### CakeWhat to CookBakingKitchen Hacks

# How to Make Your Baking Recipe Fit Your Pan Size

*Every week, baking expert Alice Medrich will be going rogue on Food52—with shortcuts, hacks, and game-changing recipes.*

*Today: Alice Medrich's famous brownies are made in an 8-inch pan, but you'll want to make a sheet pan-worth. Here's how you can make that happen with just a little math.*

The brownie recipe you want to make calls for an 8-inch square pan, but your only square pan is a 9-inch. Should you risk it? Maybe you want to double or triple a recipe but you aren’t sure which pan to use, or maybe you have a specific large pan but don’t know how many times to multiply your recipe in order to fill it.

**The answers to these and similar questions (asked endlessly in cooking classes!) do not involve rocket science, but just enough elementary school math to calculate the area of a square, rectangle, or circle.** I love the math (and I’ve included a little math review below if you want to brush up), but I’m sharing my chart in case you don’t have my thing for math.

The handy list below (or some basic math, also explained below) will tell you the surface area of your pan. Once you know the area of any pan, you can compare it to the area of another pan to see how much bigger or smaller it is. **You can divide the area of a large pan by the area of a small pan to figure out how many times to multiply a recipe to fill the larger pan with the same depth of batter **(more on that later).

**Handy list** (with the numbers rounded up to the nearest inch):

Area of square/rectangle pans:

- 6 x 6 = 36 square inches
- 7 x 7 = 49 square inches
- 8 x 8 = 64 square inches
- 9 x 9 = 81 square inches
- 9 x 13 = 117 square inches
- 12 x 16 (half-sheet pan) = 192 square inches

Area of round pans:

- 5 inch = 20 square inches
- 6 inch = 29 square inches
- 7 inch = 39 square inches
- 8 inch = 50 square inches
- 9 inch = 64 square inches
- 10 inch = 79 square inches
- 12 inch = 113 square inches

I don’t always have the chart at hand; I often just do the math!

For squares and rectangles: The area of a square or rectangular pan is calculated by multiplying one side times the other side. The area of an 8-inch square is 64 square inches because 8 x 8 = 64; the area of a 9 x 13-inch pan is 117 square inches because 9 x 13 = 117. Easy.

For rounds: The area of a circle equals π times the radius squared. In case you don’t remember, π = 3.14; the radius of a circle is half of its diameter; and squaring means multiplying a number by itself. Ready? To calculate the area of an 8-inch round pan, multiply 3.14 (π) by 4 (because it’s half of 8) times 4. Thus, the area of an 8-inch circle is 3.14 x 4 x 4, approximately 50 square inches. Not so hard!

Just by glancing at the two pans, you might think that a 9-inch pan is very close in size to an 8-inch pan of the same shape, thus making it a reasonable substitute. But if you check the chart, you’ll find that a 9-inch square pan is more than 25% larger than an 8-inch square pan. (The relationship between a 9-inch and 8-inch round pan is similar.) Such a considerable difference will result in a 9-inch batch of very thin brownies that may be over-baked by the time you check them for doneness (because thin brownies bake faster than thick ones). Knowing this beforehand, you can increase the recipe by 25% for results as thick than the original recipe intended. If you want brownies that are even a tad thicker than the original recipe, you can even increase the recipe by 33%.

Let's try an example: How many times should you multiply an 8-inch brownie recipe to fill a 9- x 13-inch pan or a 12- x 16-inch half sheet?** To figure this out, divide the area of the larger pan by the area of the 8-inch pan. **

- For the 9- x 13-inch pan: 117 divided by 64 = 1.82, which is close enough to 2 that you can confidently double the recipe for the larger pan.
- For the half sheet: 192 divided by 64 is exactly 3, so you can multiply the recipe times 3.

Using similar math, you can calculate how many times to multiply the recipe for a round cake to make a large rectangular sheet cake. And don’t forget that you don’t always have to multiply recipes by whole numbers—it’s perfectly fine to multiply a recipe by 1 1/2 or 2 2/3.

About now, you might be wondering about eggs. It’s nice if you can increase recipes so that you don’t have to deal with fractions of eggs—by increasing a 2-egg batter by 1 1/2 or a 3-egg batter by 1/3 or 2/3, for example—but it is not essential.

**Here’s what to do if you multiply a recipe and end up needing part of an egg:** Set aside any whole eggs you need. Next, whisk the other egg to blend the white and yolk; weigh it (preferably in grams); then weigh out the fraction of the egg that you need for the recipe and add that to the whole eggs. If you need 40% of a 50-gram egg, that’s 20 grams of the whisked egg. When egg whites and yolks are used separately, weigh and measure them in the same way, but separately. Add leftover egg parts to your morning scramble. See, no waste and still no rocket science!

The chart (or your ability to do the math) is extremely valuable: Use it but don’t be a slave to it. When I make brownies in a large quantity, I like them to be about the same thickness as they are in a small batch, so I stay close to the chart. But, when I increase the dimensions of a birthday cake, I often make it a bit taller than the original (in other words, I round up when multiplying) because the proportions are visually more pleasing. For example, if I am making a 12-inch round cake using a recipe meant for an 8-inch pan, I divide the area of the 12-inch round pan (113) by the area of the 8-inch round (50 inches) and get 2.26. But instead of multiplying the recipe by just 2.26, I might multiply it by 3 so that the cake will turn out tall and lofty. See: Love the chart, but don’t let it bully you!

**When you round things up like that, don’t go overboard: Pans should not be filled more than about 2/3 full or batter may overflow.** If you do end up with too much batter, scrape the excess into cupcake molds or a mini cake pan—bonus cakes never go uneaten!

**When you increase recipes and bake in larger pans, you should anticipate longer baking**—anywhere from a little longer if the pans are filled to the same level as the original recipe to considerably longer if you are making the cake taller by filling the pan a bit more. If you are making a smaller amount of the recipe, check earlier than you think you need. And always use a cake tester to check to see if the cake is finished.

*Pick up a copy of Alice's new book Flavor Flours, which includes *nearly 125 recipes * -- from Double Oatmeal Cookies to Buckwheat Gingerbread -- *made with wheat flour alternatives like rice flour, oat flour, corn flour, sorghum flour, and teff

*(n*ot only because they're gluten-free, but for an extra dimension of flavor, too).

## Comments (81)

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out ofcomments## 6 days ago Linda

Convert egg white muffin recipe to baking pan?

## 15 days ago Peggy budd

I wish to use Allison Fryers recipe for an 8" spring form "Chocolate Cloud Cake" but I only have a 9" spring form. Will this work or do I have to increase the ingredients by 15% ? (this is a flourless, 6 eggs & chocolate)

## 15 days ago Don Brabston

It seems to me that if you want the same depth in the pan, you need to increase the ingredients by about 25% (26.525% to be exact). (That is (9/8)^2. I would guess that with the same depth in the pan, the cooking time and temperature should be about the same as your current recipe.

## 15 days ago Peggy budd

Thanks Don, would it be better to go down a size to a 7" pan? what are your thoughts. thanks!

## 15 days ago Don Brabston

Peggy,

I'm not sure from a cooking standpoint. I'm sure there others in this forum who are better able to answer that. I can say that if you go to a 7" pan, you'll need about 25% less of the ingredients as compared to the 8" pan (and, of course, you'll get about 75% as much cake).

## 15 days ago Peggy budd

Don, thanks for your thoughts.

## about 1 month ago kate

If you are looking to convert and scale your recipes I would suggest you look at 'Baking It' http://www.bakingit.com.

This piece of software enable any baking business owner to to add in their recipes and convert and scale them to suit your needs. This is just one of the awesome features of this software. I can literally do everything I need to here to run my baking business. create orders, email customers, list ingredients, even design cakes for slicing guides.

Worth checking out.

## 3 months ago Kristen Nicole

Hello,

I am about to bake a flourless chocolate cake: http://www.thekitchn.com...

The Recipe calls for a 9inch spring loaded pan, we only have 10.25 inch.

ratio was super complicated, I rounded a bit to get 1.3...I swear this should be a math problem in every elementary school...no college, #complicated

## 4 months ago Viva

Hi,

I need to adjust a recipe for an Italian cream cake from 3 8-inch rounds to 1 14-inch square. That gives me a ratio of 1.3. However I have tried just doing 1.25 times the recipe and the cake burned from the sides while not cooking right in the center. Can you explain why this happened and suggest a remedy? Thanks

## 3 months ago Ella

for cakes 10in or larger use a heating core for even distribution of heat. http://fatdaddios.com/help...

The cake is too large when it's 14" and the heat cannot distribute like it would for an 8 in pan.

## 4 months ago Emily

Hi, I need to convert a recipe from an 8*8 inch baking dish to a 13 by 18 inch pan. The conversion says that it needs to be about 3.6X what the original recipe calls for. Is it safe to say 4X or just 3.5X? 3.5X just seems like a hassle. Thanks!

## 4 months ago Nicole Ferguson

Hi I need to make an 8" cake pan recipe into a 9x13" pan. Would it be safe to just double the recipe and start checking the time sooner?

## 4 months ago Don Brabston

that should be approximately correct. to be a little more accurate, you should multiply the original by about 2 1/3 to get the same depth of batter in your 9x13" pan. if you do that, then your cooking time might be a little longer in the 9x13" pan since its perimeter is longer than the 8" circular pan. (if you only double your original recipe, the depth of batter in the 9x13" pan will be slightly less than in the 8: pan, and the cooking time should be a little shorter and, as you say, you should start checking for doneness sooner.)

## 6 months ago Robyn Cormac

There is a website called cakeometer which does the scaling for you. I've just made a three tier wedding cake using it and it worked

## 6 months ago RH

Hello,

I am not a bit ashamed about asking for help! Thanks. How should I adapt a recipe for 2 nine inch pans to fill 3 eight inch pans? I have been just increasing the measurements by 50 percent and it does make a magnificently tall cake but it is almost too tall! I tried the math but came up with something like 19 percent increase? I was thinking of rounding that to 25 percent but thought I'd check with the professor first.

Best Regards,

McJeeps

## 7 months ago Robyn Cormac

Hi

I need to scale down a 10" round pan to a 6" one. I've done the calculation (I think!), and the scale is 2.7 - but I'm not sure how to calculate 2.7 less of everything. Am probably just being dense, but could you explain it?

Many thanks!

## 7 months ago Felicia Gonzales

I want to make a 12in square cake 2in deep. Do I need to double the recipe? I am making the Hershey Chocolate Recipe.

## 7 months ago Don Brabston

which hershey chocolate recipe do you mean? please provide a link.

## 7 months ago Lim1413

hi, i am making brownies this Saturday and the recipe ask for 8x8 square pan, but I only have 12x8 inches rectangle pan(not sure if I have measure it correctly), so do I need to divide 96 inches by 64 which equals to 1.5. Does this means I need to double the recipe?

## 7 months ago Don Brabston

You did the calculation (96/64 = 1.5) correctly, but your conclusion is wrong. You need 50% more batter, not double. (For example, if the recipe calls for 2 cups of flour, you'll need 3 cups, not 4.)

## 7 months ago Lim1413

So, does this means I need to remain the same recipe or increase some by 2 , because the recipe is mostly in grams ,for example if it needs 200g all purpose flour do I need to change into 400g instead?

## 7 months ago Lim1413

Sorry for troubling, and thank you for helping, I get it now, thx a lot o∩_∩o

## 7 months ago kath

yes round cake. I have done with 6" cake and wonder how much more batter to add for bigger round cake, such as 7", 8" and 9"? shall I increase 50% or less for each pan size. all in round pans. thanks.

## 7 months ago Don Brabston

it's not quite that simple, but it works out to about a 30-35% increase for each step up in pan size. Specifically, to go from a 6" pan to a 7" pan, you'll need about 36% (roughly 1/3) more batter; to go from a 7" to an 8" pan, you'll need another increase of 30% (or 78% more batter than for a 6" pan); and to go from an 8" pan to a 9" pan, you'll need another 25% increase (or 125% more batter than for a 6" pan). (For the greatest leap from a 6" pan to a 9" pan, you'll need 2.25 times the batter; i.e., 125% more batter.)

## 7 months ago kath

Thanks for the info. Very helpful. :)

## 7 months ago kath

I have batter for 6" cakes. How to calculate batter for 7" and 8" batter as I want to bake on a bigger birthday cake? Thank you.

## 7 months ago Don Brabston

I don't fully understand your question. Are these cakes circular? If so, you will need batter for 3 (actually 3.2) 6" cakes to bill one 7" and one 8" pans to the same depth as the 6" pans.

## 7 months ago Jennifer W

Sorry if this has already been addressed (there is a lot of info here) but is it true that when increasing batter amounts that you dont necessarily increase the leavening accordingly? For example, Ive read on Rose Levy's site if you're say, tripling, that you might not triple the amount of baking powder but only double it. I am making a three tiered cake in a few weeks, the largest pan being 14" round, so Id like to know if this is something I need to worry about!:)

## 7 months ago Carol

I am making a special bundt cake assortment for my nieces wedding and I have a bundt pan that is larger than the norm. In order to get a bigger cake so I can decorate I wanted to use a larger pan (deep) which I purchased at Bed Bath and Beyond. Do I add a ratio of one and half cake mixes to a larger pan and bake longer? I think it's pretty simple..but want assurance I am on the right track. Thank you!

## 7 months ago Patty

Hi I'm making zucchini bread and I have different size pans ithen what the recipe calls for. It's 4 x 4 x 14 inch loaf pan. I'm not quite sure how long to bake it. I need your help thank you... Patty

## 7 months ago Mindy

I have a big rectangle pan which is I think 11x25 if I'm measuring correctly. I also need 6" round cake. If a recipe says it makes 3-9" layers then should I double that recipe for the amount I need? I have to make this cake today. Sorry I'm terrible at math! ?

## 7 months ago Marianne

You don't need double the amount--you'll end up with a lot leftover. You need about 1.6 times the amount, but depending on the recipe, it might just be easier to double, and make an extra 9" or other small (8" or 9" square) one. Or, you could double the recipe and make the cakes a little taller (just don't fill the pans past 2/3rds or so full), but you'd still have batter left over. You would probably be ok with 1 and a half times the recipe, but the cakes might be just a liiiiittle short.

Quick math refresher:

We're ignoring height in the calculations, since the assumption is that we want the height to be the same as the recipe.

For the rectangle, it's simply length x width. (11x25)

For the rounds, it's pi times (radius squared), with the radius being 1/2 of the measurement of the pan all the way across. Ie, the 9" pan has a 4.5 radius, and 4.5 squared is 20.25. The 6" has a 3 inch radius, which comes to 9 when squared.

The numbers:

Recipe yielding 3, 9" layers (I'm assuming 9" round) will give you = (3 x {3.1416 x 20.25}) = (3 x {63.6}) = 190.85, or 191.

You need: (11x25) + (3.14159 x 9) = 275+28.27= 303.27, or 303.

What you need vs what the recipe yields:

303/191= 1.58, or roughly 1.6.

If you doubled the original, you'd end up with 382. (191x2) You'd have 79 left over, which would be enough for an entire additional 9" square cake.

Which you can bake and send to me if you'd like ;)

## 8 months ago Cheryl Creamer Merrill

Can you bake a 7up cake in a 9x13 pan, or does it have to be baked in a bundt pan?

## 8 months ago lea smye

what wonderful info the mathematically challenged baker (aka ME) - thanks so much! sorry if i missed this explanation but what if you want to scale DOWN a recipe? i.e. a recipe that calls for two, 9 inch pans but you'd prefer to make it in 2, 7 inch pans? or is this a dumb question with an obvious answer? ;)

## 8 months ago Don Brabston

No such thing as a dumb question. If you want to keep the same depth batter in the 7" pans as in the original 9" pan recipe, you'll need only about 60% of the original batter. (The cooking time will be a bit shorter than in the original recipe, so start checking for doneness sooner than you would for the original recipe.)

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