Have you ever come across the recipe you’d love to try but found that you don’t have the right cake pan size? With this cake pan converter, this will never be a problem again! Using our tool is a piece of cake 🍰: input the size and shape of a recipe’s baking pan, enter the dimensions of your own pan, and you’ll get the conversion rate in the blink of an eye.
What’s more, in the second part of the calculator, you can choose the cake’s ingredients and how much of them are needed in the original recipe, and we’ll recalculate all the amounts for you.
Also, you can look at our tips on adjusting baking time for different size pans. Baking pan sizes come in a variety of shapes and sizes, but with this calculator, it’s a not big deal – bake and have fun, and don’t worry about conversions!
🙋 Is it a chocolate cake you wanna make? Don’t feel guilty! Our chocolate calculator will explain the dark chocolate health benefits to you.
How to use the cake pan converter? ○ ⇨ ◯, ◯ ⇨ 🟥
Imagine, if you would, this situation: it’s a lazy Saturday morning, you’re scrolling through your social media, and a tempting picture of a chocolate cake appears on your feed. Mmmmm, that sounds like the perfect plan for your weekend. But, unfortunately, all you have is a rectangular 7 × 11 × 2 inch pan, while the recipe says something about a round 6-inch cake pan (and that’s definitely not enough for your needs, isn’t it?). So what can you do to overcome that issue? You can, of course, use this cake pan converter:
- You can use the second part of the calculator – the list of ingredients. Enter your products’ names into the fields, change the unit to the one you need, and input the amount required by the recipe. Don’t worry, you can add up to 15 ingredients in our calculator – the next field will appear after you fill in the previous one. So, if our recipe for a 6-inch cake pan looks like this:
3/4 cup of flour
1/2 cup of cocoa powder
1/4 teaspoon salt
1 cup of sugar
1/3 cup of vegetable oil
- 3/4 cup of flour
- 1/2 cup of cocoa powder
- 1/4 teaspoon salt
- 1 cup of sugar
- 1/3 cup of vegetable oil
- We’ll get the recalculated list for our baking pan size:
2 cups of flour
1.4 cups of cocoa
0.7 tsp of salt
2.7 cups of sugar
0.9 cups of oil
- 2 cups of flour
- 1.4 cups of cocoa
- 0.7 tsp of salt
- 2.7 cups of sugar
- 0.9 cups of oil
If you want to change the units of your ingredients (for example, from grams to cups), make sure to use the cooking measurement converter. Don’t forget that larger amounts of batter may require a longer baking time.
Great! Now that you know how to convert the pan size to your needs, you can also check out our cake serving calculator – it comes in immeasurable help if you’re estimating the size of the cake you need for your party 🎂🎉.
Baking pan sizes
In the table below, we’ve gathered some standard baking pan sizes. The two columns show the approximate volume of the pan: remember it’s the volume of the whole pan. Usually, you’ll put less batter than the full volume to avoid the batter overflowing, so you may fill it only 1/2-2/3 of the full capacity, depending on the cake type.
Remember that there are plenty of baking pan sizes on the market. The best method of making sure what the size of your pan is, of course, is to measure it yourself. If your pan is:
- Round, then by measuring the diameter and height, you can calculate its volume (check out the formula for the volume of a cylinder).
- Rectangular – determining the length, width and height is essential in finding the baking pan volume (it’s the volume of a rectangular cuboid).
If you know the pan dimensions, you can do the volume calculations manually. Alternately, use the Advanced mode of this cake pan converter to find the volume of your baking pan.
How to adjust baking time for different size pans?
Well, we don’t have any breakthrough rules or fancy formulas that fit everything here – it’s not possible as each and every cake recipe is unique. Instead, we’ll present some general tips on how to adjust baking time for different size pans:
- Baking time does not change to the same ratio as the volume of ingredients. That may sound obvious, but let’s make it crystal clear – if you double the ingredients, the time shouldn’t be doubled.
- By making a larger cake than the recipe and choosing a larger pan, you can expect longer baking times. The time may be only a bit longer if you fill the pan to the same height as the original recipe. If your converted recipe makes the cake much taller, then you might need to leave the cake in the oven for a substantially longer time.
- Use a cake tester to check if your cake is done. You can go for one of those fancy metal cake testers, but skewers and wooden toothpicks work equally well (or even better, as they hold raw batter way better than metal).
Generally speaking, use your intuition and common sense and check if your cake is done more often than if you’re using the original recipe.
To measure your cake pan:
- Take a ruler or a measuring tape.
- Place it so you can read the distance between the two opposite inner lips of the cake pan.
For a round baking tin, do it at its widest point – in the middle.
If you have a rectangular cake pan, remember to measure the lengths of both sides.
- For a round baking tin, do it at its widest point – in the middle.
- If you have a rectangular cake pan, remember to measure the lengths of both sides.
- For height, measure from the surface (e.g., table) to the top edge of the cake tin.
How do I convert a cake recipe to a larger pan?
To convert your cake recipe to a different pan size:
- Measure your cake pan.
- Work out its volume.
If the heights are the same, you can use the surface area instead.
- If the heights are the same, you can use the surface area instead.
- Divide the volume of your cake tin by the recommended pan’s volume to find the ratio.
- Multiply the original amounts of ingredients by the ratio.
What is half of a 9-inch cake pan?
A 6.35-inch pan would be half of a 9-inch round cake pan of the same height. Cake tins are compared by their volumes, which are proportional to their radii². Therefore, you can’t just halve the diameter.
How to convert 7-inch cake pans to other sizes?
To convert a 7-inch round cake pan to other sizes, calculate its volume and use it as a divider to find the volume ratio between the two baking tins.
For example, to convert to a 9-inch cake pan, you’ll need to multiply the amount of each ingredient by 63.6/38.5 ≈ 1.65.
When it comes to baking a cake, the size of the baking pan matters because of the factors like time required for baking and temperatures.
There’s always a pan you can swap out for another size if you have cake batter ready to go into the oven but you realized you have the wrong size cake pan.
The logic behind these changes is such that because the pan is 1 inch larger, more surface area will be exposed. The liquid in the cake batter will evaporate more quickly, which means it will bake faster. To compensate, simply increase the temperature and reduce the baking time.
Why do we Calculate the Correct Quantities of Ingredients?
Ingredients are always part of a recipe. To measure one, it must be put into a container that holds the amount needed for the recipe. As a result, an ingredient takes up space and has volume. In recipes, liquids (cups, litres) or weights (grams, tablespoons) are measured.
The weight measurements correspond roughly to the dry measurements we use: teaspoons, tablespoons, cups of dry ingredients. Measuring up cup can give more accuracy; then again different ingredients which we measure by the same cup have different weights.
So, it becomes essential to measure & note down the exact measurement of a given ingredient for a successful & tasty recipe.
How to perform Cake Pan Conversion Manually?
- Check the original recipe & baking pan size mentioned there.
- You need to calculate the conversion factor for the recipe by dividing your pan size area by the given pan size area.
- Finally, you are done with the recipe for desired pan size.
Start using more calculators for your convenience, and go to Arithmetic Calculators for reading material and equations on a range of math topics.
Solved Example of Cake & Baking Pan Size Conversions
Given Recipe is for a 2⨰2 rectangular pancake. Find the recipe for a 4⨰4 rectangular pancake.
2 cups (240g) unbleached all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup + 2 tablespoons (198g) water
3/4 cup (149g) granulated sugar
1/2 cup (99g) vegetable oil
4 1/2 teaspoons (21g) cider
1 tablespoon (14g) vanilla extract
Given recipe is for 2⨰2 rectangular pan
As our pan size is different, we have to calculate Conversion Factor
Area of given recipe’s pan
=2⨰2=4 sq units
Area of our pan
= 4⨰4 = 16 sq units
Conversion Factor = Area of our pan/Area of given pan
Conversion Factor = 16/4 = 4
8 cups (960g) unbleached all-purpose flour
3 teaspoon salt
3 cup + 8 tablespoons (792g) water
3 cup (596g) granulated sugar
2 cup (396g) vegetable oil
18 teaspoons (84g) cider
4 tablespoon (56g) vanilla extract
So, this will be the new recipe for our 4⨰4 pan.
FAQs On Cake Pan Converter
1. How do I convert baking time to different pans?
The baking time to different pans can be converted by increasing the oven temp by 25 degrees F and decreasing the bake time by a quarter.
2. How do you convert the pan size to baking?
For converting the pan size to baking first you need to determine the volume up to which your pan can hold. Mostly, for the square and rectangle pans, you can multiply the length of the sides.
3. Can I use an 18cm cake tin instead of 20cm?
A different sized tin can affect the baking time of the cake and also the depth of the finished cake may differ.
4. At what temperature should I bake my cake?
Usually, most of the cakes are baked at 350 degrees Fahrenheit, while you can reduce the temperature to 325 degrees to get a flat-topped cake.
If you’re a baker or you love to bake, it’s crucial to know how cake pan conversions work. Cake pans come in different sizes and shapes. So when a recipe calls for one type of pan, and you have a different type, it’s super handy to know how to adapt a recipe to fit the cake pans you do have! Plus, get your own printable chart (at the bottom of this page) that you can hang on your fridge for easy reference.
A detailed cake pan conversion article to show how you can substitute or adjust recipes to the type of cake pans you have.
Cake pans come in different sizes and shapes. Recipes usually tell you which pan you should use for that particular recipe, but what do you do if you don’t have the correct pan? I get a lot of questions from my readers on how to change or adjust a cake recipe from 3 layers to 2 layers, or how to make my brownie recipe in a half sheet pan instead of a square pan etc.
With this handy guide, you can learn how to adapt a recipe to the cake pans you do have at home!
What I’ll be covering in this article
- Types of pans used in baking.
- Common cake pan conversions by volume and area.
- How to adjust recipes for different baking pans.
- How to substitute cake pans and the formula to use.
- Notes on making sure your recipe will still work.
Types of pans used in baking
There are many types of baking pans available out there. Along with a range of different ovens too. While this makes baking more accessible and convenient, it also makes it a little complicated when trying to adapt recipes for different pan types and sizes.
The usual standard for layered cakes is cake pans that are about 2 inches high. You can find these in different sizes ranging from 4 inches to 20 inches in diameter.
You can also easily find square or rectangle cake pans. Their height can range from 2 – 3 inches.
Loaf pans and bundt cake pans are also widely used in baking. These also come in different sizes.
Cake pans are mostly made out of metal because they better conduct heat. You can also find aluminum pans or non-stick pans. Plus they come in light or dark color as well.
Glass or porcelain pans
Next, you have glass and porcelain pans. Mostly used for making pies, and other baked goods, thicker glass pans are not as widely used for cake baking anymore. Baking in these pans takes longer because the glass / porcelain takes longer to heat effectively compared to metal pans, but they also do retain heat longer than metal pans.
How to substitute cake pans
I get asked often by my readers whether they can make my classic vanilla cake in 9 inch pans instead of 8 inch pans. Or if they can make 2 layers of my chocolate cake instead of 3 as per the recipe. The answer to all of this is absolutely. But it does take a little math to figure things out.
Here are some important factors to keep in mind if you’re substituting cake pans in a recipe.
The height of the cake is determined by the depth of the batter in the cake pan. If the height is kept the same, calculating the cake pan size for conversion is easy. Plus it’s easier to calculate the area in a pinch instead of volume.
You will also need to ensure that the cake batter will not overflow from the cake pan that you’ll be using. Too little batter, and the cake can burn, or too much, and the batter overflows. So it’s important to not overfill the cake pan, and keep the height of the batter / cake the same.
Try to use the same type of cake pan as well.
If the recipe creator uses metal pans, try to stick with metal pans. Changing this to glass or porcelain will more than likely have an impact on the final result.
Be mindful of the nature of the recipe that you’re changing.
Usually cake recipes can be doubled, depending on the original recipe. However, if I’m making a double recipe that will result in a large volume of batter, I prefer to make single batches TWICE, rather than making double the amount. This is because making a double batch can affect the texture of the final outcome because it’s harder to mix ingredients well in larger volumes.
Common cake pan conversions / calculations (by volume)
For round pans = π r² h
For square / rectangle = length x width x height
Round pans (2 inches / 5 cm height)
6 inch round pan (15 cm) = 960 mL = 4 cups
8 inch round pan (20 cm) = 1.4 L = 6 cups
9 inch round pan (23 cm) = 1.9 L = 8 cups
10 inch round pan (25 cm) = 2.6 L = 11 cups
Square pans (2 inches / 5 cm height)
8 inch square pan (20 x 5 cm) = 1.9 L = 8 cups
9 inch square pan (23 x 5 cm) = 2.4 L = 10 cups
10 inch square pan (25 x 5 cm) = 2.8 L = 12 cups
Rectangular pans (2 inches / 5 cm height)
7 x 11 inches (18 x 28 cm) = 2.4 L = 10 cups
9 x 13 inches (23 x 33 cm) = 3.3 L = 14 cups
Half sheet pans (1 inch / 2. 5 cm height)
9 x 13 inches (23 x 33 cm) = 1.9 L = 7 cups
13 x 18 inches (33 x 45 cm) = 3.7 L = 15 cups
Loaf pans (3 inches / 8 cm height)
8 × 4 inches (20 x 10 cm) = 960 mL = 4 cups
8.5 x 4.5 inches (21 x 11 cm) = 1.4 L= 6 cups
9 × 5 inches (23 x 13 cm) = 1.9 L = 8 cups
Jelly roll pans – (1 inch / 2. 5 cm height)
10 × 15 inches (27 x 39 cm) = 2.5 L = 10 cups
12 × 17 inches (32 x 44 cm) = 2.8 L = 12 cups
Springform pans (2. 5 inch / 6 cm height)
9 x 2.5 inches (23 x 6 cm) = 2.4 L = 10 cups
10 x 2.5 inches (25 x 6 cm) = 2.8 L = 12 cups
Bundt pan (Volume varies due to different shapes and designs. Assuming 3 inch / 8 cm height)
7.5 inches (19 cm) = 1.4 L = 6 cups
9 – 10 inch (22 – 25 cm) = 2.4 – 2.9 L = 10-12 cups
Cake pan conversions / calculations (by area)
Round pans = π r²
Rectangle / square pans = length x width
I use inches for these calculations for convenience.
Round pans (2 inch in height)
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
Square and rectangle pans (in inches)
6 x 6 inch = 36 square inches
7 x 7 inch = 49 square inches
8 x 8 inch = 64 square inches
9 x 9 inch = 81 square inches
9 x 13 inch = 117 square inches
12 x 16 inch = 192 square inches
13 x 18 inch = 234 square inches
How to calculate recipes for cake pans
Being able to convert cake pan sizes and adapt recipes is easy, but requires just a little math.
For this, I usually calculate the area of the cake pans. I learned this method through Alice Medrich from Food52!
How to do the math
Let’s use my classic vanilla cake recipe as an example.
My vanilla cake recipe is baked in TWO 8 inch cake pans for a two layer cake.
But what if you don’t have two 8 inch cake pans? How do you change the recipe for the pans that you DO have?
9 inch round pans OR 9 x 13 rectangle pan
Let’s assume you keep the height of the cake the same to make the calculations easier.
Cake pan in my original recipe – Area of two 8 inch pans = 100 square inches
Area of 9 x 13 inch pan = 117 square inches
Area of two 9 inch round pans = 128 square inches
For 9 x 13 inch pan – cake pan ratio difference = 117 / 100 = 1.17 (~1.2)
Recipe conversion for the cake pan size you have – Multiply the recipe by 1.2 to get the correct amount of each ingredient to make ONE 9 x 13 inch cake pan, with the same height as the original recipe. However, the baking times will be longer due to the bigger cake pan.
For two 9 inch round pans – cake pan ratio difference = 128 / 100 = 1.28 (~1.3)
Recipe conversion for the cake pan size – Multiply the ingredients in the recipe by 1.28 (or approximately 1.3 times) to get the correct amount of each ingredient to make TWO 9 inch cake pans, with the same height as the original recipe.
Here’s another example
How about a recipe that is baked in a 9 x 13 inch cake pan, but you want to make it in an 8 inch square cake pan?
Area of a 9 x 13 pan = 117 square inches
Area of an 8 inch square pan = 64 square inches
Ratio = 64 / 117 = 0.55
Multiply the recipe by 0.55 to get the correct amount of each ingredient to adapt the recipe for the smaller square baking pan, but make sure that the height of the cake pan is equal or greater than the original pan recommended.
You can also simply halve the recipe, OR make the full recipe and make it in TWO 8 inch square pans (but the height will be slightly shorter).
Example – A cake recipe that uses two 8 inch pans that are 2 inches high.
Volume of the two 8 inch pans = 2 x 6 cups = 12 cups or 2.8 L.
Cake pan substitutions with similar volume capacities –
- 10 – 12 cup bundt pans – bake time will be longer and temperature will be lower due to the depth.
- 2 x 9 inch cake pans – cake layers will be shorter, so the bake time will also be less.
- 10 inch square cake pan – cake baking time will be longer.
- 10 inch springform cake pan – cake baking time will be longer.
- Two 8.5 x 4.5 inch loaf pans – baking temperature will be lower and baking time might be longer because of the depth of the batter.
- 9 x 13 inch cake pans – cake layer will be shorter and the bake time might be less.
Or use the formula below to change the ingredient amounts in the recipe to fit your new pan.
Calculating recipe adaptations – The formula
Area or volume of the cake pans used in the written recipe = X
Area or volume of the cake pan / pans you have available = Y
Ratio for calculating = Y / X = N
Multiply each ingredient amount by N to adapt the recipe for the cake pans you want to use.
Notes on calculations
- This method of calculating will work as long as you use ONLY area or ONLY volume measurements for both the original pan and the one that you want to use.
- Compare the area or volume measurements of the original recipe to the other volumes in the table on this page, so you can find a comparable cake pan size, and how much batter you will need.
- There are still shortcomings with this method because some cakes / baked goods might not be designed to work in cake pans that have different height / depth.
- The baking temperatures and times can certainly change when you change the cake pan size.
- If you change the cake pan type (metal to glass or vice versa), the baking temperature and times will also change. The thicker the material, the slower the cake will bake.
- Also remember to never fill a cake pan more than 2/3 of the way. Otherwise, you will risk the cake batter overflowing.
- The volume measurements are for the ENTIRE pan filled with liquid, so keep that in mind when multiplying or adapting recipes to fit other pan sizes.
- When multiplying a recipe, please note that it’s generally not advisable to make large double batches of the original recipe. Because it’s harder to make sure that the ingredients are mixing evenly when the volume of the batter is so large. You risk ending up with undermixed batter, which will cause the baked goods to have uneven texture and flavor. Or if you overmix, you end up with a rubbery and tough end product.
Finally, if you don’t want to do the math.
If you want to skip the math, simply over-estimate how many batches of the baked good you need, and just fill the cake pans 2/3 of the way. Any extra cake batter can then be used to make cupcakes! Better to have too much than not enough in this case.
For your own high resolution printable of the table above, you can subscribe to The Flavor Bender community to get this and other handy kitchen printables for free! Click on the button below OR the table above to join our community!
Baking Dish and Casserole Conversion Guide
You have a 9×9-inch square pan and your brownie recipe calls for an 8×8-inch. Or your 2-quart casserole is in the fridge half-full of tuna noodle and you don’t feel like emptying it out. Can you substitute a 9×13-inch dish?
Eventually, every home cook will brush up against these conundrums. Often there are no hard and fast answers because every baking dish (or pan or casserole) is a little different.
But there are some tricks you can deploy in order to make an educated guess.
Simply Recipes / Alison Bickel
How to Convert Baking Dishes
- Be mindful of the baking time any time you do a dish swap. It may very well be a little shorter or longer than the recipe says. Converting to a smaller pan often means a longer bake time, while converting to a larger pan usually shrinks the cook time.
- Think of surface area. If two dishes have the same capacity but one is shallower, the shallower dish will probably bake faster than the deeper one.
- Glassware casseroles and dishes bake a little faster. Many sources call for reducing the oven temperature by 25°F if the recipe is baked in glassware. Even if you don’t reduce the oven temperature, you may want to check on the doneness a little earlier than normal.
- It’s better to use a larger dish than called for versus a smaller dish. No one wants an overflow situation—particularly if it means any spillover burning on the bottom of the oven. Don’t have a larger dish handy? Set your pan on a rimmed baking sheet as a precaution to catch any overflow.
- Doubling or halving recipes often will work, but you want to think of two factors: depth and surface area. Those will affect the baking time and consistency of your recipe.
The pan on the left is 8 1/2×4 1/2 inches, while the one on the right is 8×4 inches. You can see the difference in batches of the same banana bread recipe baked in each.Simply Recipes / Alison Conklin
Capacity Vs. Dimension
One issue is how baking dishes are classified. Sometimes manufacturers refer to how many quarts the dish holds, aka its capacity. These are often stoneware or glass casseroles, like Corningware, Pyrex, or Le Creuset.
And other dishes and pans—usually metal or glass ones—go by their dimensions. The classic 9×13-inch pan is a terrific example.
How to Measure a Dish or Pan
If you don’t know the dimensions or capacity of a baking dish, how can you know a recipe will fit in it? Don’t worry! There are a number of ways to find out.
- Look at the bottom of the pan or dish. Sometimes the capacity or dimensions are engraved or embossed there.
- Use a ruler or tape measure to measure it. Obvious, but there you go. That’ll give you the dimension. Measure the top of the dish from inner rim to inner rim.
- Measure the volume. Pour water from a measuring cup into a dish, filling it all the way to the top. This tells you its capacity.
Still in a pinch? See the chart below. We did the conversion work for you!
Baking Pan and Dish Conversion Chart
Simply Recipes / Ciara Kehoe
Swap Away and Bake These Goodies
We’ve put together some useful baking dimensions to easily convert baking pans from inches to centimetres.
Cake and Baking Pan Sizes & Conversion
Here’s an in-depth overview of different cake pan sizes and how they affect baking times and ingredients.
If you’re having trouble finding a particular pan, you might want to bookmark this page to refer back to later when you need to bake something.
Here you’ll see common measurements for different types of pans used in cooking. You may notice some differences between these measurements and the ones found in the Joy of Cooking. These numbers come from my own experience.
1 inch = 2.54cm
1 cup = 240ml
How to Determine the Volume Yourself
To determine the approximate capacity of a baking dish, fill it with 1 cup of water and then measure how high it gets. That’s what I did!
How Much Does This Pan Hold?
Here’s a helpful guide to the different pan sizes of cake tins available and how much each size holds. Keep in mind that these numbers refer to the total capacity of the tin, not just the space inside. For example, if you fill a 10-cup muffin tin halfway, you’ve used half its capacity.
As an illustration, let’s say that my vanilla recipe yields around eight cupcakes which I split between three nine-by-two-inch round cake pans. Each pan holds approximately three cupcakes. Each cupcakes layer contains slightly under three cupcakes.
A 6×2 inch round pan holds around 4 cups of cake batter, about the same as an 8×4 inch loaf pan. Fun Side note Cupcake recipes for 12-16 cupcakes fit near perfectly in 3 6-inch cake pans.
8-inch round cake tin x 1.5-inch deep = 20cm x 4 cm deep = 4 cups (960ml)
9-inch round cake tin x 1.5-inch deep = 22cm x 4 cm deep = 6 cups (1.4 liters)
10-inch round cake tin x 1.5-inch deep = 25cm x 4cm deep = 8 cups (1.9 liters)
Square Pans & Square Cake Tins
10-inch x 10-inch round x 1.5-inch deep = 25cm x 25cm x 4cm deep
12-inch x 12-inch round x 1.5-inch deep = 30cm x 30 cm x 4cm deep
8-inch x 8 inch round x 2-inch cake tin = 20cm x 20 cm x 5cm deep
9-inch x 9-inch round x 2 inch cake tin = 23cm x 23cm x 5cm deep
10-inch x 10-inch round x 3-inch deep = 25cm x 25cm x 7.5cm deep
12-inch x 12-inch round x 3-inch deep = 30cm x 30 cm x 7.5cm deep
RECTANGULAR CAKE TIN
13-inch x 9-inch x 2 inch deep = 33cm x 23 cm x 5cm
15-inch x 10-inch x 1 inch = 38 cm x 25 cm x 3cm
26-inch x 18-inch x 1 inch cake tin = 66cm x 46cm x 3cm
10×15 inch jelly roll pan holds 10 cups of batter, the same as a 10×2 inch round pan, 9-inch square pan, 11×7 pan, 9×2.5 inch springform pan, 10-inch Bundt pan.
12×17 inch jelly roll pan holds 12 cups of batter, the same as a 10×2 inch square pan, 10-inch Bundt pan, 10×2.5 inch springform pan, and a 9-inch tube pan.
10-inch Bundt pans are the standard size. I have several that are 9.5 inches, and most Bundt cake recipes still fit.
10-inch Bundt pan holds 10-12 cups of batter, the same as a 10×2 inch round pan (10 cups), 9×2 inch square pan (10 cups), 10×2 inch square pan (12 cups), 11×7 inch pan (10 cups), 10×15 inch jelly roll pan (10 cups), 12×17 inch jelly roll pan (12 cups), 9×2.5 inch springform pan (10 cups), 10×2.5 inch springform pan (12 cups) and a 9-inch tube pan (12 cups).
9×3 inch tube pans are the standard size. I have a few 8 and 10 inches, and most recipes using tube pans fit nicely.
9×3 inch tube pan holds 12 cups of batter, the same as a 10×2 inch square pan, 12×17 inch jelly roll pan, and a 10×2.5 inch springform pan.
9×2.5 inch springform pan holds 10 cups of batter, the same as a 10×2 inch round pan, 9×2 inch square pan, 11×7 inch pan, a 10×15 inch jelly roll pan.
10×2.5 inch springform pan holds 12 cups of batter, the same as a 10×2 inch square pan, 12×17 inch jelly roll pan, and a 9×3 inch tube pan.
9-inch x 5-inch x 3-inch deep loaf tin = 23cm x 13cm x 7.5cm deep
Because there’s often a need for substitution when using different types of cakes, if you’re substituting a pan that has the same capacity, be aware of the cooking time because the finished product size will differ. Always check the oven frequently and start checking for doneness sooner than the recipes state.
Fill your baking dish at most two-thirds full. If not otherwise specified in the recipe, leave at least 1 inch between each layer.
Adapting Recipes to Fit Certain Cake Pans
Adjustments to the ingredients and measurements required for baking a cake may seem simple at first glance, but they can be tricky if you don’t know how to calculate them.
2) Determine the size of your oven. 3) Measure out the ingredients for the recipe. 4) Calculate the volume of each ingredient. 5) Multiply the total volume of
For rectangular and square pans, use the formula for calculating surface area. For instance, a 9×13-inch rectangular pan has a size of 117 square inches. A 9×9-inch square pan has an area of 81 square inches.
For circle pans, multiply the area by φ (3.14). For instance, if the area of a 9-inch circle is 63 square inches, then multiply that by φ (3/2) = 1.57. So, the area of a circle with a 9-inch circumference would be 57.6 square inches.
3) Once you’ve determined the volume your pan can handle or its square inches, you can confidently substitute cooking pans.
If a 9×13-in. Pan is 117 sq. in., and a 9-in. round pan is 63.6 sq. in., then you know that 1 9×13-in pan can hold 2 9-in. round pans (about 120 sq. in.).
If the volume and square inches don’t add up, you’ll need to adjust the ingredients, which requires some math.
For example, if one wants to change an eight-cup (9 x 16 cm) rectangular baking dish into a ten-cup (10 x 20 cm) rectangular baking dish, one would need to double the number of ingredients used. So, one would use sixteen cups of butter instead of eight cups of butter. Similarly, one would use twenty-four cups rather than twelve cups of sugar. In addition, one would also need to add two extra eggs, four extra egg yolks, and half a cup of vanilla extract.
To calculate the per cent, subtract the current quantity from the needed amount. Then divide the difference by the quantity you already have. Finally, times 100 to convert into a decimal format. For example, if you’re looking for 10% of 8, you would first subtract 8 from 10 to give 2. Next, divide 2 by 8 to yield.25. Multiplying.25 by 100 yields 25%, which is the per cent you seek.
How to Avoid the Math
Better to have some extra batter than none at all.
What About Eggs?
If you want to add some eggs to a dish, crack them into a bowl and then whisk them until they’re thoroughly mixed. Then measure the exact number of eggs you want to add to the dish using a measuring cup or by weighing the eggs on a digital scale.
Checkerboard Cake: about 8 cups
Vanilla Naked Cake: about 8 cups
Confetti Cake: about 8 cups
Chocolate Cake: about 6 cups
White Cake: about 7 cups
Banana Cake: about 6 cups
Strawberry Sponge Cake: about 7 cups
Coconut Cake: about 7-8 cups
Red Velvet Cake: about 6-7 cups
Lemon Sponge Cake: about 7 cups
My Favorite Baking Pans
Next time you need to know about baking pans & their conversions, I’d like to help you out so you can be confident when making the adjustments necessary.
Forget about complicated baking charts! Instead, discover the best tool you need during your baking journey – a cake pan sizes converter.
This simple calculator will help you, as a home baker, adjust different pan sizes to make your cake recipe.
Imagine the best Italian Sponge Cake you would like to try, but you do not have the right baking cake pan size. Here is the solution – a cake pan converter!
Please scroll down the page to find it below.
You can make your favorite recipes more exciting by using various, even weirdly shaped pans.
If you ever want to use a baking pan with a different shape or height instead of the one mentioned in the recipe, please, read how to adapt a recipe.
Bake and keep reaching for the stars! With a free baking pan conversion chart on that post, you will be able to make anything you desire.
How to use this calculator
First and primary, you do not need to measure the radius of the pan; calculate the area of the pan in square inches, the pan’s volume, or the volume of batter.
What do you need to do?
- Enter the shape and size of the baking pan required in the recipe.
- Input your pan dimensions.
- Press the button “Calculate,” and you will get the conversion coefficient, or the conversion factor, to calculate the ingredient quantities.
- Multiply your cake recipe ingredients by this coefficient.
And voilà! Proceed to bake and enjoy your favorite layer cake or sheet cake!
What’s next? Please, scroll down to find the calculator below, read the special notes, and don’t forget to save it for later.
Also, get the free printable baking pan conversion chart in the guide on how to adjust a cake recipe to different pan sizes.
- If you want to recalculate ingredients for molds with different heights or weird-shaped silicone molds, please, read on how to adapt your recipe.
- Read on how to bake with silicone molds, if you can bake a cake in a glass pan, and how to bake with Pyrex.
When you should not use the calculator
So, how to scale a recipe for special cake pans? Is it possible?
How to calculate recipe ingredients
Once you get the cake pan conversion coefficient, multiply the amount and volume of all the recipe ingredients by this number.
Use your common sense and adjust the ingredients. You will need to round up or down the resulting numbers to work with.
Most of my recipes use US measurements and the metric system. I firmly believe that baking needs precision, and weighing ingredients with a kitchen scale helps get the best baking results.
Moreover, it might be easier to adjust ingredients using the metric system.
Let me show you an example: if you have a 10-inch cake pan and the recipe indicates an 8-inch cake pan, the conversion coefficient is 1.56.
It means that you need to multiply the ingredients by 1.56. Yes, just a little math helps here!
In this case, if the original recipe calls for 1 cup (125 g) of all-purpose flour, multiplied by 1.56 makes 1.56 cup (195 g) of flour.
Using the Ingredients Conversion Tool, you will need 1 ½ cups plus 1 tablespoon of flour. However, it seems that measuring 195 g of flour is easier.
Let’s say that you calculated all the ingredients but whole eggs. What if you need some part of the egg?
A good technique is to beat the egg and use whatever part of an egg mixture you need.
To be precise, weigh the beaten egg on a scale and measure how much you need.
There are no formulas for adjusting the baking time once you use a different pan size.
If you double the ingredients, it does not mean that your cake requires a longer baking time, and you need to double it. It does not work this way.
The baking time remains the same in most cases since the cake converter does not change the cake’s height.
The baking time may be a bit longer if you make the cake larger than the original recipe.
If you make a smaller cake, it is good to check the cake’s readiness before the original baking time.
And don’t forget about the general rule of thumb: you don’t change the oven temperature recommended in the recipe.
But there is one exclusion: if you substitute your molds with the glass pans, reduce the baking temperature by 25 degrees F and bake up to 10 minutes longer.
How to test cake doneness
As per Kitchn, there are five ways to tell when a cake is done. One of the easiest methods is to use your preferred cake tester.
It is a metal cake tester, a thin, sharp knife, a skinny bamboo skewer, or a wooden toothpick. According to FOOD52, “the toothpicks are the best cake testers.”
Just remember that various types of cakes have different kinds of readiness.
For example, while testing French Chocolate Cake, you will want the tester to come out of the center of the cake with some streaks of batter or crumbs that stick to a toothpick since the cake is moist. Italian Sponge Cake is ready when the tester comes out dry.
Mast-have baking pans
As a sequel to my freebie Baking Essentials Checklist, today, there’s been no better time than now to show off all the baking pans I use while baking and which ones are my favorite.
Here are my top 9 baking pans, most with nonstick coating – all you will ever need for any recipe situation:
To learn other baking tools you need while baking, check out a post full of baking must-haves to ensure your next sweet treat turns out perfect.
In addition to the principal cake pan calculator below, I think it would be helpful to provide a few conversion tables for different-sized pans and their volume capacities.
Note: volume varies due to various designs
Browse all the Cake Recipes
I hope you return to this post next time you need some adjustments with your baking pans. Happy baking, and enjoy!
If you’ve ever inherited (or purchased) some older casserole dishes, you know the hassle that can be figuring out exactly what size dishes you have on your hands.
You probably have noticed — and rely on — the fact many newer metal pans stamp a measurement in the bottom. On glass dishes, you may notice etched measurements in inches or centimeters, too.
Older dishes, however — and, truthfully, some newer ones — keep their capacity a bit of a mystery. They may have no size measurements, or they may have a collection of random numbers that you suspect may be speaking to you, but you long ago lost any deciphering codes.
Here, a few of the numbers you might find on the bottom of casserole dishes and what they mean.
Rectangle and square dishes often sort by the two-dimensional measurements: 7×5, 8×8, 9×9, 13×9, and so on. A few will add the third dimension, height, which is great to know as that adds or removes a substantial capacity.
If you don’t see those measurements, you can always use a tape measure to measure from the inside walls of the dish. Surprise: older dishes may not meet typical standard dish sizes we use in recipes today.
Round dishes, and more unique casserole dish shapes, often measure in quarts, cups, and ounces, rather than inches. Less commonly, you’ll see a dish capacity number on square or rectangular dishes.
However, these numbers can be really helpful: If you, for example, see an 8-cup square pan, that’s likely an 8×8 pan. A 9×13-inch rectangle pan with two-inch sides can hold 16 cups. This helpful chart can guide you to proper dish volumes.
These numbers can come in handy if you ever have a recipe that calls for a two-quart dish but you don’t have a round two-quart dish. You know you can use an 8×8 or 9×9 pan.
Unique Brand Numbers
Some brands have unique identifiers on their dishes, so if you’ve inherited stoneware, Dutch ovens, or other great cookware pieces, you may have a bit more help in identifying what you have.
For example, Emile Henry stamps all of their dishes with a product number or “shape code.” A 6121 is a nine-inch pie dish. A 0201 is a salt pig, which is ideal for keeping by your stove for quickly adding a touch of salt to dishes you’re making. A 9042 is a classic oval gratin dish.
Ever inherit a Le Creuset Dutch Oven and don’t know the capacity? You can measure with cups of water, pouring one at a time to gauge how much the pot can hold. Or you can also lift the lid and look for the stamped number.
A 24 indicates a 5.5-quart (4.2-liter) round dutch oven. A 25? That’s a 3.5-quart (3.2-liter) oval dutch oven. A 40 stamped inside the lid lets you know you’re holding (we suspect with great effort) a 15-quart (14.1-liter) oval dutch oven. That’s a big pot!
Stamped numbers are also visible on the bottom of Le Creuset skillets and grill pans. Flip them over, and you’ll be able to determine what size you’re holding. Braisers, shallow ovens, and sauciers all have this helpful stamp, too. Get a full breakdown of each number.
Staub uses stamped numbers to tell you about their products, too. A 28 on a round dutch oven means you’re holding a six-quart (6.7-liter) round cocotte. A 28 on a squat braiser signals it holds 3.25 quarts or 3.7 liters.
Staub uses this system on their round and oval Dutch ovens (they call them cocottes), braisers, and fish dish. This list can help you determine which Staub dishes you have.
Pyrex dishes also hide a little secret code: Many contain a three- or four-digit number that corresponds to a specific dish. A series of Mixing Bowls will feature 401 (1.5 pint), 402 (1.5 quart), 403 (2.5 quart), 404 (4 quart). The iconic two-quart green-and-white casserole dish is a 232. The eight-inch square glass dish you’ll likely buy today is a 2222. If you inherited a few pieces, this list can help you decipher older dishes.
Put Your Casserole Dishes to Work
Are you trying to find the perfect baking dish for your next recipe? Do you know what size a 2 quart baking dish is?
If you’re a home baker, you know the importance of having the right size baking dish. But it can be tricky to know which dish to buy when recipes call for a 2 quart baking dish.
The good news is that a 2 quart baking dish is a standard size. A 2 quart baking dish is 8 inches wide by 12 inches long. This size dish is perfect for baking casseroles, lasagnas, and other dishes that require a deep baking dish.
A 2-quart baking dish is 8 x 8 inches square, 2 inches deep; 9 inches in diameter and 2 inches deep for a round dish; and 11.1 inches x 7.1 inches x 1.7 inches deep for a rectangular dish. To put it in perspective, 2 quarts equals 115.5 cubic inches (cu.in.).
How to Measure a 2 Quart Baking Dish?
- For a square 2 quart baking dish: 8 inches x 8 inches x 2 inches deep
- For a round 2 quart baking dish: 9 inches in diameter x 2 inches deep
- For a rectangular 2 quart baking dish: 11.1 inches x 7.1 inches x 1.7 inches deep
These dimensions are approximate and may vary slightly depending on the specific brand or style of baking dish. It is always a good idea to double-check the manufacturer’s specifications or measure the dish using a tape measure to ensure that you have the correct size.
Is a 9×13 pan 2 quarts?
A 9×13 pan holds approximately 2 quarts of volume, making it an ideal substitute for a 3 quart Dutch oven in some recipes.
What Size Pyrex Is 2 Quarts?
The Pyrex Basics 2 Quart Glass Oblong Baking Dish is 7 inches by 11 inches in size. This dish is perfect for baking and comes in a pack of two.
Pyrex – 2 quarts
What Is the Capacity of A 9×13 Pan?
A 9×13 inch pan has a capacity of 14-16 cups, equivalent to two 9×2 inch round pans.
How Big Is a 2 Quart Baking Dish?
- Square – 8 inches wide, 8 inches long, 2 inches deep.
- Round – 9-inch diameter, 2 inches deep.
A 2-quart baking dish is the same as a 2-litre baking dish. The most popular measurement system in the US is the standard or the household system. The standard system or the household system is the one that is used in the home or in the kitchen. So, if you want to buy a baking dish or two, you should be prepared to get a 2-quart baking dish or a 2-litre baking dish.
What size is a 1-quart baking dish?
1-quart dish (4 cups) – 8″ x 6″ x 1 ½” (round)
Most manufacturers of kitchenware have an old-fashioned way of sizing their products. The most popular are standard cake pans and muffin pans, which are both 9 inches in diameter. Baking sheets, of which the 1-quart baking dish is part, are half the size of cake pans and muffin pans, meaning they are only half as deep and half as wide as the standard sized cake and muffin pans. This means that 1-quart baking dishes are indeed a little over 9 inches in diameter and have an average depth of about 2 inches.
How many inches is a 1. 5-quart baking dish?
1.5 quart baking dish -9″x5″x3″ loaf pan OR 8 x 8 x 1½-inch baking dish .
What size does pan fit 2 quarts?
A 2-quarts pan will be fit in an 8-inch pan. You should note that 2 quarts and 2 liters are not equal. For a 2 quarts pan, it will hold 2 liters of water. If you are not a big fan of cooking, you should not have a 2 quarts pan. Having an 8 inches pan will be enough for you.
Casserole Dish Substitutions
How many quarts does an 8×8 pan hold?
If your 8×8 pan has a 1.5-inch height, it should hold around 6 cups of liquid or 1.5 quarts of cake batter.
Baking Pan Size Substitutions
Baking Pan Size Substitutions
For Square Pans
- 8 x 8 x 1.5 inches Pan: 6 Cups or 1.5 Quarts
- 8 x 8 x 2 inches Pan: 8 Cups or 2 Quarts
- 9 x 9 x 1.5 inches Pan: 8 Cups or 2 Quarts
- 9 x 9 x 2 inches Pan: 10 Cups or 2.5 Quarts
- 10 x 10 x 2 inches Pan: 12 Cups or 3 Quarts
For Rectangular Pans
- 7 x 11 x 2 inches Pan: 10 Cups or 2.5 Quarts
- 8 x 4 x 2.5 inches Pan: 4 Cups or 1 Quart
- 8.5 x 4.5 x 2.5 inches Pan: 6 Cups or 1.5 Quarts
- 9 x 5 x 3 inches Pan: 8 Cups or 2 Quarts
- 9 x 13 x 2 inches Pan: 14 Cups or 3.5 Quarts
For Round Pans
- 6 x 2 inches Pan: 4 Cups or 1 Quart
- 8 x 1.5 inches Pan: 4 Cups or 1 Quart
- 8 x 2 inches Pan: 6 Cups or 1.5 Quarts
- 9 x 1.5 inches Pan: 6 Cups or 1.5 Quarts
- 9 x 2 inches Pan: 8 Cups or 2 Quarts
- 9 x 2.5 inches Pan: 10 Cups or 2.5 Quarts
- 9 x 3 inches Pan: 12 Cups or 3 Quarts
- 10 x 2 inches Pan: 11 Cups or 2.75 Quarts
For Bundt and Tube Pans
- 7.5 x 3 inches Pan: 6 Cups or 1.5 Quarts
- 9 x 3 inches Pan: 9 Cups or 2.25 Quarts
- 10 x 3.5 inches Pan: 12 Cups or 3 Quarts
What size baking dish is quart?
1-quart dish (4 cups) – 8″ x 6″ x 1 ½” (round)
A quart is equivalent to two pints. A baking dish of 12 inches in diameter can hold three pints of liquid and will be equivalent to one quart of liquid.
How many quarts is a 9×13 baking dish?
A 9×13 baking dish is 3 quarts.
What I’m thinking: a standard 9×13 rectangle baking dish has a capacity of 3 quarts. If the 9-by-13-inch pan’s sides are 2 inches high, it can hold 14 to 15 cups of liquid. The capacity of the pan is between 3 1/2 and 3 3/4 quarts since there are four cups in a quart.
How many quarts are in a 9×9 baking dish?
The height of your 9×9 pan will determine the number of quarts it can hold.
9 × 9 pan with a 1 inch height – 1.4 Quarts9 × 9 pan with a 1.5-inch height – 2.1 Quarts9 x 9 pan with a 2 inch height – 2.8 Quarts
What size baking dish is 4 quarts?
14x10x2-inch size baking dish is 4 quarts.
What size is a 5-quart baking dish?
5 Quart – Oblong Clear Glass Baking Dish – 11″ x 15″
Is a 8×8 pan 2 quarts?
Yes, 8×8 pan is 2 quarts.
Confused with how to convert cake pan sizes? In this article, I’ve outlined how to easily swap one pan out for another. Plus, I’ve included a free printable for you to keep on hand in your own kitchen!
I get a lot of questions on the blog about converting cake pan sizes. Whether you’re a seasoned baker or just starting out, adjusting recipes to fit cake pans other than what a recipe calls for can be confusing. Let’s say, for example, you want to make a batch of caramel brownies and the recipe calls for an 8×8-inch pan. You look through your kitchen cabinets and realize all you have are 9×9-inch and 9×13-inch pans. How do you alter the recipe to make enough batter for a different pan size?
Fortunately, converting cake pan sizes is simple; all it takes is a little bit of basic math (don’t worry, I promise it’s not difficult). In this article, I’m going to teach you how to convert any recipe for any cake pan size and provide pointers on how to substitute one pan for another – without doing any math at all.
Tips on converting cake pan sizes
- You can always use a smaller pan. You can easily make a recipe with a smaller pan size than what the recipe calls for – just expect to have some batter leftover.
- Don’t overfill the pan with batter. It’s always best to not fill a pan more than 3/4 of the way full with batter, so if you end up with more than this after converting a recipe, it’s best to make a mini version in a different pan, or simply not use the remaining batter.
- Tweak the baking time. Expect longer baking time for larger pans with more batter and faster baking times for smaller ones with less batter.
- Weigh your ingredients. This is the best way to get accurate measurements for any recipe.
- Stick with springform pans for cheesecakes. Cheesecakes typically bake better in springform pans with tall sides, so it’s best to convert one springform pan size for another. In addition, you’ll want to use a springform pan for cheesecakes so you can remove the sides once it’s chilled.
Common baking pan alternatives
Below I’ve included a chart with common pan alternatives. I’ve also included a free printable to keep on hand in your own kitchen.
Download your free printable here!
Remember that you don’t want to overfill your pan with batter. Sometimes when you convert a pan size, you may have leftover batter, but don’t fill your pan more than 3/4 of the way. And if using a slightly larger pan than what the original recipe calls for, note that the cake may be a bit shorter.
Ok, so how do you precisely convert cake pan sizes?
There are two methods to adjusting recipes for different size cake pans: by area or by volume. Whichever way you go, you’ll need to determine the area or volume of:
- The pan the recipe calls for
- The pan you want to use
Here’s how to use simple math to find the area and volume of your pans. For standard pan sizes, like squares, rectangles, and round, I highly recommend sticking with finding the area. Because they are usually the same height, the area is the most important factor in determining how much batter you’ll need.
The most important thing to note is that you can always round up when converting a recipe – you may just have some leftover batter.
Find the area
Area of common pan sizes
Here’s an easy-to-read chart for reference before we get started.
8 x 8 inch = 64 square inches9 x 9 inch = 81 square inches10 x 10 inch = 100 square inches
11 x 7 = 77 square inches13 x 9 = 117 square inches
6-inch round = 29 square inches8-inch round = 50 square inches9-inch round = 64 square inches
9-inch round = 64 square inches10-inch round = 79 square inches
8.5 x 4.5 x 2.5 inches = 38 square inches9 × 5 x 3 inches = 45 square inches
Remember geometry class when you had to learn how to find the area of different shapes? Those skills are about to be incredibly useful.
To convert cake pan sizes based on area, you need to figure out the area of the pan you have and the area of the pan the recipe calls for. Then, determine the difference and multiply each ingredient amount by that number (I swear it’s easier than it sounds).
The two basic math formulas you need to know are:
- The area of squares and rectangles is length x width.
- The area of a circle is pi (remember pi? It’s equivalent to 3.14) times the radius squared (A = πr2).
Let’s look at an example of a recipe that calls for an 8×8-inch pan:
8×8=64 square inches.But if all you have is a 13×9-inch pan, what do you do? That’s right, find the area!
13×9=117 square inches.
The recipe makes enough for 64 square inches (the area of an 8×8-inch pan). The next step is to divide the area of the pan you have by the area of the pan that the recipe calls for. So:
Therefore, you need to multiply every ingredient amount by 1.82 to proportionally convert the recipe for the 13×9-inch pan size (this number is commonly referred to as the decimal factor). However, 1.82 is very close to 2, so to make your life easier, you could simply double the recipe, knowing you’ll have some batter leftover.
But what about circle pans? I don’t remember anything about pi!
3.14(3)² = 28.26, which we can round up to 29 square inches.In this case, the pan you want to bake in has a smaller area than the 8×8-inch pan the recipe calls for. So what do you do? Divide! Take the size of the pan you have and divide by the size of the pan in the recipe:
Find the volume
Here’s an easy-to-read chart of the volumes of common pan sizes.
8 x 8-inch = 8 cups (1.9 liters)9 x 9-inch = 10 cups (2.3 liters)10 x 10-inch = 12 cups (2.8 liters)
11 × 7-inch = 10 cups (2.4 liters)13 × 9-inch = 14 cups (3.3 liters)
6 × 2-inch = 4 cups (960ml)8 × 2-inch = 6 cups (1.4 liters)9 × 2-inch = 8 cups (1.9 liters)
9 x 2.5-inch = 10 cups (2.4 liters)10 x 2.5-inch = 12 cups (2.8 liters)
9 × 5-inch = 8 cups (1.9 liters)
10 × 3.5 in (25 x 9 cm) = 12 cups (2.5 liters)
To determine the volume of a pan, I’m going to give you the simplest method possible. Ready? Fill a pan with water using a cup measurer and see how many cups fit, For example, if it fills with about 6 cups, that’s the volume! This method works better for irregular sized pans, like loaf and Bundt pans, since the area is more difficult to calculate.
Let’s use the same example as above to show how you can get the same results. An 8×8-inch square pan is equivalent to 8 liquid cups. If you want to bake the recipe in a 13×9-inch square pan (14 liquid cups), divide the volume of the pan you have by the volume of the pan the recipe calls for:
14÷8 = 1.75.
This is virtually the same as 1.82, which was the result when converting the same pan sizes by area.
Ok, this makes sense. But what about eggs?
This is when having a scale comes in handy. It’s impossible to figure out what .6 of an egg is without a scale. Of course, you can eyeball it if you don’t have one, but for accuracy’s sake, I highly recommend weighing your ingredients.
If your decimal factor is .6, and the recipe calls for 2 eggs, here’s how you would figure out how much egg to use:
1) Crack two eggs in a bowl and weigh them. 1 large egg weighs 50-60g, so let’s say the total weight is 110g.
2) Multiply 110g x .6, which equals 66g. This is the total amount of egg you need for your adjusted recipe.
See? Not so hard.
Do you still have questions? Feel free to ask them in the comments below! I also highly recommend downloading the free printable I’ve included below to keep as a kitchen resource. Happy baking!
Download your free printable here.