Cake Pan Size Converter
Compare the recipe's pan with yours and get the factor to scale the ingredients by
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Works out how much to multiply a cake or bake recipe by when your pan is a different size or shape from the one in the recipe. It also lists Korean and Japanese round pan size numbers with their diameters.
How to use
- Choose "cm" or "in" under "Length unit".
- Under "Pan in the recipe", pick a size from "Common pans" or choose the "Shape" and enter the inside measurements.
- Do the same under "My pan".
- Read "Multiply the ingredients by" and the closest easy factor below it; switch "Compare by" to "Volume" if the pans have different heights.
- Press "Scale a recipe with this factor" to open the recipe scaler with the factor already set.
How it works
- Factor = my pan ÷ recipe pan. Round area = π × (diameter ÷ 2)², rectangle = length × width, tube pan = π ÷ 4 × (outer² − hole²); volume = area × height, assuming straight sides.
- Korean sizes start at size 1 = 15 cm and grow by 3 cm. A Japanese size number is the diameter in sun (about 3.03 cm), so size 6 is about 18 cm.
- Baking time is not converted, because it depends on the depth of the batter.
Questions and answers
- How do I convert an 8 inch pan recipe to a 9 inch pan?
- The 9 inch round pan has (9 ÷ 8)² = 1.27 times the area, so multiply the ingredients by about 1.25.
- How big is a size 2 (2호) cake pan?
- 18 cm across, about 7 inches. Size 1 is 15 cm and size 3 is 21 cm.
- Should I compare by area or by volume?
- Use area when the batter should be as deep as in the recipe, which is the usual case. Use volume when you fill pans of different heights to the same level.
- Does the baking time change with a bigger pan?
- It changes with depth: a deeper layer needs longer, a thinner one less. Test with a skewer.