Full-Recipe Converter & Baking Pan Scaler
Paste any multi-line recipe ingredient list to convert US cups, tablespoons, teaspoons, and butter sticks into exact gram weights, scale batch yields from 0.5× to 3×, or resize cake and bread batters cleanly between standard baking pans.
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×)
Estimated matched ingredient weight: 904.6 g (1.99 lb)
| ✓ | Ingredient | Scale Weight | Cup / Spoon Measure |
|---|---|---|---|
All-Purpose FlourInput: 2 1/4 cups all-purpose flour • spooned & leveled | 270 g (9.52 oz) | 2 ¼ cups | |
Unsalted ButterInput: 1 stick unsalted butter • packed into cup / 2 sticks | 113.5 g (4 oz) | ½ cup | |
Light Brown SugarInput: 3/4 cup light brown sugar, packed • firmly packed | 150 g (5.29 oz) | ¾ cup | |
Granulated White SugarInput: 1/2 cup granulated sugar • poured or spooned & leveled | 100 g (3.53 oz) | ½ cup | |
2 large eggs | 2 × | 2 large eggs | |
Pure Vanilla ExtractInput: 2 tsp vanilla extract • Poured liquid | 8.7 g (0.31 oz) | 2 tsp | |
Baking Soda / Sodium BicarbonateInput: 1 tsp baking soda • Dip and sweep | 4.6 g (0.16 oz) | 1 tsp | |
Diamond Crystal Kosher SaltInput: 1 tsp diamond crystal kosher salt • Pour and level | 2.8 g (0.1 oz) | 1 tsp | |
Semisweet Chocolate ChipsInput: 1 1/2 cups semisweet chocolate chips • Dip and sweep | 255 g (8.99 oz) | 1 ½ cups |
Standard Baking Pan Surface Area & Volume Reference
| Pan Size | Dimensions | Area (sq in) | Brim Volume | Oven Guidance |
|---|---|---|---|---|
| 6-inch Round Cake Pan (2" deep) | 6" dia × 2" H | 28.27 | 4 cups | Small smash/tier pan; reduce oven time by ~5–8 minutes vs. 8-inch layers. |
| 8-inch Round Cake Pan (2" deep) | 8" dia × 2" H | 50.27 | 6 cups | Standard layer cake pan; check doneness at the minimum recipe bake time. |
| 9-inch Round Cake Pan (2" deep) | 9" dia × 2" H | 63.62 | 8 cups | 27% larger surface area than an 8" round; thinner batter bakes 4–6 minutes faster if unscaled. |
| 10-inch Round Cake Pan (2" deep) | 10" dia × 2" H | 78.54 | 11 cups | Lower oven temperature by 15–25°F (10°C) for large 10-inch layers so edges stay tender. |
| Two 8-inch Round Cake Pans (Layer Set) | 2 × (8" dia × 2" H) | 100.53 | 12 cups | Classic 2-layer cake yield; combined area (100.5 sq in) swaps nearly 1:1 with a 9×13 pan (117 sq in). |
| Two 9-inch Round Cake Pans (Layer Set) | 2 × (9" dia × 2" H) | 127.23 | 16 cups | Generous 2-layer yield; slightly exceeds a standard 9×13 pan so fill a 9×13 no more than 2/3 full. |
| 8×8-inch Square Baking Pan (2" deep) | 8" × 8" × 2" H | 64 | 8 cups | Nearly identical area to a 9-inch round pan (64 sq in vs 63.6 sq in) — 1:1 swap! |
| 9×9-inch Square Baking Pan (2" deep) | 9" × 9" × 2" H | 81 | 10 cups | 27% more surface area than an 8×8 pan; scale brownies by 1.27× to preserve thickness. |
| 9×13-inch Quarter-Sheet / Baking Pan | 9" × 13" × 2" H | 117 | 14 cups | Holds roughly double an 8×8 square or two 8-inch rounds; ideal for sheet cakes & bars. |
| 7×11-inch Rectangular Baking Dish | 7" × 11" × 2" H | 77 | 9 cups | Slightly smaller than a 9×9 square; keep oven temperature unchanged. |
| 8.5×4.5-inch Standard Loaf Pan | 8.5" × 4.5" × 2.5" H | 38.25 | 6 cups | Deep thermal profile; tent loosely with foil after 40 minutes if top browns early. |
| 9×5-inch Large Loaf Pan | 9" × 5" × 2.75" H | 45 | 8 cups | 33% larger capacity than an 8.5×4.5 loaf pan; unscaled banana bread will bake flatter and 5–10 min faster. |
| 9-inch Springform Pan (2.75" deep) | 9" dia × 2.75" H | 63.62 | 10 cups | High walls for cheesecakes and tortes; wrap exterior base if using a water bath. |
| 10-inch Standard Bundt Pan (12-cup) | 10" dia (12-cup capacity) | 78.54 | 12 cups | Scale by total cup capacity for sculpted bundt pans; fill no more than 2/3 full. |
| 12-Cup Standard Muffin / Cupcake Tin | 12 wells × 2.75" dia (½ cup each) | 58.9 | 6 cups | Fill cups 2/3 full (~3.5–4 cups batter per 12 cupcakes); bake at 350°F for 18–22 minutes. |
| 10×15-inch Jelly Roll Pan (1" rim) | 10" × 15" × 1" H | 150 | 10 cups | Shallow sponge & Texas sheet cake pan; thin batter bakes rapidly in 12–18 minutes. |
| 13×18-inch Half-Sheet Pan (1" rim) | 13" × 18" × 1" H | 234 | 15 cups | Double the surface area of a 9×13 pan; check slab bars and sheet cakes 8–12 minutes early. |
Frequently Asked Questions
How do you scale a cake recipe from an 8-inch round pan to a 9×13 sheet pan? ▾
Compare bottom surface area so batter depth stays consistent: an 8-inch round pan has 50.27 sq in of area, whereas a 9×13 pan has 117 sq in (117 / 50.27 = 2.33×). A single 8-inch layer scales by ~2.3×, while a two-layer 8-inch cake recipe (100.5 sq in total) transfers almost 1:1 (1.16×) into a 9×13 pan.
Does baking time double when doubling a recipe in a larger pan? ▾
No. Baking time depends primarily on batter thickness and pan geometry rather than total weight. When scaling into a wider pan at the same batter depth, keep oven temperature the same or 15°F lower and begin checking doneness 5 minutes early.
How should I divide an odd number of eggs when halving a recipe? ▾
One large chicken egg without shell weighs approximately 50 grams (30g egg white + 20g yolk). Whisk a whole egg thoroughly in a ramekin and weigh out 25 grams on a digital kitchen scale for an exact half-egg.