23 × 33 cm / 9 × 13 in vs 20 × 30 cm traybake
| 23 × 33 cm / 9 × 13 in | 20 × 30 cm traybake | |
|---|---|---|
| Size | 23 × 33 cm | 20 × 30 cm |
| Base area | 754.8 cm² | 600 cm² |
| Usual depth | 5 cm | 5 cm |
| Holds | 3.77 L | 2.7 L |
Can you swap them?
Scale the mixture, or accept a flatter cake. 23 × 33 cm / 9 × 13 in has 25.8% more area, so a 20 × 30 cm traybake mixture poured straight in sits 79% as deep. It still bakes, and it browns more at the edges for being shallower. Multiplying by 1.26 restores the depth the recipe was written for.
Nothing standard sits between these two, so this is the smallest change available in this shape.
Scaling the recipe
| Recipe written for | Baked in | Multiply by | Or leave it and get |
|---|---|---|---|
| 23 × 33 cm / 9 × 13 in | 20 × 30 cm traybake | 0.79 | 126% of the depth |
| 20 × 30 cm traybake | 23 × 33 cm / 9 × 13 in | 1.26 | 79% of the depth |
Multiply every ingredient, including the eggs — round to the nearest half egg and adjust the liquid rather than rounding a whole one up.
Baking time
A mixture 79% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 79% of the stated time, and let the skewer decide. Why depth sets the time and diameter barely does →
Frequently asked questions
Can I use a 20 × 30 cm traybake instead of a 23 × 33 cm / 9 × 13 in?
Yes, with the mixture multiplied by 0.79. 20 × 30 cm traybake has 600 cm² of base against 754.8 cm², so an unscaled 23 × 33 cm / 9 × 13 in recipe sits 126% as deep and bakes faster.
What is the difference between a 23 × 33 cm / 9 × 13 in and a 20 × 30 cm traybake?
23 × 33 cm / 9 × 13 in has a base area of 754.8 cm² and 20 × 30 cm traybake has 600 cm² — 23 × 33 cm / 9 × 13 in is 25.8% larger. At their usual depths they hold 3.77 L and 2.7 L.
Do I need to change the baking time between a 23 × 33 cm / 9 × 13 in and a 20 × 30 cm traybake?
Yes. Moving a 20 × 30 cm traybake mixture into 23 × 33 cm / 9 × 13 in makes it 79% as deep, so start checking at about 79% of the stated time. Depth drives baking time far more than tin diameter does.
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