Cake pan converter
Your recipe is for one pan and you have another. Find out how much to multiply every ingredient by, and see the new amounts. Free and no sign-up. It all runs in your browser.
Scale and price every recipe in one place
This converter scales one recipe at a time. The Popkiln Bakery Recipe Costing sheet (Google Sheets) does the rest:
- Unlimited recipes in one list, all feeding one overview.
- Adds your hourly rate and monthly overheads to every piece.
- Converts cups and spoons to grams, with 25 common baking ingredients already listed.
- Three pricing methods side by side, plus profit per hour of your time.
- Flags products you sell below cost or below your target margin.
- Scales any recipe up or down.
How to convert a recipe to a different pan
For the cake to bake to the same depth, the batter has to scale with the base area of the pan. A round pan's area is π x radius², a square's is side x side, and a rectangle's is width x length. Divide the new pan's area by the old one and multiply every ingredient by that number.
Example: an 8 in round has about 50.3 sq in of base; a 9 x 13 in pan has 117 sq in. That is x 2.33, so a recipe for one 8 in round needs about 2.33 times every ingredient for a 9 x 13.
Small differences add up
Going from an 8 in round to a 9 in round sounds small, but the 9 in pan is about 27% bigger. Keep the recipe the same and the cake comes out thinner and bakes faster.
Baking time and awkward amounts
A different pan changes the baking time, so start checking earlier than the recipe says and use a skewer test. Round awkward amounts sensibly: eggs can be weighed (a large egg is about 50 g without the shell), and spoons of leavening are best converted to grams before scaling.
Pans this doesn't fit
Bundt, tube, chiffon and novelty pans don't have a simple base area. For those, compare how much water each pan holds when filled to the same depth.