Cake Pan Converter
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To move a recipe to a different pan, scale the ingredients by the ratio of the pan areas. An 8-inch round pan has area π × 4² ≈ 50.3 in², and a 9 × 13 pan has 117 in², so multiply the recipe by about 2.33.
| Multiply every ingredient by | 2.328 |
| Original pan area | 50.2655in² |
| New pan area | 117in² |
| Scaled recipe | |
| 2 cups flour | 4.66 ≈ 4 2/3 cups flour |
| 1 1/2 cups sugar | 3.49 ≈ 3 1/2 cups sugar |
| 3 eggs | 6.98 ≈ 7 eggs |
| 1/2 cup butter | 1.16 ≈ 1 1/8 cup butter |
Show steps
- Area of the original pan (8 in round): 50.2655in²
- Area of the new pan (9 × 13 in rectangle): 117in²
- Scale factor = new area ÷ old area = 2.328.
How to use the cake pan converter
- Choose the shape and size of the pan in your recipe and of the pan you have.
- Optionally add the depths if they differ, and paste the ingredient list.
- Press Convert to get the scale factor and the scaled amounts.
Pan area formulas
- Round: \(\pi r^{2} = \pi\left(\frac{d}{2}\right)^{2}\)
- Square: side²
- Rectangle: length × width
- Bundt/tube: outer circle minus the center tube
Scale factor = new area ÷ original area (or volume ÷ volume when depths differ).
Common pan sizes
| Pan | Area | Compared with an 8″ round |
|---|---|---|
| 6″ round | 28.3 in² | × 0.56 |
| 8″ round | 50.3 in² | × 1 |
| 9″ round | 63.6 in² | × 1.27 |
| 8″ square | 64 in² | × 1.27 |
| 9″ square | 81 in² | × 1.61 |
| 9 × 13″ rectangle | 117 in² | × 2.33 |
Baking time tips
- Keep the batter depth similar and the time stays similar.
- Deeper batter: lower the oven by about 25°F and bake longer.
- Shallower batter: check 5–10 minutes early.
- Fill pans about half to two-thirds full.
Cake pan and recipe scaling quiz: 10 questions
Test yourself with 10 multiple-choice questions. Choose an answer and press Submit to see if you are right and why. Your score appears at the end.
Quiz complete
Frequently asked questions
How do I convert a recipe to a different pan size?
Divide the area of the new pan by the area of the original pan and multiply every ingredient by that number.
How do I scale eggs?
Round to the nearest whole egg, or beat an egg and use part of it. About 50 g of beaten egg equals one large egg.
Do I need to change the baking time?
If the batter depth stays about the same, the time stays similar. Deeper batter takes longer; shallower batter bakes faster.
Can I use centimeters?
Yes. Choose centimeters; the scale factor does not depend on the unit as long as both pans use the same one.
What about a bundt pan?
Enter the outer diameter and the diameter of the center tube; the calculator subtracts the tube area.
Sources
- NIST: Approximate Conversions from U.S. Customary Measures to Metric
- King Arthur Baking: Ingredient Weight Chart
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