Batter depth stays similar when you scale by area, so baking times change only slightly.
How to use the Cake Pan Size Converter
- Original pan shape
- Original diameter or length
- Original width (rectangular)
- New pan shape
- New diameter or length
- New width (rectangular)
Results update as you type, and every field accepts the units shown in its menu.
How it works
Areas of round and rectangular pans are calculated and divided to give the multiplier for each ingredient.
Inputs explained
| Field | What to enter |
|---|---|
| Original pan shape | Choose one: Round, Square / rectangular |
| Original diameter or length | In in |
| Original width (rectangular) | In in |
| New pan shape | Choose one: Round, Square / rectangular |
| New diameter or length | In in |
| New width (rectangular) | In in |
Example values
How the main result changes when Original diameter or length changes and everything else stays at the example values above:
| Original diameter or length (in) | Multiply ingredients by (×) |
|---|---|
| 4 | 9.31 |
| 6 | 4.14 |
| 8 | 2.33 |
| 10 | 1.49 |
| 12 | 1.03 |
| 16 | 0.58 |
Formula
Scale factor = new pan area ÷ original pan areaWorked example
Inputs — Original pan shape: Round; Original diameter or length: 8 in; Original width (rectangular): 8 in; New pan shape: Square / rectangular; New diameter or length: 9 in; New width (rectangular): 13 in.
Results — Original area = 50.3 in²; New area = 117 in²; Multiply ingredients by = 2.33 ×.
Frequently asked questions
Will baking time change?
Shallower batter bakes faster; deeper batter needs longer at a slightly lower temperature.
What about Bundt pans?
Compare volumes by filling each with water.
What formula does the Cake Pan Size Converter use?
Scale factor = new pan area ÷ original pan area.