Cake pan size converter
Using a different pan from the recipe? Find out how much to scale the recipe — or how much deeper or shallower the batter will be if you don’t.
How it works
Batter fills a pan to a depth, so what matters is the pan’s area: a 9-inch round has 63.6 in², a 9×13 has 117 in², which is why a 9×13 recipe fills almost exactly two 9-inch rounds. If you keep the recipe the same, the batter depth changes by the ratio of the areas; if you scale the recipe by that ratio, the depth — and roughly the baking time — stays the same. For bundt, tube and other odd shapes, area doesn’t work: fill the pan with water, measure it, and compare capacities instead.
Bake time doesn’t scale with size. Deeper batter takes longer at the same temperature; start checking 10 minutes early. Above about 3× or below ⅓ of the recipe, leavening doesn’t always scale — consider two batches.
Common pan sizes
| Pan | Area | Same area as |
|---|---|---|
| 8″ round (20 cm) | 50 in² / 324 cm² | 7×7″ square |
| 9″ round (23 cm) | 64 in² / 410 cm² | 8×8″ square |
| 10″ round (25 cm) | 79 in² / 507 cm² | 9×9″ square |
| Two 9″ rounds | 127 in² / 820 cm² | 9×13″ rectangle |
| 9×13″ rectangle | 117 in² / 755 cm² | Two 9″ rounds (a little less) |
| 9×5″ loaf | 45 in² / 290 cm² | UK 2 lb loaf tin (≈23×13 cm) |