Bakeware Volume Converter
Pick the pan a recipe uses and the pan you have, from 13 common pans or a custom round or rectangle, to get the factor to scale the recipe by. How it works
Use the Bakeware Volume Converter
About the Bakeware Volume Converter
To bake a recipe in a different pan, scale it by the pan you have divided by the pan the recipe uses. A 9-inch round holds 8 cups and an 8-inch round 6, so a 9-inch recipe needs 0.75x in the smaller pan; going from an 8-inch square to a 9 × 13 takes 1.75x. Compare by volume for cakes and quick breads, and by area for brownies and bars, where the batter should stay the same depth.
The 13 pans in the converter
| Pan | Volume (cups) | Area (sq in) |
|---|---|---|
| 6" Round | 4 | 28.3 |
| 8" Round | 6 | 50.3 |
| 9" Round | 8 | 63.6 |
| 10" Round | 11 | 78.5 |
| 12" Round | 14 | 113.1 |
| 8" Square | 8 | 64 |
| 9" Square | 10 | 81 |
| 9x13" Rectangle | 14 | 117 |
| 7x11" Rectangle | 10 | 77 |
| 9x5" Loaf | 8 | 45 |
| 8x4" Loaf | 4 | 32 |
| 10" Bundt | 12 | 78.5 |
| 12-cup Muffin | 4 | 56.5 |
The tool’s own table. Every pan except the 12-inch round and the muffin tin takes its volume from Joy of Baking’s chart: 2-inch-deep rounds, squares and rectangles, a 3-inch-deep 9 x 5 loaf, a 2½-inch-deep 8 x 4 loaf and a 3½-inch-deep Bundt. The Bundt area is the full 10-inch circle, ignoring the center tube.
Common pan swaps
| Recipe pan | Pan you have | By volume | By area |
|---|---|---|---|
| 9" Round | 8" Round | 0.75x | 0.79x |
| 8" Round | 9" Round | 1.33x | 1.26x |
| 9" Round | 8" Square | 1.00x | 1.01x |
| 8" Square | 9" Square | 1.25x | 1.27x |
| 8" Square | 9x13" Rectangle | 1.75x | 1.83x |
| 9x13" Rectangle | 9" Round | 0.57x | 0.54x |
| 9x5" Loaf | 8x4" Loaf | 0.50x | 0.71x |
Factor = pan you have ÷ pan in the recipe, to two decimals, as the converter shows it.
Frequently asked questions
- Can I use two 9-inch rounds instead of a 9 x 13 pan?
- Yes. Two 9-inch rounds hold 16 cups against the 9 x 13’s 14 and have 127.2 square inches against 117, so a 9 x 13 recipe split between them sits about 8% thinner. Expect it to bake a little faster and check early. The converter compares one pan with one pan, so double the round’s figures yourself.
- Can I bake a 9-inch round cake in an 8-inch square pan?
- Yes, as written. Both hold 8 cups, and their areas are 63.6 and 64 square inches, so the converter shows 1.00x by volume and 1.01x by area.
- Should I compare by volume or by area?
- By area when the batter depth matters more than the pan’s capacity: brownies, bars, sheet cakes and anything baked thin. By volume for cakes and quick breads that rise to fill the pan. For most swaps the two are within a few percent; a loaf swap is the exception, 0.50x by volume and 0.71x by area from a 9 x 5 to an 8 x 4.
- What if my pan is not on the list?
- Choose Custom size and enter the diameter, or the length and width, and the depth, in inches or centimeters. The volume is the area times the depth to the brim, ÷ 14.4375 cubic inches per US cup: a 10 × 2 inch round is 78.5 square inches and 10.9 cups, so a 9-inch round recipe scales by 1.36x by volume or 1.23x by area. Brim-full figures run slightly above the chart volumes of the listed pans; a 9 × 2 inch round works out at 8.8 cups against the chart’s 8.
- Can I see the pans in centimetres and litres?
- Yes. Set Units to Metric and the pan names become the inch sizes × 2.54, rounded to a whole centimetre (a 9-inch round is a 23 cm round, a 9 x 13 is 23x33 cm), volumes show in litres and areas in square centimetres: the 9-inch round is 1.89 L and 410 sq cm, the 9 x 13 is 3.31 L and 755 sq cm. The scale factor is the same in either unit.
- Do I need to change the baking time or temperature?
- The time follows the depth of the batter. Scaled by the factor, the depth stays about the same, so start from the recipe’s time and check early. Batter that ends up deeper takes longer and shallower batter bakes faster. The converter does not change the temperature.
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