Cake Pan Converter
Calculate how to resize your cake recipe when switching between round and rectangular pans.
Original pan
Target pan
Scale factor
1.27×
Change
+26.6%
New batter
1265.6 ml
How to Use This Calculator
Select your original pan size
Pick the shape and enter the diameter or length and width for the pan used in your recipe.
Choose the pan you want to use
Enter the dimensions of the new pan to see how much the surface area changes.
Adjust your ingredients
Provide the original batter amount to instantly see the new target quantity and percentage increase or decrease.
Formula
scaleFactor = targetArea ÷ originalArea
adjustedIngredient = originalAmount × scaleFactor
Round pan area: π × (diameter ÷ 2)2
Rectangular pan area: length × width
Example: Moving from an 8-inch round pan to a 9-inch round pan → areas 50.3 in² and 63.6 in² → scale factor 1.27. A recipe calling for 1,000 ml batter becomes 1,270 ml.
Full Description
Cakes bake best when the pan is filled to the right depth. This converter calculates the surface area of your original pan and compares it with the new pan so you can scale batter, frosting, and baking time guidelines accurately.
The tool assumes your batter height stays the same, which is a safe estimate for sponge, butter, and oil cakes. If your target pan holds significantly more batter than the original, consider increasing baking time slightly and keep an eye on doneness.
Best uses
- Converting recipes from round to square pans and vice versa.
- Scaling wedding or celebration cakes for different tiers.
- Adjusting brownie, blondie, or bar recipes for larger batches.
- Planning multi-layer cakes with consistent layer thickness.
For even more precision, weigh your batter and multiply by the calculated scale factor. We also recommend reducing the oven temperature by 10–15°F when moving to larger pans to avoid over-browning before the center sets.
Frequently Asked Questions
Does the height of the pan matter?
Most home cake pans have similar heights (2 inches). If your new pan is significantly taller, use parchment collars or scale down to keep the batter depth similar.
Do I need to change baking time?
Usually, larger pans bake faster because the batter is shallower. Start checking earlier but be prepared to add a few minutes if the pan is deeper.
Can I convert loaf pans or Bundt pans?
This calculator focuses on flat-bottom pans. For specialty shapes, compare volume by filling each pan with water and measuring the amount.
How accurate is the area method?
Surface area conversions are the standard approach used by pastry chefs. For very delicate cakes, consider test baking or adjusting leavening by the same factor as the batter.