Some cakes require greasing and flouring the baking pan and some call for using parchment or waxed paper. To ensure the best results from every baking recipe, always prepare baking pans as instructed in the recipe or in the manufacturer’s directions. Common preparation steps include:
Greasing a baking pan
Use a pastry brush, paper towel, waxed paper, or fingertips to apply a thin, even layer of butter, margarine, or shortening to bottom and sides of the baking pan, as directed. As an alternative, coat the baking pan with non‐stick cooking spray. Softening shortening, butter, or margarine slightly in the microwave makes it easier to use a pastry brush.
Greasing and flouring a baking pan
Use a pastry brush, paper towel, or waxed paper to apply a thin, even layer of butter, margarine, or shortening to bottom and sides of the baking pan, as directed. Add 2 to 3 tablespoons flour to each baking pan. Tilt the baking pan slightly. Gently tap and rotate the pan until bottom and sides are evenly coated with flour. Invert the baking pan and tap bottom gently to remove excess flour. Gently tapping the sides of the greased baking pan helps distribute the flour.TIP: When a recipe for chocolate cakes calls for greasing and flouring the baking pan, use cocoa powder instead of flour. No more white spots on the surface of the baked cake!
Lining a baking pan with paper
Invert baking pan; place a sheet of parchment (or waxed paper) on top. Press all around the edge of the baking pan to form a crease in the paper. Cut out the paper along the crease. Grease the baking pan, but do not flour it. (Coating the bottom with non‐stick cooking spray is another option.) Press the paper into the bottom of the greased baking pan. Continue with the recipe, greasing and flouring the paper if so directed. Use fingertips to press paper firmly around bottom edge of the baking pan and make a crease.
Preparing a springform pan
Tear off a piece of heavy-duty foil that is at least 2 inches larger than the pan, all the way around. Line the bottom section of the pan with foil, tucking the edges under the bottom. Attach the rim, making sure it fits securely in the groove around the edge of the bottom. Untuck the excess foil and bring it up around the side of the pan; trim if necessary. Grease the foil-lined bottom and side of pan. All springform pans leak a little bit. Wrapping with foil prevents the batter from spilling out.
A Bundt pan
To prevent sticking, be sure all the creases and flutes of the pan are well greased (and floured, if recipe calls for it) before pouring in the batter. A pastry brush works well for greasing all the creases and curves of a Bundt pan.
| Recipe Calls For | Volume | Use Instead |
| 1 (8-inch) round cake pan | 4 cups | 1 (8 x 4-inch) loaf pan, or |
| 1 (9-inch) round cake pan, or | ||
| 1 (9-inch) pie plate | ||
| 2 (8-inch) round cake pans | 8 cups | 2 (8 x 4-inch) loaf pans |
| 1 (9-inch) tube pan | ||
| 2 (9-inch) round cake pans | ||
| 1 (10-inch) Bundt pan | ||
| 1 (11 x 7-inch) baking dish | ||
| 1 (10-inch) springform pan | ||
| 1 (9-inch) round cake pan | 6 cups | 1 (8-inch) round cake pan |
| 1 (8 x 4-inch) loaf pan | ||
| 1 (11 x 7-inch) baking dish | ||
| 2 (9-inch) round cake pans | 12 cups | 2 (8 x 4-inch) loaf pans |
| 1 (9-inch) tube pan | ||
| 2 (8-inch) round cake pans | ||
| 1 (10-inch) Bundt pan | ||
| 2 (11 x 7-inch) baking dishes | ||
| 1 (10-inch) springform pan | ||
| 1 (10-inch) round cake pan | 11 cups | 2 (8-inch) round cake pans |
| 1 (9-inch) tube pan | ||
| 1 (10-inch) springform pan | ||
| 2 (10-inch) round cake pans | 22 cups | 5 (8-inch) round cake pans |
| 3 or 4 (9-inch) round cake pans | ||
| 2 (10-inch) springform pans | ||
| 9-inch tube pan | 12 cups | 2 (9-inch) round cake pans |
| 2 (8-inch) round cake pans | ||
| 1 (10-inch) Bundt pan | ||
| 10-inch tube pan | 16 cups | 3 (9-inch) round cake pans |
| 2 (10-inch) pie plates | ||
| 2 (9-inch) deep dish pie plates | ||
| 4 (8-inch) pie plates | ||
| 2 (9×5-inch) loaf pans | ||
| 2 (8-inch) square baking dishes | ||
| 2 (9-inch) square baking dishes | ||
| 10-inch Bundt pan | 12 cups | 1 (9×13-inch) baking dish |
| 2 (9-inch) round cake pans | ||
| 2 (8-inch) round cake pans | ||
| 1 (9-inch) tube pan | ||
| 2 (11×7-inch) baking dishes | ||
| 1 (10-inch) springform pan | ||
| 11 x 7 x 2-inch baking dish | 6 cups | 1 (8-inch) square baking dish |
| 1 (9-inch) square baking dish | ||
| 1 (9-inch) round cake pan | ||
| 9 x 13 x 2-inch baking dish | 15 cups | 1 (10-inch) Bundt cake pan |
| 2 (9-inch) round cake pans | ||
| 3(8-inch) round cake pans | ||
| 1 (10 x 15-inch) jellyroll pan | ||
| 10 x 15 x 1-inch jellyroll pan | 15 cups | 1 (10-inch) Bundt pan |
| 2 (9-inch) round cake pans | ||
| 2 (8-inch) round cake pans | ||
| 1 (9 x 13-inch) baking dish | ||
| 9 x 5-inch loaf pan | 8 cups | 1 (9 x 2-inch) deep dish pie plate |
| 1 (10-inch) pie plate | ||
| 1 (8-inch) square baking dish | ||
| 1 (9-inch) square baking dish | ||
| 8 x 4-inch loaf pan | 6 cups | 1 (8-inch) round cake pan |
| 1 (11 x 7-inch) baking dish | ||
| 9-inch springform pan | 10 cups | 1 (10-inch) round cake pan |
| 1 (10-inch) springform pan | ||
| 2 (8-inch) round cake pans | ||
| 2 (9-inch) round cake pans | ||
| 10-inch springform pan | 12 cups | 2 (8 x 4-inch) loaf pans |
| 1 (9-inch) tube pan | ||
| 2 (9-inch) round cake pans | ||
| 1 (10-inch) Bundt pan | ||
| 2 (11 x 7-inch) baking dishes | ||
| 2 (8-inch) round cake pans | ||
| 8-inch square baking dish | 8 cups | 1 (9 x 2-inch) deep dish pie plate |
| 1 (9 x 5-inch) loaf pan | ||
| 2 (8-inch) pie plates | ||
| 9-inch square baking dish | 8 cups | 1 (11 x 7-inch) baking dish |
| 1 (9 x 2-inch) deep dish pie plate | ||
| 1 (9 x 5-inch) loaf pan | ||
| 2 (8-inch) pie plates | ||
| Muffin Tins | ||
| 1¾ x ¾ inches | ⅛ cup | |
| 2¾ x 1⅛ inches | ¼ cup | |
| 2¾ x 1½ inches | ½ cup | |
| 3 x 1¼ inches | ⅝ cup | |
| Heart Shaped | ||
| 8 x 8½ inches | 8 cups |
Read the recipe carefully to make sure you have the type of baking pan that is called for. You also should be aware of the baking pan material, because it can affect the outcome. In general, glass baking dishes require a 25°F reduction in oven temperature. Some recipes may actually specify which material (metal or glass) will get the best results.
Often, you can determine what type of baking pan and what material will work best by carefully noting the description used in the recipe method. These general definitions usually apply:
