How is a recipe scaled to a different pan?
Every quantity is multiplied by the ratio of the usable volumes of the new and original pans. Batter depth is kept the same by default; you can change it if you wish.
A worked example
Changing a straight-sided round cake tin from 20 cm to 24 cm, with the same batter depth, gives a factor of 1.44. So 200 g of flour becomes 288 g. Going from the 20 cm round pan to a 20×20 cm square pan gives about 1.273 instead.
Frequently asked questions
Can I convert a round cake tin to a square pan?
Yes. Pick the shape of each pan and enter its inside measurements. The cake tin converter compares the usable volumes, so it also works for baking pan conversions between round and rectangular pans.
Can I convert a round pan recipe to a rectangular pan?
Yes. Select the shape of each pan, then enter the internal dimensions. Panmetry compares their working volumes and scales all ingredients by the same factor. For sloping sides, enter the top and base dimensions separately.
Do I need to account for pan height?
Yes: the side height determines capacity and room for rising. Recipe scaling keeps the same batter depth by default. For a thinner or taller bake, uncheck that option and choose a different filling height.
What if the recipe gives no pan size?
Open the batter calculator: choose a baking category, enter the ingredients and your pan dimensions. Panmetry estimates a suitable amount of batter while keeping the recipe proportions. It is a starting point for the first bake, not a guarantee of exactly how much the batter will rise.
Does the size factor change baking time?
Do not multiply baking time or temperature by the factor. Follow the original recipe and check for doneness. If the original pan size is unknown, use “Batch estimator”.