Calculator Tools
Cake Pan Size Converter
Substitute cake, brownie, sheet, loaf, springform, Bundt, and muffin pans by volume. Get capacity in cups, scale factor, and bake time and temperature.
Cake pan size converter
Mode
Pick the pan your recipe calls for, then pick the pan you actually own.
Original pan (recipe)
Capacity
16 1/4 cups
3.83 L (129.7 fl oz)
The classic 9 by 13 sheet cake / casserole pan.
Target pan (what you have)
Capacity
8 3/4 cups
2.08 L (70.5 fl oz)
9 inch round layer pan. Slightly larger than the 8 inch round.
Recipe bake settings (optional)
Enter the temperature and time from your recipe to see an adjusted bake window for the target pan.
Substitution
Target holds 54% of the original.
Scale the recipe by x 0.54 to fill the target at the same depth, or pour the full recipe in and adjust the bake as shown below.
Target is too small (54%). Scale the recipe down or split between two pans.
Original capacity
9 x 13 in x 2 in deep
16 1/4 cups
3.83 L (129.7 fl oz)
Target capacity
9 in round x 2 in deep
8 3/4 cups
2.08 L (70.5 fl oz)
Bake adjustment
Bake cooler (-25 F) and longer (~+50%)
Thicker batter takes longer to cook through. Lower the oven by 15 to 25 F so the surface does not burn before the center sets, and add 15 to 50% to the bake time. Tent with foil if the top browns before the inside is done.
- Batter depth (original recipe in target)
- 3.68 in
- Adjusted temperature
- 325 F
- Adjusted time
- 48 to 58 min
Always check doneness with a toothpick or an instant-read thermometer (around 200 to 205 F internal for most layer cakes and quick breads). Bake time guidance is a starting window, not a rule.
Closest substitutes (by volume)
Sorted by how close each standard pan is to your original (16.2 cups). Tap any pan to set it as the target.
| Pan | Capacity | Ratio | Action |
|---|---|---|---|
9 x 13 inch rectangle (9 x 13 x 2 in) The classic 9 by 13 sheet cake / casserole pan. | 16.2 cups | 100% | |
10 inch springform (10 x 3 in) Larger cheesecake or tall layer cake. 3 inch sides. | 16.3 cups | 101% | |
10 inch tube pan (10 x 4 in, angel food) Angel food / chiffon tube pan. Center hole, 4 inch sides. | 18.3 cups | 113% | |
Half sheet pan (12 x 17 x 1 in) Half sheet jelly roll or sheet cake. Shallow depth. | 14.1 cups | 87% | |
9 inch springform (9 x 3 in) Cheesecake or tall layer cake. 3 inch sides. | 13.2 cups | 82% | |
10 inch Bundt pan (12 cup) Standard 12 cup Bundt pan. Use published volume; flutes vary. | 12.0 cups | 74% | |
9 inch square (9 x 9 x 2 in) 9 by 9 brownie or single-layer pan. | 11.2 cups | 69% | |
10 inch round (10 x 2 in) Larger layer cake or a wedding-tier base. | 10.9 cups | 67% |
Common questions to start from
Pan capacity reference
Capacities are computed from interior dimensions at the standard fill line. Bundt and muffin numbers come from manufacturer-published cup volumes because fluted shapes do not have a simple closed-form area.
| Pan | Cups | mL |
|---|---|---|
| 6 inch round (6 x 2 in) | 3.92 | 927 mL |
| 8 inch round (8 x 2 in) | 6.96 | 1.65 L |
| 9 inch round (9 x 2 in) | 8.81 | 2.08 L |
| 10 inch round (10 x 2 in) | 10.9 | 2.57 L |
| 8 inch square (8 x 8 x 2 in) | 8.87 | 2.10 L |
| 9 inch square (9 x 9 x 2 in) | 11.2 | 2.65 L |
| 9 x 13 inch rectangle (9 x 13 x 2 in) | 16.2 | 3.83 L |
| Half sheet pan (12 x 17 x 1 in) | 14.1 | 3.34 L |
| Quarter sheet pan (9 x 13 x 1 in) | 8.10 | 1.92 L |
| 9 x 5 inch loaf pan (9 x 5 x 2.75 in) | 8.57 | 2.03 L |
| 8 x 4 inch loaf pan (8.5 x 4.5 x 2.5 in) | 6.62 | 1.57 L |
| 9 inch springform (9 x 3 in) | 13.2 | 3.13 L |
| 10 inch springform (10 x 3 in) | 16.3 | 3.86 L |
| 10 inch tube pan (10 x 4 in, angel food) | 18.3 | 4.32 L |
| 10 inch Bundt pan (12 cup) | 12.0 | 2.84 L |
| 9 inch Bundt pan (9 cup) | 9.00 | 2.13 L |
| 12 cup muffin tin (standard cups) | 6.00 | 1.42 L |
| Jumbo 6 cup muffin tin | 6.00 | 1.42 L |
How to use
- Pick a mode: Preset to preset to swap between two standard pans, Preset to custom or Custom to preset when one of the pans is not on the chart.
- Choose the Original pan (the one your recipe specifies) and the Target pan (the one you actually own). Capacity and dimensions update as you switch.
- Optionally enter the recipe's bake temperature and time so the tool can print an adjusted oven temperature and a bake-time window for the new pan.
- Read the Substitution panel for the ratio and recipe scale factor, then the Bake adjustment panel for the recommended temperature and time change.
- Scroll to Closest substitutes to see which standard pans match your original best, or use Common questions to jump straight to popular swaps like 9 x 13 vs two 9 inch rounds.
- Click Copy summary to capture every number, the bake adjustment, and the recipe scale into a single block ready to paste into a recipe note or kitchen log.
About this tool
Cake Pan Size Converter helps you finish a recipe with the pan you actually own. Pick the pan the recipe calls for (the standard 8 or 9 inch round, 8 or 9 inch square, 9 by 13 inch rectangle, 9 by 5 or 8 by 4 inch loaf, 9 or 10 inch springform, 10 inch tube/angel food, 9 or 10 inch Bundt, or a standard or jumbo muffin tin) and the pan on your counter, and the tool prints the capacity of each in cups, milliliters, and fluid ounces, the substitution ratio (how much of the recipe the target pan will hold), the recipe scale factor that fills it to the same batter depth as the original, and a clear bake-time and oven-temperature adjustment that uses the baker's rule for batter depth changes: thinner batter bakes hotter and shorter; thicker bakes cooler and longer. A live substitution chart sorts every standard pan by closeness to your original so you can pick the safest swap at a glance, and a Custom pan mode accepts round, square, rectangular, or loaf dimensions in inches so you can compare a pan that is not on the chart. Capacity numbers are computed from interior geometry (area times standard fill depth) and cross-checked against the published values from King Arthur Baking, Joy of Baking, and the Wilton bakeware chart, so the answer matches the substitution charts professional pastry books print. Useful for finishing a recipe that calls for a pan you do not own, scaling a layer cake up or down a size, splitting a single 9 by 13 batter into two 9 inch rounds, comparing a quarter sheet to a half sheet, working out whether a 10 inch Bundt holds a 12 cup recipe, picking the right loaf pan for banana bread, or just answering the most-asked baker question (can I bake a 9 by 13 recipe in an 8 by 8 pan?). All math runs in your browser; nothing you type is uploaded.
Free to use. Works in your browser. No signup, no login.
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