Recipe Scaler
Keep the recipe. Change the pan.
Scale ingredient quantities accurately by pan surface area and finished cake height. Save the converted recipe to your local workspace.
FAQ
Frequently Asked Questions
What is the multiplier to scale an 8-inch cake recipe to 6-inch?
An 8-inch round pan has an area of ~50.3 sq in, while a 6-inch pan has ~28.3 sq in. Assuming identical cake height, the multiplier is 0.56x (56% of original ingredients). If baking two 6-inch layers, use 1.12x.
Does bake time double if I double the cake recipe?
No! Bake time depends on batter depth and distance to the cake center, not total batter weight. If you bake in two separate pans of the original size, bake time remains the same. In a larger single pan, lower temperature by 25°F (15°C) and add 10-20% bake time.
How do you measure partial eggs when scaling a recipe?
Crack the egg into a small bowl, whisk thoroughly with a fork until the white and yolk are completely blended, and weigh on a digital kitchen scale. One large egg without shell weighs approximately 50 grams.
Can leavening agents (baking powder/soda) scale linearly?
Within a 0.5x to 2x scaling range, linear scaling works perfectly. If scaling 3x or higher, slightly reduce baking powder and baking soda by 10-15% to avoid over-aeration and center collapse.
Learn the method
Recipe scaling is more than one multiplier.
Learn how to handle area, height, eggs, leavening, and bake time.