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

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.

[ **Download** ]

Jump to:

- Oven temperature guide
- Cake tin batter size conversion (from round to square)
- Solid, liquid, gram to oz conversions
- Rolling and covering fondant / sugarpaste icing size guide
- Cake baking size, temperature and baking time chart
*(not sure how to adjust baking times with an upscaled recipe? See this guide)* - Upscaling or downscaling cake recipe quantities
*(multiplying recipe)*

### 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.

### Solid/liquid and gram to oz conversion:

### 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.

### 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).

### 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.

Debra Fernandes -

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

Lisa {Sweet 2 Eat Baking} -

Unfortunately there isn’t a standard rough conversion between cups and grams as one size doesn’t fit all. For example, 1 cup of flour is 125g, and 1 cup sugar is 225g. To make it easier to understand, imagine 1 cup full of feathers next to 1 cup full of sugar – if you emptied them out on a scale, they’re not going to weigh the same are they? It’s the same principal here, different ingredients weigh differently.

However, they now sell measuring cups at all the supermarkets I’ve visited here in the UK. 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 (and even cheaper on eBay!) I’d definitely recommend investing in some, they come in very handy when working from US or Australian recipes too.

Kandice Tynes -

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?

Natalie -

Hi,

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.

Thanks

George Anderson -

I have a rectangular springform cake tin 28x7x19cm but don’t know how to convert a recipe can you help

CS Frank -

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.

Lisa | Sweet 2 Eat Baking -

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?

Cathy Pienaar -

20cm is a 8inch diameter tin and a deep tin is usually approx 2.5 to 3 inches

Mrs R. Forrest -

Could you please tell me if 1 cup of granulated sugar is the same as caster sugar. My receipe says 3/4 cup sugar. Also is plain flour and self raising flour the same measurement 1 cup = 125g Thank you so much, your measurements are very helpful.

Lisa | Sweet 2 Eat Baking -

Hi. Yes, the volume to weight conversion is the same for granulated sugar and caster sugar. It’s the same for plain (all-purpose) flour to self-raising flour too. 🙂 Thankfully that makes life easier! 🙂

I’m working on getting more ingredient conversions up on the blog soon, including ¼, ⅓, ¼, ¾, and ⅔, but I listed the basics in full cups.If you need the in-depth weight values now, it’s easy to just divide.

I’m glad you found the conversions helpful. Happy baking!

Joy -

How do I convert a sponge recipe (using 8oz mix) from 2 x 7” tins to 1 x 12”

J o.

Nandini -

Hi if i want to make cake weighing 500 gms what should be the proportion of ingredients in gms i.e how much flour,sugar etc

Lisa | Sweet 2 Eat Baking -

Hi Nandini. That’s a very, VERY specific question! Unfortunately, I haven’t heard of anyone wishing to bake a cake to that exact weight, and don’t think it would be possible to get it spot on.

The only thing I’d suggest doing is to bake an 8″ round (or square) cake and weigh it after baking. You can easily use a serrated knife to trim the top/bottom to get it to your desired weight.

Sorry I can’t be more helpful. I’ve never heard of anyone asking by weight before and Googling your question results in no results too. Good luck.

Alka -

Hi,

Thanks for sharing so many valuable information on your site.

If I want to make an 8 inches cake then how much will be the ingredients ….I mean how much flour ?

Lisa | Sweet 2 Eat Baking -

Hi Alka, The ingredients totally depend on what type of cake you want to bake. For example, the flour weights change if you’re doing chocolate, vanilla, and some cakes have less flour because they use milk or buttermilk, etc. Since you didn’t specify what type of cake you want to bake, I can’t really give you a definite answer.

However, I have plenty of cake recipes here on the blog, most of which are 8-inches. I will link them below for you:

• Chocolate Butter Cake with Chocolate Buttercream Icing

• Classic Victoria Sponge Cake

• Chocolate Layer Cake – A cake suitable for being covered with fondant icing.

• Cherry and Almond Bundt Cake

I hope that helps? Happy baking!

Dan -

Hi. I have had a couple of disasters trying to bake a cake for my daughters birthday, and have time for one more crack tonight so wanted to get some advice please.

It is a recipe for an 8″ round cake, but I need a rectangular one of 12″ x 6″. The original recipe calls for baking at 180 for 30-33mins.

I have increased the quantity by 50% and baked at the same temperature for the same time. The cake looks done and slightly browning on top so removed so as not to burn. Cake skewer comes out clean. However, cake is stodgy and dense and only good for the bin.

I have now realised I did not reduce the temperature to account for using a fan oven, which I understand should be a drop of 20 degrees. Do you think this might be the only problem? Trying to be sure as hervparty is tomorrow and trying to make princess cake to go with the theme, and if it gies wrong again tonight we’ll end up with something from Tesco! If it makes a difference, I’m making a three tier with two cakes baked together in a multisize tin, then one in it’s own.

Thanks

Lisa | Sweet 2 Eat Baking -

Hi Dan, Sorry i wasn’t able to answer this in time for your daughter’s birthday. I hope you were able to resolve your issue and she had a lovely cake (and day!)

I will try and answer your questions just in case these issues ever arise again in the future. However, without being there with you when you bake it, I can’t say for sure so these tips are just a possible guide to your issues.

First of all, a dense cake usually happens when the mixture has been overworked. I’m not sure what recipe you’re using (it could very well be the recipe itself), but usually when I’m making a cake I’ll cream the butter and sugar(s) together until super light and fluffy (very, very pale in colour – around 3-5 minutes), then I’ll add the eggs, one at a time, and beat well after each addition. If the mixture starts to curdle after adding the eggs, this could be a problem, just add a tablespoon of the flour in to help. Then sift the flour (and any other dry ingredients, depend on recipe) in and only beat on slow until JUST come together. If you’re beating on high, you’re knocking all the air out you worked so hard to incorporate in. Another reason for dense cake may be be not enough raising agents. If you’re using self-raising flour or baking powder, make sure it’s used within 3 months as the raising agents fade over time.

Stodgy cakes can happen if you leave the cake in the pan too long after baking. Condensation can build up inside the cake and make it stodgy. I remove my cakes from the pan around 20-30 minutes after finished baking.

I don’t think the oven temperature was to blame as you said the skewer came out clean. To be honest, I don’t usually reduce my own temperature on my cakes by 20 degrees for a fan oven as I have an oven thermometer in my oven so I know I’m always getting an accurate temperature. If you find your cakes are browning more than they should with a fan oven, I would definitely reduce the temperature. Each oven varies quite a lot.

Again, apologies I couldn’t answer in time. Hope this helps somewhat, and happy baking!

Sandra -

Hi I would like to know the measurement from 8inch round pan to 6inch instead

Mr receipe is 250g salted butter , but I use unsalted instead, 4yolks, 180g self raising flour, 100g castor sugar, 1teaspoon vanilla extract, 60ml Orange juice , zest of 1orange, 4egg whites, 50g sugar

Above is meant for 8inch round pan

Lisa | Sweet 2 Eat Baking -

Hi Sandra! The answer you are look for is shown in the chart above here: https://www.sweet2eatbaking.com/conversion-guide/#upscale-downscale-multiply-cake-recipe-ingredients-chart

I hope that helps. Happy baking.

Annette johnson -

When the recipe calls for .055 pounds of butter what is the u.s. equivalent of that please

Lisa | Sweet 2 Eat Baking -

Hi Annette! Gosh, who writes recipes stating .055lb? That’s odd to say the least. Definitely

NOTone of my recipes!However, I Googled this and calculated that .055 of a pound converts to 30 grams, which I know from experience with my mug cakes is 2 tablespoons (well, technically it’s 28g, but close enough, right?), or 1 ounce. or ⅛ of a cup.

Hope that helps? Happy baking!

Kate -

My daughter is baking her own wedding cake. She has experimented with several recipes, testing for flavor and freezability. She now knows which cake she’ll bake, but not how to convert to wedding cake volume. Is there a formula she can use?

Lisa | Sweet 2 Eat Baking -

Hi Kate, As I don’t know anything about the recipe your daughter has ended up with, or what size cake that recipe yields, there’s no way in which I can help with that information.

However, most cake recipes yield an 8″ cake, so if that’s the case with the recipe your daughter is using, you should be able to use the up scaling chart above to help upscale the recipe to whichever size cakes your daughter wants.

Ibrahim -

hello Lisa,

whenever i try to bake a cupcake-mixture in a deep size pan and i get it spoilt, please is the mixture of cup-size different from loaf size? Thank you.

Samar -

Hello

Thanks for your post

I need help with the measurement

I always make sponge cake for tres lache cake . But every time it comes different , sometimes falls or sink or comes perfect

I need exact ingredients for a 14″ by 14″ cake pan one layer cake

Pleasssssse

Thank you

Sylvana -

Hi Lisa,

My Traditional fruit cake recipe calls for a round 22cm (9″) tin but as I need to use a square tin (for cutting into gift size pieces for 50 people).

Will the temperature and cooking time stay the same for the square tin (I’ve reduced the tin to 8″) as the round tin recipe?

I cannot find a recipe on line for a traditional fruit cake that uses a square cake tin.

Thank you from Australia

Jacquelyn F -

Hi,

I am new to baking ang have found a wonderful French sponge cake on you tube that requires two 10″ round pans, and I am wanting to use 2 8″ pans I have noted that you have suggested that the cooking time is the same, but how do I decrease the ingredients? Or do I just make it as suggested and throw away what is left over? Also, I appreciate this is probably a hard question, but the cake I have seen is white how much cocoa powder would you suggest adding to the two 8 ” cake trecipe, and any extra fluid.? Thanks.

Debbie -

Hi Lisa im making a fruit wedding cake ive got a recipe for a 8″ round but need to up scale to a 10″ round , by how much do i multiply the recipe ingredients

Riekie -

I’m making a fruitcake – enough for a 23cm round tin. I do want to split it between two smaller round tins. Would 2 x 16 cm tins be large enough?

Angelica bangay -

Hi good morning can i ask how to bake a 9×3 size,6×3 size and 12×3 size cake,,,can you send me how to measure and how many can each ingredients needed to it,.? Thanks for replying i need it badly,..please,.

SUE -

HI JUST TO ASK HOW MCUH MIXTURE DO I NEED FOR A 28CM CAKE TIN AND HOW LONG DO I NEED TO LEAVE IT IN A ELE FAN OVEN.THANKYOU..

Sharee -

Hi, I have to bake a rectangular cake of 30cm × 50cm ×6cm, can you possibly tell me by how many times I would have to multiply a normal 20cm round cake recipe for it to fill the tin? Also how long shoul it bake then?

Your help would be heavily appreciated.

lezley SIMPSON -

i have just started baking and i looking at some of the instructions from magazine cakes they only give you the diameter and not the thickness or depth. Can you assist with this request

Lisa | Sweet 2 Eat Baking -

Hi Lezley, It really depends on what type of cake you are making. Some recipes call for shallow ‘sandwich’ type pans which have a depth of 4cm.

Other recipes might call for a deeper pan, these vary in depth from around 2-3 inches, or specialist pans with a 4 inch depth from cake decorating stores.

The method/directions should give you some insight. Does it tell you to split the batter into 2 (or more pans), or to dump all the batter into one tin and to cut it later?

The amount of batter should give you some insight too, and you’ll get better at eyeballing this as you go. You should only fill cake pans half to ¾ full to allow for rising.

I’d advise investing in some 8 inch sandwich pans and some 8 inch 2-3 inch depth pans to start with. They are the most used size. Sainsbury’s have some really nice sandwich pans – not the super cheap ones, but their high end 10 year guarantee ones are very good.

I hope that helps? Happy baking! 🍰

Kirsty -

Hi

I’m making a two tier cake bigger tin is 8inches and smaller tin 6inches and wanted to know how much ingredients I should use? I would like to do the bigger tin a marble cake?

Contessa Washington -

Hi i have a recipe that is for 2-9 inch cakes and i’m make a 3 tier wedding cake that is 6”,9”, and 12”. Can i use this chart for my other 2 tiers? for the 6” do i cut the recipe in half and for the 12” would i do 2 1/2 times the recipe?

Sarah -

Hello. I am using a recipe for an 8 inch round cake but making a 13 x 9 inch rectangular cake. Could you please advise on scaling and cooking time please.

Lisa | Sweet 2 Eat Baking -

Hi Sarah. I usually double the recipe from an 8 inch pan to 9 x 13 inch.

As for cooking time and temperature, keep the same temperature and duration but keep checking with a toothpick until it comes out clean or with moist crumbs.

I hope that helps. Happy baking.

Sarah -

Thank you so much. Really appreciate your help.

Lilaloā -

Hi Lisa!!!

I have a cake recipe that is great for 9″ rounds, but I need to convert it into a 10″ SQUARE. By your charts and my calculations, does this mean I can safely double my ingredients as well as whisk time? Ex: 30 secs instead of 15, 2 min instead of 1. If you need the recipe I can list it. I’m also wondering if I should just make 2 batters & pour them both into the 10″ square instead, I’m scared. 😂

Lisa | Sweet 2 Eat Baking -

The calculation is assumed that the recipe is an 8-inch round. As the recipe you are using is 9-inch round, I wouldn’t double the recipe. I think you would need 1½ times the recipe. The whisking time you need to play by ear, and adjust the baking time also.

I hope that helps.

Sarah -

Good morning, i am baking a 12″ round cake – 790g of flour, sugar and butter, 7 tsp baking powder and 14 eggs. I baked this on 140 fan but it came out burnt around the edges and runny in the middle. I baked this again and the same happened. Ive never had a problem baking cakes but for some reason this 12″ cake is coming out like this. Could you give me any advice please. Many thanks.

Kim -

I believe you need to lower your oven temperature first to prevent burning the edges.

Then increase the oven time in increments of five to ten minutes , checking every five minutes after the first ten.

Kristi -

I just discovered your blog and I’m thrilled! I’ve been a fan of GBBO and I understand the conversions, except for one. I’ve never seen anyone WEIGH milliliters of liquids. I saw your chart, but does that apply to all viscosities of liquids? Is there any advantage to weighing liquids vs. measuring? If I have a scale that already weighs grams, is that OK, or should I try to find a scale that weighs in ml too, just so I don’t have to stick your conversion chart on the wall? Thanks in advance.

Lisa | Sweet 2 Eat Baking -

Hi Kristi, So sorry for the delay in responding (long story short, I lost access and couldn’t login). Anyway, I’m assuming you mean this solids to liquids chart here, right?

If so, it’s in fluid millilitres (ml) and fluid oz (fl. oz). On the left, it’s shows you the solids weight conversions from grams (g) to ounces (oz). Then, on the right, it shows the fluid conversions from millilitres to fluid ounces. We tend to use millilitres here in the U.K., but the USA prefers fluid ounces – the chart is to help with either weight grams to ounce conversions, and fluid millilitres to fluid ounces. I hope that makes sense?

And yes, you are correct about viscosity. The only thing that transfers in weight to fluids is water. So, for example, 250ml of water will equal 250g of weight. I hope that helps.

Calvin Chan -

I intend to downsize a recipe for a 10 inch bundt pan to fit a 8 inch bundt pan, since I don’t have the 10 inch pan,..

Can your area fourmula for round pans used for upsizing or down sizing Bundt pan cakes ? Thank you.

Lisa | Sweet 2 Eat Baking -

If they both are bundt pan recipes, the conversion chart should work as the recipe includes for the pan, if that makes sense.

Happy baking.

Susan Higginson -

Your conversion chart is the easiest one l have seen, thank you. I am going to try and make a 12″, 10″ and 8″ cake for my Granddaughters christening. I have made two 10″ ones and both thrown out as they were flat and not risen at all. I did the 8 oz recipe and added 2 ozs more of ingredients, did not work. Will try your recipe now and fingers crossed they are ok. Otherwise l have no idea what l will do

Arianna Johnson -

Hi , I want to make a bday cake for my daughter and love my white cake recipe that makes batter for three 8” pans that bake for about 25min at 375…but I want to bake in two ten inch pans… what is the conversion for batter and baking temp/time.

Lisa | Sweet 2 Eat Baking -

Hi Arianna. If your recipe makes 3 lots of 8-inch batter, I’d divide that by 3 to get the ingredients needed for 1x 8-inch cake. Then you can follow the conversion chart for 1 cake, then double the ingredients to equal 2x 10-inch cakes. The temperature difference can be found here.

This would be easier to do if your recipe is in weight, rather than volume (cup measurements). Good luck and happy baking.

Sarah -

Hi ,

I’m really not the greatest at maths!

I’m trying to make a 4 layer round cake in 9” pans but the recipe I have is for 4 layer 8” cake pans I made it using the same ingredients but only used 3 of my 9” pans but I would have liked for it to be taller so I want to use 4 9” cake pans I know

It says you should multiply the ingredients by 1 1/4 so does that mean for every single ingredient include eggs vanilla extract etc or just the flour and sugar ? And could you give me a method of how I would multiply I am really dumb at maths like for example if I need to use 500g or flour do i add another 125g?

Lisa | Sweet 2 Eat Baking -

Hi Sarah. Yes, you are correct, you need to upscale all ingredients.

The easiest way to do it is to take an ingredient such as flour let’s take your example of 500g) and divide by 4 = 125g. So you would need to add an additional 125g – you were correct.

I received a few comments from you and I saw in one you were mentioning how to ¼ an egg. There’s a couple of ways to do this depending on how precise you want to be, LOL.

I hope that helps. Happy baking.

Sarah -

I want to make sure I understand. If a recipe calls for two 8” round pans then I make 2.5 x the recipe for two 12” pans?

Lisa | Sweet 2 Eat Baking -

Hi Sarah. Yes, you’re correct. The chart converts from one 8-inch cake recipe. To upscale this to 12-inch, you would multiply the recipe’s ingredients by 2 ½.

As you said the recipe you’re using uses two 8-inch round pans in one recipe, the formula should work the same.

I hope this helps? Thanks for stopping by. Happy baking.

Pamela -

I have one measurement conversion which ALWAYS drives me crazy. Almost any other conversion, baking times, cake tin sizes, measurements and some others I can almost always find a chart or a guide or something to help me. However there is one measurement in baking which even when I try to use conversion calculators it only leaves me pulling out my hair even more…..and that’s the fraction for the thickness to roll a crust or any other item which is rolled. Just like the one today says to roll to a 3mm thickness. It is a bakewell tart. If I were to do a conversion using a calculator online it would give me some bizarre fraction along the lines of 27/53 (this isn’t a real one) but something just as absurd. Let’s face it, almost ALL crusts or cookies are rolled to a measurement of a 1/4-inch, 1/8-inch (this is REALLY thin) or perhaps 1/2-inch. Is there a place that tells me what a 3mm would be in American baking and perhaps the most commonly used other thicknesses? many thanks for your help. You know, Europe should have just left well enough alone. I remember being in school, I can’t remember any longer whether it was elementary or middle school when this whole metric system appeared. They always said it was going to happen but I think the American people just simply disliked it SO badly and the government had such a difficult time getting manufacturers and everyone else to convert, they gave up. Now that doesn’t mean you won’t find various items or measurements in metric in the US, but they probably are ones which do quite a bit of business overseas. One industry that did change a good bit is the auto industry which required every person who works on a car to buy a completely different set of tools.

Lisa | Sweet 2 Eat Baking -

Hi Pamela! As you already said, most pastries are rolled to ¼-inch, ½-inch, or ⅛-inch, depending on the recipe.

The conversations are as follows:

Or alternatively, you could purchase rolling pin guides that help you roll evenly to whichever thickness the recipe calls for.

I hope that helps. Have a sweet weekend.