Baking Pan Size & Recipe Converter

Resize cake, brownie, loaf, bundt, and muffin recipes across 17 standard kitchen baking pans using exact bottom surface-area (square inches) and rim-full US cup capacity multipliers so batter depth, oven temperature, and bake times stay properly balanced.

Sample Recipes:

Original Recipe Pan

Your Target Baking Pan

From Pan

9×13-inch Quarter-Sheet / Baking Pan

117 sq in • 14 cups

Scale Ratio

Target Pan

Two 8-inch Round Cake Pans (Layer Set)

100.53 sq in • 12 cups

Pan note (0.86×): Multiply all recipe ingredients by 0.86× (surface-area ratio). Start checking doneness 3–5 minutes before original minimum bake time.

Paste Ingredient Lines (one per line)

Supports fractions (2 1/2 cups, ¾ cup), metric weights (200g), US butter sticks, and packing notes (packed, sifted, scooped).

Converted Mixing-Bowl Checklist (0.86×)

Estimated matched ingredient weight: 777.9 g (1.72 lb)

Scaled recipe ingredient checklist with gram weights and kitchen cup and spoon measures
Ingredient	Scale Weight	Cup / Spoon Measure
All-Purpose FlourInput: 2 1/4 cups all-purpose flour • spooned & leveled	232.2 g (8.19 oz)	1 ¾ cups + 3 tbsp
Unsalted ButterInput: 1 stick unsalted butter • packed into cup / 2 sticks	97.6 g (3.44 oz)	⅓ cup + 1 tbsp + 1 ¾ tsp
Light Brown SugarInput: 3/4 cup light brown sugar, packed • firmly packed	129 g (4.55 oz)	½ cup + 2 tbsp + 1 tsp
Granulated White SugarInput: 1/2 cup granulated sugar • poured or spooned & leveled	86 g (3.03 oz)	⅓ cup + 1 tbsp + 1 ¾ tsp
2 large eggs	1.72 ×	1.72 large eggs
Pure Vanilla ExtractInput: 2 tsp vanilla extract • Poured liquid	7.5 g (0.26 oz)	1 ¾ tsp
Baking Soda / Sodium BicarbonateInput: 1 tsp baking soda • Dip and sweep	3.9 g (0.14 oz)	¾ tsp
Diamond Crystal Kosher SaltInput: 1 tsp diamond crystal kosher salt • Pour and level	2.4 g (0.09 oz)	¾ tsp
Semisweet Chocolate ChipsInput: 1 1/2 cups semisweet chocolate chips • Dip and sweep	219.3 g (7.74 oz)	1 ¼ cups + 2 tsp

36 Common Baking Pan Swaps

Pan Geometry Guide →

9×13 Pan to Two 8-Inch Round Pans 0.86× Two 8-Inch Round Pans to 9×13 Pan 1.16× 9×13 Pan to Two 9-Inch Round Pans 1.09× Two 9-Inch Round Pans to 9×13 Pan 0.92× 8-Inch Round to 9-Inch Round Cake Pan 1.27× 9-Inch Round to 8-Inch Round Cake Pan 0.79× 6-Inch Round to 8-Inch Round Cake Pan 1.78× 8-Inch Round to 6-Inch Round Cake Pan 0.56× 8-Inch Round to 10-Inch Round Cake Pan 1.56× 9-Inch Round to 10-Inch Round Cake Pan 1.23× 10-Inch Round to 9-Inch Round Cake Pan 0.81× 8×8 Square to 9×9 Square Baking Pan 1.27× 9×9 Square to 8×8 Square Baking Pan 0.79× 8×8 Square to 9×13 Baking Pan 1.83× 9×13 Baking Pan to 8×8 Square Pan 0.55× 9×9 Square to 9×13 Baking Pan 1.44× 9×13 Baking Pan to 9×9 Square Pan 0.69× 9-Inch Round to 8×8 Square Pan 1.01× 8×8 Square to 9-Inch Round Pan 0.99× 8-Inch Round to 8×8 Square Pan 1.27× 8×8 Square to 8-Inch Round Pan 0.79× 9×5 Loaf Pan to 8.5×4.5 Loaf Pan 0.75× 8.5×4.5 Loaf Pan to 9×5 Loaf Pan 1.33× 10-Inch Bundt Pan to Loaf Pan 0.67× 9×5 Loaf Pan to 10-Inch Bundt Pan 1.5× 10-Inch Bundt Pan to 9×13 Baking Pan 1.17× 9×13 Baking Pan to 10-Inch Bundt Pan 0.86× 10-Inch Bundt Pan to Two 9-Inch Round Pans 1.33× 8-Inch Cake Pan to 12-Cup Muffin / Cupcake Tin 1× 9×13 Cake Pan to 12-Cup Cupcake Tin 0.43× Loaf Pan to 12-Cup Muffin Tin 1× 12-Cup Muffin Tin to Loaf Pan 1× 9-Inch Cake Pan to 9-Inch Springform Pan 1× 9-Inch Springform to 9×13 Pan 1.84× 9×13 Pan to 13×18 Half-Sheet Pan 2× 9×13 Pan to 10×15 Jelly Roll Pan 1.28×

Standard Baking Pan Surface Areas & Rim-Full Capacities

Standard baking pan dimensions, bottom surface areas in square inches, and rim-full cup capacities across 17 pans
Pan Type	Dimensions	Surface Area	Rim-Full Volume	Baking Note
6-inch Round Cake Pan (2" deep)	6" dia × 2" H	28.27 sq in	4 cups	Small smash/tier pan; reduce oven time by ~5–8 minutes vs. 8-inch layers.
8-inch Round Cake Pan (2" deep)	8" dia × 2" H	50.27 sq in	6 cups	Standard layer cake pan; check doneness at the minimum recipe bake time.
9-inch Round Cake Pan (2" deep)	9" dia × 2" H	63.62 sq in	8 cups	27% larger surface area than an 8" round; thinner batter bakes 4–6 minutes faster if unscaled.
10-inch Round Cake Pan (2" deep)	10" dia × 2" H	78.54 sq in	11 cups	Lower oven temperature by 15–25°F (10°C) for large 10-inch layers so edges stay tender.
Two 8-inch Round Cake Pans (Layer Set)	2 × (8" dia × 2" H)	100.53 sq in	12 cups	Classic 2-layer cake yield; combined area (100.5 sq in) swaps nearly 1:1 with a 9×13 pan (117 sq in).
Two 9-inch Round Cake Pans (Layer Set)	2 × (9" dia × 2" H)	127.23 sq in	16 cups	Generous 2-layer yield; slightly exceeds a standard 9×13 pan so fill a 9×13 no more than 2/3 full.
8×8-inch Square Baking Pan (2" deep)	8" × 8" × 2" H	64 sq in	8 cups	Nearly identical area to a 9-inch round pan (64 sq in vs 63.6 sq in) — 1:1 swap!
9×9-inch Square Baking Pan (2" deep)	9" × 9" × 2" H	81 sq in	10 cups	27% more surface area than an 8×8 pan; scale brownies by 1.27× to preserve thickness.
9×13-inch Quarter-Sheet / Baking Pan	9" × 13" × 2" H	117 sq in	14 cups	Holds roughly double an 8×8 square or two 8-inch rounds; ideal for sheet cakes & bars.
7×11-inch Rectangular Baking Dish	7" × 11" × 2" H	77 sq in	9 cups	Slightly smaller than a 9×9 square; keep oven temperature unchanged.
8.5×4.5-inch Standard Loaf Pan	8.5" × 4.5" × 2.5" H	38.25 sq in	6 cups	Deep thermal profile; tent loosely with foil after 40 minutes if top browns early.
9×5-inch Large Loaf Pan	9" × 5" × 2.75" H	45 sq in	8 cups	33% larger capacity than an 8.5×4.5 loaf pan; unscaled banana bread will bake flatter and 5–10 min faster.
9-inch Springform Pan (2.75" deep)	9" dia × 2.75" H	63.62 sq in	10 cups	High walls for cheesecakes and tortes; wrap exterior base if using a water bath.
10-inch Standard Bundt Pan (12-cup)	10" dia (12-cup capacity)	78.54 sq in	12 cups	Scale by total cup capacity for sculpted bundt pans; fill no more than 2/3 full.
12-Cup Standard Muffin / Cupcake Tin	12 wells × 2.75" dia (½ cup each)	58.9 sq in	6 cups	Fill cups 2/3 full (~3.5–4 cups batter per 12 cupcakes); bake at 350°F for 18–22 minutes.
10×15-inch Jelly Roll Pan (1" rim)	10" × 15" × 1" H	150 sq in	10 cups	Shallow sponge & Texas sheet cake pan; thin batter bakes rapidly in 12–18 minutes.
13×18-inch Half-Sheet Pan (1" rim)	13" × 18" × 1" H	234 sq in	15 cups	Double the surface area of a 9×13 pan; check slab bars and sheet cakes 8–12 minutes early.

Frequently Asked Questions

Can I bake a 9×13 cake recipe in two 8-inch round cake pans? ▾

Yes! A 9×13-inch pan has 117 sq in of surface area (14 cups rim-full), while two 8-inch round pans total 100.5 sq in (12 cups). Multiply batter by 0.86× for identical layer height — or bake the full 9×13 batch across two 8-inch rounds filled no more than two-thirds full and add 2–4 minutes of bake time.

Why does an 8×8 square pan swap 1:1 with a 9-inch round cake pan? ▾

An 8×8-inch square pan has 64.0 square inches of surface area (8 cups volume), while a 9-inch round pan has π × 4.5² = 63.62 square inches (8 cups volume). Because batter depth and surface area match within 0.6%, oven temperature and bake time stay virtually identical.

When should I scale baking pans by cup volume instead of surface area? ▾

Use surface area for flat-bottomed round, square, rectangular, and sheet pans of similar 2-inch wall height. Switch to cup-capacity scaling whenever converting sculpted Bundt pans, deep loaf pans, or 12-cup muffin/cupcake tins.