🎂Cake Pan Converter

About this tool

Enter the shape and size of the pan the recipe was written for and the pan you have. The converter compares the two areas and shows the number to multiply every ingredient by, the nearest easy fraction, and whether to expect a longer or shorter bake. Switch between inches and centimetres at any time.

How to convert a recipe to a different pan

To keep a cake the same depth, scale the batter by the area of the pan. A round pan's area is π × (diameter ÷ 2)², and a square or rectangle is width × length. An 8-inch round is about 50 square inches, a 9-inch round about 64, an 8-inch square 64, a 9-inch square 81 and a 9 × 13 inch rectangle 117. Going from an 8-inch round to a 9 × 13 rectangle needs about 2.3 times the recipe; from an 8-inch to a 9-inch round, about 1.27 times. Pans with the same area are interchangeable, so an 8-inch square can replace a 9-inch round. When the batter is deeper, lower heat slightly or allow more time; when it's shallower, start checking early. A skewer inserted in the middle should come out clean. Honest limits: bundt, tube and unusual shapes are best measured by volume, by filling them with water from a measuring jug. Leavening doesn't always scale perfectly for big changes, and eggs need rounding, so whisk and weigh part-eggs. The recipe scaler multiplies the ingredient list and the cooking converter converts cups, grams and oven temperatures.

Frequently asked questions