20 cm / 8 in square vs 23 cm / 9 in square
| 20 cm / 8 in square | 23 cm / 9 in square | |
|---|---|---|
| Size | 20 × 20 cm | 23 × 23 cm |
| Base area | 400 cm² | 529 cm² |
| Usual depth | 5 cm | 5 cm |
| Holds | 2 L | 2.65 L |
Can you swap them?
Scale the mixture, or accept a flatter cake. 23 cm / 9 in square has 32.3% more area, so a 20 cm / 8 in square mixture poured straight in sits 76% as deep. It still bakes, and it browns more at the edges for being shallower. Multiplying by 1.32 restores the depth the recipe was written for.
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 | 23 cm / 9 in square | 1.32 | 76% of the depth |
| 23 cm / 9 in square | 20 cm / 8 in square | 0.76 | 132% 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 76% as deep is done earlier, not cooler. Leave the temperature alone, start testing at about 76% 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 20 cm / 8 in square?
Yes, with the mixture multiplied by 1.32. 23 cm / 9 in square has 529 cm² of base against 400 cm², so an unscaled 20 cm / 8 in square recipe sits 76% as deep and bakes faster.
What is the difference between a 20 cm / 8 in square and a 23 cm / 9 in square?
20 cm / 8 in square has a base area of 400 cm² and 23 cm / 9 in square has 529 cm² — 23 cm / 9 in square is 32.3% larger. At their usual depths they hold 2 L and 2.65 L.
Do I need to change the baking time between a 20 cm / 8 in square and a 23 cm / 9 in square?
Yes. Moving a 20 cm / 8 in square mixture into 23 cm / 9 in square makes it 76% as deep, so start checking at about 76% of the stated time. Depth drives baking time far more than tin diameter does.
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