Here is the best tool you need during your baking journey – a cake pan size converter. This simple calculator will help you adjust different baking pans to make your favorite desserts.
Just imagine that you have a recipe you would like to try, but you do not have the right cake pan size. Do you feel disappointed? Should you run to a store to purchase the required cake pan? Or should you give up on the recipe? Neither of both. With this cake pan converter, the problem will be solved forever!
What do you need to do? Enter the shape and size of the baking pan required in the recipe, input the dimensions of your pan/mold, and you will get the conversion coefficient to calculate the recipe ingredients.
And do not forget to save this tool for later. Press HERE to pin.
Notes on the cake pan converter
- This calculator takes into consideration the shapes (round, square, or rectangular) and the surface area of baking pans. The hight of the cake remains unchanged.
- For springform pans, use this tool if you scale the recipe for a springform pan with another springform pan (i.e., 10-inch springform pan recipe to an 8-inch springform pan).
- Adjust the baking time as needed.
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How to scale a recipe for special cake pans
The cake pan size converter does not work for specially designed pans such as chiffon cake pans, tube pans, and bundt pans. Their volume is not as standard as regular round, square or rectangular cake molds. To convert these types of pans, use a handy infographic created by Allrecipes.
How to calculate the recipe ingredients
Once you get the cake pan conversion coefficient, multiply the amount and volume of all the recipe ingredients by this number. Use your common sense and adjust the ingredients. You will need to round up or down the resulting numbers to work with.
Most of my recipes use US measurements and the metric system. I firmly believe that baking needs some precision, and weighing ingredients with a kitchen scale * helps to get the best baking results. Moreover, it might be easier to adjust ingredients using the metric system.
Let me show you an example: if you have a 10 inches cake pan and the recipe indicates 8 inches, the conversion coefficient is 0.64. It means that you need to multiply the ingredients by 0.64. In this case, if the original recipe requires 1 cup (125 g) of flour, multiplied by 0.64 makes 0.64 cups (80 g) of flour. Using the Ingredients Conversion Tool, you will need 1/2 cup plus 2.2 tablespoons of flour. Round up tablespoons to two. It seems that to measure 80 g of flour is easier.
Let’s say that you calculated all the ingredients, but eggs. What if you need some part of the egg? Beat the egg and use whatever part of the mixture you need. To be precise, weigh the beaten egg on a scale and measure how much you need.
How to adjust baking time for different sized cake pans
There are no formulas on how to adjust the baking time once you change the size of a pan. If you double ingredients, it does not mean that you need to double the baking time. It does not work this way.
In most cases, the baking time remains the same since the cake pan converter does not change the hight of the cake. The baking time may be a bit longer if you make the cake larger than that in the original recipe. If you make a smaller cake, start checking the readiness of the cake before the original baking time.
How to test cake doneness
As per Kitchn, there are five ways to tell when a cake is done. One of the methods is to use your preferred cake tester: a metal cake tester or a thin, sharp knife, a skinny bamboo skewer or a wooden toothpick. According to FOOD52, “the toothpicks are the best cake testers.”
Just remember that various types of cakes have different kinds of readiness. For example, while testing Suzy French Chocolate Cake, you will want the tester to come out with some streaks of batter or crumbs that stick to a toothpick since the cake is moist. Three Ingredient Italian Sponge Cake is ready when the tester comes out dry.
Check out my favorite cake recipes
- Caramel Carrot Cake With Pecans
- Layer Cashew Cake Sans Rival
- Three Ingredient Italian Sponge Cake
- Apple And Olive Oil Cake With Maple Icing
- Browse all the Cake Recipes
You can follow me on Instagram, Pinterest, Facebook to see what I am getting up to. Visit my Yummly page and save recipes to your Yummly recipe box. Also, subscribe to my newsletter for recipe updates.
I hope the next time you need some adjustments with your baking pans, you will come back to this post. Happy baking and enjoy!
