23 cm / 9 in round vs 25 cm / 10 in round
| 23 cm / 9 in round | 25 cm / 10 in round | |
|---|---|---|
| Size | 23 cm across | 25 cm across |
| Base area | 415.5 cm² | 490.9 cm² |
| Usual depth | 5 cm | 5 cm |
| Holds | 2.08 L | 2.45 L |
Can you swap them?
Swap without changing the recipe, but watch the oven. 25 cm / 10 in round has 18.1% more area, so a mixture written for 23 cm / 9 in round sits about 85% as deep in it and browns sooner.
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 cm / 9 in round | 25 cm / 10 in round | 1.18 | 85% of the depth |
| 25 cm / 10 in round | 23 cm / 9 in round | 0.85 | 118% 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 85% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 85% 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 25 cm / 10 in round instead of a 23 cm / 9 in round?
Yes, with the mixture multiplied by 1.18. 25 cm / 10 in round has 490.9 cm² of base against 415.5 cm², so an unscaled 23 cm / 9 in round recipe sits 85% as deep and bakes faster.
What is the difference between a 23 cm / 9 in round and a 25 cm / 10 in round?
23 cm / 9 in round has a base area of 415.5 cm² and 25 cm / 10 in round has 490.9 cm² — 25 cm / 10 in round is 18.1% larger. At their usual depths they hold 2.08 L and 2.45 L.
Do I need to change the baking time between a 23 cm / 9 in round and a 25 cm / 10 in round?
Yes. Moving a 23 cm / 9 in round mixture into 25 cm / 10 in round makes it 85% as deep, so start checking at about 85% of the stated time. Depth drives baking time far more than tin diameter does.
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