Baker's percentage calculator
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Baker's percentage for cookies, cakes & more

Baker's math is not only for bread. Any recipe with flour can be written as percentages of the flour — and once it is, scaling to a different pan or batch is one multiplication.

The formulas side by side

BakeSugarFatEggsWater + milkTotal %Flour share
Chocolate chip cookies110%80%36%0%441.1%22.7%
Butter cake110%50%60%60%388%25.8%
Fudgy brownies200%150%130%0%641%15.6%
Cinnamon rolls15%15%15%55%203%49.3%
Focaccia by pan size0%4%0%80%187.1%53.4%

Flour share is the flour's part of the total dough or batter weight: about 53% in focaccia but only 16% in brownies. The smaller the flour share, the more the other ingredients — sugar, fat and eggs — decide the texture.

Scaling by pan area

Cakes, brownies and focaccia scale by the area of the pan, as long as the depth stays the same: new batter = old batter × new area ÷ old area. A round pan's area is π × r²: a 9 in round is 63.6 in², an 8 in round only 50.3 in² — 21% less. Going from an 8 × 8 in pan (64 in²) to a 9 × 13 in pan (117 in²) multiplies everything by 1.83.