Baking Pan Size Converter
Got a recipe written for a different pan than the one you own? Enter both pan sizes and shapes, list your ingredients, and see the amounts recalculated for your pan - plus tips on adjusting the bake time and temperature. Nothing uploaded.
Recipe's pan
Your pan
Size comparison
Ingredients
Baking time & temperature adjustment
Bake time & temperature
Learn more: converting a recipe between pan sizes
The converter compares footprint area first, depth only if you ask
By default the tool divides your pan's footprint area by the recipe pan's area and multiplies every ingredient by the result. Area comes from the shape you pick: pi times radius squared for round, side squared for square, length times width for a rectangle, and the outer circle minus the hole for a bundt.
An 8-inch round covers about 324 cm² (50 in²) and a 9-inch round about 412 cm² (64 in²), so moving between them scales the recipe by 1.27. An 8-inch square also works out to 412 cm², which is why batter mixed for an 8-inch square tin overflows an 8-inch round one.
Switch to volume mode when the two pans are not the same height, since only that mode uses the depth you enter. The 10-inch bundt preset is 8 cm deep against 5 cm for the round presets, so its footprint almost exactly matches a 9-inch round while its volume is 1.6 times larger.
What the time and temperature note is based on
While the scale factor stays between 0.85 and 1.15 the tool says the original time and temperature should still work, with a check a few minutes early. That band covers small substitutions like an 8.5-inch tin standing in for a 9-inch.
Above 1.15 the batter sits thinner in the wider pan, so the tool suggests checking 15 to 25 percent earlier and running the oven 10°C (20°F) hotter. The extra heat browns and sets a shallow layer before it dries out.
Below 0.85 it goes the other way. Batter sits deeper, so expect 15 to 30 percent longer and drop the oven 15°C (25°F) to give the center time to cook before the edges and top go too far.
Where multiplying every line stops being enough
Past 1.5x, or below 0.65x, the tool adds a warning that layer thickness, rise and crust will behave differently even with the amounts scaled correctly. An 8-inch round recipe moved to a 9x13 pan is 2.33x, well inside that range.
Every row in the ingredient list gets the same multiplier, eggs and baking powder included. At 2.33x the three eggs in the default recipe become 7, and leavening in particular rarely needs to scale that far.
The scaled numbers are only as good as the ones you type in, so weigh what you can. Cup and spoon measures drift depending on how you scoop, and that error gets multiplied along with everything else.
FAQ
Should I scale by area or by volume?
Area is fine when both pans are about the same height, which covers most cake tins. The round, square and rectangular presets here are all 5 cm deep. Use volume mode when one pan is noticeably deeper, like a bundt against a shallow layer tin, because the depth field is ignored in area mode.
Why does it raise the oven temperature for a bigger pan?
A wider pan spreads the same batter into a thinner layer that bakes through quickly, so a hotter oven and a shorter bake brown the top before the middle dries out. A smaller pan holds the batter deeper, so the tool drops the temperature instead and gives the middle time to catch up.
Does this work for bread and pastry?
It suits cakes, brownies and quick breads, where batter depth is the main thing that changes. Doughs and laminated pastries depend on hydration and structure more than on pan footprint, so scale those by ingredient weight instead.