Baking Pan Size Converter
Compare two pans and see how to adjust the recipe.
How it works
Formulas and reference values: how we convert. Want it on paper? Get the printable chart.
Baking pans hold different volumes, and changing the pan changes how deep the batter is. That affects baking time, browning and whether the center cooks through. The converter estimates each pan's volume from its dimensions and gives you a scaling factor for the recipe.
Choose the pan the recipe calls for and the pan you want to use, or enter custom sizes. If your pan is larger, multiply the recipe by the factor or accept a thinner bake that finishes sooner. If it is smaller, scale down or keep the batter below two-thirds of the pan height. Volumes are estimates, since real pans have sloped sides.
Conversion chart
| Pan | Volume (cubic inches) | Volume (cups) |
|---|---|---|
| 9 × 13 in rectangle | 234 | 16.2 |
| 7 × 11 in rectangle | 154 | 10.7 |
| 10 × 15 in jelly roll | 150 | 10.4 |
| 8 × 8 in square | 128 | 8.9 |
| 9 × 9 in square | 162 | 11.2 |
| 8 in round | 101 | 7 |
| 9 in round | 127 | 8.8 |
| 10 in round | 157 | 10.9 |
| 9 × 5 in loaf | 124 | 8.6 |
| 8.5 × 4.5 in loaf | 96 | 6.6 |
Frequently asked questions
What can I use instead of a 9x13 pan?
Two 8-inch square pans or two 9-inch round pans hold about the same total volume. A 10x15 jelly roll pan works for a thinner bake with a shorter baking time.
How do I change the baking time when I change pans?
Deeper batter needs more time, ideally at a slightly lower temperature, and shallower batter needs less. Start checking 5 to 10 minutes early.
How full should I fill a cake pan?
At most two-thirds full, to leave room for the batter to rise.
Does the pan material matter?
Yes. Dark metal pans bake faster and brown more than light metal ones. With glass pans, lower the oven by about 25°F.