--- slug: how_to_convert_cake_pan_sizes category_path: home_kitchen/kitchen_dining/bakeware/cake_pans type: informational title: "How to Convert Cake Pan Sizes" lead: "To swap one cake pan for another, match them by area (which stands in for batter volume): a round pan's area is π × radius², a square's is side × side, and you want the new pan's area close to the original's. Fill any pan about halfway to two-thirds, and adjust the baking time — a larger or deeper pan bakes differently — checking with a skewer." recommendation: name: "Match pans by area (πr² or side²), fill halfway to two-thirds, and adjust bake time by depth" reason: "A recipe is written for a certain pan because the batter needs to sit at the right depth to bake through, so converting is about matching the surface area (a good proxy for how much batter fits at the same depth). Work out each pan's area: for a round pan it's pi times the radius squared (a 20cm round ≈ 314cm²), and for a square or rectangular pan it's length times width (a 20cm square = 400cm²). If the new pan's area is close to the recipe's, use the batter as is; a square pan holds roughly the same as a round one about 2–3cm larger across. If the areas differ a lot, scale the batter up or down by the ratio of the areas, and always fill a pan only about half to two-thirds full, leaving room to rise. Then adjust baking: batter spread thinner in a wider or shallower pan bakes faster and hotter, while a deeper, narrower pan takes longer and may need a slightly lower temperature so the outside doesn't overbake before the middle sets. Start checking well before the original time and judge doneness with a skewer, not the clock. Keep the same oven temperature as a starting point unless the depth changes a lot." published: 2026-07-09 updated: 2026-07-09 ---