Cake Pan Converter

Bake with precision. Easily scale your recipe ingredients to fit any pan size, whether you're switching from round to square or 8-inch to 10-inch.

Original Pan (From Recipe)
New Pan (What you have)
Recipe Multiplier
1.6

Multiply every ingredient by 1.6

Original Area
50 sq in
New Area
81 sq in

Baking Math: Pan Volumes

I genuinely believe that baking is a science, and even a small change in pan size can drastically affect the final product. If you use a pan that is too large, your cake will be thin and likely overbaked. If the pan is too small, the batter may overflow in your oven. Our converter ensures your batter depth remains consistent.

The Multiplier: We calculate the surface area of both pans. If your new pan has 50% more area, you need to multiply all your ingredients (flour, eggs, sugar, etc.) by 1.5 to get the same height of cake.

Baking Tips:

  • Bake Time: When you increase the recipe volume, you may need to increase the bake time slightly. Always use the "toothpick test" to check for doneness.
  • Pan Depth: Our calculator assumes both pans have a similar depth (usually 2 inches). If your new pan is significantly deeper or shallower, you may need to adjust further.
  • Eggs: If your multiplier results in a fraction of an egg (e.g., 2.3 eggs), it's best to whisk an egg and measure it out by weight or volume to be precise.