Baking Pan Size Conversion Chart
A 9-inch round pan and an 8-inch square pan have nearly the same surface area (about 64 sq in, or 410 cm²), so you can swap them without changing the recipe. To move a recipe to any other pan, compare the pans' areas and scale the ingredients by the ratio.
Assumptions
- Measurements are inside dimensions across the top, which is how pans are sold.
- Cake pans are assumed to be 2 inches (5 cm) deep unless noted.
- Volumes are approximate capacities filled to the brim with water. Pans with sloped sides hold a little less than the maths suggests.
Round, square and rectangular pans
| Pan (inches) | Metric equivalent | Area | Approx. volume to brim |
|---|---|---|---|
| 6 × 2 round | 15 cm | 28 sq in / 182 cm² | 4 cups / 0.9 L |
| 8 × 2 round | 20 cm | 50 sq in / 324 cm² | 6–7 cups / 1.5 L |
| 9 × 2 round | 23 cm | 64 sq in / 410 cm² | 8 cups / 2 L |
| 10 × 2 round | 25 cm | 79 sq in / 507 cm² | 10–11 cups / 2.5 L |
| 8 × 8 × 2 square | 20 × 20 cm | 64 sq in / 413 cm² | 8 cups / 2 L |
| 9 × 9 × 2 square | 23 × 23 cm | 81 sq in / 523 cm² | 10 cups / 2.5 L |
| 11 × 7 × 2 rectangle | 28 × 18 cm | 77 sq in / 497 cm² | 10 cups / 2.4 L |
| 9 × 13 × 2 rectangle | 23 × 33 cm | 117 sq in / 755 cm² | 14–15 cups / 3.5 L |
| 10 × 15 × 1 jelly roll | 25 × 38 cm | 150 sq in / 968 cm² | 10 cups / 2.4 L |
| Half sheet (about 12 × 17 × 1 inside) | 30 × 43 cm | 204 sq in / 1,316 cm² | 12–14 cups / 3 L |
Loaf, tube and specialty pans
| Pan | Metric equivalent | Approx. volume |
|---|---|---|
| 8½ × 4½ × 2¾ loaf | 21 × 11 cm (UK 1½ lb tin) | 6 cups / 1.4 L |
| 9 × 5 × 3 loaf | 23 × 13 cm (UK 2 lb / 900 g tin) | 8 cups / 1.9 L |
| 9-inch pie plate | 23 cm | 4 cups / 1 L |
| 9½-inch deep-dish pie plate | 24 cm | 6 cups / 1.4 L |
| 9 × 3 springform | 23 cm | 10–12 cups / 2.6 L |
| 10-inch Bundt | 25 cm | 10–12 cups / 2.6 L |
| 10 × 4 tube (angel food) | 25 cm | 16 cups / 3.8 L |
| Standard muffin cup | — | about ½ cup / 120 mL |
Easy swaps
| Recipe calls for | Use instead | Notes |
|---|---|---|
| 8-inch square | 9-inch round | Same area; same time |
| 9-inch square | One 10-inch round | 79 vs 81 sq in; close match |
| Two 9-inch rounds | 9 × 13 pan | 9 × 13 is about 8% smaller; batter slightly deeper, bake a little longer |
| 9 × 13 pan | Two 8-inch squares | About 9% more area; check early |
| 9 × 5 loaf | 8½ × 4½ loaf plus 3–4 muffins | Smaller loaf holds about three-quarters of the batter |
| One 8-inch round layer | 12 cupcakes, about | Bake 18–22 minutes |
| Bundt (12 cups) | Two 9 × 5 loaves or a 9 × 13 | Check early |
How to scale a recipe for a new pan
- Find the area of each pan. Rectangle = length × width. Circle = 3.14 × radius × radius (radius is half the diameter).
- Divide the new pan's area by the old one's. That's your scaling factor.
- Multiply every ingredient by the factor. Weighing makes this much easier; see cups to grams.
- Keep the oven temperature the same and adjust time.
Example: a recipe for a 9-inch round (63.6 sq in) going into a 10-inch round (78.5 sq in): 78.5 ÷ 63.6 = 1.23, so use about 1¼ times the batter. For eggs, round to the nearest whole egg or weigh them (one large egg is about 50 g without the shell).
Why depth changes baking time
Heat enters batter from the outside. A shallow layer cooks through quickly; a deep layer needs longer, and its edges risk drying out before the centre sets. That's why the same batter in a bigger pan bakes faster, and in a smaller pan more slowly.
| Batter depth vs original | Time | Temperature |
|---|---|---|
| Shallower | Shorter, check 5–10 min early | Same |
| Same depth | Same | Same |
| Deeper by more than 2 cm | Longer, 10–25% more | Lower by 10–15 °C (25 °F) |
Never fill cake pans more than about two-thirds full. The batter needs room for steam and gas from leavening to expand before the structure sets.
Material matters too
- Glass and dark metal absorb more heat; reduce the temperature by about 15 °C (25 °F).
- Light aluminum is the reference most recipes assume.
- Silicone browns less and can need a few extra minutes.
Questions
Can I use a 9-inch round pan instead of an 8-inch square?
Yes. An 8-inch square pan has about 64 square inches of surface and a 9-inch round has about 64 as well, so the batter depth and baking time stay nearly the same.
What can I use instead of a 9x13 pan?
Two 8-inch square pans (128 sq in) or two 9-inch round pans (127 sq in) hold a 9x13 recipe (117 sq in). The batter will be slightly shallower, so start checking 5 to 10 minutes early.
How do I convert a recipe from an 8-inch to a 9-inch round pan?
A 9-inch round has about 27 percent more area than an 8-inch round. Multiply the recipe by 1.25, or keep the recipe the same and expect a thinner layer that bakes a few minutes faster.
What is a 2 lb loaf tin in inches?
A UK 2 lb (900 g) loaf tin is roughly 9 by 5 inches (23 by 13 cm), the same as a standard North American large loaf pan. A 1 lb (450 g) tin is closer to 7 by 3.5 inches (18 by 9 cm).