THE BAKING TOOLKIT
Baking Calculators: Pan Sizes, Recipes & Dough
Resize a recipe for the pan you have, adjust the whole ingredient list, or work out a bread formula. Three connected tools, with clear assumptions and calculations you can check.
Cake & baking pan converter
Find the recipe multiplier for the pans you have, with same-depth or planned batter-volume comparisons.
- Pan multiplier
- Area / batter volume
- Ingredient scaler link
Whole-recipe quantity scaler
Scale an editable ingredient list by servings or multiplier. Review fractions, ranges and uncertain lines before using it.
- Scaled ingredient list
- Parsing review
- Copy / print
Baker’s percentage calculator
Turn flour-relative percentages into ingredient weights for a flour amount or desired dough mass, with optional starter accounting.
- Ingredient weights
- Dough mass
- Starter flour / water
- Copy / print
Keep a reference by your recipe
Pan substitution matrix and printable PDF · Recipe-halving card and printable PDF
Start with the question you need to answer
- “My recipe uses a 9-inch pan, but I have an 8-inch one.”
- Use the pan converter to compare the inside base areas. For a similar batter depth, 8² ÷ 9² = 0.7901, so begin with about 79% of the recipe. Follow its link to scale the ingredients.
- “I need six servings instead of four.”
- Use the recipe scaler: target servings ÷ original servings = 6 ÷ 4 = 1.5. Review the ingredient list before copying it, especially packaged items, ranges and fractional eggs.
- “I want 1 kg of dough at my usual hydration.”
- Use the baker’s percentage calculator. Enter the water, salt and other percentages, choose total dough, and get the flour and ingredient weights. Optional starter flour and water are included in the totals.
Related calculations, different jobs
A pan factor answers how much batter fits a geometric comparison. Recipe scaling applies an amount factor to ingredients you already have. Baker’s percentages describe a formula relative to all its flour. These tools connect naturally, but one does not replace the others.
What stays on your device
Ingredient lists, calculations and clipboard/print preparation run in your browser. The recipe scaler does not put your ingredient text in a shared URL or upload it. No sign-up or paid service is required.
Before baking
Use a scale where practical, check the original recipe’s method, and consider the pan’s material and actual batter depth. A geometric ratio does not establish a baking time, oven temperature, leavening adjustment or guaranteed result.