Cake Pan Size Converter
Scale a recipe to a different cake pan — round, square or rectangular — and see how much to multiply every ingredient by.
Assumes both pans are filled to the same depth. Round eggs to the nearest half or whole egg, and keep an eye on the oven the first time you bake in a new pan.
About this tool
Enter the size and shape of the pan the recipe was written for and the pan you want to use. The converter compares the two base areas (π × d² ÷ 4 for round pans, side × side or length × width for square and rectangular ones) and gives you the factor to multiply every ingredient by, so the batter ends up just as deep and the baking time stays about the same. Works in centimetres or inches.
Frequently asked questions
Divide the area of the new pan by the area of the original pan and multiply every ingredient by that factor. A round pan has area π × diameter² ÷ 4, so a 9-inch round is 63.6 in² — almost exactly the same as an 8-inch square (64 in²).
Area grows with the square of the diameter: (26 ÷ 24)² = 1.17, so a 26 cm round tin needs about 17% more batter than a 24 cm tin. Going from 20 cm to 24 cm is (24 ÷ 20)² = 1.44, or 44% more.
Not much, if you scale by area: the batter stays just as deep, so it bakes in about the same time. If you keep the recipe unchanged in a smaller pan the batter gets deeper and needs longer, and in a bigger pan it gets thinner and is done sooner — test with a skewer.
Round to the nearest whole egg when the factor is small, or beat the extra egg and use half of it. Example: 3 eggs × 1.5 = 4.5 eggs → use 4 eggs plus half of a beaten fifth egg. A 9 × 13 in pan (117 in²) holds about as much as two 9-inch rounds (127 in²).
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