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The Ultimate Guide to Scaling Cake Recipes

cake pan conversion chart cake scaling calculator convert cake batter scale cake recipe
Overhead photo of multiple cake pans in different sizes with measuring tape and kitchen scale—visual guide to scaling cake recipes.

Ever doubled a cake recipe only to take out a dry rim and a gooey middle?

(Metric & U.S. Measurements for Every Tin Size)

Scaling batters is one of baking’s biggest headaches. This step-by-step guide—and free calculator—lets you resize any recipe with confidence, from 6-inch minis to 12-inch show-stoppers or a tray of cupcakes.

Table of Contents

  1. Why Scaling Matters
  2. Tin-Volume Basics (with “radius-squared” in plain English)
  3. Quick Tin-Conversion Chart (cm, inches, cups, litres)
  4. Ingredient Sensitivity by Cake Type
  5. How to Scale Leavening Agents Correctly
  6. Batter Depth & Baking-Time Adjustments
  7. Scaling for Cupcakes & Large Tiers
  8. Three Worked Examples

1 Why Scaling Matters

Recipes are mini chemistry sets. Change pan size without adjusting ratios and you risk:

  • Under-baked centres & burnt edges

  • Collapsed sponges (too deep, too much rise)

  • Dry, crumbly cakes (too shallow)

Master scaling once and you unlock custom layers, sheet cakes, wedding tiers and muffin trays—all from the same base batter.

2 Tin-Volume Basics 

The “radius-squared” bit—super simple

  1. Diameter vs. radius: diameter is the full width; radius is half.
  2. Square the radius: multiply the radius by itself (e.g., 4 cm × 4 cm = 16 cm²).
  3. Multiply by 3.14 (π) to get the circle’s surface area.
  4. Multiply by tin height to find volume.
    That’s it!

Key takeaway: A 20 cm square tin holds roughly 27 % more batter than a 20 cm round—always check.

3 Quick Tin-Conversion Chart

Quick convert: cm ÷ 2.54 = in | in × 2.54 = cm 

4 Ingredient Sensitivity by Cake Type

5 How to Scale Leavening Agents

Baking powder & soda don’t scale perfectly. When doubling or tripling, use ≈ 90 % of the straight multiple.

Example: 2 tsp baking powder doubled → 3 ½ tsp, not 4.

 

6 Batter Depth & Baking-Time Cheats 

Butter cakes are perfect at 93 °C / 200 °F internal; sponges nearer 99 °C / 210 °F.

7 Cupcakes & Large Tiers

  • Cupcakes: fill liners ⅔ (≈ 55 g / ¼ cup); bake 25-40 % faster.

  • Large tiers (> 25 cm / 10 in): use heating cores + baking strips

 8 Worked Examples

Coming Soon Cake-Scaling Calculator

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