Baking Pan Size Converter
Swap one baking pan for another and get the exact factor to scale your recipe by, plus pan area, volume and adjusted ingredients.
Pan the recipe calls for
Pan you want to use
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- Recipe scale factor
- โ
- Original pan area
- โ
- New pan area
- โ
- Original pan volume
- โ
- New pan volume
- โ
- Batter depth if unscaled
- โ
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Scale the ingredients
Quantities are multiplied by the scale factor and rounded to the nearest practical kitchen fraction (halves, thirds, quarters and eighths). Lines that do not start with a number โ โpinch of saltโ, โzest of 1 lemonโ โ are copied through untouched. Round eggs by hand.
How it works
Swapping a 9 ร 13 inch pan for two 8-inch rounds is a geometry problem, not a guess. This
converter uses the equal-batter-depth method: it works out the base
area of both pans and multiplies your recipe by new area รท old area, so
the batter sits at the same depth in the new pan and bakes in roughly the same time. Round
pans use ฯ ร (d รท 2)ยฒ, squares and rectangles use length ร width,
and tube or bundt pans use the ring area ฯ ร ((D รท 2)ยฒ โ (tube รท 2)ยฒ). Volume is
simply area ร depth, measured level with the rim, and is shown in cups (US, 14.4375 inยณ) or
litres so you can compare against a panโs printed capacity. Sculpted bundt pans and pans with
sloping sides hold a little less than the geometry suggests, so treat the volume as an upper
bound.
Keep the oven temperature the same and adjust the time: deeper batter needs longer (and sometimes 25 ยฐF / 15 ยฐC lower so the edges donโt dry out), shallower batter is done sooner. The tool also tells you what happens if you donโt scale โ how deep the batter would sit in the new pan and whether it would overflow. Everything is calculated in your browser with plain JavaScript: nothing is uploaded, there is no sign-up and there are no ads.
Frequently asked questions
How do I convert a recipe from one baking pan to another?
Compare the base area of the two pans and multiply every ingredient by new area divided by old area. That keeps the batter at the same depth, so it bakes in roughly the same time. A round pan's area is pi times the radius squared, a square or rectangular pan's is length times width, and a tube or bundt pan's is the ring between the outer wall and the central tube. This tool does all of it for you as you type.
Can I use a 9x13 inch pan instead of two 8-inch round pans?
Almost exactly, yes. A 9x13 pan has 117 square inches of base area and two 8-inch rounds have about 100.5 square inches together, so the 9x13 is roughly 16% larger. The batter will sit a little shallower, so start checking for doneness 5 to 10 minutes early. Going the other way, scale a 9x13 recipe by about 0.86 to fill two 8-inch rounds.
Do I need to change the oven temperature when I change pan size?
Usually not. Keep the temperature the same and adjust the time instead: shallower batter is done sooner, deeper batter needs longer. Only when the batter ends up much deeper than the original, for example moving a sheet-cake recipe into a loaf pan, is it worth dropping the oven by about 25 F (15 C) so the outside does not dry out before the centre sets. The tool shows the resulting batter depth and flags when it would overflow.