20 cm / 8 in round vs 28 cm / 11 in round
| 20 cm / 8 in round | 28 cm / 11 in round | |
|---|---|---|
| Size | 20 cm across | 28 cm across |
| Base area | 314.2 cm² | 615.8 cm² |
| Usual depth | 5 cm | 5 cm |
| Holds | 1.57 L | 3.08 L |
Can you swap them?
Scale the mixture, or accept a flatter cake. 28 cm / 11 in round has 96% more area, so a 20 cm / 8 in round mixture poured straight in sits 51% as deep. It still bakes, and it browns more at the edges for being shallower. Multiplying by 1.96 restores the depth the recipe was written for.
Scaling the recipe
| Recipe written for | Baked in | Multiply by | Or leave it and get |
|---|---|---|---|
| 20 cm / 8 in round | 28 cm / 11 in round | 1.96 | 51% of the depth |
| 28 cm / 11 in round | 20 cm / 8 in round | 0.51 | 196% 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 51% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 60% 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 28 cm / 11 in round instead of a 20 cm / 8 in round?
Yes, with the mixture multiplied by 1.96. 28 cm / 11 in round has 615.8 cm² of base against 314.2 cm², so an unscaled 20 cm / 8 in round recipe sits 51% as deep and bakes faster.
What is the difference between a 20 cm / 8 in round and a 28 cm / 11 in round?
20 cm / 8 in round has a base area of 314.2 cm² and 28 cm / 11 in round has 615.8 cm² — 28 cm / 11 in round is 96% larger. At their usual depths they hold 1.57 L and 3.08 L.
Do I need to change the baking time between a 20 cm / 8 in round and a 28 cm / 11 in round?
Yes. Moving a 20 cm / 8 in round mixture into 28 cm / 11 in round makes it 51% as deep, so start checking at about 60% of the stated time. Depth drives baking time far more than tin diameter does.
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