Baking Pan Converter
The recipe says a 9-inch round; your cupboard says an 8-inch square. Compare the two pans' batter volumes and get the exact multiplier to apply to every ingredient.
Compare two pans
Multiply every ingredient by the factor shown, or use that factor directly in the Recipe Scaler by choosing servings in the same ratio. Pan volumes are total capacity in US cups of batter.
Baking pan volume chart
How much batter common pans hold, measured to the brim. As a rule, fill cake pans no more than two-thirds full.
| Pan | Volume (cups) | Volume (litres, approx.) |
|---|---|---|
| Round cake pan 6 in × 2 in | 3.5 | 0.8 |
| Round cake pan 8 in × 2 in | 6 | 1.4 |
| Round cake pan 9 in × 2 in | 7.5 | 1.8 |
| Round cake pan 10 in × 2 in | 10.5 | 2.5 |
| Square pan 8 in × 2 in | 6 | 1.4 |
| Square pan 9 in × 2 in | 8 | 1.9 |
| Rectangular pan 9 in × 13 in | 14 | 3.3 |
| Loaf pan 8½ in × 4½ in | 6 | 1.4 |
| Loaf pan 9 in × 5 in | 8 | 1.9 |
| Springform pan 9 in | 9 | 2.1 |
| Springform pan 10 in | 11 | 2.6 |
| Bundt pan 10 in (12-cup) | 12 | 2.8 |
| Tube / angel food pan 10 in | 14 | 3.3 |
| Half sheet pan 18 in × 13 in | 16 | 3.8 |
| Quarter sheet pan 13 in × 9½ in | 8 | 1.9 |
| Muffin pan, 12 standard cups | 5 | 1.2 |
| Pie dish 9 in | 4 | 0.9 |
| Casserole dish 2 quart | 8 | 1.9 |
| Casserole dish 3 quart | 12 | 2.8 |
Frequently asked questions
Can I use an 8-inch pan instead of a 9-inch pan?
Yes, but adjust the quantity and the time. An 8-inch round pan holds about 6 cups of batter while a 9-inch round holds about 7.5 cups, so either reduce the recipe to 80 percent (multiply every ingredient by 0.8) or expect a taller cake that needs roughly 5–10 minutes longer in the oven. Filling this converter's two dropdowns gives you the exact ratio for your pans.
What happens if I put the same batter in a smaller pan?
The batter sits deeper, so the outside overcooks before the centre sets — you get a domed, possibly sunken middle and a dry crust. It can also overflow during the rise. If your pan's volume is much smaller than the recipe's, either scale the recipe down with the multiplier shown here, or bake the excess separately in a muffin tin or ramekin.
How full should I fill a baking pan?
For most cakes, fill the pan no more than two-thirds full — halfway is safer for rich batters with little leavening, and bundt pans should sit around three-quarters full at most. The volumes in our chart are the pan's total capacity to the brim, measured in cups of batter, so compare pans by that total and keep your usual fill level in mind.
Does changing the pan change the baking time and temperature?
Time yes, temperature usually no. A shallower layer of batter in a larger pan bakes faster — start checking 5–10 minutes early — while a deeper layer in a smaller pan needs longer at the same temperature. Dark metal and glass also matter: glass and dark pans absorb more heat, so many bakers reduce the temperature by about 15°C (25°F) when using them.