Cake pan calculator — pan size converter

The key is pan volume. Compute the volume of the original and target pan, then factor = target volume / original volume. Multiply the amounts of all ingredients by this factor.

Yes. A larger pan needs longer baking. With 10% more volume, add about 5-10 minutes. The oven temperature can stay the same. Always check doneness with a skewer.

A 20x20 cm square pan has a volume similar to a round pan of 23 cm diameter (at the same height). The calculator automatically computes the volume of both pans and works out the exact factor.

Yes, height directly affects volume. A taller pan of smaller diameter can have a larger volume than a shorter pan of larger diameter. Account for the actual height of the pan walls.

At a factor of 1.5+ watch the amount of baking powder — do not scale it linearly above 1 teaspoon per 100 g of flour; add at most 20% more. Leavening errors ruin the texture.

Compute the combined volume of both small pans and use it as the target volume. The calculator handles one target pan — divide the result into two equal portions.

Almost all — flour, sugar, eggs, butter — scale proportionally. Scale leavening agents to about 80-90% for large batches; increase vanilla extract and spices by only 60-70%.

In Poland the most common springform diameters are 24 cm and 26 cm. A 24 cm pan gives about 10-12 servings, a 26 cm pan about 12-14 servings at a typical height of 5-7 cm.

Generally no. For very shallow pans (below 3 cm) or very tall ones (above 8 cm) you can lower the temperature by 10 degrees and extend the time to avoid burning the top layer.

Yes. For loaf cakes use the rectangular option with the approximate outer outline. For muffins compute the volume of one cup and multiply by the number of cups to find the total scaling factor.