Cake pan size converter
A different pan. The same proportion of batter.
Use the same unit throughout. Assumes straight sides and the same fraction filled.
Baking time needs a separate doneness check. Keep your recipe’s filling allowance.
How it works
Compare the internal dimensions of your original and target pans. The multiplier uses their geometric volume and keeps the same fraction of each pan filled. Use centimetres or inches consistently for every dimension.
Recipe multiplier = target pan volume ÷ original pan volume
Example
Changing from one 20 cm round pan to one 24 cm round pan at the same depth gives a multiplier of 1.44. A 200 g ingredient becomes 288 g.
Common questions
Should I measure inside or outside the pan?
Use the internal diameter, length, width and usable depth. Rim and handle measurements do not describe the space available for batter.
Does the multiplier predict baking time?
No. Pan material, batter depth and shape affect baking. Use the multiplier for ingredient amounts, then check doneness according to your recipe.
Will this work for Bundt or tapered pans?
The geometry assumes straight-sided round or rectangular pans. For shaped, tapered or tube pans, compare measured capacities instead. Keep the original recipe’s filling allowance; do not fill to the rim.
Keep the formula with the recipe.
Record ingredients and scale your next bake in Bake⁺.