8 Inch to 12 Inch Cake Pan Conversion
To bake an 8-inch cake recipe in a 12-inch pan, make about 2¼ times your recipe.
The answer
×2.25
Make about 2¼ times your recipe.
One 8-inch round holds about 7 cups to the brim and one 12-inch round about 15.7 cups, so the new pan takes 225% as much batter to fill it just as full.
Scale my ingredients ×2.25Baking it in a 12-inch pan
- Lower the oven 25°F (15°C).
- A little longer than your recipe says. A typical butter cake in this pan bakes about 45–60 minutes at 325°F (165°C).
- In a pan this big, put a heating core or an upside-down flower nail in the middle so the center bakes before the edges dry out.
Using the recipe as it is
It fills this pan only 44% as full as your recipe's pan, so the cake comes out shorter. The batter sits 56% thinner, so it bakes faster: start checking 5–10 minutes early.
Your ingredients at ×2.25
What common amounts in an 8-inch cake recipe become in a 12-inch pan. Weighing is the most accurate way to scale.
| In the recipe | Use |
|---|---|
| 1 cup (flour, sugar, milk) | 2¼ cups |
| 2 cups | 4½ cups |
| 250 g of any weighed ingredient | 563 g |
| 1 stick of butter (113 g, ½ cup) | 254 g |
| 3 large eggs (about 150 g out of the shell) | 338 g beaten egg (about 7 eggs) |
| 1 tsp (baking powder, baking soda, salt, vanilla) | 2¼ tsp |
| 1 tbsp | 2 tbsp + ¾ 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 2.25. Make about 2¼ times your recipe.
Your recipe
×2.25
Make about 2¼ times your recipe.
From one 8-inch round to one 12-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
- Lower the oven 25°F (15°C).
- A little longer than your recipe says. A typical butter cake in this pan bakes about 45–60 minutes at 325°F (165°C).
- In a pan this big, put a heating core or an upside-down flower nail in the middle so the center bakes before the edges dry out.
Or pour the recipe in as it is
It fills this pan only 44% as full as your recipe's pan, so the cake comes out shorter. The batter sits 56% thinner, so it bakes faster: start checking 5–10 minutes early.
Your recipe also fits these, as it is:
- 8½ x 4½ inch loaf
- 9 standard cupcakes
Questions bakers ask
How do I convert an 8-inch cake recipe to a 12-inch pan?
To bake an 8-inch cake recipe in a 12-inch pan, make about 2¼ times your recipe. One 8-inch round holds about 7 cups to the brim and one 12-inch round about 15.7 cups, so the new pan takes 225% as much batter to fill it just as full.
What temperature and time for a 12-inch pan?
Lower the oven 25°F (15°C). A little longer than your recipe says. A typical butter cake in this pan bakes about 45–60 minutes at 325°F (165°C). In a pan this big, put a heating core or an upside-down flower nail in the middle so the center bakes before the edges dry out.
Can I use an 8-inch cake recipe as it is in a 12-inch pan?
It fills this pan only 44% as full as your recipe's pan, so the cake comes out shorter. The batter sits 56% thinner, so it bakes faster: start checking 5–10 minutes early.
What other pans take an 8-inch cake recipe without changes?
8½ x 4½ inch loaf, 9 standard cupcakes. Each holds within about 12% of the same batter, so the cake comes out just a little thinner or taller.
More pan conversions
- 8 Inch to 9 Inch Cake Pan Conversion
- 8 Inch to 6 Inch Cake Pan Conversion
- 8 Inch to 10 Inch Cake Pan Conversion
- 9x13 to Round Cake Pans (Two 9-Inch Rounds)
- 9x13 to Two 8-Inch Round Cake Pans
- 9 Inch to 8 Inch Cake Pan Conversion
Selling it?
A different pan changes what the cake costs you
×2.25 the batter is ×2.25 the ingredient cost. Price the new size from what it really costs to make.