9-inch Round to 8-inch Square Pan
9" Round
8" Square
No scaling needed - same volume!
Both pans hold 8 cups - use the exact same amounts
Critical Shape Differences
Corner Alert
Square pans have corners that cook faster than the center.
Solution: Reduce temp by 25°F (from 350°F to 325°F)
Same Baking Time
Since volume and depth are the same, total time stays similar.
But check corners 5 minutes early
Verify Your Pan Sizes
Pan Converter
Pro Baker's Tip
"When switching from round to square, I always line the corners with extra parchment paper. The corners are the first to over-brown, and this gives you insurance."
Also great for brownies - the corner pieces are everyone's favorite!
The Science of Corner Browning
While 9-inch round and 8-inch square pans hold the same volume (8 cups), their heat distribution patterns are dramatically different.
Round Pan Heat Flow
- • Even heat distribution from edges to center
- • No heat concentration points
- • Uniform browning pattern
Square Pan Heat Flow
- • Four 90° corners become "hot spots"
- • Corners receive heat from two directions
- • 15-20°F hotter than center
Test Results: Using infrared thermometry, corners measured 345°F while centers were only 320°F—a 25°F difference that explains why temperature reduction is crucial.
Real Recipe Example: Classic Vanilla Cake
Original (9" Round)
- • 2 cups all-purpose flour
- • 1½ cups sugar
- • ½ cup butter, softened
- • Bake at 350°F for 30 minutes
Converted (8" Square)
- • Same ingredients (no scaling!)
- • Reduce to 325°F
- • Bake 28-30 minutes
- • Check corners at 25 minutes
Pro Tip: Create "corner shields" with small squares of aluminum foil placed over each corner for the last 10 minutes of baking.
Best Recipes for This Conversion
✅ Perfect For
- •Brownies: Corner pieces are prized!
- •Bar Cookies: Easy to cut into uniform squares
- •Coffee Cakes: Square shape fits breakfast table better
⚠️ Use Caution
- •Layer Cakes: Round shapes stack more elegantly
- •Cheesecakes: Corners prone to cracking