Round Cake Pan Scaling Calculator
Resize batter quantities between round pans using pan count, diameter and the intended batter depth.
Ingredient scaling factorExample1.56×
- New total batter weight
- 1,250 g
- Batter per new pan
- 1,250 g
How to calculate round cake pan scaling
Scaling factor = (new count × new diameter² × new batter depth) ÷ (original count × original diameter² × original batter depth)
Assumes straight-sided cylindrical pans and the same batter density. Depth is filled batter depth, not pan height. Cooking time, rise and safe headroom must be checked separately.
Worked example
An illustrative scenario. “Reset to example” restores it in the calculator.
- Original pan diameter
- 20 cm
- Original batter depth
- 4 cm
- Original pan count
- 1 pans
- New pan diameter
- 25 cm
- New batter depth
- 4 cm
- New pan count
- 1 pans
- Original total batter weight
- 800 g
Ingredient scaling factor: 1.56×
Round Cake Pan Scaling FAQ
Why not scale using diameter alone?
A round pan’s area grows with diameter squared. At the same batter depth, a 25 cm pan needs 1.5625 times the batter of a 20 cm pan.
Guides for this calculation
Build context around the numbers with worked examples from our guides.
How to Price a Custom Cake with Labor and Overhead →How to Scale a Recipe Without Losing Portion Control →