Pan size conversion is one of the most confusing elements of baking whether it is substituting square pans for round pans or for the same shape pans in smaller or larger size.

The easiest way to convert the amount of batter is to use square inches so long as the **depth of the pans are the same.**

You will notice that square pans of the same size cannot be substituted for round ones if you wish the layers to be the same depth. When converting from round to square pans it takes approximately ⅓ more batter for the square ones.

If you are going from a 2” to a 3” pan of the same shape, increase the amount by ⅓.

When you are changing the size, the temperature of the oven remains the same but the time may need to be adjusted up or down depending upon the thickness of the layers.

In my recipes, I give the weights of the finished batter as well as how much should go in each pan. For instance, if a base layer weighs 750 grams or 26 ounces, it can easily be divided into different size layers. This allows you to use a base recipe with different fillings requiring a different number of layers without recalculating each time, making pan size conversions very easy. Using the 750 grams you could make:

2 - 9” layers at 375 grams or 13 ounces each

3 - 9” layers at 250 grams each or 9 ounces each

4 - 9” layers at 185 grams each or 6 ½ ounces each

**CALCULATING SQUARE INCHES FOR SQUARE OR RECTANGULAR PANS: ** For the square pan, multiply two sides of the pan. For instance for an 8 inch square pan, multiply 8x8 = 64 square inches. For a rectangle, simply take the measurements of the long side and the short side of a rectangular one and multiply them, i.e. 9x13=117 square inches.

8” = 64 square inches

9” = 81 square inches

10” =100 square inches

12” =144 square inches

14” = 195 square inches

16” = 256 square inches

18” = 325 square inches

20” = 400 square inches

9”x13” pan – 9x13” = 117 square inches

Quarter sheet pan - 9x13" =117 square inches

Half sheet pan - 18x13" = 234 square inches

Full sheet pan - 18x26" = 468 square inches

From this you can see that you can substitute two 8” pans for the 9”x13” one as 2x64 = 128 square inches which is close enough.

**CALCULATING SQUARE INCHES FOR ROUND PANS** is a little more complicated.

The formula is:** ** Divide the diameter of the pan in half to obtain the radius. The radius is simply ½ the size of the pan. Multiply that number by itself and then multiply that number by pi which is 3.14.

For instance, the radius of a 9” pan is 4.5 inches.

4.5x4.5 = 20.25 inches.

20.25x3.14 = 63.58 which would round off to 64 square inches.

8” = 50 square inches

9” = 64 square inches

10” = 79 square inches

12” = 114 square inches

14” = 154 square inches

16” = 201 square inches

18” = 254 square inches

20” = 314 square inches

You can see from these measurements, that the batter for a 9" square pan would make one 10" round one. The numbers will not be exact, but as long as they are close they will be fine.

**A SECOND WAY** to determine pan size is to measure the amount in a pan by cups. I have never used this method as weights are more exact and so much easier.

Kristen D Harvey says

I need to double a recipe that would have fit in a 13x9-in pan approximately 2 and 1/2 in deep, into a 21x13 pan And somewhere between 2 and 1/2 to 3 in deep.

What would be my cooking time differential? I'm looking to make a peach cobbler!

Helen S Fletcher says

Hi Kristen - Since the depth is about the same, go with the original baking time and increase as needed.

Chip says

Thanks so much for this work. Math is above my pay grade. You have a new follower!

Helen S Fletcher says

Hi Chip - Transparency demands that I let you know I had to ask my brother, an aeronautical engineer for a bit of help with the cubic inches. We had tons of engineers in the family and all I could ever do is add, subtract, multiply and divide. Sure I was a disappoint when it came to math! Welcome aboard.

Debra says

Not from what I see you have some awesome stuff and I appreciate your website I am joining the rest.

Helen S Fletcher says

Thank you Debra. I am happy to have you join us.

Mary Soucy says

As always you are a wealth of information. I always look forward to your posts in my email! :)

At your suggestion, I would love any tutorials you can put together on baking breads -- maybe French or Italian -- but totally your choice. Breads are about my favorite things to bake. I am always looking for tips and recipes from a pro.

Thank you for all your efforts!

hfletcher says

Hi Mary: How apropos you should suggest bread. I have always loved baking bread also, and I am working on a post regarding yeast. If I finish it for next Monday, then a bread will appear on Thursday. Thanks for the suggestion.

Mary Soucy says

Yeah! Thank you!!

hfletcher says

You are welcome. My pleasure.

vera parker says

That was so helpful. Thank you.

hfletcher says

You're welcome.