Cake pan converter
Using a different tin from the recipe? Find out how much to scale the ingredients.
How it works
The amount of batter a pan needs depends on its area (assuming the same depth). The converter compares the area of the recipe's pan with yours and tells you how much to multiply the ingredients by.
- Round pan area = π × radius²
- Square pan area = side × side
- Rectangular pan area = length × width
Common swaps
| Recipe pan | Your pan | Scale by |
|---|---|---|
| 8-inch round | 9-inch round | 1.27× |
| 9-inch round | 8-inch square | 1.01× (same) |
| Two 9-inch rounds | 9×13-inch rectangle | 0.92× |
| 8-inch square | 9×13-inch rectangle | 1.83× |
| 20 cm round | 23 cm round | 1.32× |
Adjusting the baking time
Deeper batter takes longer to bake; shallower batter bakes faster. Keep the oven temperature the same, start checking 10 minutes early, and test with a skewer: it should come out clean or with a few moist crumbs.
Questions
Can I use a 9-inch pan instead of an 8-inch pan?
Yes. A 9-inch round pan holds about 27% more, so either scale the recipe up by 1.27 or keep it the same and expect a slightly thinner cake that bakes faster.
Is an 8-inch square the same as a 9-inch round?
Almost exactly: 64 square inches vs 63.6. You can swap them without changing the recipe.
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