How often have we searched for a tape measure that shows inches and centimetres to correctly gauge the size of an inherited cake tin which we know is 8 inches but need to know how many centimetres it is. Hopefully this guide will make things a bit easier.

Enjoy,

**Mandy**

### Cake tin size conversions

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I always struggle with square to round tin conversions, do you have anything on this?

Hi Kath,

As a general rule of thumb, a square tin holds approximately 25% more than a round tin of the same size, therefore reduce the round cake tin size between 2cm and 2.5cm (±1 inch) to arrive at the equivalent size of a square tin.

Approximate conversions

Round Tin 15cm or 150mm (6 inch) to Square Tin 13cm or 130mm (5 inch)

Round Tin 18cm or 180mm (7 inch) to Square Tin 12.5cm or 125mm (5 inch)

Round Tin 20cm or 200mm (8 inch) to Square Tin 18cm or 180mm (7 inch)

Round Tin 23cm or 230mm (9 inch) to Square Tin 20cm or 200mm (8 inch)

Round Tin 25cm or 250mm (11 inch) to Square Tin 23cm or 230mm (9 inch)

Round Tin 28cm or 280mm (11 inch) to Square Tin 25.5cm or 255mm (10 inch)

Round Tin 30cm or 300mm (12 inch) to Square Tin 28cm or 280mm (11 inch)

Also, If you’re using a square tin for a round tin recipe, keep the oven temperature the same, and turn the cake halfway through baking, as the corners tend to cook faster than the middle.

I think this comment is going to look a bit untidy so I will publish it as a post next week too.

Hope this helps🙂

That’s brilliant advice, thank you so much.

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i have a recipe for a 8″ all in one birthday cake mix can you tell me how much mix i would need for 10″ 12″ 14″ please for a sponge wedding cake

i need this urgently please … also would the same conversions be for a victoria sandwich…

Hi Mary, welcome and thanks for stopping by. Baking measurements are quite precise and I would hate to ill advice you and have your cakes turn out flops so the best I would suggest is to proportionately use more mix per every 2′. Alternatively depending on how many cakes you are going to bake, mix up 2 to 3 batches of the cake mix and divide it between the pans and remember that your baking times may vary too. Hope this helps. Best of luck.🙂

I have a 21cm cake tin but the recipe requires 23cm can I still use the smaller tin without risking a problem

Hi Rosemary. I would suggest on filling the 21cm tin ¾ full and possibly use the balance of your mixture in muffin pans. It all depends on the recipe you are using. Hope this helps.🙂

Thanks so much, a great help.

Great.🙂

Hi my cakes are aleays hard and dry never,moist what am i doing wdong

Hi Sal, I can only assume you are over baking your cakes causing them to be dry. Baking requires exact measurements so take note when measuring your ingredients and don’t over mix your ingredients. I hope this helps. Have a super day.🙂

Very helpful, saving me a lot of time, thanks.

Excellent. Glad you found it Norma. Have a wonderful day.🙂 xo

Hello, please can you help with sponge ingredients for an 11″ square tin please, thank you

Hi Becky, thanks for stopping by and my apologies for only replying now. You can use a standard sponge recipe or try anyone of the cake recipes here on my blog. Have a super day.🙂

thanx! i have been really suffering with pan sizes!

You are very welcome Anna. So pleased you found what you were looking for. Have a happy day.🙂

Hi, I have been asked to make a character cake (minnie mouse) I will be doing it as a carved cake head only. But with wastage from carving I have no idea what size pan to use I am looking at feeding 30 (a mix of children and adults) any help would be great. Thanks Sandra

Hi Sandra, would it not be easier to rent a shaped pan which would eliminate your wastage concern as well as being big enough not to worry about pan sizes. If you want to go the route of round or square tins, it would depend on the quantity of your mixture to what size tins you would use. Most recipes give an indication of what size tin to use. Good luck with your cake. Have a super day.🙂

Hello, I’m baking a cake for the first time (I do not bake a lot but want to try) and I’m going to use this recipe http://www.lafujimama.com/2010/07/japanese-strawberry-shortcake/

I only have a 12.5 cm round cake mold though and I know the temperature and recipe will vary. What temperature do you think I should bake it for and how do I go about recipe proportions?

Any help would be appreciated.

Hi Christel, thanks for stopping by. The best I can suggest to you is to leave a quarter of the mixture out and possibly bake it in something separate so as not to waste it. Hope you have a good result. Have a happy day.🙂

Making a cheesecake that requires a 23cm cake tin, and mine is 28cm. How much more mixture do you think I’ll need? Thanks

Hi Hannah, I would suggest just having a “flatter” cheesecake, alternatively not knowing what recipe you are using, would suggest making up another 1/4 recipe. Have a super day.🙂

hi, I have a recipe for 20cm cake tin but I want to make it in 25cm tin. what should I do?

It all depends on the recipe and the quantities. If you stick the recipe and use your 25cm pan, your end result will just be flatter and wider.🙂

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Hi I have a middle eastern cake / slice to be made in a 20 x 50 cm tin, then you pour over a syrup hence I can not buy a tin that big. Can you tell me a size, possible in two tins that would work.

Hi Suzanne, I am not sure I understand why you can’t buy a tin the size you require because of the syrup? Remember using 2 smaller tins will change your baking time. I suggest you get 2 20 X 20cm tins. 🙂

Hi, Sorry it was in regard to the depth of the tin. Thanks will try and source tins either 20 x 20 or 20 x 25 Thanks.🙂

Okay great. Good luck.🙂

Trying to make a rich birthday cake in a 30cms pan, I’m on the second try now but it’s very stoggy at bottom so hence it’s sinks in middle ..think is it because it’s such a big cake could I just make half dozen skinny ones in same pan instead and how do I work out temp and cooking time

Hi Jane. All recipes for baking differ so best option is to either follow and use pans as indicated or try the smaller or more pans and keep the temperature the same but shorten the baking time dependent on how many pans you are using. It is also suggested not to open the oven door too often through the baking process so it is going to be a lot of trial and error I’m afraid. Hope that helps a little.