Cake Tin Converter
Convert cake recipes between different tin sizes and shapes. Round to square, 8 inch to 10 inch — get the exact ingredient multiplier and adjusted baking times.
Your Tin
Recipe Tin
Shape Visualisation
Scaling factor
1.32x
Ingredient Scaling
Based on a standard Victoria sponge recipe
| Ingredient | Original | Scaled |
|---|---|---|
| Plain flour (g) | 225 | 298 |
| Caster sugar (g) | 225 | 298 |
| Butter (g) | 225 | 298 |
| Eggs | 4 | 5 to 6 |
| Milk (ml) | 150 | 198 |
| Baking powder (tsp) | 2.0 | 2.6 |
| Cocoa powder (g) | 40 | 53 |
| Vanilla extract (tsp) | 1.0 | 1.3 |
Baking time adjustment
Original recipe time x 0.95
Larger tin, check earlier
Tips
Fill tins about two-thirds full for the best rise. Overfilling causes spillage, underfilling gives a flat result.
Temperature stays the same when changing tin size. Only the ingredients and baking time need adjusting.
Always check doneness with a skewer 5 minutes before the calculated time, especially with unfamiliar tin sizes.
Deep tins (3") need lower temperature and longer baking to cook through without burning the outside.
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