Area first
Round pans use pi times radius squared. Square pans use side times side. Rectangle pans use length times width. Layer count multiplies the total footprint, and this footprint ratio is the same-height recipe multiplier.
03 Method
How the calculator works
The calculator is intentionally conservative: it uses footprint area for recipe scaling, then uses pan depth and fill level to catch shallow layers and overflow risk.
Depth second
Depth does not change the footprint ratio, but it does change how full the target pan becomes. A deeper pan may look safer; a shallower pan can overflow with the same batter height.
Judgment always
Pan material, oven behavior, batter structure, and recipe type matter. Sponge, chiffon, angel food, and cheesecakes need extra caution.
Core formulas
Round pan
pi x r²
Rectangle or square
w x l
Same-height recipe scale
target ÷ original
Estimated full capacity
footprint x depth
The calculator keeps recipe scaling tied to footprint area, because that preserves batter height. It uses depth for the target fill estimate and first-check guidance. Published full-capacity values are treated as guidance, not as a promise that a recipe can safely fill the pan.
Data boundaries
Presets are limited to round, square, rectangle, sheet, loaf, and springform pans with clear footprint geometry. Bundt, tube, heart, oval, and novelty pans vary too much by design; measure those with water and confirm by eye.
Fill guidance
1/2 to 2/3 is safer
Preset values are checked against manufacturer notes, practical baking references, and internal formula audits. The calculator avoids exact bake-time conversion because pan material, oven behavior, batter structure, and cake type still matter.