Cake Pan Converter
A recipe written for one pan will overflow a smaller one and bake thin in a bigger one. Enter the pan the recipe calls for and the pan you have, and the calculator tells you what to multiply the recipe by.
Type a number and the answer appears straight away.
Multiply the recipe by1.56Your pan is bigger
- Recipe pan area
- 50.3 sq in
- Your pan area
- 78.5 sq in
- A recipe with 3 eggs needs
- 4.7 eggs
- A recipe with 2 cups of flour needs
- 3 1/8 cups
Assumes the batter is the same depth in both pans. A deeper layer needs a longer bake at a slightly lower temperature, so start checking early and test with a skewer.
The math behind it: Cake Pan Converter
multiply the recipe by: area of your pan / area of the recipe's pan
Moving from an 8 inch round pan (50.3 square inches) to a 10 inch round pan (78.5 square inches) means multiplying the recipe by 1.56. A 9 inch round and an 8 inch square are almost the same area, so they can be swapped without changing anything.
Common questions
How do I convert a recipe to a different pan size?
Work out the area of both pans and divide the new one by the old one. Multiply every ingredient by the result. From an 8 inch round to a 10 inch round, that is 78.5 / 50.3 = 1.56.
Can I use a square pan instead of a round one?
Yes. An 8 inch square pan holds about the same as a 9 inch round pan, so no adjustment is needed. A 9 inch square is about 27% bigger than a 9 inch round.
Do I change the baking time for a different pan?
Often, yes. If the batter sits deeper than the recipe intended it needs longer at a slightly lower temperature; if shallower, less time. Start checking 10 minutes early.
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