Easily convert cake recipes between round, square, and rectangular pans. Calculate the exact volume ratio and ingredient multiplier to ensure your cakes bake perfectly every time.
1. Baking Pan in Recipe
2. Your Baking Pan
1.00
How to Use the Cake Pan Converter
Scaling a recipe isn't always as simple as doubling the ingredients. Because baking is a science, the volume of your pan determines how the heat distributes and how much the cake will rise. This tool calculates the volume ratio between the pan specified in your recipe and the one you have in your kitchen.
Understanding the Volume Ratio
The result provided is a multiplication factor.
- If the ratio is 1.50: You need to increase your recipe by 50%. Multiply every ingredient weight or volume by 1.5.
- If the ratio is 0.75: Your pan is smaller than the recipe's pan. Multiply every ingredient by 0.75.
Common Pan Volume Formulas
If you prefer to calculate manually, here are the standard formulas used by our converter:
- Round Pan Volume: Radius * Radius * 3.14 * Height
- Square/Rectangle Pan Volume: Width * Length * Height
Tips for Scaling Recipes
- Egg Scaling: If your scaled recipe calls for 2.5 eggs, whisk 3 eggs together and use half of the total weight for the "0.5" portion.
- Baking Time: If your new pan makes the cake significantly deeper, you will likely need to lower the oven temperature by about 10-15 degrees and bake for longer to ensure the center cooks without burning the edges.
- Don't Overfill: Regardless of the calculation, never fill a cake pan more than 2/3 full to allow room for the batter to rise.