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Scale a recipe for a round or square baking pan

Compare the base areas of two pans and adjust the ingredient amounts to keep the batter about the same depth.

How to adjust ingredient amounts for your pan ↓
Pan called for in the recipe
Pan you’re using

Enter dimensions from 5 to 60 cm or 2 to 24 in, and an amount from 0.001 to 1,000,000.

How to adjust ingredient amounts for your pan

Measure the base on the inside

Measure across the center of a round pan’s base or along one side of a square pan’s base. Use the same unit for both pans. This method assumes straight sides and the same starting depth of batter. Pans with flared sides or a central tube need a different method.

Switch from a 20 cm round pan to a 20 cm square pan

The round base covers about 314.16 cm², and the square covers 400 cm². Divide the new pan’s area by the original pan’s area to get a factor of about 1.2732. If the recipe calls for 200 g of flour, you’ll need about 254.65 g. Start with the original recipe amount for each ingredient. The display rounds the result, but the calculation uses the full factor.

Check the depth before baking

Compare the usable depth of both pans and leave the room the recipe calls for so the batter can rise. If the new pan is too shallow, choose another one or divide the batter between pans. Use the recipe’s cues for doneness and keep an eye on the bake. The factor adjusts the amounts. Judge baking time and temperature separately.

A○ = π × (d ÷ 2)² · A□ = c²

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Scale a recipe for a round or square baking pan

Compare the base areas of two pans and adjust the ingredient amounts to keep the batter about the same depth.