:max_bytes(150000):strip_icc()/alr-fat-daddios-8-inch-round-cake-pan-molly-allen-03-f728500234a84c49b4bd34a26c9ac243.jpeg "I’m a Former Bakery Owner—This Is My Favorite Cake Pan")
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Bake the perfect cake for any occasion.
Allrecipes / Molly Allen
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Allrecipes / Molly Allen
I am a former bakery owner who has baked hundreds of cakes over the years. (In my shop, I focused exclusively on cakes and cupcakes.) I baked and frosted treats for my grab-and-go display case and took special orders for birthday cakes, graduation cakes, anniversary cakes, and everything in between.
Since owning my bakery, I’ve continued baking countless cakes for family members and friends, dishing up slices at my sister’s wedding and baby shower, making my nephew’s birthday cakes, and baking treats as friends celebrated their birthdays. It’s safe to say I’ve put plenty of cake pans to the test over the years, but one has always stood out as my go-to time and time again.
My Favorite Cake Pan
Fat Daddio’s 8×3-Inch Anodized Aluminum Round Cake Pan
Don’t let the silly name fool you—this cake pan means business. It’s been my go-to across many sizes for years since it conducts heat evenly and efficiently for a beautiful bake on cakes, and can be used in ovens up to 550°F. The material is light in color and makes for an incredibly durable pan even after many uses. While I’m always gentle when using metal utensils, I haven’t had issues with scratching or denting over time.
This budget-conscious pan is constructed from anodized aluminum, which isn’t reactive compared to other materials. That means acidic ingredients like lemon juice, lime juice, or buttermilk will have no effect on performance or the dessert’s taste. Baking a pineapple upside-down cake won’t end up with any metallic taste.
The 8-inch round cake pan is my standard pan size, but what I love most is the tall sides. This option comes with 3-inch tall, straight sides, so there’s plenty of room for cakes to rise without issue, along with room for building other desserts such as burnt Basque cheesecake. You could even use it for a deep-dish pot pie or pizza, or if you simply need to toast a small amount of coconut in the oven. It’s a versatile size and shape for anything.
The straight sides help to create a more even cake when stacking multiple layers, as opposed to cake pans with sloped sides. Fat Daddio’s sells the same cake pan in as small as 2 inches all the way up to an 18-inch round, with each available in a 2-inch, 3-inch, or 4-inch depth. With those size options, there’s a reason it has become a standard in commercial bakeries, especially when plenty of round cake pans are needed for wedding cakes.
While there is no nonstick coating on this pan, its material does help with the release of cakes and cleanup after baking. It’s still important to grease this cake pan properly, but when greased, you can remove cakes in a pinch. Placing a round piece of parchment paper in the base will ensure you have no issues. Once the pan has cooled, washing it by hand is easy with warm water, soap, and a sponge.
Related: This Is the Best Pie Dish for Baking Golden, Flaky Pies
Other Cake Pans to Consider
Good Cook 9 Inch Round Cake Pan
There are plenty of options for cake pans on grocery store shelves in the baking aisle, and some of them are decent. But if you’re looking for an excellent choice on a budget, this nonstick option from Good Cook offers a great deal under $10. The pan is constructed from carbon steel, making it incredibly durable. Carbon steel is also very efficient at conducting heat, meaning it heats up quickly and evenly.
This cake pan is a 9-inch round, so you may need to adjust some cake recipes intended for 8-inch rounds, but that is possible with a bit of math to scale down the recipe. It has straight, tall sides to help with baking evenly for the perfect layer cake.
Its durable nonstick coating helps to make it scratch-resistant, though I still choose to skip using metal utensils with my own Good Cook pan (a "PRO" version that's sadly no longer available). While I still use a bit of butter around the edges to play it safe, a baked cake slides right out with no problem. A quick wash with just a soapy sponge and water keeps it in tip-top shape.
Wilton Performance 8-Inch Round Cake Pan
When I began baking, even before opening my bakery, I was a Wilton girl. This was the brand that I always associated with cake baking and decorating as I slowly built up my collection of decorating tips and tools from a local party supply store. Wilton cake pans can be found at many retailers, even at more specialty shops, and the brand’s cake pans have performed well for me over many years.
Made from anodized aluminum, the cake pan is light, heats efficiently, and bakes cakes evenly. I love the 2-inch tall walls on the sides, which are straight for making stacking layer cakes a bit easier. The material is also non-reactive, so you can make anything in this pan from a deep dish lasagna to a lemon cake. The anodized aluminum won’t react with the acidic citrus or tomatoes and cause a metallic taste.
While I bake in the Wilton 8-inch round cake pan most often, I’ve used other sizes of the same pan for a variety of special occasion cakes. Every standard cake pan size is available, from 8-inch to 6-inch rounds to 9 by 13-inch and bundt pans, which all perform just as well.
This pan is not non-stick, but with parchment paper and proper greasing, cleaning is no problem. To keep it in the best shape, handwashing is best.
How to Pick the Right Cake Pan
Material
Cakes need a precise temperature for proper baking, and that all has to do with the cake pan’s material. The best cake pans are quick to heat and retain heat well. Aluminum, anodized aluminum, steel, and aluminum steel are all great choices for this, but keep color in mind. Darker cake pans tend to conduct more heat than lighter pans. That excess heat can change the color and texture of the cake because it bakes too fast.
Darker pans may have a non-stick coating on them which can be useful for some bakers. Greasing any cake pan is crucial, but a non-stick option lends a helping hand, making it that much easier to clean. Most cake pans are not dishwasher safe, whether non-stick or not, so it’s best to hand wash any cake pan with hot soapy water and a sponge and dry it immediately after washing.
Size
The best size of cake pan is often dictated by what you’re making. Most round cake recipes call for the go-to standard: an 8-inch cake pan. Some may make use of a 9-inch pan, but you can adapt the recipe as needed. Cake pans should be relatively lightweight, and that has to do with the type of material they’re made from. A heavier cake pan is likely to heat a cake too fast, resulting in uneven baking on the sides, top, and in the middle.
As you’re finding the best cake pan for your needs, consider storage as well. Larger cake pans are, of course, more difficult to store. Round cake pans stack relatively easily, without taking up too much space, and are versatile for so many uses.
Common Questions
How do you get cake out of a pan?
If you’ve greased the pan, getting a cake out of a pan shouldn’t be too difficult. Run a butter knife or a flat icing spatula between the cake and the pan, gently releasing the edges. Then, turn the cake out onto a cooling rack.
How do you grease a cake pan?
The best way to grease a pan is with butter or shortening and a touch of flour. With butter or shortening on a piece of parchment paper or folded paper towel, spread an even coating on the sides and bottom of the pan. Add one tablespoon of flour and spread it around, gently tapping it against the sides of the pan. Empty the excess flour into the sink.
To be extra sure you have no issues with the cake sticking to the bottom of the pan, place a round-cut piece of parchment in the base.
How long should you let cake cool in a pan?
Once a cake is baked and pulled out of the oven, it’s best to let it rest in the cake pan. Leave it in the pan for 15 to 20 minutes before transferring to a cooling rack, unless otherwise noted by the recipe.
Why Take Our Word For It?
Molly Allen is a former bakery owner turned professional recipe developer and writer. With years of experience in commercial bakery kitchens and her own home kitchen, she found the best cake pans based on first-hand use and testing. She evaluated top picks for the best cake pans based on material, size, and price point.
Related: The Best Muffin Pans, According to a Former Bakery Owner Who Has Tried Them All
Read the original article on All Recipes.
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