20 cm / 8 in square vs Springform 23 cm / 9 in
| 20 cm / 8 in square | Springform 23 cm / 9 in | |
|---|---|---|
| Size | 20 × 20 cm | 23 cm across |
| Base area | 400 cm² | 415.5 cm² |
| Usual depth | 5 cm | 7 cm |
| Holds | 2 L | 2.7 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 |
|---|---|---|---|
| 20 cm / 8 in square | Springform 23 cm / 9 in | 1.04 | 96% of the depth |
| Springform 23 cm / 9 in | 20 cm / 8 in square | 0.96 | 104% 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 Springform 23 cm / 9 in instead of a 20 cm / 8 in square?
Yes, with the mixture multiplied by 1.04. Springform 23 cm / 9 in has 415.5 cm² of base against 400 cm², so an unscaled 20 cm / 8 in square recipe sits 96% as deep and bakes faster.
What is the difference between a 20 cm / 8 in square and a Springform 23 cm / 9 in?
20 cm / 8 in square has a base area of 400 cm² and Springform 23 cm / 9 in has 415.5 cm² — Springform 23 cm / 9 in is 3.9% larger. At their usual depths they hold 2 L and 2.7 L.
Do I need to change the baking time between a 20 cm / 8 in square and a Springform 23 cm / 9 in?
No. The two areas are within 3.9%, so the batter sits at effectively the same depth and bakes in the same time.
20 cm / 8 in square in full · Springform 23 cm / 9 in in full · All tin comparisons · All baking tin sizes