niftyant
EN

Cake pan converter scale a recipe to your pan

Recipe's pan
in
My pan
in

Multiply every ingredient by

× 0.79

21% less batter

410 cm² → 324 cm² · same depth as the recipe

For my pan
1.2 cups flour 2.4 eggs 158 g butter

Pick the recipe's pan and yours: the factor is the ratio of their base areas, so the batter comes out as deep as the recipe intended. Paste your ingredients to get them scaled.

A bigger pan at the same depth bakes in about the same time; a deeper layer needs longer and often a slightly lower temperature. Check with a skewer.

Questions

How do I convert an 8-inch recipe to a 9-inch pan?

Multiply every ingredient by 1.27: a 9-inch round has 27% more area than an 8-inch round.

Can I bake a round-pan recipe in a square pan?

Yes. An 8-inch square holds 27% more than an 8-inch round; pick both shapes above to get the exact factor.

What about eggs?

Round to the nearest whole egg, or beat the eggs and weigh what you need: one large egg is about 50 g without the shell.

Does the baking time change?

At the same depth, little. A deeper batter needs more time and sometimes 10–15 °F less; a shallower one bakes faster.