25 cm / 10 in round vs 23 cm / 9 in square
| 25 cm / 10 in round | 23 cm / 9 in square | |
|---|---|---|
| Size | 25 cm across | 23 × 23 cm |
| Base area | 490.9 cm² | 529 cm² |
| Usual depth | 5 cm | 5 cm |
| Holds | 2.45 L | 2.65 L |
Can you swap them?
Swap without changing the recipe, but watch the oven. 23 cm / 9 in square has 7.8% more area, so a mixture written for 25 cm / 10 in round sits about 93% 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 |
|---|---|---|---|
| 25 cm / 10 in round | 23 cm / 9 in square | 1.08 | 93% of the depth |
| 23 cm / 9 in square | 25 cm / 10 in round | 0.93 | 108% 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 93% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 93% 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 23 cm / 9 in square instead of a 25 cm / 10 in round?
Yes, with the mixture multiplied by 1.08. 23 cm / 9 in square has 529 cm² of base against 490.9 cm², so an unscaled 25 cm / 10 in round recipe sits 93% as deep and bakes faster.
What is the difference between a 25 cm / 10 in round and a 23 cm / 9 in square?
25 cm / 10 in round has a base area of 490.9 cm² and 23 cm / 9 in square has 529 cm² — 23 cm / 9 in square is 7.8% larger. At their usual depths they hold 2.45 L and 2.65 L.
Do I need to change the baking time between a 25 cm / 10 in round and a 23 cm / 9 in square?
Yes. Moving a 25 cm / 10 in round mixture into 23 cm / 9 in square makes it 93% as deep, so start checking at about 93% of the stated time. Depth drives baking time far more than tin diameter does.
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