23 cm / 9 in round vs 20 cm / 8 in square
| 23 cm / 9 in round | 20 cm / 8 in square | |
|---|---|---|
| Size | 23 cm across | 20 × 20 cm |
| Base area | 415.5 cm² | 400 cm² |
| Usual depth | 5 cm | 5 cm |
| Holds | 2.08 L | 2 L |
Can you swap them?
Swap them freely. The areas are within 3.9% of each other, which is less than the variation between two tins of the same nominal size from different manufacturers. Use the recipe as written.
Scaling the recipe
| Recipe written for | Baked in | Multiply by | Or leave it and get |
|---|---|---|---|
| 23 cm / 9 in round | 20 cm / 8 in square | 0.96 | 104% of the depth |
| 20 cm / 8 in square | 23 cm / 9 in round | 1.04 | 96% 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
The depths work out the same here, so use the time as written. Why depth sets the time and diameter barely does →
Frequently asked questions
Can I use a 20 cm / 8 in square instead of a 23 cm / 9 in round?
Yes, with the mixture multiplied by 0.96. 20 cm / 8 in square has 400 cm² of base against 415.5 cm², so an unscaled 23 cm / 9 in round recipe sits 104% as deep and bakes faster.
What is the difference between a 23 cm / 9 in round and a 20 cm / 8 in square?
23 cm / 9 in round has a base area of 415.5 cm² and 20 cm / 8 in square has 400 cm² — 23 cm / 9 in round is 3.9% larger. At their usual depths they hold 2.08 L and 2 L.
Do I need to change the baking time between a 23 cm / 9 in round and a 20 cm / 8 in square?
No. The two areas are within 3.9%, so the batter sits at effectively the same depth and bakes in the same time.
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