20 × 30 cm traybake tin
600 cm² · 2.7 litres
20 × 30 cm · 93.0 in² · 45 mm deep · rectangular
About this tin
The European traybake tin, and the one people reach for when a recipe says 9 × 13. It is not the same: 20 × 30 cm is 600 cm² against 755 for a true 9 × 13, so the mixture sits a quarter deeper and needs longer.
The numbers
| Dimensions | 20 × 30 cm · 7.9 × 11.8 in |
| Depth | 45 mm · 1.8 in |
| Base area | 600 cm² · 93.0 in² |
| Volume to the rim | 2.7 litres |
| Usable batter | about 1.6 litres — filled to roughly two thirds |
What can replace a 20 × 30 cm traybake
A recipe is written for an area, because area sets the depth and depth sets the baking time. Anything within about 10% needs no adjustment. Past that, change the time first and only then the temperature.
| Tin | Area | vs this one | Effect |
|---|---|---|---|
| 28 cm / 11 in round | 616 cm² | +3% | Interchangeable — no change needed |
| Springform 26 cm | 531 cm² | -12% | Batter 1.13× as deep — allow 6–12 minutes longer |
| 23 cm / 9 in square | 529 cm² | -12% | Batter 1.13× as deep — allow 6–12 minutes longer |
| 30 cm / 12 in round | 707 cm² | +18% | Batter 0.85× as deep — check 9–18 minutes early |
| 25 cm / 10 in round | 491 cm² | -18% | Batter 1.22× as deep — allow 9–18 minutes longer |
| Bundt 25 cm / 10 in | 491 cm² | -18% | Batter 1.22× as deep — allow 9–18 minutes longer |
| 23 × 33 cm / 9 × 13 in | 755 cm² | +26% | Batter 0.79× as deep — check 13–26 minutes early |
Frequently asked questions
What is the area of a 20 × 30 cm traybake tin?
600 cm² (93.0 in²), holding roughly 2.7 litres filled to 45 mm.
Can I use a different tin instead of a 20 × 30 cm traybake?
The closest here is 28 cm / 11 in round at 616 cm² — 3% more area, so the mixture sits shallower and bakes faster. As a rule, anything within about 10% needs no change; beyond that, adjust the time before the temperature.
How much does a 20 × 30 cm traybake tin hold?
About 2.7 litres to a depth of 45 mm. Cake batter is normally filled to between half and two thirds, so 1.6 litres of mixture is a working figure.
Why does tin size change the baking time?
Because a recipe is written for a depth, not a name. Heat reaches the centre of a shallow cake sooner, so the same mixture in a wider tin is done earlier and browns more at the edges. The area ratio tells you how much shallower: swapping a 20 × 30 cm traybake for a 28 cm / 11 in round changes the depth by a factor of 0.97.
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