23 cm to 20 cm Cake Tin Conversion
To bake a 23 cm cake recipe in a 20 cm tin, make about ¾ of your recipe.
The answer
×0.76
Make about ¾ of your recipe.
One 23 cm round holds about 2.1 litres to the brim and one 20 cm round about 1.6 litres, so the new pan takes 76% as much batter to fill it just as full.
Scale my ingredients ×0.76Baking it in a 20 cm tin
- Keep the same temperature.
- Faster than your recipe says: start checking 5–10 minutes early. A typical butter cake in this pan bakes about 30–35 minutes.
Using the recipe as it is
Too much for this pan: it'd be 32% fuller than your recipe's pan. Fill it no more than two-thirds full and bake the rest as cupcakes.
Your ingredients at ×0.76
What common amounts in a 23 cm cake recipe become in a 20 cm tin. Weighing is the most accurate way to scale.
| In the recipe | Use |
|---|---|
| 100 g (flour, sugar, butter) | 76 g |
| 225 g | 170 g |
| 250 ml (milk, cream) | 189 ml |
| 3 large eggs (about 150 g out of the shell) | 113 g beaten egg (about 2½ eggs) |
| 1 tsp (baking powder, bicarbonate of soda, salt, vanilla) | ¾ tsp |
| 1 tbsp | 2¼ tsp |
Try your own pans
Set to this swap. Change the size, the depth or how many pans, or switch to inches.
Have one pan, want another
Common sizes
Measure inside the top edge. Left blank, the depth is 5.1 cm.
Common sizes
Measure inside the top edge. Left blank, the depth is 5.1 cm.
Times 0.76. Make about ¾ of your recipe.
Your recipe
×0.76
Make about ¾ of your recipe.
From one 23 cm round to one 20 cm round. Scaled this way, it fills the new pan just as full.
Odd number of eggs? Beat them and weigh: one large egg is about 50 g (1¾ oz).
Baking it in the new pan
- Keep the same temperature.
- Faster than your recipe says: start checking 5–10 minutes early. A typical butter cake in this pan bakes about 30–35 minutes.
Or pour the recipe in as it is
Too much for this pan: it'd be 32% fuller than your recipe's pan. Fill it no more than two-thirds full and bake the rest as cupcakes.
Your recipe also fits these, as it is:
- 6-cup bundt
- 2 × 16.5 x 10 cm loaves
- 20 cm square
- 2 × 15 cm squares
- 12 standard cupcakes
Questions bakers ask
How do I convert a 23 cm cake recipe to a 20 cm tin?
To bake a 23 cm cake recipe in a 20 cm tin, make about ¾ of your recipe. One 23 cm round holds about 2.1 litres to the brim and one 20 cm round about 1.6 litres, so the new pan takes 76% as much batter to fill it just as full.
What temperature and time for a 20 cm tin?
Keep the same temperature. Faster than your recipe says: start checking 5–10 minutes early. A typical butter cake in this pan bakes about 30–35 minutes.
Can I use a 23 cm cake recipe as it is in a 20 cm tin?
Too much for this pan: it'd be 32% fuller than your recipe's pan. Fill it no more than two-thirds full and bake the rest as cupcakes.
What other pans take a 23 cm cake recipe without changes?
6-cup bundt, 2 × 16.5 x 10 cm loaves, 20 cm square, 2 × 15 cm squares, 12 standard cupcakes. Each holds within about 12% of the same batter, so the cake comes out just a little thinner or taller.
More pan conversions
- 20 cm to 23 cm Cake Tin Conversion
- 20 cm to 15 cm Cake Tin Conversion
- 15 cm to 20 cm Cake Tin Conversion
- 18 cm to 20 cm Cake Tin Conversion
- 20 cm Round to Square Cake Tin Conversion
- 2 lb to 1 lb Loaf Tin Conversion
Selling it?
A different pan changes what the cake costs you
×0.76 the batter is ×0.76 the ingredient cost. Price the new size from what it really costs to make.