Convert Any Cake Tin in Seconds
Use the same measurement unit for all fields (all cm or all inches). The calculator scales your full recipe by comparing tin volume.
Current Tin
Target Tin
Why a cake tin conversion matters
Most cake recipes are written for one specific tin size. If you pour the same batter into a different pan, the cake can turn out too thin, too tall, underbaked in the middle, or dry around the edges. A proper conversion helps you keep the same batter depth, rise, and texture.
This calculator solves that quickly by comparing the volume of your current tin and your target tin. It then gives you a scaling factor for all ingredients, so your final cake behaves the way the recipe intended.
How the calculator works
1) It calculates base area by shape
- Round tin: area = π × radius²
- Square tin: area = side × side
- Rectangle tin: area = length × width
2) It includes depth
Area alone is not enough. A deep 20 cm round tin holds much more batter than a shallow 20 cm round tin. So the tool multiplies area by depth to estimate total volume.
3) It returns a recipe multiplier
If your target tin volume is 1.25 times larger than the original, multiply every ingredient by 1.25. If it is 0.80 times the original, make 80% of the recipe.
Best practices when scaling a cake recipe
- Keep all dimensions in the same unit (all cm or all inches).
- Scale by weight where possible for better accuracy.
- Round eggs practically (for example, 2.4 eggs means 2 whole eggs plus part of a beaten egg).
- Start checking doneness based on batter depth, not just the original bake time.
- Do not overfill tins; leave enough room for rise.
Quick conversion examples
Round to round
If a recipe is written for a 20 cm round tin and you switch to a 23 cm round tin at similar depth, you usually need roughly 30% more batter. That means multiplying ingredients by about 1.3.
Round to square
A square tin of similar width often holds more than expected versus a round tin. Always compare full volume, especially for layer cakes where height consistency matters.
Rectangle for tray bakes
For sheet cakes and tray bakes, a small change in length and width can significantly change volume. This is where volume-based conversion is especially helpful.
Frequently asked questions
Can I use this for brownies or cheesecakes?
Yes. The same geometry applies. Just remember that dense batters and custard-based bakes may need gentler temperature and time adjustments.
Will bake time always scale exactly?
No. Bake time depends mostly on batter depth, oven behavior, and recipe type. Use this calculator for ingredient scaling, then treat bake time as a guided range and test doneness with a skewer or thermometer.
What if my pan has sloped sides?
Use top dimensions as an approximation. For most home baking, this is accurate enough to get very close.
Final tip
Once you find your favorite tin sizes, keep a small note of their dimensions and typical multipliers. It makes future conversions nearly instant and helps you bake consistently every time.