6 Inch to 8 Inch Cake Pan Conversion
To bake a 6-inch cake recipe in an 8-inch pan, make about 1¾ times your recipe.
The answer
×1.78
Make about 1¾ times your recipe.
One 6-inch round holds about 3.9 cups to the brim and one 8-inch round about 7 cups, so the new pan takes 178% as much batter to fill it just as full.
Scale my ingredients ×1.78Baking it in an 8-inch pan
- Keep the same temperature.
- A little longer than your recipe says. A typical butter cake in this pan bakes about 30–35 minutes.
Using the recipe as it is
It fills this pan only 56% as full as your recipe's pan, so the cake comes out shorter. The batter sits 44% thinner, so it bakes faster: start checking 5–10 minutes early.
Your ingredients at ×1.78
What common amounts in a 6-inch cake recipe become in an 8-inch pan. Weighing is the most accurate way to scale.
| In the recipe | Use |
|---|---|
| 1 cup (flour, sugar, milk) | 1¾ cups |
| 2 cups | 3½ cups + 1 tbsp |
| 250 g of any weighed ingredient | 444 g |
| 1 stick of butter (113 g, ½ cup) | 201 g |
| 3 large eggs (about 150 g out of the shell) | 267 g beaten egg (about 5½ eggs) |
| 1 tsp (baking powder, baking soda, salt, vanilla) | 1¾ tsp |
| 1 tbsp | 1 tbsp + 2⅜ tsp |
Try your own pans
Set to this swap. Change the size, the depth or how many pans, or switch to cm.
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 1.78. Make about 1¾ times your recipe.
Your recipe
×1.78
Make about 1¾ times your recipe.
From one 6-inch round to one 8-inch round. 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 this pan only 56% as full as your recipe's pan, so the cake comes out shorter. The batter sits 44% thinner, so it bakes faster: start checking 5–10 minutes early.
Questions bakers ask
How do I convert a 6-inch cake recipe to an 8-inch pan?
To bake a 6-inch cake recipe in an 8-inch pan, make about 1¾ times your recipe. One 6-inch round holds about 3.9 cups to the brim and one 8-inch round about 7 cups, so the new pan takes 178% as much batter to fill it just as full.
What temperature and time for an 8-inch pan?
Keep the same temperature. A little longer than your recipe says. A typical butter cake in this pan bakes about 30–35 minutes.
Can I use a 6-inch cake recipe as it is in an 8-inch pan?
It fills this pan only 56% as full as your recipe's pan, so the cake comes out shorter. The batter sits 44% thinner, so it bakes faster: start checking 5–10 minutes early.
More pan conversions
- 9x13 to Round Cake Pans (Two 9-Inch Rounds)
- 9x13 to Two 8-Inch Round Cake Pans
- 8 Inch to 9 Inch Cake Pan Conversion
- 9 Inch to 8 Inch Cake Pan Conversion
- 8 Inch to 6 Inch Cake Pan Conversion
- 9 Inch to 6 Inch Cake Pan Conversion
Selling it?
A different pan changes what the cake costs you
×1.78 the batter is ×1.78 the ingredient cost. Price the new size from what it really costs to make.