Calculator
Cake Pan Converter
Work out the scaling factor between round, square, rectangular and loaf pans by volume, and how the bake time should change.
8 cups of batter
8 cups of batter
Multiply every ingredient by
1×
These pans hold the same volume — use the recipe as written.
1 cup becomes
1 cups
100 g becomes
100 g
2 eggs become
2
Bake time should be close to the original. Start checking about 5 minutes early.
Eggs do not divide neatly. For fractions, beat one egg, weigh it (about 50 g without shell) and use the share you need.
Cake pan volume chart
Approximate batter capacity for standard pans, measured to a normal fill level rather than to the brim.
| Pan | Batter (cups) | Batter (ml) |
|---|---|---|
| 6 in round (15 cm) | 4 | 946 |
| 7 in round (18 cm) | 5.5 | 1301 |
| 8 in round (20 cm) | 6 | 1420 |
| 9 in round (23 cm) | 8 | 1893 |
| 10 in round (25 cm) | 10.5 | 2484 |
| 8 in square (20 cm) | 8 | 1893 |
| 9 in square (23 cm) | 10 | 2366 |
| 9 × 13 in (23 × 33 cm) | 14 | 3312 |
| 11 × 7 in (28 × 18 cm) | 10 | 2366 |
| 10 × 15 in jelly roll | 10 | 2366 |
| 8 × 4 in loaf (1 lb) | 4 | 946 |
| 9 × 5 in loaf (2 lb) | 8 | 1893 |
| 10 in tube / angel food | 16 | 3785 |
| 10 in bundt | 12 | 2839 |
| 9 in springform | 10 | 2366 |
| 12-cup muffin tin | 6 | 1420 |
| 24-cup mini muffin tin | 4 | 946 |
The maths behind the factor
Pans are compared by volume, not by width. A round pan holds π × r² × depth; a rectangular pan holds length × width × depth. Going from an 8 inch round to a 9 inch round sounds like a small change, but the area grows by 27% — which is why an unscaled recipe comes out disappointingly thin.
What to adjust besides quantity
- Time: driven by batter depth. Same depth, similar time. Deeper batter, add 10–25%.
- Temperature: drop 25°F / 15°C for anything noticeably deeper than the original.
- Pan prep: a larger surface needs proportionally more lining. Use parchment on the base of any cake over 8 inches.
- Eggs: weigh beaten egg to hit fractional amounts (about 50 g per large egg).
Measuring an unusual pan
If your tin is not listed, fill it with water one cup at a time until it is two thirds full and note the number. That figure can be typed into the recipe scaler as your serving ratio.
Frequently asked questions
Can I use a 9 inch square pan instead of a 9 inch round?
Yes, and it holds more. A 9 inch round pan takes about 8 cups of batter and a 9 inch square takes about 10, so a recipe written for the round pan will sit shallower in the square one and bake a few minutes faster.
How do I convert two 8 inch layers to one 9 × 13 pan?
Two 8 inch round layers hold roughly 12 cups; a 9 × 13 pan holds about 14. Use the recipe as written, expect a slightly thinner sheet cake, and start checking 10 minutes early.
Should the oven temperature change with the pan?
If the batter is deeper than the original, drop the oven by 25°F / 15°C so the centre has time to set before the edges dry out. Shallower batter can stay at the original temperature.
How full should a cake pan be?
Between half and two thirds full. Any more and it domes and spills; any less and the cake bakes pale and flat.
Do bundt and tube pans follow the same maths?
The volume ratio still applies, but the hole in the middle speeds up baking. Reduce the expected time by around 10% and test with a skewer near the inner wall.