Pan Size Converter

Reference areas for standard baking pans:

Area-Based Scaling

When you switch to a different pan size, the batter spreads over a different area. To maintain the same thickness (and therefore the same bake time and texture), you need to scale all ingredient quantities by the ratio of the pan areas.

Formulas

Scaling Factor

The scaling factor is simply New Pan Area ÷ Original Pan Area. Multiply every ingredient quantity by this factor. For example, if you move from a 9-inch round pan (area ≈ 63.6 in²) to an 8-inch square pan (area = 64 in²), the factor is ≈ 1.01 — nearly the same amount of batter.

Tips

• If the scaling factor is much greater than 1, the batter will be thinner in the new pan — consider reducing bake time slightly.
• If the factor is much less than 1, the batter will be thicker — you may need to increase bake time.
• For layered cakes, calculate per-layer: divide total batter evenly among your pans.
• This converter assumes equal pan depth. If depths differ significantly, adjust accordingly.

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Copy snippet Adjust the height to taste.