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.
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 |
|---|---|---|---|
| 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.
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