Convert cake recipes between different pan sizes and shapes with the Cake Pan Converter. Enter your original pan shape (round or rectangle) and dimensions, then enter your target pan shape and dimensions — and you'll get the exact scaling factor to adjust every ingredient in your recipe. Works with both inches and centimeters.
Ingredient Scaling Factor
--
Original Pan Volume
--
Target Pan Volume
--
Volume Difference
--
Baking Time Adjustment
--
Measure the inside top edge of the pan from one side to the other (the diameter for round pans, or length and width for rectangular pans). For depth, measure straight down the inside wall of the pan. Always measure the interior dimensions, not the outside.
Calculate the volume of both pans (π × r² × height for round, length × width × height for rectangular). Divide the target pan volume by the original pan volume to get the scaling factor, then multiply each ingredient quantity by that number. This calculator does all of that for you automatically.
A 9-inch round pan has a base area of about 63.6 sq inches. Half of that volume is roughly equivalent to a 6.4-inch round pan of the same depth. Use this calculator to find the exact scaling factor when swapping to any size.
As a general rule, smaller or shallower pans bake faster, while larger or deeper pans need more time. Reduce baking time by roughly 10–25% when scaling down, and increase it by 10–25% when scaling up. Always check for doneness with a toothpick a few minutes early.
A 7-inch round pan has a base area of about 38.5 sq inches. To convert to a 9-inch round (base area ~63.6 sq inches), your scaling factor would be approximately 1.65 — meaning you'd use 65% more of every ingredient. Enter your exact dimensions in the calculator above for a precise factor.
Yes! The key is matching volumes. A 9-inch round pan (2 inches deep) holds about the same batter as an 8-inch square pan of the same depth. This calculator computes volumes for both round and rectangular pans so you can find the right substitution easily.
A standard 9×2-inch round pan holds about 8 cups of batter. A 9×13×2-inch rectangular pan holds about 14–16 cups. Pan volume varies significantly by shape and depth, so it's always best to calculate the exact volume before scaling a recipe.
Generally, oven temperature stays the same, but baking time changes. If you're using a much deeper pan where the center takes longer to bake through, you can reduce the temperature by 25°F (about 15°C) and extend the baking time to avoid over-browning the top.