28 cm / 11 in round vs 30 cm / 12 in round
| 28 cm / 11 in round | 30 cm / 12 in round | |
|---|---|---|
| Size | 28 cm across | 30 cm across |
| Base area | 615.8 cm² | 706.9 cm² |
| Usual depth | 5 cm | 5 cm |
| Holds | 3.08 L | 3.53 L |
Can you swap them?
Swap without changing the recipe, but watch the oven. 30 cm / 12 in round has 14.8% more area, so a mixture written for 28 cm / 11 in round sits about 87% 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 |
|---|---|---|---|
| 28 cm / 11 in round | 30 cm / 12 in round | 1.15 | 87% of the depth |
| 30 cm / 12 in round | 28 cm / 11 in round | 0.87 | 115% 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 87% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 87% 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 30 cm / 12 in round instead of a 28 cm / 11 in round?
Yes, with the mixture multiplied by 1.15. 30 cm / 12 in round has 706.9 cm² of base against 615.8 cm², so an unscaled 28 cm / 11 in round recipe sits 87% as deep and bakes faster.
What is the difference between a 28 cm / 11 in round and a 30 cm / 12 in round?
28 cm / 11 in round has a base area of 615.8 cm² and 30 cm / 12 in round has 706.9 cm² — 30 cm / 12 in round is 14.8% larger. At their usual depths they hold 3.08 L and 3.53 L.
Do I need to change the baking time between a 28 cm / 11 in round and a 30 cm / 12 in round?
Yes. Moving a 28 cm / 11 in round mixture into 30 cm / 12 in round makes it 87% as deep, so start checking at about 87% of the stated time. Depth drives baking time far more than tin diameter does.
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