Cake Pan Conversion Calculator
Your recipe is for one pan and you want to bake in another. Get how much to scale it, how deep the batter sits, and how to change the bake time and temperature.
Have one pan, want another
Common sizes
Measure inside the top edge. Left blank, the depth is 2 in.
Common sizes
Measure inside the top edge. Left blank, the depth is 2 in.
Times 1.27. Make about 1¼ times your recipe.
Your recipe
×1.27
Make about 1¼ times your recipe.
From 2 × 8-inch rounds to 2 × 9-inch rounds. Scaled this way, it fills the new pan just as full.
Odd number of eggs? Beat them and weigh: one large egg is about 50 g (1¾ oz).
Baking it in the new pan
- Keep the same temperature.
- A little longer than your recipe says. A typical butter cake in this pan bakes about 30–35 minutes.
Or pour the recipe in as it is
It fills these pans only 79% as full as your recipe's pan, so the cake comes out shorter. The batter sits 21% thinner, so it bakes faster: start checking 5–10 minutes early.
Your recipe also fits these, as it is:
- 10-inch square
- 2 × 8½ x 4½ inch loaves
- 10-cup bundt
- 19 standard cupcakes
Common pan conversions
Multiply every ingredient by this to fill the new pan just as full. Tap one for its bake time, an ingredient cheat sheet and what happens if you use the recipe as it is.
Sheet and square pans
Round cake pans
- 9x13 to two 9-inch rounds×1.09(or use as is)
- 9x13 to two 8-inch rounds×0.86
- 8 inch to 9 inch cake pan×1.27(about 1¼)
- 9 inch to 8 inch cake pan×0.79
- 6 inch to 8 inch cake pan×1.78(about 1¾)
- 8 inch to 6 inch cake pan×0.56
- 9 inch to 6 inch cake pan×0.44
- 8 inch to 10 inch cake pan×1.56(about 1½)
- 10 inch to 8 inch cake pan×0.64(about ⅔)
- 8 inch to 12 inch cake pan×2.25(about 2¼)
- 8 inch round to square×1.27(about 1¼)
- 9 inch round to square×1.01(use as is)
Cupcakes and muffins
Loaf and bundt pans
Pan size conversion chart (with bake times)
What each pan holds filled to the brim, how long a typical butter cake bakes in it at 350°F (11-inch pans and up at 325°F), and the pans that take the same recipe without changes. Bundt pans are filled about three-quarters, so they take more recipe per cup than a cake pan.
| Pan | Holds | Bakes about | Same recipe as |
|---|---|---|---|
| 6-inch round2″ deep | 4 cups | 25–30 minutes | nothing close |
| 7-inch round2″ deep | 5.5 cups | 30–35 minutes | 2 × 5¾ x 3 inch loaves, 6-inch square, 7 standard cupcakes |
| 8-inch round2″ deep | 7 cups | 30–35 minutes | 8½ x 4½ inch loaf, 9 standard cupcakes |
| 9-inch round2″ deep | 9 cups | 30–35 minutes | 8-inch square, 6-cup bundt, 9 x 5 inch loaf |
| 10-inch round2″ deep | 11 cups | 35–45 minutes | 11 x 7 inch pan, 2 × 7-inch rounds, 9-inch square |
| 12-inch round2″ deep | 15.5 cups | 45–60 minutes at 325°F (165°C) | 3 × 7-inch rounds, 9 x 13 inch pan, 13 x 18 inch pan |
| 14-inch round2″ deep | 21.5 cups | 45–60 minutes at 325°F (165°C) | 2 × 11 x 7 inch pans, 3 × 8-inch rounds, 2 × 10-inch rounds |
| 6-inch square2″ deep | 5 cups | 25–30 minutes | 7-inch round, 2 × 5¾ x 3 inch loaves, 7 standard cupcakes |
| 8-inch square2″ deep | 9 cups | 30–35 minutes | 9-inch round, 6-cup bundt, 9 x 5 inch loaf |
| 9-inch square2″ deep | 11 cups | 30–35 minutes | 10-inch round, 3 × 6-inch rounds, 11 x 7 inch pan |
| 10-inch square2″ deep | 14 cups | 35–45 minutes | 2 × 8-inch rounds, 2 × 8½ x 4½ inch loaves, 10-cup bundt |
| 12-inch square2″ deep | 20 cups | 45–60 minutes at 325°F (165°C) | 2 × 10 x 15 inch pans, 3 × 8-inch rounds, 14-inch round |
| 9 x 13 inch pan2″ deep | 16 cups | 30–40 minutes | 13 x 18 inch pan, 3 × 7-inch rounds, 12-inch round |
| 11 x 7 inch pan2″ deep | 10.5 cups | 30–35 minutes | 2 × 7-inch rounds, 10-inch round, 10 x 15 inch pan |
| 10 x 15 inch pan1″ deep | 10.5 cups | 12–20 minutes | 2 × 7-inch rounds, 11 x 7 inch pan, 2 × 6-inch squares |
| 13 x 18 inch pan1″ deep | 16 cups | 12–20 minutes | 9 x 13 inch pan, 3 × 7-inch rounds, 12-inch round |
| 12 x 18 inch pan2″ deep | 30 cups | 45–60 minutes at 325°F (165°C) | 2 × 12-inch rounds, 2 × 10-inch squares, 2 × 9 x 13 inch pans |
| 18 x 26 inch pan1″ deep | 32.5 cups | 12–20 minutes | 2 × 9 x 13 inch pans, 2 × 13 x 18 inch pans, 3 × 10-inch rounds |
| 9 x 5 inch loaf2¾″ deep | 8.5 cups | 50–70 minutes | 9-inch round, 8-inch square, 6-cup bundt |
| 8½ x 4½ inch loaf2¾″ deep | 7.5 cups | 50–70 minutes | 8-inch round, 2 × 6-inch rounds, 10 standard cupcakes |
| 5¾ x 3 inch loaf2¼″ deep | 2.5 cups | 30–40 minutes | nothing close |
| 6-cup bundt | 6 cups | 35–45 minutes | 8-inch square, 9-inch round, 9 x 5 inch loaf |
| 10-cup bundt | 10 cups | 45–60 minutes | 2 × 8½ x 4½ inch loaves, 12-inch round, 3 × 7-inch rounds |
| 12-cup bundt | 12 cups | 45–60 minutes | 2 × 8-inch squares, 2 × 9-inch rounds, 2 × 9 x 5 inch loaves |
| 15-cup bundt | 15 cups | 55–70 minutes | 2 × 9-inch squares, 2 × 10-inch rounds, 2 × 11 x 7 inch pans |
Cake tin sizes in cm and inches
Tins are sold by the nearest round number, so a 20 cm tin and an 8-inch pan are the same pan.
- 15 cm6 inch
- 18 cm7 inch
- 20 cm8 inch
- 23 cm9 inch
- 25 cm10 inch
- 30 cm12 inch
- 20 x 30 cm traybake8 x 12 inch
- 23 x 33 cm9 x 13 inch
- 2 lb loaf tin8½ x 4½ inch loaf
- 1 lb loaf tin6½ x 4 inch loaf
How to use the converter
Results update as you type. Nothing to sign up for.
- 1
Enter the pan your recipe is for
Pick the shape, then tap a common size or type your own. Set how many pans the recipe makes, for example two 8-inch layers.
- 2
Enter the pan you want to bake in
Pick its shape and size, and how many of them. For cupcakes, enter how many you want.
- 3
Multiply your recipe
Multiply every ingredient by the number shown, for example 1.27 (about 1¼) to go from an 8-inch to a 9-inch round.
- 4
Adjust the bake
Follow the temperature and time guidance for the new pan, and start checking for doneness early.
Frequently asked questions
How do I convert a recipe to a different pan size?
Compare how much each pan holds, then multiply every ingredient by the new pan divided by the old one. An 8-inch round holds about 50 square inches of surface and a 9-inch round about 64, so going from 8 to 9 inches takes 1.27 times the recipe (about 1¼). The batter then sits just as deep, so the cake bakes the way the recipe intended.
Can I bake a 9x13 recipe in two 9-inch round pans?
Yes. Two 9-inch rounds hold about 9% more than a 9x13 (127 square inches of surface against 117), so the recipe works as it is with slightly thinner layers: start checking 5 to 10 minutes early. For layers just as deep as the recipe intended, make 1.09 times the recipe.
How many cupcakes does a cake recipe make?
A recipe for two 9-inch layers or one 9x13 makes about 22 to 24 standard cupcakes, or about 54 minis. A two-layer 8-inch recipe makes about 18 to 20. Fill each liner two-thirds full and bake standard cupcakes at 350°F (175°C) for 18 to 22 minutes.
Do I need to change the baking time for a different pan?
Usually, yes. Batter spread thinner bakes faster, so start checking 5 to 10 minutes early. Deeper batter needs longer and often a 25°F (15°C) lower oven so the outside does not overbake. Pans 11 inches and larger also need a heating core or an upside-down flower nail in the middle.
What is a 20 cm cake tin in inches?
A 20 cm tin is 7.9 inches, so it is sold as the 8-inch tin. 15 cm is 6 inches, 18 cm is 7 inches, 23 cm is 9 inches, 25 cm is 10 inches and 30 cm is 12 inches. Switch the converter to cm to use your tins directly.
How do I scale a recipe that ends up with half an egg?
Beat the eggs together and weigh them. One large egg without the shell weighs about 50 g (1¾ oz), so 1.27 times 3 eggs is about 190 g of beaten egg.
What can I use instead of a springform pan?
A springform is a round pan with 3-inch sides. A regular round of the same width works if it is 3 inches deep; in a 2-inch pan, use about two-thirds of the recipe or bake the extra as cupcakes. Pick Round in the converter and set the depth to 3 to see it worked out.
How much batter does my cake pan hold?
Multiply the pan's surface by its depth: a 9-inch round 2 inches deep holds about 8.8 cups to the brim, a 9x13 about 16 cups, an 8x8 about 9 cups. Cake pans are filled about half to two-thirds full, so a 9-inch round takes about 5 to 6 cups of batter. The chart below lists every common pan.
How full should I fill a cake pan?
Fill cake pans about half to two-thirds full, bundt pans about three-quarters full, and cupcake liners two-thirds full. The converter scales the recipe so the new pan fills to the same level as the original.
Next step
A bigger pan costs more to make
Going from an 8-inch to a 10-inch cake takes 56% more batter, frosting and filling. Price the new size from what it really costs.