Cake Pan Converter

Why Pan Volume Matters

Cakes, quick breads, and brownies are sensitive to batter volume because the pan controls depth. When you switch from a round pan to a square pan, the surface area changes, but the depth changes even more. That depth affects how quickly the center sets and how long the crust browns. A conversion based only on area will miss this and may lead to overfilled pans or underbaked centers. That is why this calculator uses volume: it captures the true amount of batter a pan can hold at a given depth.

The most reliable conversion method is to compare volumes and scale the batter accordingly. For example, an 8-inch round pan with a 2-inch depth holds less batter than a 9-inch square pan at the same depth. If you move to a larger pan without scaling, your batter will be too shallow and bake too quickly. If you move to a smaller pan, it can overflow or take much longer to cook through. This tool makes those differences visible so you can adjust confidently.

Bake time does not scale linearly with volume. A taller cake takes longer because heat has to travel farther into the center. A wider but shallower cake may bake faster because the surface area is larger and heat penetrates more easily. The time multiplier provided here uses the square root of the volume ratio as a gentle adjustment. It is not a substitute for checking doneness, but it gives a reasonable starting point when you switch pan sizes.

Use the results to scale your batter and choose your pan. Always leave headroom for rise—most cakes should fill pans about two-thirds full. If the scale factor is large, consider splitting the batter across multiple pans for even baking. This approach keeps texture, crumb, and moisture consistent while giving you the freedom to use what you have in the kitchen.

Formula

Round pan volume: V = π × (d/2)^2 × h.

Square/rectangle/loaf volume: V = L × W × h.

Scale factor: F = V_target / V_source. Time multiplier: T ≈ √F.

Example Calculation

Source: 9-inch round pan, 2-inch depth. Target: 10-inch square pan, 2-inch depth. Source volume ≈ π × 4.5^2 × 2 = 127.2 in³. Target volume = 10 × 10 × 2 = 200 in³. Scale factor = 200 / 127.2 = 1.57, so increase batter by about 57% and expect a longer bake.

FAQs

Do I need to match depth exactly?

Try to keep depth similar for predictable bake times, or use the time multiplier as a guide.

What if I use a bundt pan?

Bundt pans vary widely, so use the manufacturer’s volume or measure with water.

Can I use this for brownies?

Yes. Brownies are especially sensitive to depth, so volume conversion works well.

Is this calculator private?

Yes. All calculations run locally in your browser.

How it works

This calculator computes pan volumes by shape, then scales batter and estimates bake time using the volume ratio. All computation is client-side for privacy.