Cake Pan Converter
Convert a recipe written for one pan size to a different pan. Enter original and new pan dimensions; get a scale factor for ingredient adjustment.
What is Cake Pan Converter?
The cake pan converter calculates the scale factor when you swap pans. Cake batter depth depends on pan area, so doubling the area means doubling the ingredients.
Formula
Round pan area = π × (diameter/2)². Square/rectangular = length × width. Scale factor = new area ÷ original area.
Worked example
9-inch round (63.6 sq in) to 9×13 rectangular (117 sq in). Factor = 117 / 63.6 ≈ 1.84. Multiply ingredients by 1.84.
How to use this calculator
- Enter your original pan shape and dimensions.
- Enter the new pan shape and dimensions.
- Multiply each ingredient by the factor shown.
Frequently asked questions
Does bake time change?
Yes — usually slightly. Larger or shallower pan = thinner batter = shorter time. Check 5–10 minutes early.
What about loaf pans?
Same idea — area still works as a proxy. A standard 9×5 loaf is 45 sq in; an 8×4 is 32 sq in.
Does pan depth matter?
For most recipes no — area dominates because batter rises uniformly. Very deep batters (cheesecake) are an exception.
Why not just multiply by a "doubled" factor?
Pan dimensions don't scale linearly — a 9-inch and 12-inch round have areas of 63.6 and 113.1, a 1.78× ratio, not 1.33×. Always compute by area.