What We Don’t Recommend And Why:
Fat Daddios Anodized Aluminum 9-inch Round: This pan does not have a nonstick coating. Though I thoroughly greased the bottom and sides of the pan before baking, the cake still stuck, even after completely cooled. It took a few minutes of tapping on the bottom of the pan and holding it upside down for the cake to release, leaving a thin layer of crust on the bottom and sides of the pan. This pan must be lined with parchment paper to prevent sticking.
How Can I Convert Pan Sizes
Successfully substituting one pan for another is about matching volume capacity without changing the depth and shape too much. For example, a 9-inch round pan with a 2-inch depth has the same volume as a standard 9-inch loaf pan. However, the depths and shapes are so different that a cake meant for one shouldn’t be baked in the other because the texture and density will be affected.
Substituting square pans for round pans follow a simple rule: add one to the square side length and that’s the diameter of a roughly equivalent round pan.
Tip: An eight by eight-inch square pan holds roughly the same volume as a nine-inch round pan.
When substituting pans, remember to adjust baking times. Going from a larger area to a smaller one means the batter will spread out more, and thinner layers cook faster.
The first time you try a recipe, try to follow the instructions exactly. “After you become familiar with the way the cake batter rises and falls during the baking progress, you will have a better idea of how to increase or decrease the batter size to fit different molds,” said Fukai. If you’re not making intricately constructed baked goods, well-thought out pan substitutions are fine.
How Do You Prevent The Cake From Sticking To The Pan
It depends on the type of cake you’re baking. Many recipes will specify how you should prepare a baking pansome call for just greasing the tin, others may instruct you to grease and flour, and some cakes require no pan preparation at all. If you’re worried about your cake getting stuck, you can always opt to line your baking pan with parchment paper it guarantees that your baked goods won’t stick and makes it very easy to clean up when you’re finished.
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Pans That Perform: Our Top Cake Pans
Cake pans can affect texture, color, and whether your layers come out beautifully intact-or broken. From uncoated to nonstick, check out our top picks for pans that perform.
2. Williams-Sonoma Goldtouch Nonstick Round Cake Pan, 9 inch
A super smooth, gold-hued ceramic coating gives this pan the Midas touch with cakes. In addition to being nonstick and as strong as steel, this pan resists rust, corrosion, and abrasion that can soil other nonstick surfacesits even dishwasher safe.
3. Chicago Metallic Commercial Round Cake Pan, 9 inch
An uncoated aluminized steel construction makes this commercial-grade cake pan an all-star at conducting heat. Nixing the nonstick coating also allows the metal to tolerate a higher oven temperature and makes it dishwasher safe. Just remember to use baking spray with flour to prevent sticking.
4. Fat Daddios Round Cheesecake Pan, 9×2 inches
The construction of this removable-base pan means no awkward lines and no leaking batter. Its straight, even walls distribute heat flawlessly and make your cakes look professional. Plus, its also perfect for streusel-topped delights and any other baked goods with toppings that need to be handled with care. Available in 2-inch and 3-inch depths.
5. USA Pan Round Cake Pan, 9 inch
6. Cake Boss Professional Bakeware Square Cake Pan, set of 3
7. GreenPan Healthy Ceramic Nonstick Round Cake Pan, 8 inch
Inch Deep Round Cake Pan Hard Anodized Removable Bottom
Customizable Commercial Bakeware
4, 5, 6, 7, 8, 9, 10, 11, 12 Deep Round Cake Pan Hard Anodized Removable Bottom or custom size
4, 5, 6, 7, 8, 9, 10, 11, 12 optional or custom size
Material: for rounded cake mold
1. Aluminium
Material Thickness: 0.6mm, 0.7mm, 0.8mm, 1.0mm, 1.2mm, 1.5mm, 2.0mm etc.
Surface treatment: no coating, Teflon non-stick coating, silicone glaze, heat painting, etc
Different materials with different quality and prices, different processes with different tooling costs , We use the imported material to meet the requirement for top quality which could be long-lasting life.
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Why Trust The Spruce Eats
This roundup was written by Brigitt Earley, who has written and edited hundreds of articles in the food space for various publications over the course of the last 10 years. Brigitt also attended the French Culinary Institute in NYC. Her kitchen is stocked with a mixture of Nordic Ware and Calphalon baking pans.
This piece was edited by Bernadette Machard de Gramont, an LA-based writer who specializes in global food and wine content. She researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight.
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Why You Should Trust Us
Before turning to writing, I worked for several years as a professional baker in Brooklyn, at Pies N Thighs and the Greene Grape Annex , so Im familiar with all the ins and outs of making everything from bundt cakes to cupcakes. Now that I dont bake for a living, I still love doing it in my spare time, and will use any excuse to bake a fancy layer cake.
When starting research on this review, I read through guides and recommendations from Cooks Illustrated, Real Simple, Good Housekeeping, Fine Cooking, and The Kitchn . I also looked at threads on forums like Chowhound, Food52, and Cake Central.
I also interviewed three well-respected experts in the realm of cake baking, all of whom have extensive experience with home baking. Award-winning cookbook author Rose Levy Beranbaum wrote The Cake Bible, which is considered one of the essential resources for cake bakers. Nick Malgieri is a former pastry chef and the current director of the baking program at New Yorks Institute of Culinary Education, as well as a James Beard Award-winning author of 12 cookbooks, including Perfect Cakes. Tish Boyle is the editor of Dessert Professional magazine and the author of multiple cookbooks, including The Cake Book.
How Do You Line A Cake Pan
There are a few common ways to line, or grease, a cake pan. You can cut a parchment paper round, or buy them pre-cut, to fit the bottom of the tin and either leave the sides untouched or coat them in butter. “To avoid cakes not releasing I use round parchment paper at the bottom of my cake pans along with using a high heat pan spray,” said Garrett. According to some manufacturer instructions, pan sprays can damage nonstick coatings, so stick with butter in nonstick pans.
If you don’t have parchment paper, you can grease the entire tin with butter and a light dusting of flour. Some cakes are meant to be baked in ungreased tins, so read the recipe carefully. If it says “prepare the pan,” that means you should line or grease it.
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How To Use Cake Pan With Removable Bottom
In order to use a pan with a removable bottom, follow these steps:
The Best Rectangular And Square Cake Pans
May be out of stock
*At the time of publishing, the price was $0.
The sides of the USA pan are slightly flared out, and if you want to make a really perfect square layer cake, its better to have a pan with perfectly straight sides. For that, Parrish Magic Line is one of the few brands that makes 8-inch square pans and 9- by 13-inch pans with sides and corners all at sharp right angles. It also makes square and rectangular pans in numerous other sizes, which are great for playing around with tiered cakes. Plus the wide lip jutting out from the rim of these pans makes them easy to pick up and flip over. Just keep in mind that Magic Line pans are uncoated, and its best to line them with parchment. The reflective aluminum sides will deflect heat, meaning your cakes may need a few extra minutes in the oven.
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Compare To Other Products
Attention CA Residents: Prop 65 Warning
WARNING: This product can expose you to chemicals including lead, which are known to the State of California to cause cancer, birth defects, or other reproductive harm. For more information, go to www.p65warnings.ca.gov.
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Overall User Rating:Baker’s Mark 9″ x 2″ Aluminum Cheesecake Pan with Removable Bottom
5.0stars from4reviews
Jacqueline P.01/05/2021Antoinette S.Antoinette Gourmet Bakery01/07/2018Glenda P.Ruffled Feathers01/31/2016Aaron h.The new haven cafe01/14/2012
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How Do You Get The Cake Out Of The Pan
Most cakes require a little cooling off before attempting to remove them from their baking pana just-baked cake tends to fall apart when it’s hot. Your recipe should specify how long to wait, but if it doesn’t say, wait at least 15 to 20 minutes. Then gently flip your cake over and set it on a wire rack to finish cooling completely.
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What We’re Testing Next
- All-Clad Pro-Release 9-inch Round: The high-end cookware brand, All-Clad, makes a 9-inch round with a ceramic-reinforced nonstick coating. Similar to the Amazon Basics pan, the All-Clad has two oversize handles instead of extended full rim, which could make it a good option for easy baking.
- GreenLife Healthy Ceramic Nonstick 9-inch Round: We didn’t test any ceramic pans for this update, but are intrigued by this aluminized steel pan with a fully ceramic nonstick coating. The GreenLife pans are more eco-friendly than traditional nonstick because the ceramic coating is derived from sand.
- Williams Sonoma Goldtouch Pro 9-inch Round: We tested this line for our best baking sheet guide and noticed the gold surface promoted a shorter baking time. We’re curious to see how this material performs for cake baking.
Best Rectangular: Nordic Ware Classic Metal 9×13 Covered Cake Pan
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Quality construction with reinforced rim
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Convenient cover for storage and transport
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Good heat conductivity
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Can be bulky to store
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Not dishwasher-safe
Nordic Ware is known for its baking pans, and this one does not disappoint. Its made from a highly durable commercial-grade aluminum that never rusts no matter how frequently you use the pan. It also has a reinforced encapsulated steel rim to prevent warping over timea must to prevent the quality of the cakes from declining over time.
The premium material helps yield premium results, too. This 9 x 13-inch rectangular baking pan has superior heat conductivity for even baking throughout, so you dont have to worry about burned edges, but a gooey interior. Customers love the bonus of the companion cover. It makes quick work of overnight storage, plus is extremely convenient for potlucks and other events like picnics or classroom birthday parties.
Material: Aluminum | Oven Maximum: 400 degrees | Dishwasher Safe: No
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The Best Round Cake Pan
*At the time of publishing, the price was $12.
If youre an ambitious baker, you may want to tackle tiered cakes, and youll need a wider variety of sizes than just 8, 9, and 10 inches . Or maybe you dream of making enormous cakes, or tiny, 4-inch cakes for two. For that kind of variety, Id recommend Parrish Magic Line, which makes pans in every size between 3 inches and 16 inches, at prices low enough that you can afford to expand your options. We saw Magic Line pans recommended many times in forums like Cake Central, and the 9-inch pan is well-reviewed on Amazon with 4.8 stars out of more than 250 reviews. Though we found they baked cakes paler than other pans, this can be remedied by an extra few minutes in the oven. Magic Line pans arent completely nonstick, but they do release cakes better than Fat Daddios, the only other brand to come in so many sizes. Its safest to line the pan with parchment, but its good to know that im a pinch it should work just fine without.
What Else We Recommend And Why:
Wilton Performance Pan Aluminum 8″ Round:This is another good option for those who prefer uncoated pans. The cake came out with relative ease, but compared to our current pick for best uncoated pan, a thicker layer of crust stuck to the Wilton pan. Ultimately, I did not have major issues with this pan and I’m a big fan of the price.
Goodcook Nonstick 9″ Round:This nonstick pan performed similarly to the Amazon Basics pan cake released smoothly and baked in the suggested time. The Goodcook Pan produced slightly darker edges, but the texture of the cake was not over baked.
Chicago Metallic Nonstick 9″ Roundand Cuisinart Chef’s Classic Nonstick 9″ Round: These pans performed almost identically. In both, the cakes released immediately without any sticking. Neither suffered damage from the dishwasher or being scrubbed with a scouring pad, but both were scratched by steel wool. Additionally, the baked cakes in both pans shrunk back almost a full centimeter, indicating overcooking likely due to the pans’ dark color. This can be remedied by adjusting the baking time, so these pans are still worth purchasing, but did not make our top picks.
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