Cake Pan Size Converter
Calculate the recipe scaling factor when switching between different cake pan sizes and shapes.
Results
What is it?
When you switch cake pan sizes, the recipe quantity must change proportionally to maintain the same batter depth and therefore the same baking time and texture. The scaling factor is simply: new pan area / original pan area. For round pans, area = pi x (diameter/2)^2; for square/rectangle, area = length x width.
How to use
Select the shape of your original pan, enter its dimensions, then do the same for the new pan. The calculator outputs the scaling factor. Multiply every ingredient in the recipe by this factor to adjust for the new pan.
Example scenario
Moving from a 23 cm round pan (area = 415 cm2) to a 20x20 cm square pan (area = 400 cm2): scale factor = 0.964x. You would use slightly less batter — about 96% of the original recipe. Close enough that rounding to the nearest egg or tablespoon is acceptable.
Pro tip
A 9-inch round and 8-inch square pan have nearly identical areas (about 506 cm2 each), making them interchangeable in most recipes. Always keep batter depth the same when swapping pans — a deeper batter takes longer to bake and may undercook in the center. If the new pan produces a deeper layer, reduce oven temperature by 10-15 degrees and extend baking time.