full and bake for a shorter time, usually 18 to 25 minutes, at the same temperature, then check with a toothpick.
Metal, glass and dark pans
- Light metal reflects heat and gives even browning. Most recipes assume it.
- Dark metal absorbs heat and can brown the edges faster.
- Glass and ceramic heat slowly but hold heat longer, so bottoms and edges can overbake.
Frequently asked questions
Can I use a bigger pan without changing the recipe?
You can, but the cake will be thinner and bake faster, and it may be drier. Scaling the recipe to fit the pan gives a better result.
How do I measure pan size?
Measure across the inside of the pan from rim to rim, not the outside edge, and measure the depth from the bottom to the rim.
Does this work for bread and brownies?
Yes. Brownies and bars follow the same volume rules. Yeast breads rise, so leave extra room in the pan.