Cake Pan Calculator.
Scale any recipe to fit the baking dish you actually have.
How it works
- 01
Pick source and target pan shapes
Start with the pan the recipe was written for, and the pan you actually have in your kitchen.
- 02
Enter dimensions for both pans
Diameter for round, width and length for rectangular, outer diameter for ring pans. Add the height if you want to calculate by volume.
- 03
Apply the multiplier to your recipe
The calculator outputs a scaling factor you multiply every ingredient by — or attach a saved recipe to scale it automatically.
Area vs. volume scaling — which to use
Area scaling works for thin layers — sheet cakes, brownies, focaccia. Ingredient amounts scale with the surface area of the pan, and baking time stays roughly the same.
Volume scaling is for deep cakes, bread loaves, and anything where pan height matters. Both recipes are scaled by the ratio of internal volumes, and a thicker batter needs longer in the oven.
If you're unsure, area is the safer default for pastries and cookies. Switch to volume only when the pan shape difference affects depth.
Frequently asked questions
What if my recipe uses a different pan shape than mine?
The calculator handles cross-shape scaling — round to rectangular, rectangular to ring, any combination. Just pick the source and target shapes independently.
Should I also scale the baking time?
Rule of thumb: baking time depends mostly on the thickness of the batter, not just the volume. If your new pan makes the cake significantly thicker, it will need more time (and possibly a slightly lower oven temperature so the outside doesn't burn). If the depth stays the same, the baking time won't change much. Always check the center with a wooden skewer near the end.
When is area scaling wrong?
When the recipe depth matters — deep cakes, brioche loaves, custards. Using area scaling then can leave you with an under-baked interior because the heat has to travel deeper.