Cake Pan Size Converter

Adjust a recipe when switching to a different size or shape of cake pan.

Recipe pan shape	Round
Recipe pan diameter or length	8 in or cm
Your pan shape	Round
Your pan diameter or length	10 same unit

Recipe pan shape

Recipe pan diameter or length

in or cm

Your pan shape

Your pan diameter or length

same unit

Multiply the recipe by

× 1.56

Your pan has 156% of the recipe pan's area. Keep the same depth of batter; a larger pan may need a slightly lower temperature and longer bake, so test early.

The two pans to scale

About the Cake Pan Size Converter

Choose the shape and size of the pan the recipe uses and of the pan you have, in inches or centimetres. The calculator gives the factor to multiply every ingredient by, and draws both pans to scale.

Scale by area so the batter is the same depth: area of a round pan = π × diameter² ÷ 4, a rectangle = length × width. An 8-inch round has about 50 in², a 9-inch 64 in² and a 9 × 13 inch pan 117 in².

The formula

Factor = new pan area ÷ original pan area

Worked example

A recipe for an 8-inch round pan, baked in a 9 × 13 inch tin

8-inch round: π × 64 ÷ 4 = 50.3 in²
9 × 13: 117 in²
Multiply every ingredient by 2.33

Questions people ask

Can I use the same baking time?

Close, if depth is the same; deeper batter needs longer.

What about a Bundt pan?

Compare by volume: fill both with water and measure.

How do I multiply eggs by 2.33?

Round to the nearest whole egg, or beat them and weigh about 50 g per egg.