Cake Pan Sizes & Conversions
A baking pan size conversion calculator tells you exactly how to swap one cake pan for another without ruining the recipe. You enter the size of the pan a recipe calls for, enter the pan you actually own, and the calculator returns the conversion factor — the number you multiply every ingredient by so the batter fits the new pan perfectly. Designed to complement our main baking calculation tools, this page covers common baking pan measurements, the pan conversion formula, pan volumes by shape, how to adjust baking time for different size pans, and when you should not convert between pan sizes at all.
Saves a Trip to the Store
Bake spontaneously without rushing out to buy a niche tin. Convert immediately to pans already sitting in your kitchen cupboard.
Prevents Overflows & Flat Bakes
Eliminates messy oven spills from overfilled pans and avoids dry, dense, half-empty cakes caused by undersized batters.
Removes Scaling Guesswork
Calculates the exact multiplier (scaling factor) for flour, sugar, leavening, and eggs rather than relying on risky mental math.
4 Primary Uses for Pan Size Conversions:
The 4 Main Parts of the Pan Conversion Calculator
Common Baking Pan Measurements
Most recipes in the United States call for pans measured in inches, while bakers in most other countries measure pans in centimeters. There are 10 baking pan sizes that appear in recipes again and again, including 6-inch (15 cm), 8-inch (20 cm), and 9-inch (23 cm) round pans, the 8-inch (20 cm) square pan, and the 9×13-inch (23×33 cm) rectangle pan.
How to measure: Measure your pan across the top, from inside edge to inside edge, and always include the depth when a recipe lists it. Measure depth straight up from the inside bottom to the rim.
Measurement Conversions: Inches to Centimeters
Use these measurement conversions when a recipe lists a pan size in a unit you do not use:
| Inches | Centimeters |
|---|---|
| 6 in | 15 cm |
| 7 in | 18 cm |
| 8 in | 20 cm |
| 9 in | 23 cm |
| 9×13 in | 23×33 cm |
| 10×15 in | 25×38 cm |
| 12×16 in | 30×41 cm |
Pan depth converts the same way: a standard 2-inch (5 cm) deep cake pan equals a 5 cm pan, and a 1.5-inch (4 cm) deep pan equals a 4 cm pan. Measure depth straight up from the inside bottom to the rim.
💧 How to Determine the Volume Yourself
Measure pan volume yourself with water and a liquid measuring cup. Pour water into the pan 1 cup (237 ml) at a time, counting as you pour, until the water sits 1/4 inch (6 mm) below the rim. Stop at the count where the pan fills. A pan that holds 8 cups (1.9 liters) of water to the fill line has an 8-cup capacity.
How Much Does This Pan Hold? Standard Pan Volumes by Shape
Pan capacity depends on shape and depth. The tables below list standard volumes for cake pans at their typical depths, with the surface area that drives every pan conversion calculation.
○ Round Pans
2 in (5 cm) Deep| Round Pan | Surface Area | Batter Capacity |
|---|---|---|
| 6-inch (15 cm) | 28.3 sq in (182 sq cm) | 3.5 cups (828 ml) |
| 8-inch (20 cm) | 50.3 sq in (324 sq cm) | 6 cups (1.4 L) |
| 9-inch (23 cm) | 63.6 sq in (410 sq cm) | 8 cups (1.9 L) |
| 10-inch (25 cm) | 78.5 sq in (506 sq cm) | 10.5 cups (2.5 L) |
🟥 Square Pans
2 in (5 cm) Deep| Square Pan | Surface Area | Batter Capacity |
|---|---|---|
| 8×8-inch (20×20 cm) | 64 sq in (413 sq cm) | 8 cups (1.9 L) |
| 9×9-inch (23×23 cm) | 81 sq in (522 sq cm) | 10 cups (2.4 L) |
| 10×10-inch (25×25 cm) | 100 sq in (645 sq cm) | 12 cups (2.8 L) |
▭ Rectangle & Sheet Pans
2 in (5 cm) Deep| Rectangle Pan | Surface Area | Batter Capacity |
|---|---|---|
| 9×13-inch (23×33 cm) | 117 sq in (755 sq cm) | 14–15 cups (3.3–3.6 L) |
| 11×15-inch (28×38 cm) | 165 sq in (1,065 sq cm) | 21 cups (5 L) |
| 12×16-inch (30×41 cm) half sheet | 192 sq in (1,239 sq cm) | 24 cups (5.7 L) |
📜 Jelly Roll Pans (1-inch sides)
- 10×15 in (25×38 cm): Holds 10 cups (2.4 L) — matches one 9×13-in recipe baked slightly thinner.
- 12×17 in (30×43 cm): Holds 12 cups (2.8 L) at the same shallow depth.
🍩 Bundt Pans (9.5–10.5 in / 24–27 cm)
Standard Bundts hold 10–12 cups (2.4–2.8 L). A 10-cup Bundt substitutes for two 8-inch rounds or one 9×13-inch pan. Measure Bundt capacity with water, as fluting alters volume between brands.
🍰 Tube Pans (Angel Food Cakes)
Measures 9.5–10 inches (24–25 cm) across and holds 12–16 cups (2.8–3.8 L). A 16-cup tube pan equals two 9×13-inch pans, making it one of the largest pans in home kitchens.
🧀 Springform Pans (Cheesecakes)
A 9-inch (23 cm) springform holds 10 cups (2.4 L) and substitutes directly for a 9-inch round. A 10-inch springform holds 12 cups (2.8 L). Always wrap the outside in foil for water baths because latches leak.
🍞 Loaf Pans (Quick Breads & Pound Cakes)
One 9×5-inch (23×13 cm) loaf pan equals half of an 8-inch (20 cm) square pan recipe. Bake quick breads and pound cakes only until a skewer in the center comes out clean, because loaf pans bake slower per cup of batter than round pans.
Substituting Cake Pans: The 10% & Fill Depth Rule
Substitute cake pans by matching capacity, not by matching dimension labels. The golden rule: the new pan must hold within 10 percent of the original pan's batter volume, and the batter must sit between 1/2 and 2/3 of the pan's depth.
5 Reliable Pan Swaps Without Any Math
Printable Baking Pan Conversion Chart
Keep a handy one-page quick sheet for every pan size in this article — round, square, rectangle, jelly roll, Bundt, tube, springform, and loaf — in inches and centimeters, with volume in cups and milliliters plus all 5 swap rules. Print it, tape it inside your kitchen cabinet door, and skip the math on baking day.
Adapting Recipes to Fit Certain Cake Pans
Adapt a recipe to a different pan with the conversion factor method. Compute the factor once, then multiply every ingredient by it. Scale the recipe to within 10 percent of the pan, because ovens forgive small rounding and punish large gaps.
How to Avoid the Math (3 Shortcuts)
🥚 What About Eggs? Scaling Partial Eggs Accurately
Eggs do not scale by whole units, so convert eggs by total egg volume:
1 Large Egg = 3.25 tablespoons (48 ml) of beaten egg
Worked Example: A recipe with 4 large eggs scaled by a factor of 0.79 needs 4 × 0.79 = 3.2 eggs. Beat 1 egg separately, and use 3 whole eggs plus 1 tablespoon (15 ml) of beaten egg.
Pro-Tip for custards: Round to the nearest whole egg for yolks in custards, because yolk ratios change texture faster than white ratios.
Cake Batter Yields & Favorite Pan Materials
Knowing approximately how much batter a recipe yields helps you match it against any pan in the capacity tables above:
Confetti Layer Cake
Triple Chocolate Cake
Marble Loaf Cake
The Best Pumpkin Cake
Date Night Chocolate Fudge Cakes for 2
Cinnamon Swirl Quick Bread
Easy Apple Cake Recipe
Baker's Pan Material Guide: Testing Insights
How to Use the Cake Pan Converter ○ ⇨ ◯, ◯ ⇨ 🟥
Converting square to round follows the same area formula as every other swap, because the calculator compares surface areas, not shape labels. Use the cake pan converter in 4 simple steps:
Click the round ○ icon or enter custom dimensions for the recipe's original pan.
Choose your target round ◯ or square 🟥 pan that you plan to bake with.
Inspect the percentage scale factor in the results panel (e.g., 79% or 127%).
Multiply every ingredient by the factor, and bake using the adjusted baking time shown.
The results panel shows 4 values: surface area in sq in / sq cm, volume in cups and ml, the conversion factor as a percentage, and the adjusted baking time range.
Baking Pan Sizes & How to Adjust Baking Time
Baking pan sizes fall into 3 families by capacity. Stay inside one family when substituting directly without scaling ingredients:
4–6 cups (946 ml–1.4 L)
6-inch (15 cm) round, 8×4-inch (20×10 cm) loaf, 8-inch (20 cm) round.
7–10 cups (1.7–2.4 L)
9-inch (23 cm) round, 8-inch (20 cm) square, 9×5-inch (23×13 cm) loaf, 10-cup Bundt.
11+ cups (2.6+ L)
9×13-inch (23×33 cm) rectangle, 12×17-inch jelly roll, 16-cup tube.
Adjusting Baking Time: Pick One of 2 Paths
Adjust baking time by batter depth. Never change both depth and temperature for the same cake, because the two adjustments compound and dry the crumb:
Keep the Depth the Same
Scale the recipe to the new pan's area using our calculator. Equal depth means equal baking time and temperature, so a recipe scaled by area bakes exactly like the original. Best for sponge cakes, chiffon cakes, and pound cakes.
Tweak Time & Temperature
Deeper batter needs a 25°F (15°C) lower temperature and 20–50% more time so the center sets before edges burn. Shallower batter needs the same temperature and 20–30% less time. Start checking with a skewer at the 60% mark.
The Pan Conversion Formula
The mathematical formula behind every calculation on this page:
// The Master Scaling Formula:
Conversion Factor = Area of New Pan ÷ Area of Original Pan
// Shape Area Formulas:
Round pan: Area = π × (diameter ÷ 2)²
Square pan: Area = side × side
Rectangle pan: Area = length × width
// Worked Example (9" Round to 8" Round):
Original 9" Round: π × (4.5)² = 63.6 sq in (410 sq cm)
New 8" Round: π × (4.0)² = 50.3 sq in (324 sq cm)
Conversion Factor: 50.3 ÷ 63.6 = 0.79 (Use 79% of every ingredient)
Who This Tool Is For & When NOT to Convert
✅ Who This Calculator Serves:
- • Home bakers: Missing one tin a recipe specifies (e.g. two 8″ rounds instead of three 9″ rounds).
- • Scaling for crowds: Easily double or halve batches to fit larger sheet or smaller loaf tins.
- • International bakers: Converting seamlessly between US inch and metric centimeter recipes.
- • Recipe testers: Baking test half batches to conserve expensive ingredients.
- • Cake decorators: Adapting standard cake bases to custom tiered and sculpted pans.
- • Food bloggers: Verifying pan substitutions before publishing recipes.
🚫 When You Should NOT Convert Pan Sizes:
- • Foam cakes: Angel food and chiffon cakes rely on tube geometry and ungreased walls to climb; keep to stated pan types.
- • Water-bath bakes: Cheesecakes and custards depend on strict bath depths for uniform coagulation.
- • Upside-down & candy cakes: Require specific bottom surface areas to balance sugar caramelization.
- • Gluten-free bakes: Starches in gluten-free recipes tolerate little depth variation before collapsing.
5 Steps to Scale Any Recipe to a Different Pan
- Compute the original pan's surface area using the shape formula.
- Compute the new pan's area using the same units (inches or cm).
- Divide new area by original area to get the conversion factor.
- Multiply every ingredient by that factor (use the beaten-egg method for eggs).
- Keep oven temperature the same and adjust baking time for any depth difference.
🔗 Complementary Baking Calculators
Explore our other precision tools to fine-tune your bake:
Frequently Asked Questions
How do I measure a cake pan size correctly?
Measure across the top opening from inside edge to inside edge, excluding the thickness of the pan walls. Hold the ruler straight across the center for round pans, and corner to corner (or side to side) for square and rectangular pans. A pan measuring 9 inches (23 cm) wall-to-wall is a 9-inch pan, even if the base tapers slightly narrower. Measure depth straight up from the inside bottom to the top rim.
Can I substitute an 8x8-inch square pan for a 9-inch round cake pan?
Yes, almost perfectly. An 8×8-inch (20×20 cm) square pan has a surface area of 64.0 sq inches (413 sq cm), while a 9-inch (23 cm) round pan has an area of 63.6 sq inches (410 sq cm). The difference is less than 1%, meaning you can bake the recipe with zero ingredient adjustments and identical bake times.
How do I convert a cake recipe to a larger pan?
Divide the larger pan's surface area by the smaller pan's surface area to get your conversion factor, then multiply every ingredient by that number. For example, moving a recipe for two 8-inch rounds (2 × 50.3 = 100.6 sq in / 649 sq cm) to one 9×13-inch pan (117 sq in / 755 sq cm) gives 117 ÷ 100.6 = 1.16. Multiply all ingredients by 116% (or bake as written 2/3 full for a slightly thinner sheet cake). Scale leavening proportionally with flour, and keep the oven temperature the same.
How do I determine the volume capacity of an unlabelled baking dish?
Pour water into the pan 1 cup (237 ml) at a time using a liquid measuring cup, counting as you pour, until water sits ¼ inch (6 mm) below the rim. A pan holding 8 cups of water has an 8-cup capacity. When baking, ensure batter fills only ½ to ⅔ of the pan depth so leavening gases can expand without overflowing.
What is half of a 9-inch cake pan?
Half of a 9-inch (23 cm) round cake pan is one 6-inch (15 cm) round pan plus a little extra, or one 8×4-inch (20×10 cm) loaf pan. A 9-inch round holds 8 cups (1.9 L); half is 4 cups (946 ml), which matches the 8×4-inch loaf pan exactly and a 6-inch round (3.5 cups / 828 ml) within 10%. Cut the recipe in half using the beaten-egg method, or bake the full recipe and freeze the second layer for up to 3 months.
How do I convert 7-inch cake pans to other sizes?
A 7-inch (18 cm) round pan has a surface area of 38.5 sq in (248 sq cm) and holds about 4.8 cups (1.1 L). One 8×4-inch (20×10 cm) loaf pan or two 6-inch (15 cm) rounds replace it cleanly. To scale a 7-inch recipe up to a standard 9-inch (23 cm) round (63.6 sq in), divide 63.6 by 38.5 = 1.65, so multiply the recipe by 165% for a full-size version.
How do you adjust baking time and temperature for different size pans?
Follow one of two paths: 1) Keep batter depth the same by scaling the recipe to the new pan's surface area; equal depth means identical baking time and oven temperature (best for sponge and chiffon cakes). 2) If keeping the recipe unscaled in a different pan, adjust time and temperature by depth: deeper batter needs a 25°F (15°C) lower oven temperature and 20% to 50% more bake time so the center sets before edges burn; shallower batter bakes at the same temperature for 20% to 30% less time.
Citations & Culinary References
- King Arthur Baking: Baking Pan Conversions & Equivalent Capacities — King Arthur Baking Company (Industry standard reference for pan volume and area equivalents.)
- USDA FoodData Central & NIST Measurement Standards — NIST & USDA (Standard liquid volume and pan geometry specifications.)