Cake pan size converter
Different pan? Find how much batter to make.
Choose the recipe’s pan size and the pans you have. Not listed? Select Custom size to enter the inside dimensions. The conversion keeps the same batter depth.
Original recipe
Replace these sample amounts with your recipe. This is a conversion example, not a complete cake recipe.
Add as many ingredients as you need.
READY TO BAKE
Your adjusted recipe
For 1 × 8-inch round pan(s)
| Ingredient | Amount to use |
|---|---|
| Flour | 888.89 g |
| Sugar | 444.44 g |
| Butter | 533.33 g |
| Eggs | 1.78 each |
How the calculation works
The multiplier is your pans’ total base area divided by the recipe pans’ total base area. Round pans use π × radius²; square and rectangular pans use width × length. One inch is exactly 2.54 cm.
Example
Changing one 18 cm round pan to one 24 cm round pan needs about 1.78 times the batter. An original 250 g ingredient becomes about 444.44 g.
When is this useful?
Use this when a recipe calls for a pan size or number of layers you do not have. Enter both sets of pans and read the multiplier.
Limits
This assumes straight sides and equal batter depth. It does not calculate capacity, baking time or temperature. Tube, Bundt, tapered and novelty pans need another comparison.
How to use this cake pan converter
Choose both pan sizes and the number of pans. Enter each ingredient’s name, original amount and unit. Add or remove rows as needed; the note card updates the whole recipe together. Use Custom size for unlisted pans. Choose the unit before entering dimensions: changing units reinterprets the entered numbers. Inputs use a decimal dot, such as 0.5. This single-visit tool does not save your recipe; no account or download is required to read the result.
How do I convert a 6-inch cake recipe to an 8-inch pan?
Choose 6-inch round under Recipe pans and 8-inch round under Your pans, with one pan on each side. The multiplier is about 1.78. For example, 500 g flour becomes 888.89 g, 250 g sugar becomes 444.44 g, 300 g butter becomes 533.33 g and 1 egg becomes about 1.78 eggs. For two identical layers, include both pans in the count rather than doubling the ingredients again afterward.
Can I switch between round and square cake pans?
Yes. Choose matching presets or Custom size. The comparison uses base area rather than diameter alone, so an 8-inch square and an 8-inch round pan produce different amounts. Measure inside the pan and allow enough depth for the batter to rise.
What order should I enter ingredients in?
Keep the order used by your recipe. The example lists flour, sugar, butter and eggs for easy scanning, not as mixing instructions. The calculator preserves your ingredient order and selected units; it does not convert cups into grams.