Baking Pan Conversion Calculator (Scale a Recipe to a Different Pan)
The multiplier for a recipe when you change pan size, from the two pans' areas, with a depth adjustment.
Inputs
- Working
- 759.0 ÷ 600.0 cm² × 1 = 1.2650
- Original pan area
- 600.0 cm²
- New pan area
- 759.0 cm² (26% larger)
- Depth adjustment
- 1
- Example
- 200 g in the original recipe becomes 253 g
Use this calculator on your own site
Free embed
- Two lines of HTML, unlimited views
- Shows a small CalculateEveryday bar, with a credit link under the calculator
What each Baking Pan Conversion input means
- Original width
- The width of the pan the recipe was written for, in cm or inches, measured inside the rim.
- Original length
- Its length. For a square pan, the same as the width.
- New width
- The width of the pan you have.
- New length
- Its length.
- Depth factor
- Leave at 1 to fill the new pan to the same depth. Use 1.5 for a pan you want 50% deeper, or 0.75 for a thinner bake.
- Units
- Metric (cm) or US units (inches). Switching converts the sizes already entered.
Baking Pan Conversion formula
multiplier = (new width × new length) ÷ (original width × original length) × depth factor · round pan area = π × (diameter ÷ 2)²
A cake batter fills a pan to a depth, so the amount you need is proportional to the pan's area — a pan with a third more area needs a third more batter to bake the same height. Divide the new pan's area by the original's and multiply every ingredient by the result. If you also want the cake deeper or shallower, multiply by that too: 1.2 for a pan 20% deeper. Baking time changes with depth, not with area: the same depth in a bigger pan bakes in about the same time, a deeper cake takes longer and may want a slightly lower oven. For round pans, use π × (diameter ÷ 2)² as the area, or the equivalent square side — a 20 cm round is about 314 cm², close to an 18 cm square.
Baking Pan Conversion worked example
A recipe for a 20 × 30 cm tin (600 cm²) moved to 23 × 33 cm (759 cm²): 759 ÷ 600 = 1.265, so every ingredient is multiplied by about 1.27 — 200 g of flour becomes 253 g. Going the other way, from 23 × 33 to 20 × 30, the multiplier is 0.79. In inches, an 8 × 12 to a 9 × 13 is 117 ÷ 96 = 1.22.
More Baking Pan Conversion examples
A brownie recipe for an 8 × 8 inch pan moved to a 9 × 13: 117 ÷ 64 = 1.8281, so the recipe nearly doubles — 200 g of chocolate becomes 366 g. Making exactly double would give slightly thicker brownies.
Where the Baking Pan Conversion calculator can give the wrong answer
- Round pans: enter the equivalent square. Area = π(d ÷ 2)², so a 23 cm (9-inch) round is 415 cm², the same as a 20.4 cm square — or compare two rounds by (d₂ ÷ d₁)² directly.
- Deep cakes need more than the area multiplier says if you want the same rise, and they take noticeably longer to bake; the depth factor handles the amount, not the time.
- Muffin tins, loaf tins and bundt pans hold batter by volume; compare their capacities in millilitres instead of areas.
- A recipe scaled by a large factor (2.5 or more) can behave differently — leavening and eggs sometimes want slight reductions.
- The multiplier is unit-free: inches and centimetres give the same answer as long as both pans use the same unit.
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Baking Pan Conversion reference table
| Pan | Area | Metric pan | Area (metric) |
|---|---|---|---|
| 8 × 8 in square | 64 sq in | 20 × 20 cm | 400 cm² |
| 9 × 9 in square | 81 sq in | 23 × 23 cm | 529 cm² |
| 9 × 13 in | 117 sq in | 23 × 33 cm | 759 cm² |
| 10 × 15 in | 150 sq in | 25 × 38 cm | 950 cm² |
| 8 in round | 50.3 sq in | 20 cm round | 314 cm² |
| 9 in round | 63.6 sq in | 23 cm round | 415 cm² |
Baking Pan Conversion FAQ
- Divide the new pan's area (width × length) by the original's and multiply every ingredient by the answer. A 9 × 13 inch pan has 117 in²; an 8 × 8 has 64, so going from the 8 × 8 recipe to the 9 × 13 multiplies by 1.83. Enter both pans and the page gives the factor.
- Nearly. Two 8-inch rounds are 2 × 50.3 = 100.5 in²; a 9 × 13 is 117 in², about 16% more area, so the cake will be slightly thinner — fine for most layer cakes, or scale the recipe by 1.16.
- With depth, mostly. Same batter depth in a larger pan bakes in roughly the same time; a deeper cake needs longer and sometimes 10 °C less. Test with a skewer from a few minutes before the recipe's time.
- By area. A round pan's area is π × (diameter ÷ 2)²: 20 cm gives 314 cm², 23 cm gives 415 cm². A square's is side²: 20 cm gives 400 cm². Enter the round pan as a square with the same area (side = √area) — 17.7 cm for the 20 cm round.
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