GBChelle
May 25, 2019

Hi! I found Ina Garten’s recipe for brownies that makes a sheetpan (12x18). But I love my brownies thick. Do you think it would work to make them in a 9x13 pan and just bake them longer? Or will that just be too much batter and the weight of all of that better would cause them to sink in the middle and not cook properly?

Sara
May 3, 2019

Hello,

This post is extremely helpful. Especially the chart. However, I’m having some uncertainty with scaling down, which seems to be what I need to do based on the volumes. I’m trying to determine how to scale the recipe/ingredients of three 8” rounds to one 9x13. Please help!

Thank you!

Sara

This post is extremely helpful. Especially the chart. However, I’m having some uncertainty with scaling down, which seems to be what I need to do based on the volumes. I’m trying to determine how to scale the recipe/ingredients of three 8” rounds to one 9x13. Please help!

Thank you!

Sara

Don B.
May 4, 2019

simple question, but it can be a little tricky. your original recipe for three 8" rounds has a surface area of about 151 square inches, whereas your 9"x13" pan has a surface area of 117 square inches. therefore, to fill your rectangular pan to the same depth as the three round pans, you'll need about 22% less batter (that's (151-117)/151 = .22 ). so, for example, if your recipe calls for 5 cups of flour, you'll actually need about 3.9 cups of flour.

Sara
May 4, 2019

I actually just thought of a clever solution! Make the recipe as is, weigh the finished batter, and remove about 1/4 (or as close to 22% I can get) of it, and use that for a few cupcakes. You’re reply was very helpful. Now I truly understand how to scale a recipe down with your example and calculations. Thank you again!

Lorie P.
April 30, 2019

So I did the conversion also using another method and using this method and another method my answer comes to roughly 1.8, my question is, is this the same factor you use if using multiple Cake layers? Recipe I’m using calls for 6, 6 inch rounds however I’m using 6, 8 inch rounds?

Don B.
April 30, 2019

Yup. going from a 6" round to an 8" round of the same depth means you need to multiply your recipe by 1.8, which is (8/6)^2 .

Lolly
April 17, 2019

Hi

I just found the most perfect cake recipe which may sound strange to most people but I am allergic to eggs, milk and have celiacs disease so cannot have wheat either. I haven’t had cake for a lot of years now well not without being ill :-/ The recipe I found is the first one to not have odd stuff in like a lot have chickpea flour which does not appeal to me and other various odd things.... whole other story... Anyhoo the recipe calls for a 9 inch round cake tin and says cook for 30-35 mins. I only have 8 inch cake tins which I do love and I have had a go at using which it looked absolutely perfect consistency when I was putting into the tins before it went into the oven.... I checked at 35 mins (not thinking of the relevance of the size) and it looked pretty good but wasn’t done (so gave another 5 and checked then another 5) looked really good and squewer came out clean... obviously out of practice at making cakes and forgot the whole opening the door who ha so collapse situation.. tastes good though! Do you think the time was right in total so next time if I did for 45 without opening the oven it would be ok or any theories on maths with the time for the smaller tin. Please let me know. May just have to suck it up and go buy 2x 9inch ones! Many thanks x

I just found the most perfect cake recipe which may sound strange to most people but I am allergic to eggs, milk and have celiacs disease so cannot have wheat either. I haven’t had cake for a lot of years now well not without being ill :-/ The recipe I found is the first one to not have odd stuff in like a lot have chickpea flour which does not appeal to me and other various odd things.... whole other story... Anyhoo the recipe calls for a 9 inch round cake tin and says cook for 30-35 mins. I only have 8 inch cake tins which I do love and I have had a go at using which it looked absolutely perfect consistency when I was putting into the tins before it went into the oven.... I checked at 35 mins (not thinking of the relevance of the size) and it looked pretty good but wasn’t done (so gave another 5 and checked then another 5) looked really good and squewer came out clean... obviously out of practice at making cakes and forgot the whole opening the door who ha so collapse situation.. tastes good though! Do you think the time was right in total so next time if I did for 45 without opening the oven it would be ok or any theories on maths with the time for the smaller tin. Please let me know. May just have to suck it up and go buy 2x 9inch ones! Many thanks x

Martha
April 1, 2019

Our household is down to two and I plan to start baking deserts in a six-inch round cake pan. I have a good sense from this article about how to cut down the ingredients. Is there a general rule of thumb about how to translate cooking times (many recipes call for an 8 or 9 inch round cake pan, same depth). Apologies if I have missed that herein!

Sabrennah
March 24, 2019

What if you wanted to do the opposite? Such as scaling down a recipe. I want to take my cake recipe, that calls for a 9 inch round and make 6 inch rounds with it...not sure how to cut the recipe in halve correctly? Thanks for any help!

Don B.
March 25, 2019

the math works the same scaling down as scaling up. One 6" round will use about 44% of the recipe of one 9" round. (44% is close enough to half as should make no difference.) So your recipe for a 9" round should make enough cake for two 6" rounds. (Or you could just halve the ingredients and make one 6" round.)

Jeff
February 1, 2019

How do I calculate from 8 round to cupcakes? Would the area math work for cupcakes and if so, is their a standard size for a cupcake?

Xan
January 28, 2019

I'm baking brownies and the recipe calls for an 8x8 pan but i want to bake it in a 9x9 pan. I followed your computation and end up to 1.50. How can i double my recipe?

Salma
January 20, 2019

I want to halve a recipe that calls for a 9 inch springform pan. What size pan should I use instead?

Don B.
January 21, 2019

To fill the pan to the same depth, you'll want to use a pan that's 6.3” in diameter (or as close as you can get) - that's 9” divided by the square root of 2 (0.707).

Annie
January 19, 2019

I’m making cornbread and have a 9” square pan, not the 8” a square pan called for in the recipe. How do I adjust the cooking time?

Lori
December 29, 2018

I am making a Strawberry dessert with pretzel crust that requires a 9 by 13 pan. I would like to make one and a half times that amount do not want to completely double the recipe what size pan would I use?

Don B.
December 29, 2018

many possibilities. how about a 13" x 13" square pan. that will be close to your 1 1/2 times amount.

Diana
December 18, 2018

Sorry. I have a recipe for spice bars that calls for a 17x11x1-1/2 baking pan. Can someone please give a substitution. I can't find this size pan anywhere. I think it is from way back. Please help. I asked for help but put the wrong size. It is a 17x11x1-1/2 pan substitution I'm looking for. Help

Don B.
December 19, 2018

you don't say what size baking you want to use. assuming it's a standard size, say 9" x 13", then you'll need about 2/3 (actually about 62.5%) of your current recipe.

Diana
December 18, 2018

please help me. I have a TBI but, want to make a recipe for spice bars which uses a 17x111x1-1/2 inch pan that is measured from the inside. I don't have this size pan so what can I substitute? Cab somebody help?

Shelley K.
December 5, 2018

Im working in a camp with over 200 people and we need to bake with the large industrial sheet pans.. for things like nanaimo bars date aquares etc..how many times would i double the recipe?? 4 or 5?? Plz help. Shelley

Neha
October 10, 2018

Very useful article for increasing the volume of cake and what pan size to use.

I would appreciate if you could also tell how to decrease a recipe to fit a smaller pan

For example an 8 x 2” pan using 6 eggs And 2 cups almond flour.

To halve the recipe what pan size will work best?

Thank you in advance for your advice

[email protected]

I would appreciate if you could also tell how to decrease a recipe to fit a smaller pan

For example an 8 x 2” pan using 6 eggs And 2 cups almond flour.

To halve the recipe what pan size will work best?

Thank you in advance for your advice

[email protected]

Emily J.
September 12, 2018

So I have a chocolate cake recipe that makes 3 8" rounds. I want to make a rectangle cake and I have a 9x13 pan. So would 1 batch of cake be enough? If I split it between two 9x13 pans, I'd have thinner layers to stack?

Siv
September 1, 2018

Hi! I am hoping you can help me! I have a carrot cake receipt that calls for 2 9 inch round pans. I am trying to convert it to a 3 tier cake. Pan sizes: 3x2, 5x2, 7x2. How do I convert that? Thank you!

Adele
July 26, 2018

Hello, Just to make sure I get this right...if I have a recipe for an 8 or 9 inch cheesecake...what do I do if I want to use a 6 inch pan? Thanks!

Jerrie
July 22, 2018

Hi, my query is about baking in 3in deep pans. A couple of sites suggest x number of cups per pan using a 3in deep pan but the volumes differ significantly. Do you have a suggestion on the volume required for a 6x3in, 8x3in and 10x3in deep pan? I want to avoid underfilling as I've read this inhibits rising and overfilling where the cake dries out from taking too long to set or doesn't set snd sinks in the middle.

Thanks

Thanks

## Join the Conversation

See what other Food52 readers are saying.