We’ve all been there. You bake a beautiful cake, only to find it stuck to the pan when it’s time to take it out.
But don’t worry! Today, I’m here to help you rescue that cake. Plus, I’ll share some expert tips from my years as a baker on how to use cake pans properly.
By the end of this post, you’ll know how to prevent this from happening again, how to prep your pans properly, and how to unstick cake from a pan.
What to Do if Your Cake is Stuck to the Pan
If your cake is stuck to the pan, the main thing you need to do is stay calm. Don’t panic! Here’s a simple trick that can save your cake.
First, make sure your cake is slightly cooled before trying to remove it from the pan. I always let my cake sit in the pan for at least 10 minutes before I try to remove it.
When the cake cools, it will contract. You will start to see the edges pull away from the pan. This is a sign that it’s ready to be removed.
Use a small metal spatula to gently slide between the sides of the pan and the stuck cake. Press the spatula firmly against the pan as you move it around.
Make sure the cake is fully loosened from the sides.
After doing this, you can turn the pan over to remove the cake.
How to Prevent a Cake From Sticking
Preventing your cake from sticking starts long before it goes into the oven. You have to prepare your pan properly!
For layer cakes, always line the bottom of the pan with parchment paper. This helps you get that easy release. It’s especially important for chocolate cake – which tends to be especially sticky.
Parchment paper is a baker’s best friend – always have some around. And you only need to use it on the bottom of the cake pan, no need to line the sides. The easiest thing is to get these pre-cut parchment circles, according to the size of your pan.
Though even when using parchment paper, we still need to grease the rest of the cake pan.
How to Properly Grease a Cake Pan
When it comes to greasing a cake pan, there’s a right way to do it.
Start by coating the bottom of the pan with butter, shortening, or a spritz of baking spray. This helps to keep the parchment round in place.
After that, you need to grease the entire inside of the pan. You can use baking spray with flour, or go old-school with solid shortening or butter and a dusting of flour.
If you’re using shortening and flour, give the pan a good few taps with your palm to spread the flour evenly. A pastry brush might be helpful for the corners.
After that, turn the pan over and gently tap it on the counter to get rid of any extra flour.
For chocolate cake, mix your dusting flour with a little cocoa to prevent white specks on the outside of your cake.
What Kind of Baking Spray to Use
Honestly, baking sprays are so well made these days that I don’t even bother with buttering and flowering my cake pans. Just get a good quality baking spray and thoroughly coat all of the corners.
You can then use your fingers to spread the spray into any areas you might not have reached. This method is great for fluted edges or complicated baking pans such as Bundt pans and mini cakelet pans.
Wondering what kind of baking spray to buy?
One product I really love is Baker’s Joy Baking Spray. Pam with Flour is also great. Both work well and are completely odorless and tasteless, and it stops your cake from sticking like magic.
When to Remove a Cake From Its Pan
Timing is everything when it comes to removing cake from a pan.
For most cakes, you’ll want to let them sit on a wire rack for about ten minutes before trying to remove them from the pan. This lets the cake firm up just enough to hold its shape without sticking.
Sponge cakes, on the other hand, should be unmolded immediately after baking. Wait too long, and they really get stuck in there.
Other Baking Pan Tips
- Prep First: Before you even mix your batter, make sure your pan is prepped and ready to go. Batters need to be transferred to the pan and baked as soon as possible because they gradually lose their leavening power the longer they sit.
- Nonstick Tip: Apply nonstick cooking spray to your cooling rack. This prevents the cake from sticking when you’re transferring it out of the pan.
- Cooling and Storage: Once your cake is out, let it cool completely until it’s no longer warm to the touch. Then, store it in an airtight container to keep it fresh.
Choosing the Correct Size Cake Pan
Choosing the right pan size is important.
Always go for round or square cake pans with straight sides—not sloped.
Sloped-sided pans affect the rise and texture of your cake, and most recipes don’t account for this.
A good rule of thumb is to never fill your pan more than two-thirds full unless the recipe states otherwise.
I recommend using sturdy, heavy aluminum pans. They conduct heat best without over-browning the crust.
My favorite brand is NordicWare. Their high-quality cast aluminum bakeware gets an even temperature every time. And they have a ton of fun seasonal cake pans!
If you’re using dark pans, lower your oven temperature by 25°F (15°C) to prevent overbaking.
If your cake comes out dry with a tough crust, it’s likely overbaked, or your pan is too big. So stick to the correct pan size and adjust your baking time and this shouldn’t be a problem.
My Favorite Cake Pans
- Wilton 8-inch round cake pan – Heavy aluminum at a great price.
- Cuisinart 9×13-inch nonstick cake pan – Well constructed with a lifetime warranty!
- Zenker 8-inch round springform pan – Great value.
- Cuisinart 9-inch round springform pan – Professional grade with a nonstick coating.
- NordicWare Brilliance Bundt pans – Such a classy design! I love everything from NordicWare!
My Recipes That Use Cake Pans
- Spiced Apple Cheesecake – Rich, creamy cheesecake with warm spices and fresh apples.
- Chocolate Cherry Cake – Adapted from a classic recipe.
- Pistachio Apricot Cake – An impressive cake for beginner bakers.
- Raspberry Charlotte Cake – Just looks amazing.
FAQs
Can I use butter instead of shortening to grease the pan?
Butter can work, but it contains water and can cause your cake to stick more than shortening or baking spray. If you must use butter, dust the pan with flour afterward.
What if I don’t have parchment paper?
You can still grease and flour the pan, but parchment paper gives the best results for easy release.
How do I store a cake to keep it moist?
Let the cake cool completely, then store it in an airtight container. You can also wrap it tightly in plastic wrap before placing it in the container.
How do I recover if my cake broke apart?
If your cake broke apart as you removed it from your baking pan, don’t worry, not all is lost! You can repair your cake with icing.
Just use the icing as glue and fit the puzzle pieces back together, then refrigerate. This will secure the shape of cake. Once it’s cool, ice outside of the cake in a thick enough layer so that you conceal any bumps or cracks. Chill until firm.
