Baking Guides
Baking Conversion Chart, Printable: The One Page Worth Taping to Your Fridge
Every baking disaster story has the same shape: the recipe said 8-inch, the pan said 6, and the math happened mid-pour, from memory, while the oven preheated. A conversion chart won't make you a better baker — it removes the one step where good bakers go wrong. Here are the four tables that earn their place on a fridge door, and what makes a printable version actually usable.
Table 1 — Pan size multipliers (the big one)
Round pans scale by area, and area goes with the square of diameter. Read it as from (row) → to (column): 6" → 8" means multiply everything by 1.78 — that extra 0.78 of batter is exactly what overflows a pan sized by eye.
| from \ to | 4" | 5" | 6" | 7" | 8" | 9" | 10" | 12" |
|---|---|---|---|---|---|---|---|---|
| 4" | 1 | 1.56 | 2.25 | 3.06 | 4.00 | 5.06 | 6.25 | 9.00 |
| 5" | 0.64 | 1 | 1.44 | 1.96 | 2.56 | 3.24 | 4.00 | 5.76 |
| 6" | 0.44 | 0.69 | 1 | 1.36 | 1.78 | 2.25 | 2.78 | 4.00 |
| 7" | 0.33 | 0.51 | 0.73 | 1 | 1.31 | 1.65 | 2.04 | 2.94 |
| 8" | 0.25 | 0.39 | 0.56 | 0.77 | 1 | 1.27 | 1.56 | 2.25 |
| 9" | 0.20 | 0.31 | 0.44 | 0.60 | 0.79 | 1 | 1.23 | 1.78 |
| 10" | 0.16 | 0.25 | 0.36 | 0.49 | 0.64 | 0.81 | 1 | 1.44 |
| 12" | 0.11 | 0.17 | 0.25 | 0.34 | 0.44 | 0.56 | 0.69 | 1 |
Table 2 — Shape equivalents
Square pans hold more than round ones of the same nominal size. Equal-area equivalents:
| Pan you have | Equal-area round |
|---|---|
| 6" square | 6.8" round |
| 7" square | 7.9" round |
| 8" square | 9.0" round |
| 9" square | 10.2" round |
| 10" square | 11.3" round |
Bundt pans lose the middle to the chimney, so they hold less than a solid round of the same diameter:
| Bundt (outer Ø) | Holds like |
|---|---|
| 6" bundt | ≈ 5.5" round |
| 8" bundt | ≈ 7.4" round |
| 9" bundt | ≈ 8.3" round |
| 10" bundt | ≈ 9.2" round |
| 12" bundt | ≈ 11.1" round |
Table 3 — Oven temperature, three ways
Recipes cross borders badly: °C, °F, and the gas marks older British ovens still use. One chart, all three:
| °C | °F | Gas mark |
|---|---|---|
| 120 | 250 | 1 |
| 140 | 275 | 1 |
| 150 | 300 | 2 |
| 160 | 325 | 3 |
| 170 | 340 | 3 |
| 180 | 350 | 4 |
| 190 | 375 | 5 |
| 200 | 400 | 6 |
| 220 | 425 | 7 |
| 230 | 450 | 8 |
| 240 | 475 | 9 |
Table 4 — Cups to grams, by ingredient
The trap: a cup of flour and a cup of sugar are different masses, and a cup of sifted flour isn't even a cup of scooped flour. Weight is the honest unit — this is what a cup weighs, per ingredient:
| Ingredient | 1 cup (g) | 1 tbsp (g) | 1 tsp (g) |
|---|---|---|---|
| all-purpose flour | 120 | 7.5 | 2.50 |
| bread flour | 120 | 7.5 | 2.50 |
| granulated sugar | 200 | 12.5 | 4.17 |
| brown sugar (packed) | 213 | 13.3 | 4.44 |
| powdered sugar | 113 | 7.1 | 2.35 |
| cocoa powder | 85 | 5.3 | 1.77 |
| butter | 227 | 14.2 | 4.73 |
| vegetable oil | 218 | 13.6 | 4.54 |
| milk | 240 | 15.0 | 5.00 |
| heavy cream | 238 | 14.9 | 4.96 |
| honey | 336 | 21.0 | 7.00 |
| cornstarch | 112 | 7.0 | 2.33 |
| almond flour | 96 | 6.0 | 2.00 |
Time, the one thing no chart fixes
Shallower pan: about −10% time; deeper pan: +10–15%. Two sizes apart: drop 10 °C and extend. Always verify with a skewer. Multipliers convert batter, not physics — a deeper pan bakes slower no matter what the math says.
Printing it so it survives
A fridge chart lives or dies on three things: one page (two pages means one gets lost), black-and-white readable (test it — light grays vanish on a laser printer), and laminated or behind a fridge magnet sleeve (paper near an oven dies of splatter within a month). This page prints clean on A4 with your browser's print command — tables, no clutter.
The tool for it
Bake Scaler (by Xin He Jia) is the chart that updates for your exact pans: 11 shapes, area math built in, scaling a recipe from any pan to any other pan in seconds — plus cups/grams conversion per ingredient. No ads, no subscription, fully offline, one-time purchase, 12 languages.
Quick reference
- Round pan conversion = (target ÷ original)² — 6"→8" is ×1.78, not ×2.
- Same number, square vs round: a square pan holds ~13% more.
- Bundt holds less than solid round — the chimney eats the middle.
- Weigh ingredients; cups differ per ingredient and per scooping style.
- Chart converts batter, not time: skewer-test every conversion.
Bake Scaler
Scale any recipe to any pan in a second. 11 shapes, multiple pans, whole-egg suggestions, unit guard. One-time purchase, no ads, no subscription, fully offline.
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