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Free baking pan size conversion calculator. Enter round or rectangular inside dimensions and a batter depth to compare volumes in cubic inches and get a scale factor for ingredient amounts. Use with our cake pans converter and recipe scaling calculator for full workflows.
Last updated: April 19, 2026
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Recipe / original pan
New pan
Original volume
127.23 cu in
New pan volume
100.53 cu in
Multiply ingredient amounts by
0.79
-21% vs original
Round pans use diameter and depth; rectangles use length, width, and depth—inside measurements.
The scale factor is new volume divided by original volume—multiply each ingredient by that number for a proportional batch.
Enter equal length and width for an 8×8 or 9×9 square baking pan.
If you change depth between pans, volume—and therefore batter amount—changes even when the opening looks similar.
Extreme scale factors may need more than linear scaling for yeast or chemical leaveners.
Moving between 9×13 and 8×8 pans is a common use case—compare volumes before doubling or halving by guesswork.
Recipe for a 9″ × 2″ round → 8″ × 2″ round: scale ingredients about × 0.79 (-21% vs original).
We treat the batter as filling a simple solid: a cylinder for round pans and a rectangular prism for sheet and square pans. Dividing the new volume by the original volume gives a multiplier you can apply across flour, sugar, eggs, and dairy for a first-pass scaled recipe—then adjust for mixing limits and bake time.
Round: V ≈ π × (diameter ÷ 2)² × depth
Rectangle: V ≈ length × width × depth
Scale factor ≈ V_new ÷ V_original
Cross-check weights with the grams to cups converter.
Original volume about 127.23 cu in, new volume about 100.53 cu in. Multiply each ingredient by about 0.79 when moving the recipe from the 9″ pan to the 8″ pan.
Share it with bakers changing pan sizes