Choose a mode
How much does your pan hold?
Enter the pan’s internal dimensions to find its capacity to the rim or a chosen filling height.
How do I measure the pan? What is included?
Measure inside the pan, excluding handles and rims. For sloping sides, enter different top and base dimensions. For straight sides, they are the same.
The result uses the pan’s geometry. Rounded corners, patterns and centre tubes are not included. Fill fractions refer to depth, not volume.
Different pan from the one in the recipe?
Enter the original and new pan sizes, add your recipe, and get the adjusted ingredient quantities.
How is a recipe scaled to a different pan?
Every quantity is multiplied by the ratio of the usable volumes of the new and original pans. Batter depth is kept the same by default; you can change it if you wish.
Do not multiply baking time or temperature by the factor. Follow the original recipe and check for doneness. If the original pan size is unknown, use “Batch estimator”.
Got a recipe, but no pan size?
No need to know which pan the recipe author used. Choose a baking category and enter the ingredients and your pan dimensions.
An approximate calculation based on analysis of real recipes.
What is the calculation based on?
For five baking categories, the model was calibrated on 32 published recipes and checked against 12 further recipes not used in calibration. The check compared ingredient quantities, not results from actual baking trials; bread uses a separate reference calculation. Treat the result as a guide: actual rise depends on ingredients and mixing.
Use this as a starting point for your first bake. The estimate uses the bake type, ingredients and pan dimensions. Actual rise depends on the ingredients and mixing method.
For layer cakes, enter only the cake batter; for cheesecake, only the filling. Frosting, decorations and bases are separate. This model is not intended for tube pans, covered baking, gluten-free dough or no-bake desserts.
Frequently asked questions
How do I scale a recipe from a 20 cm pan to a 24 cm pan?
If a recipe uses a 20 cm round pan and yours is 24 cm, enter these sizes in BakeShape and add the original ingredients. The service calculates the new quantities automatically. At the same batter depth, you need 1.44 times the ingredients: for example, 200 g of flour becomes 288 g.
Open recipe scaling →Can I convert a round pan recipe to a rectangular pan?
Yes. Select the shape of each pan, then enter the internal dimensions. BakeShape compares their working volumes and scales all ingredients by the same factor. For sloping sides, enter the top and base dimensions separately.
Do I need to account for pan height?
Yes: the side height determines capacity and room for rising. Recipe scaling keeps the same batter depth by default. For a thinner or taller bake, uncheck that option and choose a different filling height.
What if the recipe gives no pan size?
Open the portion estimator: choose a baking category, enter the ingredients and your pan dimensions. BakeShape estimates a suitable amount of batter while keeping the recipe proportions. It is a guide for a first bake, not a guarantee of exact rise.
Estimate a portion →