Scale Factor
1.27x
Pans Needed
2
Fill Level
63%
Smaller pan = deeper batter. Add ~2% more baking time and check with a toothpick.
| Pan | Volume | Cups |
|---|---|---|
| 6" Round | 57 in³ | 3.9 cups |
| 8" Round | 101 in³ | 7.0 cups |
| 9" Round | 127 in³ | 8.8 cups |
| 10" Round | 157 in³ | 10.9 cups |
| 8" Square | 128 in³ | 8.9 cups |
| 9" Square | 162 in³ | 11.2 cups |
| 9×13" Rectangle | 234 in³ | 16.2 cups |
| 10" Bundt | 165 in³ | 11.4 cups |
| 9" Springform | 191 in³ | 13.2 cups |
| 9×5" Loaf | 135 in³ | 9.4 cups |
Inputs
Result
An 8″ square pan (64 sq in) is nearly identical in area to a 9″ round (63.6 sq in), so virtually no scaling is needed. This is the most common pan swap in baking.
Inputs
Result
A 10″ round has 78.5 sq in versus 50.3 sq in for an 8″ round. Multiply every ingredient by 1.56 and add 5–10 minutes of baking time.
Inputs
Result
The sheet pan (117 sq in) is 1.84× the area of the round pan (63.6 sq in). Nearly double the recipe to fill it properly.
A round pan’s equivalent square pan is about 2 inches smaller in diameter. A 9-inch round pan holds roughly the same volume as a 7-inch square pan because the square’s corners add area that compensates for the smaller dimension.
| Round Pan | Volume (cups) | Square Equivalent | Volume (cups) |
|---|---|---|---|
| 6″ round | 3.5 | 5″ square | 3.1 |
| 8″ round | 6.0 | 7″ square | 5.9 |
| 9″ round | 8.0 | 8″ square | 7.7 |
| 10″ round | 11.0 | 9″ square | 9.7 |
Batter capacity depends on pan area and depth. A standard 2-inch-deep 9-inch round pan holds about 8 cups. Fill pans one-half to two-thirds full to allow room for rising without overflow.
| Pan Size | Area (sq in) | Volume at 2″ | Box Mixes |
|---|---|---|---|
| 6″ round | 28.3 | 3.5 cups | 0.7 |
| 8″ round | 50.3 | 6 cups | 1 |
| 9″ round | 63.6 | 8 cups | 1.5 |
| 9×13″ sheet | 117 | 14 cups | 2 |
Calculate the area of your original pan and the new pan, then divide the new area by the original to get a scaling factor. Multiply every ingredient by that factor. A recipe for an 8-inch round pan scaled to a 10-inch round requires a 1.56× multiplier.
Yes, split the batter between two pans whose combined area matches the original. Two 8-inch round pans have a combined area of about 100.5 sq in, which is close to one 11–12 inch round pan. Reduce baking time by 5–10 minutes for thinner layers.
| Two Pans | Combined Area | Single Pan Equivalent |
|---|---|---|
| 2 × 6″ round | 56.5 sq in | ~8.5″ round |
| 2 × 8″ round | 100.5 sq in | ~11.3″ round |
| 2 × 9″ round | 127.2 sq in | ~12.7″ round |
Discover tools for baking, cooking times, dough ratios, and recipe scaling.
Last Updated: Mar 9, 2026
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