Baked goods
Baking pan converter
The recipe is for a 20 × 30 cm pan, but you have a 9 × 13-inch one? Enter both pans and find out how many times more or less of the ingredients you need. Paste the ingredients from the recipe and we will scale them for you.
Result
A 20 × 30 cm pan has an area of 600 cm² (93 in²), a 9 × 13-inch pan 117 in² (755 cm²) – multiply the ingredients by 1.26.
How to convert a recipe to another pan
What matters is the area of the pan bottom. A round pan has an area of π × r², where r is half the diameter: a 9-inch round pan has 64 in², a 10-inch one 79 in². A square or rectangular pan or a sheet pan has length × width, so a 9 × 13-inch pan has 117 in². Multiply all ingredients by the ratio of the areas – new area / original area. From a 9-inch to a 10-inch round pan it is 1.23, about 23% more. The batter will then be as deep as in the original recipe and bake similarly. Our recipes are translated from Slovak and give pan sizes in centimeters – each pan in the calculator can be entered in centimeters or inches (1 in = 2.54 cm).
Table: converting round pans
The row is the pan in the recipe, the column your pan. Multiply all ingredients by the number.
| Recipe | 6 in | 8 in | 9 in | 10 in | 12 in |
|---|---|---|---|---|---|
| 6 in | – | × 1.78 | × 2.25 | × 2.78 | × 4 |
| 8 in | × 0.56 | – | × 1.27 | × 1.56 | × 2.25 |
| 9 in | × 0.44 | × 0.79 | – | × 1.23 | × 1.78 |
| 10 in | × 0.36 | × 0.64 | × 0.81 | – | × 1.44 |
| 12 in | × 0.25 | × 0.44 | × 0.56 | × 0.69 | – |
Common pans in inches and centimeters
| Pan | Area | In centimeters |
|---|---|---|
| ⌀ 6 in | 28 in² (182 cm²) | ⌀ 15 cm |
| ⌀ 8 in | 50 in² (324 cm²) | ⌀ 20.5 cm |
| ⌀ 9 in | 64 in² (410 cm²) | ⌀ 23 cm |
| ⌀ 10 in | 79 in² (507 cm²) | ⌀ 25.5 cm |
| ⌀ 12 in | 113 in² (730 cm²) | ⌀ 30.5 cm |
| 8 × 8 in | 64 in² (413 cm²) | 20.5 × 20.5 cm |
| 9 × 9 in | 81 in² (523 cm²) | 23 × 23 cm |
| 11 × 7 in | 77 in² (497 cm²) | 28 × 18 cm |
| 13 × 9 in | 117 in² (755 cm²) | 33 × 23 cm |
| 15 × 10 in | 150 in² (968 cm²) | 38 × 25.5 cm |
| 18 × 13 in | 234 in² (1,510 cm²) | 45.5 × 33 cm |
| 9 × 5 in | 45 in² (290 cm²) | 23 × 12.5 cm |
Measure your pan on the inside, from rim to rim, and enter it as a rectangular pan – sheet pans and baking dishes are often a little smaller or larger than their name.
Depth of the batter, temperature and baking time
- You scale the ingredients by area: the batter will be as deep as in the recipe. Keep the temperature, the time changes only a little – test with a skewer 5–10 minutes before the time in the recipe.
- You do not scale the ingredients and the pan is bigger: the batter will be thinner and bake faster. The calculator shows by how many percent it will be thinner.
- The pan is smaller and there is more batter: it will be deeper and needs longer. You can lower the temperature by about 10 °C (25 °F) so the edges do not burn before the middle is done.
- Fill a pan at most two thirds full – sponge and yeast batters still rise in the oven.
Bundt pans, loaf pans and other shapes
For a bundt or tube pan the area is hard to measure. Fill it with water to the rim and measure how much fits – enter both pans as “Other shape” with the volume in cups (in inches mode) or liters. The ratio of the volumes works just like the ratio of the areas.
Eggs and small amounts
Round the scaled number of eggs: replace 2.5 eggs with 2 large eggs or 2 eggs and 1 yolk. For baking powder, follow the amount of flour, not the number of packets. Season salt and spices to taste after scaling. Cups and spoons convert to grams in the cooking measurement converter.
Recipes with a pan size
These recipes give the size of the pan or baking sheet – if yours is different, scale the ingredients.
