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25 cm / 10 in round vs 28 cm / 11 in round

25 cm / 10 in round28 cm / 11 in round
Size25 cm across28 cm across
Base area490.9 cm²615.8 cm²
Usual depth5 cm5 cm
Holds2.45 L3.08 L

Can you swap them?

Scale the mixture, or accept a flatter cake. 28 cm / 11 in round has 25.4% more area, so a 25 cm / 10 in round mixture poured straight in sits 80% as deep. It still bakes, and it browns more at the edges for being shallower. Multiplying by 1.25 restores the depth the recipe was written for.

Scaling the recipe

Recipe written forBaked inMultiply byOr leave it and get
25 cm / 10 in round28 cm / 11 in round1.2580% of the depth
28 cm / 11 in round25 cm / 10 in round0.8125% 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 80% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 80% 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 25 cm / 10 in round?

Yes, with the mixture multiplied by 1.25. 28 cm / 11 in round has 615.8 cm² of base against 490.9 cm², so an unscaled 25 cm / 10 in round recipe sits 80% as deep and bakes faster.

What is the difference between a 25 cm / 10 in round and a 28 cm / 11 in round?

25 cm / 10 in round has a base area of 490.9 cm² and 28 cm / 11 in round has 615.8 cm² — 28 cm / 11 in round is 25.4% larger. At their usual depths they hold 2.45 L and 3.08 L.

Do I need to change the baking time between a 25 cm / 10 in round and a 28 cm / 11 in round?

Yes. Moving a 25 cm / 10 in round mixture into 28 cm / 11 in round makes it 80% as deep, so start checking at about 80% of the stated time. Depth drives baking time far more than tin diameter does.

25 cm / 10 in round in full · 28 cm / 11 in round in full · All tin comparisons · All baking tin sizes