How to use
Enter the pan from the recipe and the pan you have: round (diameter), square (side) or rectangular (length and width). The calculator compares the base areas and tells you how much to multiply every ingredient so the cake comes out the same height.
How it’s calculated
- Round pan: area = π × diameter² / 4.
- Square pan: side².
- Rectangular pan: length × width.
Factor = area of your pan / area of the recipe’s pan. Multiply every ingredient by it.
Examples
- Recipe for an 8-inch round, you have a 9-inch round: ×1.27 — about 27% more batter.
- Recipe for a 9-inch round, you have an 8-inch square: ×1.01 — the same amount works.
- Recipe for a 9×13-inch pan, you have an 8-inch square: ×0.55 — a little over half the recipe.
FAQ
What about eggs? Multiply and round. For a fraction of an egg, beat it and use part by weight — a large egg without the shell weighs about 50 g (1.75 oz).
Do I need to change the baking time? At the same batter depth, the time barely changes. In a wider pan the edges bake faster, so start checking a few minutes early.
What if my pan is deeper? The calculation assumes the same batter depth. For a taller cake, also multiply by the ratio of the depths.
To scale the ingredient list itself, use the recipe scaler.