25 cm / 10 in round tin
491 cm² · 2.5 litres
25 cm across · 76.1 in² · 50 mm deep · round
About this tin
A large round for celebration cakes and cheesecakes. Recipes at this size usually specify it, because scaling a 20 cm recipe up to it needs about 1.6 times the mixture.
The numbers
| Diameter | 25 cm · 9.8 in |
| Depth | 50 mm · 2.0 in |
| Base area | 491 cm² · 76.1 in² |
| Volume to the rim | 2.5 litres |
| Usable batter | about 1.5 litres — filled to roughly two thirds |
What can replace a 25 cm / 10 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 |
|---|---|---|---|
| Bundt 25 cm / 10 in | 491 cm² | +0% | Interchangeable — no change needed |
| 23 cm / 9 in square | 529 cm² | +8% | Interchangeable — no change needed |
| Springform 26 cm | 531 cm² | +8% | Interchangeable — no change needed |
| 23 cm / 9 in round | 415 cm² | -15% | Batter 1.18× as deep — allow 8–15 minutes longer |
| Springform 23 cm / 9 in | 415 cm² | -15% | Batter 1.18× as deep — allow 8–15 minutes longer |
| Tart 23 cm / 9 in | 415 cm² | -15% | Batter 1.18× as deep — allow 8–15 minutes longer |
| 20 cm / 8 in square | 400 cm² | -19% | Batter 1.23× as deep — allow 9–19 minutes longer |
| 20 × 30 cm traybake | 600 cm² | +22% | Batter 0.82× as deep — check 11–22 minutes early |
Frequently asked questions
What is the area of a 25 cm / 10 in round tin?
491 cm² (76.1 in²), holding roughly 2.5 litres filled to 50 mm.
Can I use a different tin instead of a 25 cm / 10 in round?
The closest here is Bundt 25 cm / 10 in at 491 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 25 cm / 10 in round tin hold?
About 2.5 litres to a depth of 50 mm. Cake batter is normally filled to between half and two thirds, so 1.5 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 25 cm / 10 in round for a Bundt 25 cm / 10 in changes the depth by a factor of 1.00.
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