US cake pan sizes in centimetres

US recipes give pan sizes in inches. Here they are in centimetres, with the area of each pan so you can choose the closest metric tin or adjust the recipe.

A 9 × 13 inch pan = 23 × 33 cm

8 × 8 inch = 20 × 20 cm · 9 × 5 inch loaf = 23 × 13 cm · 9-inch round = 23 cm round

US pan sizes in centimetres

Pan sizes are measured across the top, inside edge to inside edge. Metric tins are often sold in whole centimetres, so pick the nearest size; a centimetre either way is fine for most recipes.

PanUS sizeMetricArea
Square pan8 × 8 inch20 × 20 cm410 cm²
Square pan9 × 9 inch23 × 23 cm520 cm²
Rectangular (sheet cake) pan9 × 13 inch23 × 33 cm750 cm²
Quarter sheet pan9 × 13 inch23 × 33 cm750 cm²
Jelly roll pan10 × 15 inch25 × 38 cm970 cm²
Half sheet pan13 × 18 inch33 × 46 cm1510 cm²
Loaf pan9 × 5 inch23 × 13 cm290 cm²
Loaf pan (smaller)8.5 × 4.5 inch22 × 11 cm250 cm²
Round cake pan8-inch20 cm round320 cm²
Round cake pan9-inch23 cm round410 cm²
Springform pan9-inch23 cm round410 cm²
Springform pan10-inch25 cm round510 cm²
Pie dish9-inch23 cm round410 cm²
Tart pan9-inch23 cm round410 cm²
Bundt or tube pan10-inch25 cm round510 cm²
Skillet10-inch25 cm round510 cm²
Skillet12-inch30 cm round730 cm²
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Using a different size pan

Compare the areas. If your tin's area is within about 10% of the original, use the recipe as written. If it's bigger, the batter will be shallower and bake faster; if it's smaller, it will be deeper and take longer, so check early and test with a skewer.

To scale a recipe to a different tin, divide the new area by the original area and multiply every ingredient by that number. For example, a 23 cm round (about 420 cm²) holds roughly two-thirds as much as a 23 × 33 cm pan (about 750 cm²). The servings scaler on our recipe pages does the multiplying for you.

Round to square

A square tin holds about the same as a round tin that's 2–3 cm wider. An 8-inch (20 cm) square is close to a 9-inch (23 cm) round.