Baking Pan Converter

Yes! An 8" round pan and 8" square pan are close in volume - the square is about 27% larger. A 9" round is similar to an 8" square. Use our converter to find the exact scaling factor and adjust your recipe accordingly.

A 9-inch round pan holds about 1.3× more volume than an 8-inch. Multiply all ingredients by 1.3, or use about 30% more batter. Check the cake 5-10 minutes earlier as the shallower batter bakes faster.

Volume = area × depth. Two pans with the same diameter but different depths will hold different amounts. A deeper pan holds more batter but also requires longer baking time at potentially lower temperature.

Larger pans with shallower batter bake faster - reduce time by 10-15%. Smaller pans with deeper batter need more time - add 10-20%. Always use a toothpick or thermometer to test doneness.

Yes! Calculate the total volume needed and divide among smaller pans. Two 6" rounds roughly equal one 9" round. Smaller pans bake faster, so reduce time by 25-35% and check early.

The 9-inch (23 cm) round pan is the most common size in American recipes. In Europe, 20 cm (8 inch) and 26 cm pans are also widely used. Always check whether the recipe specifies inches or centimeters.

Measure the inside diameter from rim to rim, not including the walls. A 9-inch pan measures approximately 23 cm on the inside. For rectangular pans, measure both length and width separately. Use a ruler or flexible measuring tape.

Yes! A springform pan of the same diameter holds the same volume as a regular cake pan — no recipe adjustment needed. The removable bottom makes springform pans ideal for cheesecakes, tarts, and delicate layer cakes.

At the same depth, a 23 cm round pan holds about 32% more volume than a 20 cm round — approximately 480 mL (2 cups) more. Multiply all recipe ingredients by 1.32 when scaling up from a 20 cm to a 23 cm pan.

At the same depth, a 26 cm round pan holds about 1.27× more batter than a 23 cm round pan — approximately 580 mL (2.5 cups) more. When scaling a recipe from 23 cm to 26 cm, multiply all ingredients by 1.27. Baking time will be similar or slightly shorter since the shallower batter conducts heat more efficiently.

Multiply inches by 2.54: 8" = 20 cm, 9" = 23 cm, 10" = 25 cm, 12" = 30 cm. European recipes use centimeters; American recipes use inches. A common Scandinavian 26 cm springform falls between the American 10" (25 cm) and 12" (30 cm) standards — when substituting, scale ingredients up by 13% from a 10" recipe, or down 25% from a 12" recipe.

Yes, but the center tube reduces the effective batter volume by 30–40%. A 25 cm Bundt pan holds about 2,400 mL — roughly the same as a 23 cm round pan (2,078 mL). Select 'bundt' as the shape in our converter and enter the pan's outer diameter and height for an accurate volume calculation.

Fill baking pans no more than two-thirds to three-quarters full. Batters expand during baking — overfilling causes spillover or uneven baking. If you have excess batter, bake it in a smaller pan or make 3–4 cupcakes (bake 18–22 minutes, check with a toothpick). For especially airy batters like chiffon or génoise, fill no more than halfway.