Converting Baking Pans Made Simple

These useful charts, part of my Baking Fundamentals series, can help you decide how much batter and how much of each ingredient you need for different-sized and shaped baking pans. For the greatest outcomes, we’re talking about size, volume, and surface area!

Consider this: You discover the recipe of your dreams, but it requires a 13 x 9 rectangle pan, which you do not have. Don’t be alarmed! You may adapt the recipe for the size pan you do have with some simple arithmetic.

A few tips for converting recipes

3 full, locate another pan (or maybe even split the recipe in half and make it in two batches, if it works). Otherwise, you can end up with batter that overflows and burns into the bottom of the oven. 3 full. You could perform the math and realize that your pan works, but only just barely. If you have to fill the pan more than twice, don’t do it.

Bigger pans need more time to bake. This is not a rule that applies 100% of the time, but it is an excellent starting point. More batter equals more to bake, which implies somewhat longer baking times.

Shorter baking periods Imply shallower batter depth. If your conversion resulted in a little shallower depth than the original recipe would have in the allocated pan, you’ll need to adjust for a shorter baking time to prevent drying out and overbaking.

From edge to inner edge, measure your pans. If you are unsure of the pan measurements, always measure on the inner edges of the pan so that the thickness of the edges is not included in your measurement.

Do not attempt to bake in a pan that is larger than your oven’s capacity! It should go without saying, but don’t convert to a pan size that your oven can’t handle. I’ve seen some little ovens in tiny places, and those of you who use them are stronger than I am. And I’d love to see your small ovens and the great things you create in them so I can marvel at it all, so please send me photographs.

How to calculate pan volume

In the charts below, I’ve indicated the volume of all the most often used pan sizes. This was estimated by filling each pan one cup at a time until they were completely filled! If I missed a pan size, you may use the same approach to calculate it yourself.

Guideline for conversions

For instance, if a recipe asks for a 13 x 9 rectangle pan and you want to half it but aren’t sure whether it would fit in your 8 x 8 pan:

14 cups = 13 x 9 x 2 pan (3.3 liters) 8 cups = 8 x 8 x 2 pan (1.9 liters)

Thus halving the recipe yields 7 cups, which will fit in an 8 × 8 pan. Hooray! But, you need consider the surface area as well, which we will discuss in more detail later.

Measurements for conversions

You may use the following guidelines to help you find out how to convert one pan size to another:

1000mL = 1 liter = 1 cup = 240mL

Rectangular & Square Pan Dimensions

Pan Dimensions Pan Volume (cups) Pan Volume (liters)
11″ x 7″ x 2″ 10 cups 2.4 liters
13″ x 9″ x 2″ 14 cups 3.3 liters
8″ x 8″ x 1.5″ 6 cups 1.4 liters
8″ x 8″ x 2″ 8 cups 1.9 liters
9″ x 9″ x 1.5″ 8 cups 1.9 liters
9″ x 9″ x 2″ 10 cups 2.4 liters
10″ x 10″ x 2″ 12 cups 2.8 liters

Round Pan Dimensions

Pan Dimensions Pan Volume (cups) Pan Volume (liters)
6″ x 2″ 4 cups 948 mL
8″ x 1.5″ 4 cups 948 mL
8″ x 2″ 6 cups 1.4 liters
9″ x 1.5″ 6 cups 1.4 liters
9″ x 2″ 8 cups 1.9 liters
10″ x 2″ 11 cups 2.6 liters

Loaf Pan Dimensions

Pan Dimensions Pan Volume (cups) Pan Volume (liters)
8″ x 4″ x 2.5″ 4 cups 948 mL
8.5″ x 4.5″ x 2.5″ 6 cups 1.4 liters
9″ x 5″ x 3″ 8 cups 1.9 liters

Springform Pan Dimensions

Pan Dimensions Pan Volume (cups) Pan Volume (liters)
9″ x 2 1/2″ 10 cups 2.4 liters
9″ x 3″ 12 cups 2.8 liters
10 x 2.5″ 12 cups 2.8 liters

Bundt Pan Dimensions

Pan Dimensions Pan Volume (cups) Pan Volume (liters)
7.5″ x 3″ 6 cups 1.4 liters
9″ x 3″ 9 cups 2.1 liters
10″ x 3.5″ 12 cups 2.8 liters

Calculating pan surface area

A significant element of effectively adapting a recipe for a different pan size is adjusting for volume, but surface area is also vital! The depth of what you’re baking might result in a varied baking time, and the last thing you want to do is invest all this effort into translating the recipe, producing the dish, and then bake it for an inordinate amount of time. is depressed because the cake is dry.

To begin, determine the surface area of each pan:

Surface area of rectangular and square pans = length x width

Round pan surface area Surface area = 3.14 times radius

Then apply the following formula:

Huge pan surface area smaller pan area = number of times the recipe has to be multiplied for the same depth in the bigger of the two pans

Calculating and comparing surface areas

That was a lot of text. Let’s use the same example as before. To begin, determine the surface area of each pan:

117 square inches = 13 x 9 pan. 64 square inches in an 8 × 8 pan

And now we apply the aforementioned formula to calculate the ratio:

117 64 = 1.83

Hence, if you’re attempting to modify the original recipe for the smaller square pan, divide each ingredient by 1.83, not 2. Clearly, this complicates the calculations for lowering each item, so take that with a grain of salt.

If you keep the arithmetic easy and just split the recipe in half, you’ll wind up with a slightly deeper batter, which may need a little longer baking time.

Are you still with me? Let’s have a look at a somewhat more sophisticated scenario.

Converting from a rectangular pan to round pan

Let’s do the same thing from a 13 x 9 pan to a circular 8 x 2 pan.

13 × 9 pan equals 117 square inches 3.14 x 4 = 50.24 square inches = 8 x 2 pan 117 square in. 2.33 times 50.24 square inches

In this scenario, you should cut the recipe by slightly more than half. You’ll end up with a little shallower batter, which may necessitate shortening the baking time.

For your convenience, the surface area estimates of the most popular pan sizes are provided below for your convenience.

Adjusting your bake time

Note: The ratio you calculated may be used as a reference for changing your baking time, but it is not a hard and fast rule and will not work in all instances. It is designed more as a guideline to make educated choices, so keep an eye on things as they bake and adjust as required!

Rectangular & Square Pan Surface Areas

Surface area is calculated as follows: length x width

Pan Dimensions Surface area
11″ x 7″ 77 square inches
13″ x 9″ 117 square inches
8″ x 8″ 64 square inches
9″ x 9″ 81 square inches
10″ x 10″ 100 square inches

Round Pan Surface Areas

Surface area is calculated as 3.14 x radius.

Pan diameter Surface Area
6″ 29 square inches
8″ 50 square inches
9″ 64 square inches
10″ 79 square inches

I hope this was helpful! Is there anything more I should have spoken regarding this topic? Please let me know in the comments section below.

More Baking Basics

How to Measure Ingredients Correctly

The Importance of Room Temperature Butter

5 Baking Steps You Should Never Skip

Common Baking Ingredients’ Shelf Life


How do I convert baking time to different pans?

Just raise the oven temperature by 25 degrees Fahrenheit and cut the baking time in half. In this case, since your pan is 1 inch bigger, more surface area will be exposed. Since the liquid in the cake mix evaporates faster, the cake bakes faster.

Can I use 2 8×8 pans instead of 9×13?

A 9×13 pan has a surface area of 117 square inches. A 9×13 pan, on the other hand, has a surface area of 64 square inches, or almost half that of an 8×8 pan. This means you can just halve a recipe to scale it down from a 9×13 pan to an 8×8 pan. To convert from an 8×8 pan to a 9×13 pan, double the recipe.

Can I use a 9×9 pan instead of 9×13?

*It depends on what you’re creating. If you’re cooking brownies or cookie bars that don’t rise much, a 9-inch square pan and a 13-by-9-inch rectangle pan may be used interchangeably. You cannot use them interchangeably when creating a cake or anything with a looser batter.

How many cups is a 9×13 pan?

The 913-inch pan contains 14-16 cups of batter, which is almost the equivalent as two 92-inch circular pans.

How do you convert measurements in baking recipes?

4 cup equals 60 mL.
1 ounce equals 2 tablespoons = 30 mL.
1 cup Equals 8 oz. …
1 pint equals 2 cups = 500 mL.
1 quart equals 4 cups = 950 mL.
1 quart equals 2 pints = 950 mL.
Additional information…•Dec 3, 2019
For the equivalents, use this brief cheat sheet:
1 tablespoon equals 3 teaspoons equals 15 milliliters.
1 cup = 4 tablespoons

Can you double a 9×9 recipe for a 9×13?

With the 9- x 13-inch pan, divide 117 by 64 to get 1.82, which is near enough to 2 to securely double the recipe.

How much does two 8×8 pans equal?

88% Pan Increased

Nevertheless, doubling the recipe for the 88 pan would result in a total surface area of 128 inches.

What size pan to double a 9×13 recipe?

You’ve increased all the elements by a conversion ratio of two by doubling everything. Simple. Or maybe you have a small family and don’t want to gaze at a 9″ x 13″ pan of brownies for two weeks. You may halve the amount and bake it in an 8″ square pan.

How do you split a 9×13 pan?

For a 139 pan, begin on the shorter side facing you. Cut away from you after measuring to the center point.
Cut all the way down to the midway point between the edge and the center cut. Repeat on the other side of the center cut.
Flip the pan longwise.
Rep on the other side of the main cut.
Sep 21, 2022

What can I use if I dont have a 9×13 pan?

For cake and bar recipes, an 8″ square pan and a 9″ round pan may be used interchangeably. A 9″ x 13″ pan recipe may alternatively be produced in two 9″ round pans; one 9″ round and one 8″ round pan; or two 8″ round pans.

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