You have discovered a great recipe on my blog, but would like to bake it with a different cake pan? No problem, I have a simple method for you! With this Cake Pan Conversion Calculator you’re able to convert the quantities of ingredients in no time.

With this little tool, you can not only convert from large to smaller springform pans or vice versa, you can also get the correct quantities of ingredients for sheet cakes or loaf pans.

Notes on the converter

• The taller the cake, the longer it takes to bake. For very tall cakes you should reduce the temperature and bake for a little longer instead. Do not forget to do a test with a skewer! This method is really helpful here!
• Not all ingredients can be converted one to one. 100g of flour multiplied by a conversion factor of 1.69 equals exactly 169g – but what about two apples? Of course 3.38 apples do not exist. So use your common sense and either round up/down or alternatively use different sized apples.
• If your springform pan is just one size category different from the one used in the recipe (for example, 26cm -> 28 cm or 22cm -> 20cm), it’s usually not worth to convert the ingredient quantities. The cake becomes usually just a little taller or flatter.
• It is obvious that the Cake Pan Conversion Calculator can’t be 100% accurate. Each cake bakes more or less well in each oven. The tool also relies on the values ​​being entered correctly. So if the height values of the cake pans you want to convert are slightly different, but you do not specify these values because you don’t know them or  don’t have time to measure them, the result will be more inaccurate. However, the converter works without this information, too. So it makes sense – as a precaution – to make a little more dough, because you can increase the height of a baking pan can with a strip of baking paper when needed.