Conversion guide

Recipe Converter – Cake Tin, Baking Times and Upscaling/Downscaling Recipes

UK-US cups, grams, ml, and ingredients convertion chart/guide

Looking to convert UK – US recipes or vice versa?

Why not see our free printable info-graphic chart on how to convert grams to cups, spoons and more.

Also includes a list of popular ingredient name differences between the US and the UK.

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Oven temperature guide:

Oven temperature guide

Cake tin sizes:

As a rule of thumb, a square tin holds about 25% more than a round tin of the same size. If you’re using a square tin for a round tin recipe, keep the temperature the same, and turn the cake during baking, as the corners tend to cook faster than the middle.

Cake tin size guide - round to square

Solid/liquid and gram to oz conversion:

Solid to liquid, gram to ml to oz conversion chart

Calculating icing/sugarpaste/fondant rolled size guide

When rolling out sugarpaste (fondant) icing, marzipan or similar; more is better. This guide assumes that the cake pan size/recipe has the most common size of a 3″ depth.

How to calculate sugarpaste fondant icing amount for a cake tin size

Cake baking times

The chart below is a guide only to assist with approximate temperatures and baking times when upscaling cake batter. Adjust times for fan assisted ovens (remove 20°C from amounts below or look at the temperature conversion guide above).

Cake baking times for roung and square cake tin sizes

Upscaling cake recipe quantities

This chart helps down and upscale cake recipe quantities and assumes that the recipe you are using is the most common size/shape, which is an 8 inch (20cm) round cake and 3 inch (7.5cm) deep. For square cakes, use the round quantities below and deduct 1 inch from the round cake chart, or alternatively, see the cake tin sizes chart above.

How to upscale or downscale a cake recipe ingredients or quantities


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  1. Debra Fernandes says

    I have always wondered about “cups” is there a standard size or even better possibly a conversion thanks for any info Deb

    • says

      The rough conversion from 1 cup is 240ml or 240-250g but it differs somewhat depending on the ingredient. For example, 1 cup of flour differs from 1 cup sugar but it should work out OK if you use 240-250g in weight if you don’t have any cup measurements.

      They sell the cup measurements at all the supermarkets I’ve visited. So instead of converting, it’s easier to invest in some cup measurements. I’ve seen them priced between £2-4 for a metal set, or cheaper for a plastic set. They always come in handy too.

  2. Kandice Tynes says

    Hi, I want to make a tiered cake, but I would like to have 1 big recipe for the cake instead of mixing it a few different times for each pan size. How would I go about doing so?

  3. Natalie says

    Ok so I’m not math savvy and can’t seem to get conversions right.
    I’m doing a 3 tier, 3 layer square wedding cake (10, 12 & 14″ square) I have a wonderful recipe that I’ll be using but am unsure about the amounts. Your conversion was far easier them most I’ve come across
    Your conversion chart, is that only for a single layer? I’m doing a 3 layer.

    Again, I’m not math savvy but this would be very helpful.


  4. CS Frank says

    A British cake recipe I plan on baking calls for the use of a “deep 20 cm round cake tin.” Can you please advise me on what US equivalent size and depth round cake pan to use? I need to know the diameter of the pan as well as the depth, both in INCHES instead of cm. please! Many thanks.

    • says

      The 20cm cake pan is 8-inches. You can find the cm to inch conventions right here on this page. As for the depth, the normal depth here is the same as in the US (and can also be found here on this page) at around 3-inch.

      There isn’t much of a difference from our cake pans to yours other than ours being in centimetres. Regarding needing a ‘deep’ pan, that means not to use one of the shallow ‘sandwich’ pans.

      Hope that helps?