9" round to 8" round
| Recipe pan | Your pan | |
|---|---|---|
| Pan | 9" round | 8" round |
| Area | 63.6 sq in | 50.3 sq in |
| Capacity | 8.8 cups | 7 cups |
| Multiply by | 0.79 |
- If you do not want to cut every amount, use the full recipe and bake the extra batter as cupcakes. Fill each paper liner two thirds full.
- Cut ingredients to 79%. A cup of flour becomes 3/4 cup. Four eggs become 3.2 eggs, so use 3.
- The batter stays the same depth, so keep the oven temperature and the recipe time, and test with a toothpick.
Example: a plain butter cake
This is a sample ingredient list scaled for this swap. Paste your own recipe in the tool above to scale it.
| Recipe says | Use |
|---|---|
| 2 cups all-purpose flour | 1 5/8 cups all-purpose flour |
| 1 1/2 cups sugar | 1 1/8 cups sugar |
| 1/2 cup (1 stick) butter | 3/8 cup (3/4 stick) butter |
| 3 large eggs | 2 1/2 large eggs |
| 3/4 cup milk | 5/8 cup milk |
| 2 tsp baking powder | 1 1/2 tsp baking powder |
Bake time and temperature
For a recipe that bakes 35 minutes at 350°F: start checking at 33 minutes and expect it done by 37, at 350°F.
The batter depth is close to the recipe pan. Keep the same oven temperature and check at about the same time.
Fill any pan no more than two thirds full. Bake leftover batter as cupcakes.
Questions about this swap
Can I bake a 9 inch cake recipe in an 8 inch pan?
Yes, with 79% of the batter. The rest bakes as cupcakes. A full recipe in an 8 inch pan can spill over the rim.
What fraction of the recipe is that?
Close to 3/4. The exact factor is 0.79, and the tool rounds each amount to a size you can measure.