UtilibyWritten by the Utiliby editorial team · Last updated October 13, 2026 · Rules and formulas reviewed October 2026
What this baking pan size converter does
Recipes assume a particular pan, and the pan you have is rarely the same. This free online baking pan size converter tells you exactly how to change a recipe when you swap pans: the scale factor, the scaled ingredients, the batter depth, an adjusted bake time and oven temperature, and equivalent pans that hold about the same amount.
It handles square, rectangular, round, loaf, springform, pie, skillet, jelly roll and half sheet pans, plus bundt, tube and muffin tins by capacity, and it lets you enter a custom pan in inches or centimetres. Everything runs in your browser and nothing is stored or sent.
How to use the pan converter
- Pick the original pan the recipe is written for, and the new pan you want to use. Choose Custom pan to enter your own size.
- Say how many pans you are using on each side (two 8-inch rounds, for example).
- Choose what you are baking so the fill level is right, and the pan materials so the oven temperature is adjusted.
- Enter the original bake time and temperature to get a new estimate.
- Paste the ingredients (one per line) to see every quantity scaled, with eggs rounded sensibly.
- Print, download a CSV or copy the result.
How pan conversion works: volume, area and depth
A pan converter compares how much each pan holds. For a rectangular pan, capacity = length × width × depth. For a round pan, capacity = π × (diameter ÷ 2)² × depth. Dividing cubic inches by 14.44 gives US cups. The scale factor is the new capacity divided by the original capacity, and every ingredient is multiplied by it.
Surface area is a useful second number. If the new pan has the same depth, the area ratio and the volume ratio are the same. If it is deeper or shallower, the batter ends up thicker or thinner, which changes the baking time. That is why the tool reports the batter depth: a batter that is 1 inch deep in the original but 1.8 inches deep in the new pan needs a lower oven and a longer bake.
Baking pan size and capacity chart
The capacities below are the same figures the converter uses, to the brim. Real batter should fill only about half to two thirds of the pan.
| Pan | Capacity to the brim | Batter at about 60% full |
|---|---|---|
| 8 x 8 x 2 in square | 8 7/8 cups | 5 1/3 cups |
| 9 x 9 x 2 in square | 11 1/4 cups | 6 3/4 cups |
| 10 x 10 x 2 in square | 13 7/8 cups | 8 1/3 cups |
| 11 x 7 x 2 in rectangle | 10 2/3 cups | 6 3/8 cups |
| 9 x 13 x 2 in rectangle | 16 1/4 cups | 9 3/4 cups |
| 10 x 15 x 1 in jelly roll pan | 10 3/8 cups | 6 1/4 cups |
| 13 x 18 x 1 in half sheet pan | 16 1/4 cups | 9 3/4 cups |
| 12 x 17 x 1 in baking sheet | 14 1/8 cups | 8 1/2 cups |
| 14 x 10 x 2 in rectangle | 19 3/8 cups | 11 5/8 cups |
| 9 x 5 x 3 in loaf pan | 8 3/8 cups | 5 cups |
| 8.5 x 4.5 x 2.75 in loaf pan | 6 1/2 cups | 3 7/8 cups |
| 8 x 4 x 2.5 in loaf pan | 5 cups | 3 cups |
| 6 in round (2 in deep) | 3 7/8 cups | 2 1/3 cups |
| 7 in round (2 in deep) | 5 1/3 cups | 3 1/4 cups |
| 8 in round (2 in deep) | 7 cups | 4 1/8 cups |
| 9 in round (2 in deep) | 8 7/8 cups | 5 1/4 cups |
| 9 in round (1.5 in deep) | 6 5/8 cups | 4 cups |
| 10 in round (2 in deep) | 10 7/8 cups | 6 1/2 cups |
| 12 in round (2 in deep) | 15 2/3 cups | 9 3/8 cups |
| 9 in springform (2.75 in deep) | 12 1/8 cups | 7 1/4 cups |
| 10 in springform (2.75 in deep) | 15 cups | 9 cups |
| 9 in pie plate (1.25 in deep) | 5 1/2 cups | 3 1/3 cups |
| 10 in deep-dish pie plate (1.75 in) | 9 1/2 cups | 5 3/4 cups |
| 10 in skillet (2 in deep) | 10 7/8 cups | 6 1/2 cups |
| 12 in skillet (2 in deep) | 15 2/3 cups | 9 3/8 cups |
| 6-cup bundt pan | 6 cups | 3 5/8 cups |
| 10-cup bundt pan | 10 cups | 6 cups |
| 12-cup bundt pan | 12 cups | 7 1/4 cups |
| 10 in tube (angel food) pan, 16 cups | 16 cups | 9 5/8 cups |
| 12-cup standard muffin tin | 4 1/4 cups | 2 1/2 cups |
| 24-cup mini muffin tin | 2 1/3 cups | 1 3/8 cups |
| 6-cup jumbo muffin tin | 4 5/8 cups | 2 3/4 cups |
Common pan conversions
These are the most-searched swaps, calculated with the same maths as the tool:
| Recipe is for | You are using | Multiply the recipe by |
|---|---|---|
| 9 x 13 x 2 in rectangle | 8 x 8 x 2 in square | 0.55 × (55%) |
| 9 x 13 x 2 in rectangle | 9 x 9 x 2 in square | 0.69 × (69%) |
| 9 x 13 x 2 in rectangle | 2 x 8 in round (2 in deep) | 0.86 × (86%) |
| 9 x 13 x 2 in rectangle | 2 x 9 in round (2 in deep) | 1.09 × (109%) |
| 9 x 13 x 2 in rectangle | 10 in round (2 in deep) | 0.67 × (67%) |
| 9 x 13 x 2 in rectangle | 9 x 5 x 3 in loaf pan | 0.52 × (52%) |
| 9 x 13 x 2 in rectangle | 13 x 18 x 1 in half sheet pan | 1.00 × (100%) |
| 8 x 8 x 2 in square | 9 x 13 x 2 in rectangle | 1.83 × (183%) |
| 9 x 9 x 2 in square | 8 x 8 x 2 in square | 0.79 × (79%) |
| 8 x 8 x 2 in square | 9 x 9 x 2 in square | 1.27 × (127%) |
| 9 in round (2 in deep) | 8 x 8 x 2 in square | 1.01 × (101%) |
| 9 in round (2 in deep) | 8 in round (2 in deep) | 0.79 × (79%) |
| 8 in round (2 in deep) | 9 in round (2 in deep) | 1.27 × (127%) |
| 2 x 8 in round (2 in deep) | 9 x 13 x 2 in rectangle | 1.16 × (116%) |
| 9 x 5 x 3 in loaf pan | 8.5 x 4.5 x 2.75 in loaf pan | 0.78 × (78%) |
| 9 x 13 x 2 in rectangle | 12-cup standard muffin tin | 0.26 × (26%) |
| 9 in round (2 in deep) | 10-cup bundt pan | 1.13 × (113%) |
As a rule of thumb, a 9 x 13 pan equals two 8-inch or 9-inch rounds, an 8 x 8 pan is about half of a 9 x 13, and a 9 x 9 pan is about a quarter bigger than an 8 x 8.
Adjusting bake time and oven temperature
Heat takes longer to reach the middle of a thick batter, so bake time grows with depth. A rough guide is that time scales with depth to the power of about 0.85: a batter 50% deeper bakes about 40% longer, and a batter half as deep bakes in about 55% of the time. The converter turns that into a range of plus or minus 10%.
- Much deeper batter (over about 1.6 times): lower the oven by 25°F (15°C) so the outside does not set first.
- Much shallower batter: keep the temperature and watch closely, as thin layers dry out.
- Always check with a toothpick, a skewer or an internal temperature of about 200 to 210°F (93 to 99°C) for cakes and quick breads.
Dark, light and glass pans
Shiny aluminium reflects heat and bakes evenly. Dark or nonstick metal absorbs heat and browns more, and glass or ceramic holds heat for longer. If you move from a light pan to a dark or glass one, lower the temperature by about 25°F (15°C) or check early. If you move the other way, you may need a slightly longer bake. The tool applies this when you set the pan materials.
Scaling ingredients: eggs, leavening and spices
Most ingredients scale in direct proportion. A few need judgement. Eggs: a large egg is about 50 g or 3 tablespoons, so beat one and use part of it. Baking powder and soda: scale them, but round to the nearest ⅛ teaspoon and avoid doubling more than the batter needs. Salt and spices: scale, then taste. Pan prep and toppings: these depend on the surface area of the new pan, not the batter, so use the area ratio shown.
The tool scales spoons and cups into a sensible unit as it goes (3 teaspoons becomes 1 tablespoon, 4 tablespoons becomes ¼ cup) and rounds to the nearest ⅛.
How full to fill a pan
Cake batter rises, so a pan should be only about half to two thirds full. Quick breads are about two thirds, casseroles and cornbread up to three quarters, and cheesecake or custard fillings higher, around 80%. If the scaled batter would fill the new pan too much, the tool warns you and suggests another pan or baking the extra as cupcakes.
Cupcakes, bundt pans, springform pans and pies
A standard 12-cup muffin tin holds about 4¼ cups, so a recipe for one 9 x 13 cake makes roughly 30 cupcakes. Bundt and tube pans are sold by their capacity in cups (6, 10, 12 or 16), and the tool uses that figure directly. A 9-inch springform pan is about 2.75 inches deep and holds roughly 11 cups, so it works well for a cheesecake. Pie plates are shallow, about 1.25 inches deep, and hold about 4 cups.
Worked examples
9 x 13 yellow cake to an 8 x 8 pan. The 9 x 13 pan holds about 16.2 cups and the 8 x 8 pan about 8.9, so the factor is 0.55. Three cups of flour become 1⅝ cups, and four eggs become about two. Bake at the same temperature. The batter is the same depth as before, so the time is about the same; start checking a few minutes early.
Two 9-inch rounds to a 9 x 13. Two 9 x 2 inch rounds hold about 17.6 cups, against 16.2 for the 9 x 13, a factor of 0.92. The cake is a little thicker in the rectangle, so allow an extra 5 minutes.
Loaf pan to muffins. A 9 x 5 inch loaf holds about 8 cups and a 12-cup muffin tin about 4¼, so one loaf recipe makes about 18 to 20 muffins when each cup is filled about two thirds.
Common pan conversion mistakes
- Comparing only length and width and forgetting the depth.
- Filling the new pan to the top, so the batter spills.
- Keeping the original bake time for a deeper or shallower batter.
- Not lowering the oven for a dark or glass pan.
- Dividing a single egg badly. Beat it and measure.
- Trusting a printed pan size without measuring: pans are measured inside the rim, not on the outside.
Privacy
The converter runs entirely in your browser. The pans and ingredients you enter are not sent to a server or stored. Reloading the page returns the example. Downloaded files are created on your device.
Related free tools
Use these free online tools together with this one:
- Swap between fresh, instant and active dry yeast with the yeast conversion calculator.
- Work out dough quantities with the pizza dough calculator.
- Convert cups, grams and spoons with the cooking measurement converter.
- Work with fractions when scaling a recipe using the fraction calculator.
- Plan meals and prep time across the week with the weekly schedule maker.
- Set daily macro targets with the keto macro calculator.
Frequently asked questions
How do I convert a recipe from a 9x13 pan to an 8x8 pan?
An 8 x 8 x 2 inch pan holds about 55% as much as a 9 x 13 x 2 inch pan, so multiply every ingredient by about 0.55, roughly half. Bake at the same temperature. The batter is the same depth, so the time is about the same; start checking a few minutes early.
How do I convert a 9x13 recipe to two 8-inch round pans?
Two 9 x 2 inch round pans hold about 1.09 times a 9 x 13 x 2 inch pan, so you can use the recipe as written (or about 92% of it) and divide the batter evenly. Two 8-inch rounds hold only about 86%, so multiply the recipe by 0.86. Layers are thinner than a slab, so start checking early.
What size pan is equivalent to a 9x13?
Two 9-inch round pans (about 17.6 cups), a 13 x 18 inch half sheet pan at 1 inch deep (about 16 cups), a 10-inch tube pan (16 cups) or a 10-inch springform (about 15 cups) hold roughly the same as a 9 x 13 x 2 inch pan, which is about 16 cups to the brim.
How do I calculate the volume of a baking pan?
For a rectangular pan multiply length x width x depth in inches. For a round pan use 3.14 x (diameter ÷ 2) x (diameter ÷ 2) x depth. Divide cubic inches by 14.44 to get cups.
Should I convert by area or by volume?
Use volume when the new pan has a different depth, which is usual for cakes, loaves and casseroles. Area is a good shortcut for shallow bakes of the same depth, such as sheet-pan brownies or bars. The calculator shows both.
How do I adjust baking time for a different pan?
Deeper batter takes longer and shallower batter takes less. As a rule, scale the time with the batter depth, lower the oven by 25°F (15°C) for batter that is much deeper, and always check with a toothpick or a thermometer.
Do I change the oven temperature for a glass or dark pan?
Yes. Dark metal and glass absorb more heat than shiny aluminium, so lower the temperature by about 25°F (15°C) or check early. The calculator applies that when you change the pan material.
What if the recipe has an egg and I need half?
Beat a large egg (about 3 tablespoons) and use half of it, about 1½ tablespoons. The calculator rounds to a half egg and tells you the exact amount in tablespoons.
How full should I fill a cake pan?
Fill cake and cupcake pans about half to two thirds full, quick breads about two thirds, and casseroles and cornbread up to about three quarters. Overfilled pans may spill over or sink.
How do I convert a cake recipe to cupcakes?
A standard 12-cup muffin tin holds about 4¼ cups to the brim and is filled about two thirds, which is roughly ¼ cup of batter per cupcake. A recipe for one 9 x 13 cake therefore makes about 30 cupcakes. Bake at the same temperature for 15 to 22 minutes.
Can I use a bundt pan instead of a 9x13?
A 12-cup bundt pan holds about 12 cups to the brim and takes the batter of a 9 x 13 recipe. A 10-cup bundt holds about 62% as much as a 9 x 13 pan, so scale the recipe to about 0.62 or bake the extra as cupcakes. Bundt cakes bake longer, often 50 to 70 minutes.
What are standard pan sizes?
Common sizes are 8 x 8 and 9 x 9 inch squares, 9 x 13 inch rectangle, 9 x 5 inch loaf, 8 and 9 inch rounds, 10 x 15 inch jelly roll pan, and 13 x 18 inch half sheet pan. The chart on this page lists the capacity of each.
How do I scale baking powder, salt and spices?
Scale them with everything else, but taste for spices and salt, and be careful with baking powder and soda, which can leave a metallic taste if you scale them up too much. Round sensibly.
Does a springform or cheesecake pan change the maths?
No, the volume is calculated in the same way. A 9-inch springform is usually 2.75 inches deep and holds about 11 cups. Cheesecake batter is filled higher, around 80%, so use the Cheesecake or custard setting.
Can I use cm instead of inches?
Yes. Switch the units to metric and dimensions and temperatures are shown in centimetres and °C. The library pans use their standard sizes.
Is the pan converter accurate?
It is a close guide. Pan walls slope, corners are rounded and the real working capacity differs between brands. Use it with the usual baking tests and adjust the next bake.
Can I print or save the result?
Yes. Print / save as PDF prints only the conversion, the pan figure and the scaled ingredients. CSV downloads them and copy summary puts them on your clipboard. Nothing is uploaded.
Sources and further reading
- Standard US bakeware sizes for 8 x 8, 9 x 9, 9 x 13, 9 x 5 loaf, round, springform, pie and sheet pans, as published by bakeware manufacturers.
- Culinary references on pan substitution, fill levels for cake, quick bread and custard, and the effect of dark and glass pans on oven temperature.
- The standard conversion of 1 US cup to 14.44 cubic inches (236.6 ml).
Sources were consulted in October 2026. Standards and rules can change, so always check the official page for your situation.