Baking
Baking Pan Size Converter
Using a different pan than the recipe? Find out how much to scale the batter, for round, square, or rectangular pans.
Measurement System PreferenceAuto-saved
Currently active across all 60 calculators: US Customary (cups, tbsp, oz, °F, in)
Pan in the recipe50.3 sq in
Pan you're using63.6 sq in
Multiply your recipe by
1.27x
+26.6% larger surface area
The new pan is 27% larger. Multiply all recipe ingredients by 1.27 to maintain the original batter thickness.
How to use this calculator
- 1Under "Pan in the recipe", choose its shape and enter its size.
- 2Under "Pan you're using", do the same for your pan.
- 3Multiply every ingredient by the number shown to keep the batter the same depth.
Tip: If you don't want to scale the recipe, use the Baking Time Planner to adjust the bake time instead.
How it's calculated
Round Area = π × (d/2)²; Rectangular Area = L × W; Scaling Ratio = New Area ÷ Original Area
We do the math at full precision and only round the final answer, so the numbers you see are as close as kitchen measurements allow. The assumptions and limits are listed alongside.
Worked example
Scenario: You have a 9-inch round cake pan but the recipe is for an 8-inch round pan.
InputsOriginal: 8" Round (50.27 sq in); New: 9" Round (63.62 sq in)
CalculationRatio = 63.62 ÷ 50.27 = 1.266x (+26.6% surface area)
ResultMultiply recipe ingredients by 1.27x (or bake 1.0x with ~5 minutes shorter bake time)
Common questions
Can I bake an 8-inch round recipe in an 8-inch square pan?
You can, but the square pan is 27% bigger (64 sq in vs. 50.3 sq in), so the cake will be thinner and bake faster. Multiply the recipe by 1.27, or start checking about 5-10 minutes early.