28 cm / 11 in round tin
616 cm² · 3.1 litres
28 cm across · 95.4 in² · 50 mm deep · round
About this tin
Large enough that most domestic ovens will brown the edges before the middle sets, so it suits shallow bakes rather than deep ones.
The numbers
| Diameter | 28 cm · 11.0 in |
| Depth | 50 mm · 2.0 in |
| Base area | 616 cm² · 95.4 in² |
| Volume to the rim | 3.1 litres |
| Usable batter | about 1.8 litres — filled to roughly two thirds |
What can replace a 28 cm / 11 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 |
|---|---|---|---|
| 20 × 30 cm traybake | 600 cm² | -3% | Interchangeable — no change needed |
| Springform 26 cm | 531 cm² | -14% | Batter 1.16× as deep — allow 7–14 minutes longer |
| 23 cm / 9 in square | 529 cm² | -14% | Batter 1.16× as deep — allow 7–14 minutes longer |
| 30 cm / 12 in round | 707 cm² | +15% | Batter 0.87× as deep — check 7–15 minutes early |
| 25 cm / 10 in round | 491 cm² | -20% | Batter 1.25× as deep — allow 10–20 minutes longer |
| Bundt 25 cm / 10 in | 491 cm² | -20% | Batter 1.25× as deep — allow 10–20 minutes longer |
| 23 × 33 cm / 9 × 13 in | 755 cm² | +23% | Batter 0.82× as deep — check 11–23 minutes early |
Frequently asked questions
What is the area of a 28 cm / 11 in round tin?
616 cm² (95.4 in²), holding roughly 3.1 litres filled to 50 mm.
Can I use a different tin instead of a 28 cm / 11 in round?
The closest here is 20 × 30 cm traybake at 600 cm² — 3% 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 28 cm / 11 in round tin hold?
About 3.1 litres to a depth of 50 mm. Cake batter is normally filled to between half and two thirds, so 1.8 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 28 cm / 11 in round for a 20 × 30 cm traybake changes the depth by a factor of 1.03.
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