Baking Pan Size Converter

Convert any pan size instantly. Round, rectangular, bundt, loaf — we've got you covered.

Smart Pan Size Calculator

Instantly calculate pan size, temperature, and time adjustments for any baking recipe!

No math needed – just pick your pans and get the perfect conversion ✨

Most common pan swaps:

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Pan Converter

The recipe calls for:

Pan shape

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Size

⭐ Most popular

I want to use:

Pan shape

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Size

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Quick Reference Chart

Click any conversion to jump to detailed instructions

From	To	Multiply By	Time
Round → Round Pans
6" Round	8" Round	×1.78	+5-8 min
8" Round	9" Round	×1.27	Check early
6" Round	9" Round	×2.25	+8-12 min
Round → Rectangular (Sheet Cake)
9" Round	9×13"	×1.84	Same
8" Round	9×13"	×2.33	-35%
Two 9" Rounds	9×13"	×0.92	+5-10 min
Square Pans
8×8" Square	9×13"	×1.83	+5 min
9" Round	8×8" Square	×1.0	Same

Green multipliers mean the conversion is very close — you could even use 100%!

⭕Round to Round Pan Conversions

6-inch Round → 8-inch Round Pan

×1.78

Multiply all ingredients

+5-8 min

Same temp

Flatter cake

Quick Example:

1 cup flour → 1¾ cups

½ cup sugar → ⅞ cup

2 eggs → 3-4 eggs

¼ cup oil → ~7 tbsp

Why This Conversion Works

The 6-inch pan is a baker's secret weapon for testing new recipes without wasting ingredients. When your test succeeds and you need to scale up for a party, the 8-inch is the natural next step. At 1.78×, you're nearly doubling your servings (from 4-6 to 10-12 slices).

Pro Tip: The Depth Advantage

6-inch cakes have a higher depth-to-width ratio, which means they stay moister. When scaling up to 8-inch, consider adding 1-2 tablespoons of extra liquid (milk, buttermilk) to compensate for the increased surface area.

Common Questions: 6" to 8"

Can I just double the recipe?

Doubling (2×) gives you 11% extra batter. It'll work, but expect a slightly domed cake. For precision, use 1.78×.

What about layer cakes?

If your recipe makes two 6-inch layers, scale each layer by 1.78× for two 8-inch layers.

8-inch Round → 9-inch Round Pan

×1.27

The most forgiving conversion

Check early

Same temp

Easy!

Quick Example:

2 cups flour → 2½ cups

1 cup sugar → 1¼ cups

3 eggs → 4 eggs

½ cup butter → ⅝ cup (10 tbsp)

The Baker's Favorite Upgrade

This is the most forgiving pan conversion in baking. The 27% increase is small enough that even eyeballing works for forgiving recipes like pound cakes, brownies, and quick breads. Many bakers don't even adjust — they just pour and accept a slightly thinner cake.

When 9-inch Beats 8-inch

Layer cakes: More impressive 3-layer presentation
Serving size: 12 elegant slices vs 8 larger ones
Recipe compatibility: Most online recipes default to 9"

Common Questions: 8" to 9"

Why multiply by 1.27?

A 9" pan has 63.6 sq inches, 8" has 50.3 sq inches. The ratio 63.6÷50.3 = 1.27.

Can I skip the math and just use the recipe as-is?

Yes, for forgiving recipes! You'll get a cake that's about 0.4" thinner. Works fine for casual baking.

6-inch Round → 9-inch Round Pan

×2.25

More than doubling — expect significant changes

+8-12 min

Same or -10°F

Watch edges

Important Note

This is a significant jump. Consider doing 6"→8"→9" in two steps for more predictable results, especially for delicate cakes like chiffon or angel food.

▭Round to Rectangular (Sheet Cake)

9-inch Round → 9×13 Rectangular Pan

×1.84

Layer cake → Sheet cake

The Shape-Shift Trick:

Converting from round to rectangular changes how corners bake. Rectangular pans have corners that cook faster — rotate your pan halfway through baking.

When Sheet Beats Layers

Potlucks: Easier to transport, no stacking worries
Kids' parties: Simpler to cut into equal squares
Freezing: Flat storage in freezer bags
Decorating: More surface for sprinkles, writing

8-inch Round → 9×13 Rectangular PanTricky!

×2.33

More than double — and much thinner!

Warning: Your cake will be 60% thinner!

This dramatically changes texture, moisture, and baking dynamics. Follow the adjustments carefully.

Temperature

-25°F

350°F → 325°F

Time

-35%

30 min → ~18-20 min

Moisture

+2 tbsp

Extra liquid needed

Why This Conversion is Tricky (The Science)

Surface area increases by 133% while depth decreases by 60%. This means:

• More evaporation = drier cake without adjustments
• Faster heat penetration = overbaking risk
• More edge area = potential for crusty edges

Two 9-inch Rounds → 9×13 RectangularEasy!

×0.92

Almost the same — use 92% of ingredients!

This is one of the easiest conversions!

The volumes are so close, you could even use 100% and just have a slightly taller cake.

The 100% Method (Pro Secret)

Many professional bakers skip the 0.92× math entirely. They pour the full layer cake recipe into a 9×13 and get a bakery-style tall sheet cake. The extra 8% just gives you more cake!

8×8 Square → 9×13 Rectangular Pan

×1.83

Nearly double your brownie batch!

This is the classic brownie scaling. An 8×8 recipe makes a thick, fudgy batch. Scale by 1.83× for a 9×13 and you'll have enough for a party — same thickness, more squares.

🎂Bundt, Loaf & Special Pans

12-Cup Bundt → Two 9-inch Round Layers

×1.0

Equal volume — just divide between two pans!

Why Convert Bundt to Layers?

• Frosting: Layer cakes have more surface for buttercream
• Presentation: Traditional birthday cake look
• Filling: Add fruit, mousse, or ganache between layers

9-inch Round ↔ 8×8 SquareEqual!

×1.0

These two pans are interchangeable!

A 9-inch round (63.6 sq in) and 8×8 square (64 sq in) have virtually the same area. Swap freely without adjusting ingredients. The only difference: square pans have corners that cook slightly faster.

The Science Behind Pan Conversions

How to Calculate Any Conversion

Round Pans:

Multiplier = (New Diameter)² ÷ (Old Diameter)²

Example: 8" to 9" = 81 ÷ 64 = 1.27

Rectangular Pans:

Multiplier = (New L × New W) ÷ (Old L × Old W)

Example: 8×8 to 9×13 = 117 ÷ 64 = 1.83

Why Depth Matters

When you change pan size, you're changing the surface-to-volume ratio. A thinner batter:

Bakes faster (heat reaches center quicker)
Dries out more (more surface area for evaporation)
Browns more (more exposed surface)

This is why scaling up sometimes requires temperature reduction and scaling down requires time reduction.

Frequently Asked Questions

How do I convert a 6-inch cake recipe to 8-inch?

Multiply all ingredients by 1.78. For example, if the recipe calls for 1 cup flour, use 1¾ cups (1.78 cups). Add 5-8 minutes to baking time and keep temperature the same.

Can I use a 9x13 pan instead of two 9-inch rounds?

Yes! Two 9-inch round pans have a combined area of 127 square inches, while a 9×13 pan is 117 square inches. Use 92% of ingredients, or use 100% for a slightly taller sheet cake.

What's the difference between 8-inch round and 8-inch square pans?

An 8-inch square pan (64 sq in) holds about 27% more than an 8-inch round (50.3 sq in). To convert from round to square, multiply by 1.27. Interestingly, a 9-inch round equals an 8-inch square almost exactly.

How do I know if my pan is the right size for a recipe?

Fill your pan with water and measure how many cups it holds. Compare to the recipe's expected pan size. Generally, fill pans ⅔ full with batter — this leaves room for rising.

Why does my scaled recipe sometimes fail?

The most common reasons: (1) Not adjusting leavening properly — baking powder/soda doesn't scale linearly; use about 90% of calculated amount for large batches. (2) Not adjusting baking time — larger pans need more time, smaller pans need less. (3) Oven hot spots affecting larger pans differently.

Can I convert a bundt cake recipe to a layer cake?

Yes! A 12-cup bundt pan holds the same volume as two 9-inch round layers. Use the same recipe, divide batter between two greased 9-inch pans, and reduce baking time by about 15 minutes (check at 25-30 minutes instead of 45-50).

What if I don't have the exact pan size the recipe calls for?

Use the closest size within 10% of the original area — minor adjustments usually work fine. For example, an 8-inch round recipe works in a 9-inch pan (just thinner) without scaling. Fill pans ⅔ full; bake any extra batter as cupcakes.

How do I handle eggs when scaling a recipe?

Eggs are tricky! If your calculation gives you 2.5 eggs, you have options: (1) Use 2 whole eggs + 1 yolk for richness, (2) Use 3 eggs for more lift, (3) Weigh eggs and use the exact amount (1 large egg ≈ 50g without shell).

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