Bake KitHow it works
Choose the original and new pan shapes. Enter internal dimensions, intended batter depth and number of pans. Round area is π × (diameter ÷ 2)²; rectangular area is width × length. Multiply area by batter depth and pan count to estimate the total batter volume. The ingredient factor is new volume divided by original volume. When batter depths match, the factor reduces to the total area ratio.
Example
A round 20 cm pan at 5 cm batter depth holds about 1570.8 cm³ geometrically. A 20 × 30 cm rectangular pan at the same depth holds 3000 cm³. Multiply the original recipe by approximately 1.91. Apply factor to recipe saves a target batch weight based on the original ingredient total; repeated clicks do not compound the previous scale factor. Open the recipe scaler to review the quantities.
Assumptions and limitations
Use straight-sided pans and actual intended fill depth, leaving the headroom your recipe needs. Tapered, tube, Bundt and irregular pans need another volume estimate. The diagram compares footprints only, one representative pan per side. The factor does not convert oven temperature or baking time.
Frequently asked questions
Are my recipes sent to a server?
No. Calculations run in your browser. Ingredient names, weights and settings are saved in local browser storage, and can be cleared through your browser’s site-data settings. There is no account or recipe upload.
Can I enter cups, eggs or tablespoons?
Use gram weights for every ingredient. Volume-to-weight conversion depends on the ingredient and measuring method. Weigh a beaten egg if you need a fraction, and make practical adjustments for very small amounts.
Does scaling change baking time?
The tools scale ingredient quantities only. Pan shape, depth, oven behavior and recipe affect baking time. Follow a suitable recipe and check doneness rather than multiplying time by the ingredient factor.