23 cm / 9 in round tin
415 cm² · 2.1 litres
23 cm across · 64.4 in² · 50 mm deep · round
About this tin
The other default. It has a third more area than a 20 cm tin, so the same mixture bakes shallower and finishes earlier — the single most common unintended substitution in home baking.
The numbers
| Diameter | 23 cm · 9.1 in |
| Depth | 50 mm · 2.0 in |
| Base area | 415 cm² · 64.4 in² |
| Volume to the rim | 2.1 litres |
| Usable batter | about 1.2 litres — filled to roughly two thirds |
What can replace a 23 cm / 9 in round
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 |
|---|---|---|---|
| Springform 23 cm / 9 in | 415 cm² | +0% | Interchangeable — no change needed |
| Tart 23 cm / 9 in | 415 cm² | +0% | Interchangeable — no change needed |
| 20 cm / 8 in square | 400 cm² | -4% | Interchangeable — no change needed |
| 25 cm / 10 in round | 491 cm² | +18% | Batter 0.85× as deep — check 9–18 minutes early |
| Bundt 25 cm / 10 in | 491 cm² | +18% | Batter 0.85× as deep — check 9–18 minutes early |
| 18 cm / 7 in square | 324 cm² | -22% | Batter 1.28× as deep — allow 11–22 minutes longer |
| 20 cm / 8 in round | 314 cm² | -24% | Batter 1.32× as deep — allow 12–24 minutes longer |
| Springform 20 cm / 8 in | 314 cm² | -24% | Batter 1.32× as deep — allow 12–24 minutes longer |
Frequently asked questions
What is the area of a 23 cm / 9 in round tin?
415 cm² (64.4 in²), holding roughly 2.1 litres filled to 50 mm.
Can I use a different tin instead of a 23 cm / 9 in round?
The closest here is Springform 23 cm / 9 in at 415 cm² — 0% less area, so it sits deeper and needs longer. As a rule, anything within about 10% needs no change; beyond that, adjust the time before the temperature.
How much does a 23 cm / 9 in round tin hold?
About 2.1 litres to a depth of 50 mm. Cake batter is normally filled to between half and two thirds, so 1.2 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 23 cm / 9 in round for a Springform 23 cm / 9 in changes the depth by a factor of 1.00.
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