9x13 to Two 8-Inch Round Cake Pans
To bake a 9x13 recipe in two 8-inch round pans, multiply every ingredient by 0.86.
The answer
×0.86
Multiply every ingredient by 0.86.
One 9 x 13 inch pan holds about 16.2 cups to the brim and 2 × 8-inch rounds about 13.9 cups, so the new pans take 86% as much batter to fill them just as full.
Scale my ingredients ×0.86Baking it in two 8-inch round pans
- Keep the same temperature.
- Faster than your recipe says: start checking 5–10 minutes early. A typical butter cake in this pan bakes about 30–35 minutes.
Using the recipe as it is
Too much for these pans: they'd be 16% fuller than your recipe's pan. Fill them no more than two-thirds full and bake the rest as cupcakes.
Your ingredients at ×0.86
What common amounts in a 9x13 recipe become in two 8-inch round pans. Weighing is the most accurate way to scale.
| In the recipe | Use |
|---|---|
| 1 cup (flour, sugar, milk) | ¾ cup + 2 tbsp |
| 2 cups | 1½ cups + 3 tbsp |
| 250 g of any weighed ingredient | 215 g |
| 1 stick of butter (113 g, ½ cup) | 97 g |
| 3 large eggs (about 150 g out of the shell) | 129 g beaten egg (about 2½ eggs) |
| 1 tsp (baking powder, baking soda, salt, vanilla) | ⅞ tsp |
| 1 tbsp | 2⅝ 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
Size
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 0.86. Multiply every ingredient by 0.86.
Your recipe
×0.86
Multiply every ingredient by 0.86.
From one 9 x 13 inch pan to 2 × 8-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.
- Faster than your recipe says: start checking 5–10 minutes early. A typical butter cake in this pan bakes about 30–35 minutes.
Or pour the recipe in as it is
Too much for these pans: they'd be 16% fuller than your recipe's pan. Fill them no more than two-thirds full and bake the rest as cupcakes.
Your recipe also fits these, as it is:
- 13 x 18 inch pan
- 3 × 7-inch rounds
- 12-inch round
- 2 × 9 x 5 inch loaves
- 10-cup bundt
- 22 standard cupcakes
Questions bakers ask
How do I convert a 9x13 recipe to two 8-inch round pans?
To bake a 9x13 recipe in two 8-inch round pans, multiply every ingredient by 0.86. One 9 x 13 inch pan holds about 16.2 cups to the brim and 2 × 8-inch rounds about 13.9 cups, so the new pans take 86% as much batter to fill them just as full.
What temperature and time for two 8-inch round pans?
Keep the same temperature. Faster than your recipe says: start checking 5–10 minutes early. A typical butter cake in this pan bakes about 30–35 minutes.
Can I use a 9x13 recipe as it is in two 8-inch round pans?
Too much for these pans: they'd be 16% fuller than your recipe's pan. Fill them no more than two-thirds full and bake the rest as cupcakes.
What other pans take a 9x13 recipe without changes?
13 x 18 inch pan, 3 × 7-inch rounds, 12-inch round, 2 × 9 x 5 inch loaves, 10-cup bundt, 22 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
- 9x13 to 8x8 Pan Conversion
- 9x13 to 9x9 Pan Conversion
- 9x13 to Half Sheet Pan Conversion
- 9x13 to Round Cake Pans (Two 9-Inch Rounds)
- How Many Cupcakes From a 9x13 Cake Recipe?
- 9x13 to Bundt Pan Conversion
Selling it?
A different pan changes what the cake costs you
×0.86 the batter is ×0.86 the ingredient cost. Price the new size from what it really costs to make.