Recipe Conversion Calculator
Recipe adaptation calculator by pan
Adapt your recipe to a different pan: ingredient ratio, adjusted baking time, and number of servings. Automatic real-time calculation.
Round: Dim 1 = diameter, Dim 2 empty. Square: Dim 1 = side. Rectangle/Heart/Oval: Dim 1 = length, Dim 2 = width. Savarin: Dim 1 = outer Ø, Dim 2 = inner Ø.
Same rules as opposite. For layer cakes, allow 4 to 5 cm of batter per tier.
Your adapted ingredients
Baking time is not proportional to volume. Our formula uses the cube root of the ratio, which corresponds to the actual heat propagation in the mass. For a pan twice as large: about +26% baking time.
Always check baking with the tip of a knife. Start checking 5 minutes before the estimated time.
How the calculator works
Define the source pan
Choose the shape of your recipe’s pan, then enter its dimensions and the resulting batter height.
Define your pan
Enter the dimensions of your pan and the desired batter height. The ratio and baking time are calculated in real time.
Adjust your ingredients
Type the quantities from your original recipe. The adapted values appear instantly on the right.
Pan reference table
| Pan | Dimensions | Volume | Servings | Usage type |
|---|---|---|---|---|
| Round 15 cm | Ø 15 cm | 707 cm³ | 4 to 6 | Individual tart |
| Round 18 cm | Ø 18 cm | 1,018 cm³ | 6 to 8 | Cake for 4 people |
| Round 20 cm | Ø 20 cm | 1,257 cm³ | 8 to 10 | Amateur layer cake |
| Round 22 cm | Ø 22 cm | 1,521 cm³ | 10 to 12 | Family birthday |
| Round 24 cm | Ø 24 cm | 1,810 cm³ | 12 to 16 | Standard professional layer cake |
| Round 26 cm | Ø 26 cm | 2,124 cm³ | 16 to 20 | Large family cake |
| Round 28 cm | Ø 28 cm | 2,463 cm³ | 20 to 24 | Wedding cake bottom tier |
| Round 30 cm | Ø 30 cm | 2,827 cm³ | 25 to 30 | Reception, event |
| Square 18 cm | 18 × 18 cm | 1,296 cm³ | 9 to 12 | Brownies, financiers |
| Square 20 cm | 20 × 20 cm | 1,600 cm³ | 12 to 16 | Bars, operas |
| Square 24 cm | 24 × 24 cm | 2,304 cm³ | 16 to 20 | Geometric layer cake |
| Rectangle 30×20 | 30 × 20 cm | 2,400 cm³ | 15 to 20 | Sheet cake, caterer |
| Rectangle 35×25 | 35 × 25 cm | 3,500 cm³ | 20 to 28 | Large batches |
| Rectangle 40×30 | 40 × 30 cm | 4,800 cm³ | 30 to 40 | Puff pastry, mille-feuille |
The mathematical formula used
Volume calculation
Round: π × (Ø/2)² × H
Square: side² × H
Rectangle: L × W × H
Oval: π × (L/2) × (W/2) × H
Heart: 0.82 × L × W × H
Savarin: round volume minus central cylinder volume
Ingredient ratio
Ratio = Target volume ÷ Source volume
Each ingredient is multiplied by this ratio.
Baking time
Target T = Source T × ratio1/3
Cube root of the ratio, much more accurate than simple multiplication.
Frequently Asked Questions
How to adapt a recipe from a round mold to a square mold?
Select "Round" with its diameter in Dim 1, then "Square" in your mold with its side in Dim 1. The calculator automatically converts volumes.
Quick equivalence: a round mold Ø 22 cm equals a square mold 20 cm.
How to adjust a recipe for a layer cake?
For a layer cake, calculate each tier separately. For a 20 cm × 12 cm high layer cake (3 tiers of 4 cm), enter "round 20 cm × 4 cm" and multiply the recipe by 3.
How to know how many slices?
Practical rule: 1 standard slice = 60 to 80 cm³. For a generous dessert 100 cm³, for small pastries 30 cm³.
For your customers, see our price per slice calculator.
Does baking time really vary depending on the mold?
Yes, but not linearly. For a mold twice as large, the time increases by about 26% only. It’s the cube root of the ratio.
What batter height should be indicated?
The height of the baked batter, not the mold:
3 to 4 cm standard cake.
4 to 5 cm layer cake before cutting.
2 to 2.5 cm thin sponge.
5 to 6 cm charlotte or dessert.
Should the oven temperature be adjusted?
Generally no: the temperature remains that of the recipe, only the time changes.
Exception: for a very large mold (ratio greater than 2), lower the temperature by 10-15°C and extend the time.
