Rachael Ray 54072 Yum-O Nonstick Bakeware Cake Pan, 9×13-Inch
Last updated date: May 8, 2020
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In our analysis of 23 expert reviews, the Rachael Ray Rachael Ray 54072 Yum-O Nonstick Bakeware Cake Pan, 9x13-Inch placed 10th when we looked at the top 11 products in the category. For the full ranking, see below.
Editor's Note May 21, 2020:
Checkout The Best Cake Pan for a detailed review of all the top cake pans.
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From The Manufacturer
The perfect size for a cheesy lasagna, the versatile Rachael Ray Yum-o! Nonstick Bakeware 9-Inch by 13-Inch Oven Lovin’ Rectangle Cake Pan is also the perfect size for sheet cakes and bar cookies. Made from heavy gauge steel that can bake over and over with the same great results, the sturdy construction of this lasagna pan also resists warping. The baking pan also features long-lasting nonstick for excellent food release and easy cleanup, even when making Rachael’s gooey Marshmallow-Nut Brownies. For convenience, this cake pan also has grippy handles for a comfortable grasp when removing items from the oven, and it is oven safe to 500°F. As an added bonus, a portion of the proceeds from this purchase goes to Yum-o!, Rachael’s nonprofit organization that helps kids and their parents develop healthy relationships with food and cooking. This nonstick cake pan and the rest of Rachael’s bakeware and cookware make having fun baking and cooking a cinch. Enjoy making savory dishes and sweet desserts in the versatile Rachael Ray Yum-o! Nonstick Bakeware 9-Inch by 13-Inch Oven Lovin’ Rectangle Cake Pan.
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An Overview On Cake Pans
You wouldn’t 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 there’s still one variable many bakers forget to factor in: The bakeware.
A good cake pan isn’t just a handy receptacle for holding that yummy batter. It’s an element that can radically change the taste and look of your dish if the material, size, and even the color aren’t just right. So what’s the best one to buy?
As with most kitchenware, it depends on what you’re baking. Let’s start with the material. Most cake pans are made of metal and there’s a reason for that. Overall, they heat up as quickly as they cool down.
Mind you, not just any metal will do. Stainless steel’s 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 it’s 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 that’s 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.
Less common but definitely findable are glass bake pans and newer ones made with heat-resistant silicone. These pans get points for storage versatility and presentation, but you’ll definitely need to adjust your cooking times since they won’t heat as evenly.
Speaking of cooking times, consider the size and depth of your cake pan. Nice, tall cakes are visually impressive but there’s a reason people make them in layers. Fill up a deep pan with too much batter and the top will toast up before the middle gets done. Eight-inch deep pans are the standard but you can get away with nine inches or more depending on the material of the pan and the dish you’re baking.
Here’s one more, often overlooked selling point for a good cake pan: The color. Assuming it’s aluminum or some other kind of steel, any non-stick coating might darken the hue. Just keep in mind that darker pans conduct heat a little faster, and that can lead to a crustier bottom layer than you might like. Account for the difference or go for a lighter shaded pan if you want to stick to the recipe.
DWYM Fun Fact
Before you bring your perfectly baked German chocolate cake to that Oktoberfest party, double-check your baking history. Strange as it may seem, the dessert didn’t actually originate in Germany. The name comes from Samuel German, a confectioner working for the very American Baker’s Chocolate Company. He developed a brand of dark baking chocolate that was later used in a cake that was named in his honor.
The Cake Pan Buying Guide
- If you’re baking traditional cakes, you want a pan with a little edge. And we’re not talking edge as in “attitude.” Flared or tapered tops might be fine if you’re baking bread or muffin-type dishes that meant to rise and puff out, but it’s 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.