Convert cake pan sizes, compare pan areas, scale batter amounts, estimate pan depth changes, and adjust baking time when switching between round, square, rectangular, loaf, and sheet pans.
Enter the original pan:
Choose the shape and dimensions of the pan your recipe was written for.
Enter the new pan:
Choose the shape and dimensions of the pan you want to use instead.
Review the scale factor:
The calculator compares pan areas to estimate how much batter you need and whether the cake may bake faster or slower.
A cake pan size converter helps resize recipes when you do not have the exact pan size listed.
This is useful for cakes, brownies, bars, sheet cakes, loaf cakes, quick breads, layered cakes, and converting between round pans and rectangular pans.
Your result shows the original pan area, new pan area, batter scale factor, estimated new batter depth, recommended fill volume, and an estimated baking time adjustment. Pan conversion is an estimate, so check doneness early.
Compare the area of the new pan to the area of the original pan. Divide the new pan area by the original pan area to get the batter scale factor.
Two 8-inch round pans have about 100.5 square inches of area. A 9 × 13 pan has 117 square inches, so it is about 16% larger.
Yes. A larger pan usually makes the batter shallower and can bake faster. A smaller pan usually makes batter deeper and can take longer.
Many cake pans are filled about 2/3 full, but the best fill level depends on the batter type, leavening, and recipe.