Recipe Scaler & Pan Converter

Paste a recipe, scale it by servings or swap the pan — and get the adjusted bake.

Paste your ingredients (one per line)

① Scale by servings (optional)

② Change the pan (optional)

Original pan
New pan
1×
total ingredient multiplier

③ Adjust the bake (optional)

How the pan swap works: the multiplier scales your batter so the new pan fills to the same depth — which means baking time and temperature stay close to the original. Always test for doneness with a skewer; size changes how evenly heat reaches the centre.

Scaling a recipe and changing pans at the same time

Two things change a cake recipe's quantities: how many people you're feeding and the pan you bake it in. This tool combines both into a single multiplier. Leave a section blank and it counts as ×1, so you can use just the serving scaler, just the pan swap, or both together.

Pan maths: we compare the surface area of the two pans (a bundt/tube pan is compared by its cup capacity). Scaling batter to the new area keeps the same thickness, so the bake behaves like the original. A few notes: eggs don't divide neatly — round to whole eggs and adjust liquid slightly; and very deep pans (bundt, tall springform) bake best about 15 °C / 25 °F lower and a little longer.

Quantities are rounded to friendly fractions for cups and spoons, and to sensible numbers for grams and millilitres.