Cake Pan Converter

Don't have the right pan? No problem. Convert any cake recipe to a different pan size with automatic batter and time adjustments. Whether you're adapting Grandma's recipe for a different pan or converting a wedding cake recipe to a smaller celebration, our calculator handles the math.

Original Recipe Pan

Pan You Want to Use

Eggs in Original Recipe

Pan Volume Reference

Pan Size	Area	Volume
8" (20 cm) round × 2"	50 sq in (323 cm²)	6 cups (1.4L)
9" (23 cm) round × 2"	64 sq in (413 cm²)	8 cups (1.9L)
8" (20 cm) square × 2"	64 sq in (413 cm²)	8 cups (1.9L)
9" (23 cm) square × 2"	81 sq in (523 cm²)	10 cups (2.4L)
9" × 13" (23×33 cm) × 2"	117 sq in (755 cm²)	14 cups (3.3L)
10" (25 cm) Bundt	79 sq in (510 cm²)	12 cups (2.8L)

Real-World Pan Conversion Examples

See exactly how to convert common baking scenarios. Each example shows the math and practical adjustments you'll need to make.

Converting a 9-Inch Round Layer Cake to an 8×8 Square

Your favorite chocolate cake recipe makes two 9-inch round layers, but you only have an 8-inch square pan. Can you make a single-layer sheet cake instead?

Original recipe: Two 9-inch round pans (2" deep)
Available pan: 8×8 square pan (2" deep)
Original bake time: 30-35 minutes at 350°F

Pan volumes:
• Two 9" rounds = 16 cups total (8 cups × 2)
• One 8×8 square = 8 cups
Conversion: 8 ÷ 16 = 0.5× (use half the batter)
Adjusted bake time: 25-30 minutes (slightly less due to similar depth)
What to do with extra batter: Make 6-8 cupcakes

Pro tip: An 8×8 square is almost identical to a single 9" round layer. If you want a taller cake, use a 9×9 square pan (10 cups) and use about 60% of the original recipe.

Bundt Cake Recipe to Layer Cake Pans

You found a stunning marbled Bundt cake recipe online, but you want to make a traditional layered birthday cake with frosting between layers instead.

Original recipe: 10-cup Bundt pan
Available pans: Two 9-inch round pans (2" deep)
Original bake time: 55-60 minutes at 325°F

Pan volumes:
• 10-cup Bundt = 10 cups
• Two 9" rounds = 16 cups total
Conversion: You have more than enough batter — fill each 9" pan with 5 cups (leaving room to rise)
Adjusted bake time: 28-32 minutes at 350°F (layers bake much faster)
Temperature change: Increase to 350°F for layer cakes

Pro tip: Bundt cake batters are often denser with more butter. They work beautifully as layer cakes but may be richer than typical layer cake recipes. Consider a lighter frosting like Swiss meringue buttercream.

Sheet Cake to Cupcakes for a School Bake Sale

Your go-to vanilla sheet cake recipe makes a 9×13, but you need cupcakes for your child's school fundraiser. How many cupcakes will you get?

Original recipe: 9×13 sheet pan (14 cups)
Target: Standard cupcakes
Original bake time: 35-40 minutes at 350°F

Calculation:
• 9×13 pan = 14 cups batter
• Standard cupcake = ½ cup batter (fill ⅔ full)
• 14 ÷ 0.5 = 28 standard cupcakes
Adjusted bake time: 18-22 minutes at 350°F
Reality check: You'll likely get 24-30 cupcakes depending on how full you fill them

Pro tip: Use a cookie scoop (3 tablespoons) for perfectly even cupcakes. Rotate the pan halfway through baking for even browning. The toothpick test works great for cupcakes — insert in the center of one in the middle of the pan.

Grandma's 10-Inch Round Recipe for Modern 9-Inch Pans

Your grandmother's handwritten pound cake recipe calls for a 10-inch round pan, but modern recipes use 9-inch. You don't want to buy a new pan — can you adapt it?

Original recipe: 10-inch round pan (3" deep) — 16 cups
Available pan: 9-inch round pan (2" deep) — 8 cups
Original bake time: 60-70 minutes at 325°F

Volume difference: 8 ÷ 16 = 0.5× (halve the recipe)
Adjusted ingredients:
• 1 cup butter → ½ cup (1 stick)
• 2 cups sugar → 1 cup
• 6 eggs → 3 eggs
• 3 cups flour → 1½ cups
Adjusted bake time: 45-55 minutes (shallower pan)
Alternative: Use two 9" pans and make a layer cake version

Pro tip: Old recipes often called for larger pans because families were bigger. When halving, always use room-temperature ingredients and cream butter/sugar thoroughly for proper texture.

Heart-Shaped Pan for Valentine's Day

You received a 9-inch heart-shaped pan as a gift and want to use your reliable 9-inch round chocolate cake recipe. Will it work?

Original recipe: 9-inch round pan — 8 cups
New pan: 9-inch heart-shaped pan — approximately 6-7 cups
Original bake time: 30-35 minutes at 350°F

Volume comparison: Heart pans are typically 15-20% smaller than rounds of the same diameter
Conversion: 6.5 ÷ 8 = 0.81× (use about 80% of batter)
What to do: Fill heart pan, use excess for 2-3 cupcakes
Adjusted bake time: 28-33 minutes (similar depth)
Watch the point: The heart's point will bake faster — check it at 25 minutes

Pro tip: Always measure novelty pans with water before baking. The curved edges on heart pans can make frosting tricky — crumb coat first and chill before final frosting.

Mini Loaf Pan Gift Set from One 9×5 Loaf Recipe

Your banana bread recipe makes one 9×5 loaf, but you want to make mini loaves as holiday gifts for coworkers. How many will you get?

Original recipe: 9×5 loaf pan — 8 cups
Mini loaf pans: 5.75×3 inch — approximately 2 cups each
Original bake time: 55-65 minutes at 350°F

Calculation:
• Full loaf = 8 cups
• Mini loaf = 2 cups (fill ¾ full = 1.5 cups batter per mini)
• 8 ÷ 1.5 = 5 mini loaves (with a little extra)
Adjusted bake time: 30-35 minutes at 350°F
Double the recipe: Makes 10-11 mini loaves for a larger gift batch

Pro tip: Mini loaves are perfect for gift-giving. Wrap in parchment paper and tie with twine. They freeze beautifully — bake a big batch and defrost as needed for last-minute gifts.

Complete Pan Volume Reference Charts

The key to successful pan substitution is understanding volume. These comprehensive charts include all common pan sizes, their volumes in cups, surface areas for baking time estimates, and common substitutions. Bookmark this page for quick reference.

Round Pans — The Baking Standard

Round pans are measured by diameter. Standard depth is 2 inches; deep pans are 3 inches. Volume increases exponentially with diameter — a 10" pan holds nearly double a 7" pan.

Size	Volume (2" deep)	Volume (3" deep)	Area (sq in)	Common Substitute
5-inch	2.5 cups	4 cups	20 sq in	—
6-inch	4 cups	6 cups	28 sq in	6×6 square
7-inch	5.5 cups	8 cups	38 sq in	7×7 square
8-inch	6 cups	9 cups	50 sq in	7×11 rectangle
9-inch ⭐	8 cups	12 cups	64 sq in	8×8 square
10-inch	11 cups	16 cups	79 sq in	9×13 rectangle
11-inch	13 cups	19 cups	95 sq in	—
12-inch	14 cups	21 cups	113 sq in	Half sheet (13×18)
14-inch	19 cups	28 cups	154 sq in	—

Square & Rectangular Pans

Square and rectangular pans are easier to cut into even servings. Corners bake faster than rounds, so check early and consider covering corners with foil if over-browning.

Size	Volume (cups)	Area (sq in)	Servings	Round Equivalent
6×6 square	4.5 cups	36 sq in	9	6" round
7×7 square	6 cups	49 sq in	12	7" round
8×8 square ⭐	8 cups	64 sq in	16	9" round
9×9 square	10 cups	81 sq in	18	10" round
7×11 rectangle	10 cups	77 sq in	15	Two 8" rounds
9×13 rectangle ⭐	14 cups	117 sq in	24	Two 9" rounds
10×15 jelly roll	10 cups	150 sq in	30	—
12×16 half sheet	14-16 cups	192 sq in	48	Two 9×13 pans
13×18 half sheet	16 cups	234 sq in	54	12" round
18×26 full sheet	32 cups	468 sq in	108	Four 9×13 pans

Specialty & Novelty Pans

Specialty pans have irregular shapes that make volume harder to estimate. Always measure with water before using a new specialty pan. These volumes assume standard manufacturer dimensions.

Pan Type	Volume (cups)	Best For	Conversion Note
9" Bundt (standard)	10-12 cups	Pound cakes, coffee cakes	= Two 9" round layers
10" Bundt (large)	12-15 cups	Dense cakes	= 9×13 sheet
6-cup Bundt (mini)	6 cups	Small gatherings	= One 8" round
9" springform (2")	8 cups	Cheesecakes	= 9" round
9" springform (3")	10-12 cups	Deep cheesecakes	= 9" round (3" deep)
10" tube pan	14-16 cups	Angel food, chiffon	= 10" Bundt (no flutes)
9×5 loaf pan	8 cups	Quick breads, pound cake	= 9" round
8.5×4.5 loaf pan	6 cups	Standard banana bread	= 8" round
Mini loaf (5.75×3)	2 cups	Gift-sized loaves	4 per 9×5 loaf recipe
Standard cupcake	½ cup each	Individual portions	12 per 9" round recipe
Mini cupcake	2 tbsp each	Bite-sized treats	24 per 9" round recipe
9" heart-shaped	6-7 cups	Valentine's Day	= 8" round

Quick Pan Substitution Chart

Need a quick swap? This chart shows direct substitutions that require no batter adjustments — just use the same amount. Baking times may vary slightly.

If Recipe Calls For	You Can Use Instead	Time Adjustment
One 9" round	One 8×8 square	Same time (check corners)
Two 9" rounds	One 9×13 rectangle	+5-10 minutes
Two 8" rounds	One 9×9 square	+5 minutes
One 10" Bundt	Two 9" rounds	-20-25 minutes
One 9×5 loaf	One 9" round	-10-15 minutes
One 9" springform	One 9" round (deep)	Same time
24 cupcakes	One 9×13 sheet	+15-20 minutes
One 8" round	One 9×5 loaf	+10-15 minutes
Three 6" rounds	Two 8" rounds	Same time
One 10" tube pan	One 10" Bundt	+5-10 minutes

Pan Conversion Tips for Perfect Results

The Math Behind Pan Conversion

Pan conversion is all about volume ratios. The formula is simple: New Batter = Original Batter × (New Pan Volume ÷ Original Pan Volume). For round pans, remember that area = π × radius². This means a 10" pan doesn't have twice the area of a 5" pan — it has four times the area!

Quick Mental Math Equivalents

8" round ≈ 8" square: Nearly identical volumes, but corners bake faster
9" round ≈ 8" square: Both hold about 8 cups
Two 9" rounds ≈ One 9×13: Same total volume (16 cups vs 14 cups — close enough)
Two 8" rounds ≈ One 9" square: Close enough for most recipes
9" round → cupcakes: One 9" layer makes 12-15 cupcakes
10" Bundt ≈ Two 9" layers: Perfect for converting Bundt to layer cake
9×13 sheet → 24 cupcakes: Great for easy portioning

Baking Time Adjustments by Pan Change

Scenario	Time Change	Temperature Change
Larger pan (shallower batter)	Reduce 5-10 min	Same temp
Smaller pan (deeper batter)	Add 10-15 min	Reduce 25°F
Glass instead of metal	Same time	Reduce 25°F
Dark metal pan	Check 5 min early	Reduce 25°F
Silicone pan	Add 5-10 min	Same temp
Bundt to layer pans	Reduce 20-25 min	Increase 25°F
Layer pans to Bundt	Add 20-30 min	Reduce 25°F
Sheet cake to cupcakes	Reduce 15-20 min	Same temp

Fill Level Guidelines

Light, fluffy cakes (chiffon, angel food): Fill ½ full — they rise dramatically
Standard butter cakes: Fill ⅔ full — the baking standard
Dense cakes (pound cake, cheesecake): Fill ¾ full — minimal rise
Bundt pans: Fill ⅔ to ¾ full — overflow runs down the center tube and makes a mess
Cupcakes: Fill ⅔ full for domed tops, ½ full for flat tops (ideal for decorating)

Shape-Specific Baking Notes

Round → square: Corners cook faster. Cover corners with foil if browning too quickly.
Square → round: More even cooking. May take slightly longer at edges.
Bundt → layers: Divide batter carefully. Bundt recipes are often denser with more butter.
Layers → sheet cake: Same total batter, different presentation. Great for easy serving at parties.
Any → cupcakes: Reduce baking time significantly. Use an ice cream scoop for even portions.
Deep → shallow: Bakes faster. Watch for over-browning on top.
Shallow → deep: Bakes slower. May dome more in center.

Frequently Asked Questions

Can I substitute an 8-inch square pan for a 9-inch round?

Yes, they're almost identical in volume. An 8-inch square pan holds about 64 cubic inches while a 9-inch round holds about 63.5 cubic inches. The baking time should stay roughly the same, though the square pan may cook slightly faster at the corners. Check 2-3 minutes early.

How do I convert a round cake recipe to a rectangular pan?

Calculate the area of both pans and find the ratio. For example: A 9-inch round pan has an area of about 63.5 sq inches. A 9×13 rectangular pan has an area of 117 sq inches — that's 1.84× larger. You'd need almost double the batter. Alternatively, use our calculator to get exact batter multipliers and adjusted baking times.

How do I measure a pan's volume?

Fill the pan with water, then pour the water into a measuring cup. This gives you the exact volume. Standard 9-inch round pans (2 inches deep) hold about 8 cups. Standard 9×13 pans hold 14-15 cups. This water method is the most accurate way to measure any pan, especially unusual shapes like Bundt or springform.

Do I need to adjust baking time when changing pan size?

Yes. Shallow pans bake faster; deeper pans need more time. A good rule: for every inch deeper, add 10-15 minutes and reduce temperature by 25°F. For smaller/shallower pans, reduce time by 5-10 minutes and check early. Our calculator provides specific time estimates.

Can I convert a Bundt pan recipe to round pans?

Yes, but watch the depth. A standard 10-cup Bundt pan equals about two 9-inch round pans. Use two 9-inch rounds (2 inches deep each = 8 cups each, 16 cups total) for 10-12 cup Bundt recipes. Reduce baking time — rounds bake faster than the Bundt's thick center.

What do I do when scaling gives me a fraction of an egg?

Whisk the egg thoroughly, then measure. One large egg = about 3.25 tablespoons (50ml). Half an egg = about 1.5-2 tablespoons. For recipes calling for 1.5 eggs, use 1 whole egg plus 1.5-2 tablespoons of whisked egg. Always round slightly up rather than down for proper structure.

How do I prevent overflow when using a smaller pan?

Never fill a cake pan more than ⅔ full — the batter needs room to rise. If your recipe makes too much batter for the pan, bake the excess separately as cupcakes (standard cupcake = about 3 tablespoons batter) or mini cakes. For pound cakes and dense batters, you can fill up to ¾ full.

Why do my cakes dome in the middle when I change pan sizes?

Doming happens when the edges set faster than the center. This is more pronounced in deeper pans or when using too high a temperature. For larger/deeper pans: reduce oven temp by 25°F, use cake strips (wet fabric around the pan), or try the 'flower nail' method — place an inverted metal flower nail in the center to conduct heat.

Can I use two 8-inch round pans instead of three 6-inch pans?

You'll need to do the math: Two 8-inch rounds = 12 cups total. Three 6-inch rounds = 12 cups total. Yes, they're equivalent! However, the 8-inch layers will be thinner. You might want slightly less batter per 8-inch pan (about 5-5.5 cups each) for layers that match typical 6-inch cake proportions.

How do I convert a sheet cake recipe to a tiered wedding cake?

First calculate total volume needed. A standard half-sheet (13×18) holds about 16 cups. For a three-tier cake (6", 8", 10" rounds, each 4" tall), you'd need roughly 30 cups total. You'll need to approximately double the sheet cake recipe. Always make a bit extra — better to have leftover cupcakes than not enough batter.

Does pan material affect how I should convert recipes?

Yes. Dark metal pans absorb more heat — reduce temp by 25°F. Glass pans retain heat longer — also reduce temp by 25°F and check earlier. Silicone pans conduct heat poorly — increase time by 5-10 minutes. Aluminum pans are the baking standard and require no adjustments.

How do I convert a recipe for high-altitude baking with a different pan?

High altitude affects both pan conversion AND baking chemistry. Above 3,500 feet: reduce leavening by 25%, increase liquid by 2-4 tablespoons per cup of flour, and increase oven temp by 15-25°F. Do the pan conversion first, then apply altitude adjustments to the scaled recipe.