BakeCalcPro

Baking Pan Size Conversion Calculator

Convert any baking recipe from one pan size to another. Get the volume ratio, recipe scaling factor, and adjusted serving count.

Volume Ratio
1.835×
Scale All Ingredients By
183.5%
New Serving Count
22
Large volume differences may affect baking time and texture significantly. For a 1.84× change, also adjust baking time. Use our Baking Time Calculator for guidance.

Pan Swapping Rules of Thumb

1
Never Exceed 2/3 Full: Cake and quick bread batters need at least 1/3 of the pan depth for oven spring and expansion.
2
Batter Depth Dictates Time: Shallower batter in a larger pan bakes faster; deeper batter in a smaller pan requires lower heat and longer bake times.
3
Round to Square: An 8-inch square pan holds ~25% more volume than an 8-inch round pan (64 in² vs 50 in² base area).
Need Time Adjustments? Changing pan depth changes heat penetration. Check your bake 5–10 minutes early with a toothpick or digital probe thermometer.

Pan Volume Reference Table

Approximate pan volumes in cubic inches and milliliters.

PanVolume (in³)Volume (mL)vs 9" Round
8" Round20132940.79×
9" Round25541791×
10" Round31451461.23×
6" Round11318520.44×
8" Square25641951×
9" Square32453091.27×
13×9" Rectangle46876691.84×
9×13" (same)46876691.84×
11×7" Rectangle30850471.21×
15×10" Jelly Roll60098322.35×
9" Bundt (standard)27044241.06×
10" Bundt36058991.41×
8" Springform20132940.79×
9" Springform25541791×
10" Springform31451461.23×
Standard Loaf (9×5")27044241.06×
Small Loaf (8×4")19231460.75×
12-Cup Muffin21635400.85×
24-Cup Mini Muffin10817700.42×
6-Cup Jumbo Muffin12620650.49×

How Pan Size Conversion Works

The key insight is that a recipe fills a pan to a certain depth — so what matters is pan volume, not just length or diameter. When you change pan size, you scale the recipe by the ratio of the new pan's volume to the original pan's volume.

Scale Factor = New Pan Volume ÷ Original Pan Volume

New Ingredient Amount = Original Amount × Scale Factor

Pan Shape Changes

When switching between radically different shapes — say, a round springform to a loaf pan — consider that the batter depth will change even with the same volume. Deeper batters take longer to bake through the center. Shallower batters (like jelly rolls) bake much faster. Always monitor doneness with a skewer or thermometer, not just the recipe time.

Adjusting Baking Time After Pan Conversion

Pan size conversion changes bake time. As a rule of thumb: smaller pans with shallower batter bake faster; larger pans with more batter bake slower. For precise time adjustment, use our Baking Time Calculator.

After scaling your recipe to the new pan, use the Recipe Scaling Calculator to proportionally adjust every ingredient in one step.