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Cake Pan Size Conversion Calculator

For a cake pan size conversion you compare the batter volume of the two pans: a recipe for a 26 cm (10 in) springform pan fills a 22 cm (8.7 in) pan only to about 72%. Enter the shapes and sizes and the factor and the new recipe amount appear at once – round to square as well.

Example: Pan in the recipe: Round (springform or cake pan) · Diameter 26 cm · Batter depth in the recipe 4 cm · Your pan: Round (springform or cake pan) · Diameter 22 cm · Desired batter depth 4 cm · Amount in the recipe (optional) 500 g → Factor: Factor 0.716: scale the recipe down to 71.6%.. Source: Wikipedia – Kreis (Fläche A = π · d² ÷ 4). Updated: .

cm
Inside measurement of the pan
cm
How high the batter stands in the pan, not the pan’s wall height; usually 3–5 cm
cm
Inside measurement of the pan
cm
The same depth as in the recipe gives the same result
g
For example flour in grams; scaled by the factor. 0 hides the line
My ToolboxYour inputs are saved in this browser only.

Result

Factor
Factor 0.716: scale the recipe down to 71.6%.
Scaled recipe amount
500 g in the recipe becomes 358 g.
The two pans compared
  • Recipe pan: Round, 26 cm diameter – area 530.9 cm², batter volume at 4 cm depth about 2,123.7 ml
  • Your pan: Round, 22 cm diameter – area 380.1 cm², batter volume at 4 cm depth about 1,520.5 ml
Baking tips
  • Eggs are hard to divide: beat them, weigh them (a large egg is about 50–55 g without the shell) and weigh out the amount you need.
  • Smaller pan: at the same depth bake a little shorter and test with a skewer from about 10 minutes before the end of the time.
  • Fill the pan only about two thirds full so the batter does not overflow as it rises.
Working
  • Batter volume: recipe pan 2,123.7 ml, your pan 1,520.5 ml → factor 0.72.
  • Area round: π · d² ÷ 4; area rectangular: length × width; volume = area × batter depth.

How it is calculated

In a cake pan size conversion you compare batter volume: the area of the pan times the depth of the batter. The quotient of your pan over the recipe pan is the factor you multiply every ingredient by. A recipe for a 26 cm springform pan (area 531 cm²) fits a 30 × 20 cm sheet (600 cm²) at the same depth with a factor of 1.13.

How the tool works

Practical notes

Measure on the inside, not the outer rim. The diameter counts squared: from 26 to 22 cm the diameter is only 15% smaller but the area is 28% smaller. Baking time depends mainly on batter depth; a thinner batter is done sooner. Ingredient amounts such as flour, sugar and butter can be scaled directly with the factor, and for cups and grams the cups to grams converter helps. The circumference and area calculator checks the area of other shapes.

Frequently asked questions

How do you convert a cake pan size?

Compare the batter volumes of both pans: area times depth. The quotient is the factor you multiply all ingredients by.

How do you convert from round to square?

Work out the area of the round pan with π · d² ÷ 4 and compare it with length × width of the square one. A 26 cm springform pan is about the same as a 23 × 23 cm pan.

How much batter do I need for a smaller pan?

Less, in proportion to the areas. From 26 to 22 cm it is about 72% of the amount, from 26 to 20 cm about 59%.

Does the baking time change?

Only slightly at the same depth. Deeper batter takes longer and shallower batter less – when in doubt test early with a skewer.

How do I divide an egg in a recipe?

Beat the egg, weigh it and weigh out the share you need. A large egg weighs about 50 to 55 g without the shell.

Sources and legal basis

As of: · Editorial policy

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