How this calculation works
Compute the interior footprint of each pan and include the desired batter depth and pan count. Multiply each original ingredient mass by the resulting volume ratio. Show exact scaled and practical rounded masses separately.
Scale = target footprint × target batter depth × target pan count / original batter volumeA worked example
A 20 cm round pan and a 20×30 cm rectangular pan at the same batter depth have a volume ratio of 6/π, about 1.90986. An original 200 g flour amount scales to about 381.97 g before rounding.
Good to know
Straight-sided round and rectangular pans only. Batter depth is not brim height. No bake-time, temperature, recipe-rise or tapered-pan prediction. Ingredients use grams only.
Reference: King Arthur Baking: pan dimensions and recipe changes (opens in a new tab) ↗
Measure the interior footprint and desired fill
A round pan’s footprint depends on the square of its diameter. Increasing diameter by a certain percentage therefore does not increase area by that same percentage. Rectangles use interior length times width.
Multiply each footprint by desired batter depth and pan count. Batter depth is not the height of the rim. Recipes need room to rise, and this calculator does not select an appropriate fill level or certify that a chosen recipe will behave identically.
Scale ingredient masses before rounding
Each ingredient is entered as a mass in grams. This lets the same geometric factor be applied consistently to flour, sugar, beaten egg and other ingredients without assuming that a cup of each material has the same mass.
The table keeps the raw scaled mass beside the rounded mass. Rounding every ingredient independently changes the proportions slightly. For a fractional egg, weighing beaten egg is more meaningful than treating an egg count as gram mass.
Keep shape changes separate from baking time
The footprint diagram shares a side-length scale, while the selected depths are listed explicitly. A shallow wide layer and a deep narrow layer can have the same volume but different heat-transfer behavior.
No oven-temperature or baking-time multiplier is produced. Pan material, side slope, rise, recipe chemistry and oven behavior matter beyond volume. Tube and bundt cavities or strongly tapered loaf pans need a measured usable capacity rather than this straight-sided geometry.
Use the right model for the ingredient question
The baker’s percentage dough calculator with preferment solves a different problem: a target dough mass with flour-relative percentages and flour/water already inside a starter. It is not a substitute for pan geometry.
The cylinder calculator can verify a straight round volume, while this page compares two pans and scales a whole ingredient list. Keep an original recipe copy and make one test batch before scaling a sensitive bake to production quantities.
A few questions, answered
Do I enter the rim height?
Enter desired batter depth, leaving suitable rise space according to the recipe.
Can I enter cups or egg counts?
No. Every ingredient row is a gram mass; weigh ingredients such as beaten egg when needed.
Does the factor multiply oven time?
No. Bake time and temperature are not predicted from volume alone.