9×13 Pan to 10×15 Jelly Roll Pan: Multiply Recipe by 1.28×

Multiply every recipe ingredient by 1.28× when converting 9×13-inch Quarter-Sheet / Baking Pan to 10×15-inch Jelly Roll Pan (1" rim) (14 cups vs. 10 cups capacity). Increase or keep 350°F–375°F for thin sheet sponge/bars. Reduce bake time by 30%–45% (typically 12–20 minutes total).

Sample Recipes:

Original Recipe Pan

Your Target Baking Pan

From Pan

9×13-inch Quarter-Sheet / Baking Pan

117 sq in • 14 cups

Scale Ratio

Target Pan

10×15-inch Jelly Roll Pan (1" rim)

150 sq in • 10 cups

Pan note (1.28×): Multiply all recipe ingredients by 1.28× (surface-area ratio). Shallow sponge & Texas sheet cake pan; thin batter bakes rapidly in 12–18 minutes.

Paste Ingredient Lines (one per line)

Supports fractions (2 1/2 cups, ¾ cup), metric weights (200g), US butter sticks, and packing notes (packed, sifted, scooped).

Converted Mixing-Bowl Checklist (1.28×)

Estimated matched ingredient weight: 1157.8 g (2.55 lb)

Scaled recipe ingredient checklist with gram weights and kitchen cup and spoon measures
Ingredient	Scale Weight	Cup / Spoon Measure
All-Purpose FlourInput: 2 1/4 cups all-purpose flour • spooned & leveled	345.6 g (12.19 oz)	2 ¾ cups + 2 tbsp + ¼ tsp
Unsalted ButterInput: 1 stick unsalted butter • packed into cup / 2 sticks	145.3 g (5.12 oz)	½ cup + 2 tbsp + ¾ tsp
Light Brown SugarInput: 3/4 cup light brown sugar, packed • firmly packed	192 g (6.77 oz)	¾ cup + 3 tbsp + 1 tsp
Granulated White SugarInput: 1/2 cup granulated sugar • poured or spooned & leveled	128 g (4.52 oz)	½ cup + 2 tbsp + ¾ tsp
2 large eggs	2.56 ×	2.56 large eggs
Pure Vanilla ExtractInput: 2 tsp vanilla extract • Poured liquid	11.1 g (0.39 oz)	2 ½ tsp
Baking Soda / Sodium BicarbonateInput: 1 tsp baking soda • Dip and sweep	5.9 g (0.21 oz)	1 ¼ tsp
Diamond Crystal Kosher SaltInput: 1 tsp diamond crystal kosher salt • Pour and level	3.6 g (0.13 oz)	1 ¼ tsp
Semisweet Chocolate ChipsInput: 1 1/2 cups semisweet chocolate chips • Dip and sweep	326.4 g (11.51 oz)	1 ¾ cups + 2 tbsp + 2 ¼ tsp

Original vs. Target Pan Dimensions

Original vs. target baking pan dimensions, surface area (sq in), and rim-full cup capacity for 9×13 Pan to 10×15 Jelly Roll Pan
Pan	Dimensions	Surface Area	Rim-Full Capacity
9×13-inch Quarter-Sheet / Baking Pan	9" × 13" × 2" H	117 sq in	14 cups
10×15-inch Jelly Roll Pan (1" rim)	10" × 15" × 1" H	150 sq in	10 cups

Batter depth rule: Fill cake, brownie, and quick-bread pans between ½ and ⅔ full so batter rises evenly without doming. For dark nonstick or glass bakeware, reduce oven temperature by 25°F (15°C).

Frequently Asked Questions

What is the exact multiplier to convert 9×13-inch Quarter-Sheet / Baking Pan to 10×15-inch Jelly Roll Pan (1" rim)? ▾

Multiply every recipe ingredient by 1.28× (computed via pan surface area: 150 sq in ÷ 117 sq in).

Do I need to change oven temperature or bake time for 9×13 Pan to 10×15 Jelly Roll Pan? ▾

Increase or keep 350°F–375°F for thin sheet sponge/bars. Reduce bake time by 30%–45% (typically 12–20 minutes total). Always fill cake and quick-bread pans between ½ and ⅔ full so batter rises evenly without overflowing.