Cake tin size conversions

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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12 thoughts on “Cake tin size conversions

    • 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 :-)

  1. Pingback: Square cake tin to round cake tin conversions « The Complete Cook Book Blog

  2. 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. :-)

    • 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. :-)

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

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