Why pan size matters
The same batter spread in a bigger pan bakes thinner and faster; in a smaller pan it bakes deeper and slower, and can overflow. Matching the pan area keeps the batter at the depth the recipe was tested at, so the timing stays close to what is written.
Tips for switching pans
- Fill cake pans no more than two thirds full.
- Glass and dark metal pans bake faster than light metal; lower the oven by 25°F when using them.
- Use the toothpick test: it should come out clean or with a few moist crumbs.
Once you know the multiplier, the recipe scaler does the math for every ingredient. Try it with our easy banana bread.