PlainHandy
← Baking Measures

A LITTLE MATH. MORE BAKING.

Cake pan converter

Compare the pans in your recipe with the pans you own, keeping the same batter depth.

Your recipe & pans

Measure inside the base of each pan. For round pans, enter diameter; for squares, enter one side. Both sets need enough side height for the same batter depth and rising room.

Pans in the original recipe
Pans you want to use

For round, square and rectangular cake or brownie pans. Shaped tins, Bundt pans, loaf pans and changes in batter depth are outside this comparison.

Working out your baking sheet…

Shared links contain your entries. No account or saved recipe record. Keep personal details out of ingredient names.

TRY THE NUMBERS

Example: replace a 9-inch round pan with an 8-inch square

  1. The original recipe fills one 9-inch round pan. You want to use one 8 × 8 inch square pan at the same batter depth.
  2. The round area is π × 9² ÷ 4, about 63.617 square inches. The square area is 8 × 8 = 64 square inches.
  3. Using the unrounded areas, the multiplier is about 1.006016, an increase of roughly 0.6%. An ingredient weighing 200 g would scale to about 201.2 g.

Measure inside dimensions and enter the number of pans. Area comparison assumes similar usable depth and straight sides; it does not determine baking time or temperature.

Open this example in the calculator

Opening the example loads these sample values in place of your current entries.

How to measure

For the round pan, A runs across the inside through the centre: it is a 9-inch diameter, not a radius. For the square pan, B is one inside side, measuring 8 inches. Compare pans at the same intended batter depth.Illustration only; not drawn to scale.

THE MATH, MADE SIMPLE

One clear multiplier

Pan multiplier = total new pan area ÷ total original pan area. Round area = π × diameter² ÷ 4; square area = side²; rectangular area = width × length. Multiply each area by its pan count.

Displayed quantities are rounded to six decimal places. Calculations use unrounded values.

Before you bake

Pan material, batter depth and recipe type affect baking. Keep the recipe’s temperature guidance and check doneness; this tool does not predict baking time.

Read the pan substitution guide ↗