9x13 to Loaf Pan Conversion
To bake a 9x13 recipe in two 9x5 loaf pans, multiply every ingredient by 1.06.
The answer
×1.06
Multiply every ingredient by 1.06.
Close enough to use as it is: the cake just comes out a little thinner.
One 9 x 13 inch pan holds about 16.2 cups to the brim and 2 × 9 x 5 inch loaves about 17.1 cups, so the new pans take 106% as much batter to fill them just as full.
Scale my ingredients ×1.06Baking it in two 9x5 loaf pans
- Keep the temperature, or lower it 25°F (15°C) for a dense batter.
- Loaves take longer than cake pans: often 50–70 minutes.
- If the top browns before the middle is done, tent it loosely with foil.
Using the recipe as it is
The batter sits 30% deeper: lower the oven 25°F (15°C) and bake longer, checking every 5 minutes.
Your ingredients at ×1.06
What common amounts in a 9x13 recipe become in two 9x5 loaf pans. Weighing is the most accurate way to scale.
| In the recipe | Use |
|---|---|
| 1 cup (flour, sugar, milk) | 1 cup + 1 tbsp |
| 2 cups | 2 cups + 2 tbsp |
| 250 g of any weighed ingredient | 264 g |
| 1 stick of butter (113 g, ½ cup) | 120 g |
| 3 large eggs (about 150 g out of the shell) | 159 g beaten egg (about 3 eggs) |
| 1 tsp (baking powder, baking soda, salt, vanilla) | 1 tsp |
| 1 tbsp | 1 tbsp + ⅛ 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
Size
Measure inside the top edge. Left blank, the depth is 2¾ in.
Times 1.06. Multiply every ingredient by 1.06.
Your recipe
×1.06
Multiply every ingredient by 1.06.
From one 9 x 13 inch pan to 2 × 9 x 5 inch loaves. Scaled this way, it fills the new pan just as full.
Close enough to use as it is: the cake just comes out a little thinner.
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 temperature, or lower it 25°F (15°C) for a dense batter.
- Loaves take longer than cake pans: often 50–70 minutes.
- If the top browns before the middle is done, tent it loosely with foil.
Or pour the recipe in as it is
The batter sits 30% deeper: lower the oven 25°F (15°C) and bake longer, checking every 5 minutes.
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 9x5 loaf pans?
To bake a 9x13 recipe in two 9x5 loaf pans, multiply every ingredient by 1.06. Close enough to use as it is: the cake just comes out a little thinner. One 9 x 13 inch pan holds about 16.2 cups to the brim and 2 × 9 x 5 inch loaves about 17.1 cups, so the new pans take 106% as much batter to fill them just as full.
What temperature and time for two 9x5 loaf pans?
Keep the temperature, or lower it 25°F (15°C) for a dense batter. Loaves take longer than cake pans: often 50–70 minutes. If the top browns before the middle is done, tent it loosely with foil.
Can I use a 9x13 recipe as it is in two 9x5 loaf pans?
The batter sits 30% deeper: lower the oven 25°F (15°C) and bake longer, checking every 5 minutes.
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)
- 9x13 to Two 8-Inch Round Cake Pans
- How Many Cupcakes From a 9x13 Cake Recipe?
Selling it?
A different pan changes what the cake costs you
×1.06 the batter is ×1.06 the ingredient cost. Price the new size from what it really costs to make.