Types of Bakeware and Baking Pan Sizes; Springform Cake Pan for Cheesecake

Multiple types of bakeware are important to have on hand when you do a lot of baking. Having the correct types of tools is essential whether you are baking cake recipes which call for a tube cake pan, springform cake pan, brioche pan or even for casserole recipes.

When choosing cake pans to bake your cakes in, try to have the correct size and types bakeware that the recipe calls for to ensure your cakes perfection. My cake pans are shiny aluminum and gray colored. I have some glass layer cake dishes that I have used for years and they work very well but glass cannot be used at high temperatures (never over 400F degrees).

For some cakes like pineapple upside down cake, an iron skillet works quite well and gives the old fashioned cake recipe a rustic feel when serving. Regular old cake pans if left with burn that cannot be cleaned off, do not work for baking cakes in. I also do not like any of the insulated baking pans with double layered bottom for any baking; I have never gotten good results from these types of bakeware.

It is important to use the right baking pan sizes. The size of the pan in relation to the amount of batter which your cake recipe produces influences how your cake bakes. If the baking pan sizes are too small, the batter will obviously run over and collapse due to not having the needed support to hold the cake up. If the baking pan sizes are too large the cake will be flat and dryer.

NOTE: A good way to know how much batter fit into a pan is to pour cups of water into the pan. For instance fill any of the types of bakeware for cakes ¾ full with water; that is how many cups of cake batter you will need.

Types of Bakeware

4 cup baking dishes:

• 9 inch pie plate
• 8 x1 1/2 inch layer cake pan
• 7 3/8 x 3 5/8 x 2 1/4 inch loaf pan

6 cup baking dishes:

• 8 or 9 x 1 1/2 inch layer cake pan
• 10 inch pie plate
• 8 1/2 x 3 5/8 x 2 5/8 inch loaf pan

8 cup baking dishes:

• 8 x 8 x 2 inch square pan
• 11 x 7 x 1 1/2 inch baking pan
• 9 x 5 x 3 inch loaf pan

10 cup baking dishes:

• 9 x 9 x 2 inch square pan
• 11 3/4 x 7 1/2 x 1 3/4 inch baking pan
• 15 x 10 x 1 inch jelly roll pan

12 cup baking dishes and over:

• 13 1/2 x 8 1/2 x 2 inch glass baking pan = 12 cups
• 13 x 9 x 2 inch metal baking pan = 15 cups
• 14 x 10 1/2 x 2 1/2 inch roasting pan = 19 cups

Total volume of various special baking pans:

Tube Cake Pans or Angel Food Cake Pan:

The most recognizable cake recipe baked in a TUBE CAKE PAN is an angel food cake. The tube cake pan has what is called a “chimney” in the center of the pan. The heat from the oven travels up this chimney and allows for tall cakes to be baked in an evenly fashion. A tube cake pan can be purchased two ways; in two parts where the sides are separate from the bottom or all in one piece. The advantage of the two part tube cake pan is for cakes like the angel food where the batter is not runny; it is easier to remove the cake when cold. If you are trying to bake a cake with a runny batter, it is a disadvantage. The batter runs through the crack where the sides meet the bottom.

• 7 1/2 x 3 inch "Bundt" = 6 cups
• 9 x 3 1/2 inch Fancy = 9 cups
• 9 x 3 1/2 inch Angel Food = 12 cups
• 10 x 3 3/4 inch "Bundt"/"Crownburst" = 12cups
• 9 x 3 1/2 inch fancy tube mold = 12 cups
• 10 x 4 inch fancy tube mold = 16 cups
• 10 x 4 inch angel food = 18 cups

Melon Molds:

• 7 x 5 1/2 x 4 inch mold = 6 cups

Springform Cake Pan: (Types of bakeware for cheesecake recipes)

One of the types of bakeware that is so popular and a necessity to have in the kitchen if you make many desserts is the SPRINGFORM CAKE PAN. For those of you who love to make homemade cheesecake, you are already familiar with this pan. The springform cake pan comes with two parts; a bottom and removable sides. Like I said, this is a necessity for making cheesecakes but also for delicate desserts. The sides have latches and with a simple flip of the latch, the sides open and can be removed from the dessert leaving the baked product to be served on the bottom. A springform cake pan comes in a variety of sizes; 9 inch and 10 inch in diameter being the most common.

• 8 x 3 inch pan = 12 cups
• 9 x 3 inch pan = 16 cups

Types of Bakeware for Molds

Ring Molds:

• 8 1/2 x 2 1/4 inch mold = 4 1/2 cups
• 9 1/4 x 2 3/4 inch mold = 8 cups

Charlotte Mold:

• 6 x 4 1/4 inch mold = 7 1/2 cups

Brioche Pan:

A BRIOCHE PAN was specifically designed to bake traditional brioche; a French bread. The brioche pan is generally made from metal with fluted sides; a narrow base and wider lip. The pan can also be used for molded salads like gelatin salads. Using and maintaining a brioche pan is like any other of your cake pans.

• 9 1/2 x 3 1/4 inch pan = 8 cups

The items listed above is a small example of what is available on the market today. But knowing the ones above will get you started on your baking adventures!

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