Alles, was wir bitten, ist eine Bewertung, erzählen Sie uns, was gut oder schlecht ist, damit wir wissen, was Sie wirklich denken, um unseren Service für Sie zu verbessern!
01
Instant results
No sign-up, no waiting. Type your numbers and get professional-grade calculations in real time.
02
Works anywhere
Metric or imperial, any currency. Built for bakers in the UK, US, Europe, Australia and beyond.
03
Baker's precision
From fermentation timing to lamination layers — every formula is grounded in real baking science.
Quick answer
Scale a recipe between any pan shape and size — round, square, rectangular or bundt — by comparing baking areas. Example: a recipe for a 20cm round tin (area ≈314cm²) needs about 1.32× the mixture to fill a 23cm round tin (area ≈415cm²) at the same depth.
⚡ LIVE
Live Ferment Timer
Dough temp — how warm your mixed dough feels (use a probe thermometer for accuracy). Inoculation — starter weight divided by flour weight × 100 (e.g. 100g starter in 500g flour = 20%). The timer updates as you type and shows a ±25% window because every kitchen is different. Open Start time, starter, cold retard to: set when you begin bulk fermentation and get a "ready at" clock; adjust for whether your starter is freshly fed, at peak, or hungry; or model a cold retard in the fridge. DoughRise Coach subscribers can record actual bulk times — after 3 bakes the predictions are calibrated to your kitchen, starter, and flour.
▶
Start time, starter, cold retard
Start time
Hours since fed
After (h)
Retard temp (°C)
Duration (h)
h
Saves to your history · calibrates after 3 bakes
DoughRise Pro
Save your formulas, track every bake
Pro unlocks formula history, bake logs, export to PDF, and advanced tools — everything a serious baker needs in one place.
All 25 calculators included · Cancel anytime · £9.99/mo
Enjoying the calculators?
Save results to your Pro account →
Go further
Pro
DoughRise Pro
Every tool saved, perfected. Save formulas, export to PDF, track your bake history.
Explore Pro →AI Coach
AI Baking Coach
A baking scientist in your pocket. Ask anything, get real answers grounded in technique.
Meet the Coach →Bakery
DoughRise Bakery
For bakers who mean business. Commercial scaling, costing engine, and team tools.
Go Bakery →🎂 Cake Pan Size Converter
Scale a recipe from the pan it was written for to the pan you own.
Enter the shape and dimensions of the pan your recipe was written for, then the pan you actually own. The calculator compares baking areas (accounting for depth) and gives you a scale factor to multiply every ingredient by, plus a warning if the batter won't fit.
FROM Pan
TO Pan
Quick-reference volume table
| Pan | Volume |
|---|---|
| 6″ round, 2″ deep | ≈927 ml |
| 8″ round, 2″ deep | ≈1648 ml |
| 9″ round, 2″ deep | ≈2085 ml |
| 10″ round, 2″ deep | ≈2574 ml |
| 8″ square, 2″ deep | ≈2098 ml |
| 9×13″ rect, 2″ deep | ≈3835 ml |
| 9″ bundt, 3″ deep | ≈2780 ml |
Bakeware Science
Cake Pan Size Converter
Quick answer
Scale factor = new pan's volume ÷ original pan's volume. Enter your FROM and TO pans (round, square, rectangle or bundt) and depths, and the calculator gives the exact multiplier, plus an overflow warning if you need one.
The cake pan size converter above takes the pan your recipe was written for and the pan you actually want to bake in, round, square, rectangle or bundt, and works out exactly how much to scale the recipe by.
Two pans of the same depth but different shapes rarely hold the same amount of batter. The calculator works out the area of both pans, using π×r² for round tins, side² for square, length×width for rectangles, and an outer-minus-core calculation for bundt pans, then multiplies by depth to get a volume, and finally compares the two volumes to give you a single scale factor.
Switching pans can also change how a recipe bakes, not just how much of it you need. When you're moving to a pan with meaningfully less area, the calculator flags a possible overflow before you pour, and it can help round awkward fractional egg quantities to a whole number too.
How much batter different pan shapes and sizes actually hold.
×1.27
8″→9″ round scale factor
4
Pan shapes supported
Free
No account needed
How It Works
Area, volume and the bundt shortcut
Round pan area is π × radius², square is side², and a rectangle is simply length × width. Bundt pans are the odd one out: they're really a ring, so the calculator works out the outer circle's area and subtracts the area of the central tube. If you don't know your bundt's core diameter offhand, leave it blank and the calculator defaults to a third of the outer diameter, a reasonable estimate for most standard bundt pans.
Once both pans have an area, multiplying by depth gives a volume, and dividing the new pan's volume by the original pan's volume gives the scale factor: how much to multiply every ingredient in the recipe by. A factor above 1 means you need more batter than the recipe makes; below 1 means less, and if the drop is steep enough relative to the new pan's depth, the calculator warns that pouring the unscaled amount in risks overflowing.
Worked example: 8″ round to 9″ round
- 8″ round area: π × 4² ≈ 50.3 in²
- 9″ round area: π × 4.5² ≈ 63.6 in²
- Scale factor: 63.6 ÷ 50.3 ≈ ×1.27
That's a 27% increase, so multiply every ingredient in your 8″ recipe by 1.27 to fill a 9″ pan at the same depth.
Common mistakes
Ignoring the depth when the shape changes
Two pans with the same footprint but different depths hold different volumes, and the calculator’s depth field is doing real work, not just decoration. Measure the actual depth of both pans rather than assuming they match.
Pouring the full original batter into a much smaller pan
If you’re scaling down but pour in the un-scaled amount anyway, it can sit well above two thirds of the new pan’s depth and overflow in the oven. Scale the recipe down by the factor shown, or hold the extra back as a few cupcakes.
Frequently Asked
Questions about
cake pan size conversion
How do I convert an 8 inch cake recipe to a 9 inch pan?
An 8″→9″ round conversion at the same depth needs about 27% more batter, so multiply every ingredient by ×1.27.
Can I bake a 9x13 recipe as two round pans instead?
Yes, enter the 9×13″ pan as FROM and your round pan as TO with quantity set to 2, and the calculator gives the exact scale factor.
Why am I getting an overflow warning?
The calculator warns when you’re switching to a pan with significantly less area at the same depth, since pouring the unscaled batter in would likely overflow. Scale the recipe down by the factor shown, or reserve extra batter for cupcakes.
Twenty-five baking calculators.
One free toolkit.
Fermentation timers, hydration ratios, starter health, costing and more.
