The types of cake pans and their uses represent a far larger topic than most people imagine. There are many types of cake pan (cake tin) and these vary in shape, size but also the material used to construct them.
Using the correct pan for a recipe is vital, especially if you are a beginner. More experienced bakers can adjust on the fly but even then, the outcome may not be as the recipe intended. The cooking time, consistency and shape of the cake will be affected by the type and size of the cake pan used. In fact, the shape may be very important in some situations. For example, it is traditional to have a square shape for wedding cakes.
Springform Pans
A springform pan is a circular metal cake tin that comes with a removable side (band) that releases via a latch and a detachable bottom part. Square and rectangular shaped springform pans are also available.
This practical design allows the person to more easily remove food from within and causes minimal damage to the outer edge of the cake. These versatile pans are available in many sizes to fit all needs, but are popular in 10-inch (25cm) or 12-inch (30cm) diameters. They are usually constructed from anodized aluminum or steel with a non-stick coating.
This type of pan is multipurpose and can be used for various savory dishes, cheesecakes, layered cakes, mousse cakes and other desserts that require easy removal.
It is important with this design to make sure the latch area is well cleaned and dried before storage. Lower quality products have a tendency to rust over time around the latch area.
Ring-Shaped Pans
There are various types of ring-shaped pans whose final product has a hole in the center. However, be aware that the internet is awash with interchangeable terminology for this category of pan. For example, some sites call an angel food cake pan a Bundt pan, or a Bundt pan a Savarin pan, or list small round cake pans as ring pans despite producing a cake that does not have a central hole… and is therefore not shaped like a ring!
Standard Ring (Tube) Pan
A standard ring (tube) pan is the term applied to a generic ring styled pan.
They are characterised by being circular, straight walled, without ridges or fluting, and include a central cylindrical core that enables cakes to be made that have a hole in the center, i.e. produces a ring of cake. The cakes produced from these will have a clean, defined shape.
These can be made from a range of materials with anodized aluminium products being popular. Although you can find non-stick coated pans in this type, standard ring (tube) pans are normally oiled or greased prior to use and can be used for most types of cake.
Available in various sizes, a popular specification is 9-inch or 10-inch (22.5cm or 25cm) diameter with a height (depth) around 2.5 inches (6.25cm). The capacity of these pans is often 4-6 cups, which is less than a standard Bundt pan (10-12 cups).
Angel Food Cake Pan
Angel food cake pans are round, metal pans that are traditional for baking light and fluffy cakes (“food for the angels”). The exact origin of this type of cake pan remains unknown, but it is believed that they date back to the 1800s. However, they can bake more than just cakes.
The distinct design of the pan – with its central cylindrical core, slightly angled side, no ridges or fluting, and open end – is an important part of the recipe. It helps ensure the correct cake shape, prevents the cake from collapsing in on itself, helps ensure a lightness of texture as well as facilitating easy removal of the cake. The outer surface of the pan can have dimples to allow for even heat distribution and to promote the formation of an airy crust.
They are constructed from various materials, including anodized aluminum, copper, silicone, steel, and come in either a one or two-piece design. Non-stick coated steel prevents the cake from sticking to the pan. Anodized aluminum pans are affordable and durable, making them a popular choice. Those made with thick rolled edges are less prone to warping.
Although they come in various sizes, 8-inch or 9-inch (20cm or 22.5cm) pans are most popular. Some versions come with handles for easy grip whereas others have 3-feet for cooling.
Most recipes for an angel food cake have a similar ratio of eggs, sugar, flour and flavorings, but different baking times. Since the pan requires no greasing and no butter or oil to be added into the batter, the result is a light, low-density cake.
Angel food cakes are baked in traditional ovens at high temperatures. It is normal to allow the cake to cool in an inverted position after baking so the center sets evenly and doesn’t collapse. The cake can be released from the pan by carefully running a thin plastic knife or wooden spatula between the cake and sides of the pan.
Bundt Pan
The Bundt pan is nowadays the most popular baking mould in the US. These special deep tube pans come with ridges and a central cylindrical core that creates a hole in the center of the cake.
It was invented in 1950 by the American inventor and engineer H.David Dalquist. Members of the Hadassah community, whose roots were of German descent, approached him with a special request. They needed a cake tin to produce the heavier styled breads and cakes commonplace in Germany. These were not available in the US. Rather than using a traditional ceramic material, Dalquist chose aluminium. Though popular in the Hadassah community, it wasn’t until 1966, after the ‘Tunnel of Fudge Cake’ used a Bundt pan and won second place in the Pillsbury Bake-off contest, that sales suddenly exploded.
Bundt pans were traditionally used to bake cakes which have a distinct, intricate and attractive free-form shape – domed with sloping edges – that is synonymous with the ‘Bundt cake’. In effect, it creates individual segments of cake that are easier to break apart.
However, nowadays it is possible to find a vast array of unique designs and they can serve as moulds for gelatines (Jello). The ridges or ‘fluting’ designs vary considerably between manufacturers/models and some versions come with handles to help grip the pan.
Bundt pans are commonly made from anodized aluminium, steel, cast iron or silicone. They can be found with/without a non-stick coating and are usually oiled or greased before use.
Although they are available in various sizes, 10-inch or 12-inch (25cm or 30cm) pans up to 5 inches (12.5cm) high are popular.
Bundt pans are deeper and have a larger capacity (10-12 cup) than Savarin pans (4-6 cups). When compared to angel food cakes, Bundt cakes are often baked at lower temperatures and do not need to be turned or rotated.
Savarin Pan
The first know use of the word Savarin, regarding a ring pan used to bake a yeast cake soaked in rum or kirsch syrup, occurred in 1852. These days, a Savarin pan can be used for baking cakes, flans, gelatins and even making ice moulds.
Savarin cake is characterised by being a light and airy bread-like yeast cake, with a buttery but not sweet taste. An important point is that you moistened it by pouring a sugary alcohol-laced syrup over it whilst it is still warm from the oven.
A Savarin pan is a large, circular moulded pan that produces a smooth domed product with a hole in the center. They are more shallow than a Bundt pan and have a capacity similar to a standard ring pan of around 4-6 cups. Variants of the classic smooth design can be found that give more decorative finishes.
Typically made from anodized aluminium, Savarin pans can also be made of non-stick coated steel or silicone. Silicone is more flexible than metal but also has a greater risk of leaking grease into foods that touch it. A few companies produce springform versions of these pans and it is also possible to buy them with handles for easy grip.
Round Cake Pans
Round cake pans are the most common type of baking pan found in the kitchen. They produce aesthetically pleasing cakes and make for an easy time decorating the top of them. They can make various types of cake but are most commonly associated with genoise-style, e.g. classic Victoria sponge cake.
The word ‘genoise’ comes from French and translates to semolina flour. A genoise cake is a butter-based cake with eggs, flour, sugar, and vanilla. It is traditionally made with whole eggs but can also be made with egg whites. There are many variations of the traditional recipe, but they are all characterised by producing a light, airy textured spongy cake. It’s often served as a layer cake with raspberry syrup, vanilla cream, and strawberry frosting (icing). A common example of this is the 3-layered iced genoise sponge cake. Other variations include chocolate, lemon, and coffee-flavoured varieties. Although they can be baked as an individual small cakes, this type of cake can also be served as the centerpiece of a full dessert course.
Round cake pans are available in a wide range of sizes with the most common being 8-inch (20cm), 9-inch (22.5cm), 10-inch (25cm), 12-inch (30cm), and 16-inch (40cm).
They can be made from a variety of materials, including anodized aluminium, copper, steel, silicone, ceramic and cast iron. Those made of metal use thin grade metal because it warms and cools down quickly and does not keep heat after cooking. This helps minimize cooking once the pan has been removed from the oven. Many pans are coated with non-stick material for easy removal of the cake without sticking.
Because of their uniform shape, round cake pans offer more even baking, since the batter can be distributed evenly across the surface. An even surface area facilitates the cake baking evenly with less air bubbles. This allows them to be baked at a lower temperature than rectangular pans, which can save time and energy. In addition, they are much less likely to warp than traditional square pans.
Remember, if you use a round cake pan when you should be using a square pan, you may run into problems. Round and square cake tin of the same size differ in volumes, e.g. an 8-inch square cake tin holds 25% (1/4) more than an 8-inch round cake tin. The general rule for converting between round and square cake tins is to use a round cake tin 1 size larger than a square cake tin.
In general, cake pans should be filled about two-thirds of the height with batter. Under filling risks the cake baking too quickly, drying out prematurely and possibly burning on top. Over filling risks the cake rising and spilling over the edge causing a burnt mess.
Square Cake Pans
Square cake pans are the second most popular type of cake tin found in kitchens. They are slightly more expensive to buy than round cake tins.
Square cake pans comprise four straight sides that are evenly shaped. They give the baker more control over the shape, since it is easier to trim off any excess cake on the sides of the pan. Popular sizes of this type of pan include 8-inch (20cm) and 12-inch (30cm) version with a common depth of 2 inches (5cm).
The square shape gives them a stable and level surface for frosting, glazing, cutting, and packaging. This shape makes them ideal for preparing brownies, bars, slices and layered or tiered cakes such as wedding cakes.
Square cake tins are made from similar materials as are round ones. One of the most popular pan materials is aluminum, and this is the preferred choice of many professional cooks, chefs, and bakers. Aluminum is an excellent conductor of heat and helps your baked goods brown evenly and efficiently. It can also withstand intense baking conditions without warping or bending out of shape. However, always use anodized aluminium cookware and bakeware because of the risk of aluminium leaching into food when using plain aluminium.
Tinned steel cookware is affordable and durable, while high-end metal cake pans are an investment that will last for years. Square cake tins can be bought with/without a non-stick coating, although non-stick coatings are more popular.
Rectangular Cake Pans
Rectangular cake pans are made from the same materials used for round and square cake pans. They come in a range of sizes with a 2-inch depth being common. Popular sizes include 8-inch x 10-inch (20cm x 25cm), 8-inch x 12-inch (20cm x 30cm), 9-inch x 13-inch (22.5cm x 32.5cm), 12-inch x 18-inch (30cm x 45cm).
Given a rectangle has two different length sides, this type of pan typically produces cakes with an irregular appearance. Unequal heat distribution in cooking results in the center and edges of the cake being different heights.
Similar to both round and square cake shapes, rectangular shaped cakes can be layered, although they are slightly less stable than their counterparts. However, they can still be frosted (icing), glazed, cut, and packaged with relative ease.
Loaf Pans
As the name suggests, a loaf pan is typically used to make bread and loaves. In fact, one of the most important factors needed to make bread successfully is to use a loaf pan.
These pans have a long, narrow rectangular shape that unsurprisingly resembles a loaf of bread! However, they are differentiated from other rectangular pans because of having higher sides that create pans 2.5 to 5 inches (6.25cm to 12.5cm) deep.
The high sides and a flat bottom help the pan trap heat and steam, so the dough rises quicker than it would on the countertop. These tins are also sealed so moisture cannot escape, meaning that the outside of the bread remains crispy and crunchy while the inside remains soft and moist.
However, the high sides of these tins can create problems when taking the bread out of the tin. It can be difficult to get all the bread out in one go without breaking it – it’s not uncommon to find parts of the bread sticking to the pan.
Loaf tins come in various sizes and dimensions, with those around 5-inch x 9-inch (12.5cm x 22.5cm) being the most popular size. Common sizes for larger loaf pans include 9-inch x 12-inch (22.5cm x 30cm) and 9-inch x 14 -inch (22.5cm x 35cm).
Loaf pans are made from similar materials to round, square or rectangular cake pans. Common materials include steel/carbon steel, cast iron, aluminium or silicone. Non-stick coatings are common and some products may include a lid or cover.
Loaf tins can bake a variety of bread and loaves, e.g. braided, banana or raisin bread, and some people use them to make other types of cake.
Muffin Pans
A muffin pan is a lightweight and highly versatile pan to have in the kitchen. Muffin pans come in different shapes and sizes suitable for making a wide range of pastries and dishes. They are available with deep cups or shallow ones depending on the recipe. They can also come with lids for easy transportation of your baked goods.
As suggested by the name, the most common use for them is to make muffins. However, not only can you cook muffins and cupcakes in them, but they also make for the perfect individual-sized cakes or brownies. Other uses include making chocolate chip cookies, quick breads, muffin tops and other desserts, but you can also use them for roasting vegetables like onions and garlic, making yorkshire puddings, crepes, small omelets, or even for boiling eggs.
These pans are made from metal such as steel or anodized aluminium, silicone, or tinfoil. Be aware the term tinfoil (tin foil) is a misnomer. The type of metallic foil found in supermarkets that is used to wrap food is actually made from aluminium (and not tin). Aluminium foil is convenient because it can be reused for baking additional batches of muffins.
Muffin pans usually offer a non-stick surface which prevents the dough from sticking to the surface of the oven and makes it easy for the goods to slide out from the pan after baking. An advantage of using a non-stick surface for the health conscious or those on a calorie-controlled diet is that less oil is used to prepare the muffins.
However, there can be downsides to using muffin pans. Over filling can easily lead to uneven browning or an overflowing burnt mess between the slots. Also, muffin pans are more time-consuming to clean than many other pans because they typically have between 6 to 24 cake slots. It is very important to care for cake tins made from steel. Steel muffin tins must be throughly cleaned and dried before storing to prevent rusting. Finally, some people feel these pans are awkward to store.
