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.
The Cake Pan Buying Guide
- If youre baking traditional cakes, you want a pan with a little edge. And were not talking edge as in attitude. Flared or tapered tops might be fine if youre baking bread or muffin-type dishes that meant to rise and puff out, but its not much good for cakes or anything you need to decorate around the sides. Most bakers prefer straight sides that come up at a right angle.
- Most kitchens will have more than one cake pan. If storage is tight, look for sets of pans that can nest one inside the other, making it easier to save space.
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.
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Inch Deep Round Cake Pan Anodized Removable Bottom
Customizable Commercial Bakeware
4, 5, 6, 7, 8, 9, 10, 11, 12 Deep Round Cake Pan 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.
Rectangular And Square Pans
Based on their performance in the round cake pan test, we skipped a few pans we would have otherwise tested: Williams-Sonomas Goldtouch Nonstick Square and Rectangular are made by USA, and they were the top choice of Cooks Illustrated, but were too expensive at almost twice the price of the USA pans.
Williams-Sonomas Traditionaltouch uncoated pans are less expensive, but they bake a paler cake and dont come with the ease of nonstick.
Fat Daddios makes pans with perfectly straight sides in many, many sizes, but a big chunk of cake got stuck to the round pan we tested.
And the Cuisinart Easy Grip 9-Inch Square Baking Pan, recommended by Tish Boyle, has the same dark sides that over-browned a round cake, and also doesnt come in an 8-inch size.
As mentioned, we liked the Calphalon Nonstick Bakeware rectangular and square pans, but the nonstick coating is darker than on the USA pans and yields a darker cake.
Wiltons Perfect Results square and oblong cake pans could have been a nice option because they were the only pans with handles, plus theyre super affordable. But unfortunately that low price translates to a pan made of much thinner metal than the USA or any of the other pans. It was thin enough to overbake the outside of the cake, and to be at risk of denting.
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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.
Create Delicious Baked Goods With This Choice 9 X 2 Round Straight Sided Aluminum Cake Pan
This sturdy 18-gauge aluminum cake pan provides the extra strength and durability that every great kitchen needs. It works well for baking and storing your guests’ favorite cakes, from red velvet to carrot cake to delicious chocolate cake! This reusable pan is designed for long-lasting use and is strong enough to stand up to daily wear and tear. Your kitchen will move quickly and efficiently with this convenient cake pan!
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A Guide To Common Cake Pan Types
But what if you’re not ready to invest in a new set of pans? Or what if you’re attached to the ones you have? Knowing how each type will behave can help you adapt recipes to your particular circumstances, ensuring better outcomes with your cakes at home.
With that in mind , I wanted to lay out a guide to some of the most common types of cake pans. To ensure we’re comparing apples to apples, almost all of them are eight inches across, which, given the same amount of batter, helps produce thicker layers than a nine-inch pan .
Best Round Pan: Usa Pan Nonstick 9
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Silicone nonstick coating is PTFE, PFOA, and BPA-free
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Fluted design minimizes surface contact for easy release
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Lifetime warranty
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Not dishwasher-safe
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Heavier than most
If you can only choose one cake pan to stock your kitchen with, let it be a round pan. Its a solid choice for nearly any recipe and will see you through special events like birthdays, showers, and even elaborate wedding cakes. This 9-inch pan has a nonstick PTFE, PFOA, and BPA-free coating and a fluted design that makes removing baked goods a breezeeven for beginners. Bonusthis also makes cleanup simple all you need is hot water, mild soap, and a sponge.
The pan is also resistant to warping, which adds to the longevity of the cake pan. Even years later, youll be churning out even, attractive cakes.
Material: Aluminized steel | Oven Maximum: 450 degrees | Dishwasher Safe: No
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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.
What Should You Do If The Cake Is Stuck To The Pan
If your cake doesn’t easily release from its pan on the first attempt, try running a knife or thin offset spatula along the edges to release any batter that is holding onto the sides. If that still doesn’t work, you can try freezing the cake for a few hours, then trying to loosen the cake from the pan by sliding a spatula underneath to gently pry it away from the pan’s bottom.
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Create A New Wish List
Auto reorder # will now ship via common carrier. Please choose your delivery preferences:
- Bake with confidence without breaking the bank
- Straight sides create smooth and crisp cake edges
- 18 gauge aluminum construction provides even heat distribution
- Heats quickly and evenly, then cools quickly to prevent over-baking and dry cakes
- Perfect for creating delicious and consistent tiered and layer cakes
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plus$17.49/Case
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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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.
An Overview On Cake Pans
You wouldnt know it from the drama and flair that surrounds shows like Cupcake Wars and The Great British Bake-Off, but baking is a lot more science than art. You can measure your ingredients and set your timers perfectly every time, but theres still one variable many bakers forget to factor in: The bakeware.
A good cake pan isnt just a handy receptacle for holding that yummy batter. Its an element that can radically change the taste and look of your dish if the material, size, and even the color arent just right. So whats the best one to buy?
As with most kitchenware, it depends on what youre baking. Lets start with the material. Most cake pans are made of metal and theres a reason for that. Overall, they heat up as quickly as they cool down.
Mind you, not just any metal will do. Stainless steels durability and resistance to rust makes it a great material for skillets and sheet pans. But it conducts heat slowly relative to other metals, making it a cheaper choice for cake pans.
Aluminum, on the hand, heats up perfectly which may balance out the fact that its not as durable as a pure metal. It may also impart a funny taste to acidic foods like tomatoes or citrus. To mitigate that, look for higher-gauge aluminum pans or those made with anodized aluminum. This is aluminum thats been subjected to an electrolytic process that hardens the outer layer. Without getting into the science, it also makes it non-stick and non-reactive with acidic foods.
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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.
Cake And Baking Pan Size Conversions
Trying to fit a square cake into a round pan? Find out how much batter you’ll need. Here’s a handy-dandy infographic to help you out:
If you have an unusual pan size and would like to figure out its capacity, measure the amount of water it takes to fill the pan.
- Compare that measurement to the volumes in our chart to determine how much batter you’ll need.
- To ensure a cake rises evenly, you should only fill your pans to the half-way mark.
- The baking time may change as well, so it is imperative that you keep a watchful eye on your cake, and check for doneness using your preferred method.
- It’s always better to have a little extra batter, rather than not enough. Once you’ve filled the pans half-full, use any remaining batter to bake a few cupcakes.
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