9x13 to 8x8 Pan Conversion
Use about 55% of a 9×13-inch recipe in an 8×8-inch pan for similar batter depth: 64 ÷ 117 = 0.547. A half batch also fits, but makes a slightly thinner layer.
- 3 min read
- Updated 2026-10-22
Printable reference chart
Use your browser’s Print command to print this chart and the scaled ingredient list.
| Quantity in 9×13 recipe | At 64/117 scale | Simple half batch |
|---|---|---|
| 200 g | 109.4 g | 100 g |
| 300 g | 164.1 g | 150 g |
| 400 g | 218.8 g | 200 g |
| 3 large eggs (about 150 g) | About 82 g beaten egg | About 75 g beaten egg |
Reference values are approximate; use measured weights and your recipe’s stated conventions where available.
Scale your ingredient list
Replace the example with your ingredients, one quantity per line. This multiplies amounts; it does not convert ingredient densities or determine baking time. Suggested multiplier for this guide: 64/117. Enter it in “Multiply by.”
Calculate the area, then scale the ingredients
Multiply each pan’s inside length by its inside width. The original area is 117 square inches; the new area is 64 square inches. Divide new by original, then multiply every ingredient by that ratio. Enter 64/117 in the scaler above. The chart rounds only the final weights. This comparison assumes straight sides, similar usable depth and the same intended batter depth.
Choose exact scaling or an easy half batch
Half of 117 is 58.5 square inches. Spreading half the batter over 64 square inches gives about 91% of the original depth. That modest difference may be convenient for brownies or a tray cake, but texture and timing can change. Do not squeeze the entire original batch into the smaller pan. For sloped sides or unusual shapes, compare usable capacity as well as area.
What happens to baking time?
Keep the original oven temperature unless the recipe gives a pan-specific adjustment. Similar batter depth can mean a baking time near the original; a half batch spread more thinly may finish sooner. Start checking before the recipe’s stated finish and use its center and edge doneness cues. There is no reliable rule to multiply minutes by 0.547. Glass, metal and dark coatings can also change the result.
Handle the fractional egg separately
Beat the eggs until the whites and yolks are evenly combined, weigh without shells, and multiply that measured weight by 64/117. If the actual contents weigh 156 g, use about 85.3 g. The 82 g chart entry is only a large-egg estimate. These quantities illustrate arithmetic, not a tested cake formula.
Frequently asked questions
Is an 8x8 pan half a 9x13?
Its area is about 54.7%, a little more than half.
Can I use half the recipe?
Often, if a slightly thinner layer is acceptable and you check for doneness early.
Do I cut baking time in half?
No. Use batter depth, pan material and the recipe’s doneness cues.
What is the reverse conversion?
For 8x8 to 9x13, multiply ingredients by 117/64, about 1.828.