Scale recipe quantities
Scale an ingredient list by servings or by the amount of one ingredient available. Select a reference ingredient from your list when working backwards.
Understand the numbers · Make life easier
Cake tin and recipe scaling
Scale an ingredient amount by the relative filled volume of two straight-sided tins. Measure the intended batter fill height, not just the tin's outer height.
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Ingredient scaling factor
1×
Ingredients scale with filled volume. A larger tin does not imply the same multiplier for baking time.
Converted amount of this ingredient200 g
Original filled volume1,272.35 cm³
New filled volume1,272.35 cm³
Round-pan volume = π × (diameter ÷ 2)² × fill height; rectangular-pan volume = length × width × fill height. Multiply ingredients by new volume ÷ old volume. Doubling diameter at the same height gives a factor of 4. This approximates straight-sided pans only. Tube pans, sloping sides and batter expansion room need separate assessment. Baking time and temperature cannot be inferred.
Method and scope
Round volume is pi times (diameter divided by two) squared times fill height. Rectangular volume is length times width times fill height; multiply the ingredient by new volume divided by old volume.
For round tins enter diameter, not radius; the length field only matters for rectangular tins. Doubling diameter at unchanged fill height multiplies volume by four.
The model approximates straight walls and does not handle tube centres, sloping walls or required expansion headroom. Baking time and temperature cannot be inferred from the volume ratio.
References:OpenStax: algebra and applications
What this helps you do
Scale an ingredient amount by the relative filled volume of two straight-sided tins. Measure the intended batter fill height, not just the tin's outer height.
What to enter
Start with original tin shape, then fill the other relevant fields in the units shown. The field hints explain the required format and examples.
How the calculation works
Round volume is pi times (diameter divided by two) squared times fill height. Rectangular volume is length times width times fill height; multiply the ingredient by new volume divided by old volume.
Worked example
Changing a round tin from 15 cm to 20 cm diameter at the same fill height multiplies ingredients by about 1.7778. An original 180 g ingredient becomes 320 g.
Understanding the answer
For round tins enter diameter, not radius; the length field only matters for rectangular tins. Doubling diameter at unchanged fill height multiplies volume by four.
Scope and limitations
The model approximates straight walls and does not handle tube centres, sloping walls or required expansion headroom. Baking time and temperature cannot be inferred from the volume ratio.