23 cm / 9 in square tin
529 cm² · 2.6 litres
23 × 23 cm · 82.0 in² · 50 mm deep · rectangular
About this tin
A larger square for traybakes and slab cakes. It holds about a third more than a 20 cm square.
The numbers
| Dimensions | 23 × 23 cm · 9.1 × 9.1 in |
| Depth | 50 mm · 2.0 in |
| Base area | 529 cm² · 82.0 in² |
| Volume to the rim | 2.6 litres |
| Usable batter | about 1.6 litres — filled to roughly two thirds |
What can replace a 23 cm / 9 in square
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 26 cm | 531 cm² | +0% | Interchangeable — no change needed |
| 25 cm / 10 in round | 491 cm² | -7% | Interchangeable — no change needed |
| Bundt 25 cm / 10 in | 491 cm² | -7% | Interchangeable — no change needed |
| 20 × 30 cm traybake | 600 cm² | +13% | Batter 0.88× as deep — check 7–13 minutes early |
| 28 cm / 11 in round | 616 cm² | +16% | Batter 0.86× as deep — check 8–16 minutes early |
| 23 cm / 9 in round | 415 cm² | -21% | Batter 1.27× as deep — allow 11–21 minutes longer |
| Springform 23 cm / 9 in | 415 cm² | -21% | Batter 1.27× as deep — allow 11–21 minutes longer |
| Tart 23 cm / 9 in | 415 cm² | -21% | Batter 1.27× as deep — allow 11–21 minutes longer |
Frequently asked questions
What is the area of a 23 cm / 9 in square tin?
529 cm² (82.0 in²), holding roughly 2.6 litres filled to 50 mm.
Can I use a different tin instead of a 23 cm / 9 in square?
The closest here is Springform 26 cm at 531 cm² — 0% 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 23 cm / 9 in square tin hold?
About 2.6 litres to a depth of 50 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 23 cm / 9 in square for a Springform 26 cm changes the depth by a factor of 1.00.
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