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The Best Cake Pan

Last updated on May 21, 2024
Best Cake Pan

Our Review Process

Don't Waste Your Money is focused on helping you make the best purchasing decision. Our team of experts spends hundreds of hours analyzing, testing, and researching products so you don't have to. Learn more.

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Our Picks For The Top Cake Pans

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Product Overview
Key Takeaway
  The Best Overall
  The Best Value

Farberware Oven-Safe Warp-Resistant Cake Pan, 9-Inch

Don't Waste Your Money Seal of Approval

Farberware

Oven-Safe Warp-Resistant Cake Pan, 9-Inch

You'll find this cake pan is oven safe in temperatures of up to 450 degrees Fahrenheit. The pan is square in shape and constructed from an alloy steel that heats your desserts evenly. Since the pan is nonstick, you'll also find it a breeze to clean.

Overall Take

Most VersatileIf you prefer, you can also order this cake pan in round instead of square.

 Runner Up

MASSUGAR Round Tiered Cake Pans, 3-Piece

MASSUGAR

Round Tiered Cake Pans, 3-Piece

Stun your friends and family members with a three-tiered cake using this professional-quality cake pan set. The pans measure 4, 7 and 9 inches and have spring latches on the sides. You can use the pans in a microwave, oven and even a pressure cooker.

Overall Take

Heat Safe to 445 Degrees FahrenheitThis cake pan comes with 50 parchment liners to get you started.

 We Also Like

Nordic Ware Commercial Easy Clean Cake Pan, 9×13-Inch

Nordic Ware

Commercial Easy Clean Cake Pan, 9x13-Inch

There are many advantages to the aluminum material on this cake pan. Not only is it durable and resistant to warping, it will heat more evenly than other metals. Comes with a lid that is perfect for storing foods after baking.

Overall Take

Durable and VersatileThis aluminum pan is equally effective whether baking brownies or storing them.

 Best for Mini Cakes

Chicago Metallic Multi Tier Cake Pan

Chicago Metallic

Multi Tier Cake Pan

This cake pan is just what you need to make fancy layered cakes that happen to be tiny. The pan features four cavities to place your batter in. Each cavity is molded into a three-tier shape that is 4 inches wide at the base with a top tier that's 2 inches around. Each finished cake will stand about 5 inches tall.

Overall Take

Easy Layered LookThis molded cake pan gives the illusion of a layered cake without having to bake and stack individual layers.

Buying Guide

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.

What to Look For

  • 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.

More to Explore

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.

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