What it does
A recipe written for an 8 inch round tin will overflow a smaller pan and come out thin in a bigger one. This converter compares the recipe’s pan with yours and gives one number to multiply every ingredient by, so the batter fills your pan to the same depth.
For round, square, rectangular and loaf pans it compares the area of the base. A bundt or odd-shaped pan has no simple area, so you type how much it holds, and the other pan is then compared by volume using its depth. Once you have the number, the recipe scaler multiplies a whole ingredient list by it, and cups to grams turns the new cups into grams.
How to use it
- Choose inches or centimetres.
- For the recipe’s pan, pick the shape and type its size.
- Do the same for your pan.
- Read the ”×” number and the note on baking time.
What each setting does
- Inches / Centimetres: the unit for every size. Volume is in US cups with inches, litres with centimetres.
- Shape: round asks for the diameter, square for one side, rectangle and loaf tin for length and width, bundt for the volume it holds (fill it with water and measure).
- Depth: only used when the other pan is a volume pan, to work out how much a flat pan holds.
- Reset: back to an 8 inch round tin and a 9 inch round tin.
The factor is shown to 2 decimals. Under each pan you see its area and roughly how much it holds.
Worked example
An 8 inch round tin has an area of 50.3 sq in; a 9 inch round has 63.6 sq in. 63.6 ÷ 50.3 = 1.27, so multiply everything by 1.27. Moving a 9 × 13 inch traybake (117 sq in) recipe from an 8 inch square (64 sq in) needs 1.83 times the batter.
FAQs
Does the baking time change? If you scale the recipe, the batter is as deep as before, so the time stays about the same. Unscaled, a bigger pan bakes faster and a smaller one slower.
How do I find a bundt pan’s volume? Fill it with water to just below the rim and measure the water in cups or litres.
Where the numbers come from
- Area of a circle (π × d² ÷ 4) and of a rectangle; 1 US cup = 14.4375 cubic inches. Baking time notes are general kitchen rules of thumb; fibub's own working.
Standard scientific values, such as constants, atomic weights and melting points, are facts found in every textbook; we name where ours were checked. If you are an author or publisher and want a value, a credit or a table changed or removed, tell us and we will act quickly.
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Last updated 2026-11-10.