Cake Pan Converter
Scale a cake recipe between pan sizes and shapes by area, with a bake-time adjustment.
Original pan
New pan
Scale the recipe by
1.27×
The new pan holds about 1.27× the batter (64 in² vs 50 in²). Multiply every ingredient by 1.27.
Batter ratio
1.27×
Suggested bake time
32 min
Original area
50.3 in²
New area
63.6 in²
How it works
Batter spreads across the bottom of a pan at roughly the same depth, so the honest way to compare two pans is by area, not by the number stamped on the side. A round pan's area is pi times the radius squared, a square is side times side, and a rectangle is length times width.
Enter the shape and dimensions of the pan your recipe was written for, then the pan you actually own. The calculator divides the new area by the original to get a ratio. Multiply every ingredient by that number and the batter will sit at the same depth in the new pan, which is what keeps the texture right.
Bake time shifts too, but not one-for-one. A wider, shallower cake bakes a little faster and a taller one a little slower, so the tool nudges your original time gently rather than scaling it flat. Treat the suggested time as a starting point and test with a skewer.
Frequently asked questions
Can I bake an 8-inch cake recipe in a 9-inch pan?
Yes, but the batter will be shallower and can bake dry if you don't adjust. A 9-inch round holds about 1.27 times the area of an 8-inch, so scaling the recipe up by roughly a quarter keeps the cake the right height.
How do I convert between round and square pans?
Compare their areas. A common rule of thumb is that an 8-inch square holds about the same batter as a 9-inch round, and the calculator confirms it by working out both areas and giving you the exact ratio.
Do I need to change the oven temperature?
Usually no — keep the temperature and adjust the time. If the new pan makes a much deeper cake, drop the oven about 25°F so the middle cooks before the edges overbake. For thinner layers, just start checking earlier.