Best Round Cake Pans in 2020

Last Confection 4" x 2" Deep Round Aluminum Cake Pan - Professional Bakeware Review:

I was surprised when looking for a pan by how many reviewers complained about receiving a damaged pan. That was not the case in my order as the pan arrived in great condition. It is exactly what I was looking for to bake fruitcakes. I've baked one so far and this pan performed just as I hoped. The fruitcake turned out perfectly and the pan helped a lot in that outcome. Clean-up was easy. I can't comment yet on durability as I've only used it once. I expect things to wear out with use and aluminum is easily dented. I won't be baking fruitcake every week and therefore hope this pan will be useful for at least five years or so. It's not outrageously expensive; so five years of use would be a good value for the money.

Chicago Metallic 5233128 Professional Non-Stick 3-Piece Round Cake Pan Bakeware Set, Black Review:

A few weeks ago my daughter mentioned that she didn't have 8" cake pans: I offered to do the online shopping and have them shipped to her. I'm a big fan of one particular brand and thought that would be just what she needed...until I read the reviews. And that predicated the need to read many more reviews of several other brands. Which is how I decided upon ordering these Chicago Metallic Non-stick 8" pans.

The pans arrived not a moment too late because her husband had volunteered to make flan for an office something or other and although he does know how to make flan, the task was relegated to her. He took the 2 flan in their pans to work that day and at the appointed time forgot the step where you dip the pans in warm water to release the caramelized bottoms, instead simply upended the flans onto the serving plates and wonder of wonders...they un-molded perfectly.

I did order 8" parchment liners with the lift tabs to save wear and tear on the bottoms when de-panning cakes but one can't use liners with flan.

So we are pronouncing this purchase a success and perhaps I have a new brand to consider when buying baking pans. Thank you to all who took the time to share their experiences by reviewing bakeware products.

Cuisinart AMB-9RCKCH 9-Inch Chef's Classic Nonstick Bakeware Round Cake Pan, Champagne Review:

These pans have a nice weight to them. I ordered the champagne color because some recipes advise that dark or nonstick pans require alteration of the baking times and I'm often uncertain whether that recommendation applies to my pans. I figured with a light colored pan, even nonstick, I could just use standard baking times. I've found that to be true. In addition, the color just seems fancier, even next to my pricier William Sonoma, "gold," finish pans.

I recently baked four cakes using these, and I was very pleased with the result. Prior to this purchase, I was having issues with the tops of the cakes not being flat or even perfectly domed. My solution was these Cuisinart pans PLUS Regency Evenbake Cake Strips Standard, which I chose specifically because they were 1 and 3/4" wide (most other aluminized fabric strips are 1 1/2" wide even though standard round baking pans are 2" deep). The combination of these items produced unbelievably evenly baked cakes with perfect tops. The tops were absolutely level. I ditched my wire cake-leveler, without shedding a tear!

Only one minor complaint with the manufacture of these pans. While a rolled edge does simplify moving the filled pans into and out of the oven, these have a rolled edge that is not welded to the pans on the underside. This was mildly annoying when baking several layers in tandem because water gets trapped in the rolled part and leaks out when the pan is inverted back to right-side-up after washing. I can't really say that this is a major hassle, since the water isn't really difficult to untrap. I only mention this because of the workmanship issue; the problem would have been simple to prevent with a minor design modification.

Also, They are VERY sturdy. Obeying Murphy's Law, I washed these pans, eager to use them for a very special celebration cake, and immediately dropped one on the floor. Yes, it did land at the perfect angle to produce a dent. I was pleasantly surprised to find the abused pan completely undamaged, though I may have muttered a few colorful phrases before realizing that it had escaped unscathed!

Pros include :
1) Color - no ambiguity re:baking times with light color AND just fancier looking
2) Sturdy design - takes a beating without denting
3) Rolled edge - for ease of handling
4) Price - unbelievable for this quality
5) Name - well . . . Cusinart did bring the food processor to the masses

Cons are :
1) Color - if you want all your pans to match and you don't own champagne pans
2) Rolled edge - traps water, but not too hard to dry
3) Name - well . . . Cusinart . . . see my review, "Twenty Bucks A Pop," under Cuisinart CPM-950 Easy Pop Plus Popcorn Maker-Black, Most Helpful Reviews, B004VS321Q Cuisinart CPM-950 Easy Pop Plus Popcorn Maker-Black

In summary, for me, the Pros greatly outweigh the Cons. I highly recommend these pans, but also recommend the use of the aluminized baking strips for PERFECT cakes that do not require leveling before decorating.

Update May 11, 2013, COMPARISON : Because I needed a pair of 8" pans and couldn't find this same pan in that size, I ordered Chicago Metallic Commercial II Traditional Uncoated 8-Inch Round Cake Pan from Amazon. I decided on them because I read, somewhere else, that they contain steel rods to prevent warp. I decided on the uncoated version, since most of my recipes call for greased and floured pans. Although the Chicago Metallic pans are fine, the Cuisinart pans are MUCH better at producing an evenly baked and flat-topped cake. Now I love my Cuisinart pans even more.

As an aside, whether using coated or uncoated cake pans, I highly recommend getting your hands on these Regency 9 Inch Round Parchment Paper, Set of 24 and these Regency Parchment Paper Rounds 8" for round cake pans. They provide the easiest cake release I've experienced and are more economical than tracing and cutting circles from a roll of parchment. I usually just spray the bottom of the pan (I use Pam Cooking Spray, Baking, 5 oz, which has the same effect as greasing then flouring and also has a sweet smell to it), then drop in the parchment round and respray, this time including the pan's sides. Gives me great results, but again better with the Cuisinart pans than with the Chicago Metallics.

Fat Daddio's PRD-1BOX Anodized Aluminum Round Cake Pan Celebration Set, Set of 3, Silver, 1-Box Mix Review:

I ordered this for making Japanese cheese cake in the instant pot and it fits the 6-in-1 DUO perfectly. I spray it with oil spray before lining with parchment paper so that it does not stick. It also works well for pot-in-pot cooking when steaming sweet rice. Had it in the dishwasher a few times and, so far, no rust, or complaints.
Shop around some, I have seen this item approx $3 cheaper in stores from the same brand and was quite frustrated with overpaying...

Fat Daddio's PCC-33 Round Cheesecake Pan, 3 x 3 Inch, Silver Review:

OK I had to return the first pan for replacement because the insert left too much of a gap between it and the bottom of the pan. Like it didn't fit flat in the bottom. This replacement fit a little better, but in both cases there was a tight connection from the insert and the side of the pan. NOTE ABOUT LEAKING: I was a little worried about leaking, especially since it was just going on a cookie sheet (no water bath). I even used a parchment round and sprayed with a flour nonstick spray.. I recently watched videos on YouTube from Americas Test Kitchen and Alton Brown... They basically said "ALL" spring form pans leak. I don't think this push pan would be any exception. There is nothing to say this is leak proof but with a thicker cheesecake batter I had no problem. Not a drop my first time out. The prebaked crust I used vanilla wafers, butter, sugar (yum) acts as a barrier for the cheesecake batter. The trick was to really get the crust tight along the edge. I didn't have any crust along the sides this time. It baked perfectly. I tested the internal temp for doneness @155F and it turned out great. It pulled away from the sides by itself, but when out of the oven, a quick plastic knife around the edge and it released perfectly. Slid right out.. Butter from the crust did leak out but I know that was maybe an issue so put this on a cookie sheet. SOOO...Use foil or such for a water bath. This is a cheesecake pan and may be a problem for a runny cake batter so I would use a parchment liner with foil wrap outside. . I'm not a pro photographer and this was my FIRST "real" cheesecake. THIS TASTED GREAT. EASY TO USE, BAKE, AND CLEAN UP.. NO STICKING!!!. I got mine on PRIME., Fulfilled by Amazon. Great Price and Fast Service! WINNER (even with the return of the first one).. A+++++ I like this 6x3 inch pan. PERFECT for a smaller treat!

Wilton Easy Layers! 10 x 4-Inch Loaf Cake Pan Set, 4-Piece Review:

These are nifty pans. They work as they're supposed to in that I find them more convenient than trying to cut a cake into narrow layers after baking. Below are my comments based on my experience.

1. Temperature
Directions say to use the same oven temperature which your recipe calls for.
For my first cake, I used a 15 oz cake mix that stated to use 350 degrees for regular pans and 325 degrees for dark or nonstick. I set the temperature for 325 degrees.

2. Pan Preparation
Non-stick pans are supposed to be easy-release. But my experience with other non-stick pans has been spotty. So, just in case, I used shortening on all four pans. Glad I did. Three of the cakes came out with no problem. The 4th, though, still needed just a little help with a non-stick spatula.

3. Filling the Pans
I used one cup of batter for each pan, and gently pushed the batter into each corner. This seemed perfect, and the pans didn’t overflow after raising.
The 15 oz cake mix made enough for 4 ¾ layers. Given how extremely easy these pans are to clean, it was no big deal to make my first four full layers and then a little layer (3/4 cup) for extra at the end.

4. Baking Time
I made 4 layers, and all 4 pans did fit into my oven at the same time. However, after reading on-line reviews where bakers complained that the 4 pans did not bake evenly, I decide to bake only 2 pans at a time. I baked two pans at 325 degrees for 18 minutes. Then baked the other two pans. (I only have one oven.)

5. Finished Layer Cake
The only problem with my first try at a 4-layer cake using these pans is that each layer baked with a little bit of a dome in the middle. It wasn’t too noticeable with only 2 layers, but when I stacked 4 layers, the doming in the middle was very noticeable. I used a thin layer of frosting in between each layer, though. A thicker frosting/filling between the cake layers allows you to thin the filling in the middle and naturally decrease the bulge of the dome.
Or, you can just slice off a little bit of the dome on each layer. It’s easier to do this after the cake is removed from the pan.
The doming on my first 4-layer cake was easy to fix on subsequent cakes. A thicker filling helps keep the layers together when you slice the cake, anyway.
But I took some teasing on my 1st cake using these pans. The attached photo shows why!

Happy Reader

Wilton Round Cake Pan, Even-Heating for Perfect Results Every Time, Durable Heavy-Duty Aluminum, 6 x 3-Inches Review:

UPS wasn't kind to the first pan. The replacement was only slightly damaged. If they would just adequately cushion it when preparing it for shipping, that would do a lot for so little effort.

The pan works great. It really does bake evenly. The cake mom and I made came out perfectly golden on all sides. People at work kept paying my mom's cake compliments. But then, who doesn't love pineapple upside down cake? This is a very nice pan and priced well.

Wilton 2105-0112 Easy Layers! 6 Inch (Set of 5) Review:

I had no problems using this. Pretty easy to turn them over and tap the bottoms to make the layers come away from the pans once cool. I used regular cooking spray, not even the floured kind.

It was even easier to level the tops of each layer than with traditional cake pans as the pan itself makes a great guide, since they are so short. With a traditional pan, you'd have to turn the layer out and use the toothpick method or one of the wire cutters or something. This was so easy, use any long serrated knife in your kitchen.

Definitely use a digital scale and weigh your cake ingredients as they go into your mixing bowl and then divided by 5 and put approximately that much in each pan. Allow yourself a little wiggle room for waste. For example, according to my measurements I should have gotten about 178 grams in each pan but deliberately only tried to put 175 into each pan. because inevitably something gets stuck to the mixing bowl or spatula or whatever., you're not getting EVERY gram out so give yourself a tiny bit of wiggle room.

I almost ran out of frosting so I definitely should have doubled the recipe to accommodate the extra filling between layers as other reviewers suggested.

Somewhere between 18 and 20 minutes at 300 to 325 at most. I would reduce the usual cooking temperature so that the cake doesn't rise too fast. This decreases the size of the dome and you won't have to cut as much away. I did that and it worked for me for a cake that was usually 350.

After trimming I ended up with one cup (I know this because that is the size of the storage container that I put the waste in for use later, you can dry it out on the counter or in the cooling oven and then crumb it in your food processor to use it to decorate this, or another cake) full of cake trimming, so, not too much waste.

I used a regular sized decorative paper straw right down the middle to keep all the layers from sliding. Bubble tea straws which usually work for most cakes but tin this case they are so big that I thought they would take too big of a scoop out of this cake.

If you are too rushed to make your own cake recipe from scratch and you are going to use boxed mix, notice that in some of the pictures some people have really perfect looking cakes with a really tight crumb and other people have these kind of light puffy airy cakes that are harder to frost and also rise a lot and look sort of like a wide spongy cake? You can still cheat and use boxed mix, but make it stay flatter with a tighter moist crumb by using full-fat ingredients. If the recipe calls for water, use full fat milk or cream or even sour cream or yogurt. If it says 3 eggs, do two eggs and two yolks or just add an extra yolk. Use oil, not butter. Butter is 20% water. Coconut oil has a lovely neutral flavor for desserts. Personally, I add an egg yolk and use alcohol, usually half vodka and half either Amaretto or Kahlua and I always add a tablespoon of coffee powder to any chocolate cake, you won't taste the coffee, but it will add depth. I always use coconut oil. I find that just doing that will do the trick even with box mix if I make sure the baking temperature is a little low to minimize rise. I usually don't get to use full fat dairy products as someone in my household is dairy-free.

This was really easy and I'm absolutely going to get the larger 8 inch version, so much simpler than previous methods of layer trimming!

I also bought the 8in cardboard cake circles and there was room for some decorative items at the bottom. I also needed to be able to transport this cake and it is unusually tall - the only (affordable) cake carrier I could find that was tall enough to accommodate this cake for travel was the "Better Homes and Gardens Clear cake carrier" which I got for around $13 at wmt. The dimensions for that carrier were
13.00L x 13.00 W x 9.72H Inches and it also had a cupcake layer so that you could carry two levels of cupcakes.

Again, because of the unusual height of this cake, and because I can't be bothered to work too hard at this - I got the Wilton Decorate Smart 3-Piece Icing Comb Set on Amazon for under $5 (wait for sales). At 9" tall, these combs were the only ones I could find that were tall enough and wouldn't require me to try to match up lines using a shorter icing comb!

Hope those tips help others!

Wilton Performance Pans Aluminum Square Cake and Brownie Pan, 10-Inch Review:

I use it on top of an open-fire propane space heater to produce moisture in my work shop. My skin, HATES dry environments. With the 3" depth, it holds plenty of water, reducing the need to refill, and this pan withstands the heat. I use a 8"x2", round duct cap between the heater and the cake pan to produce the required level of heat, without the water boiling (a little trial and error was involved, with four 3/8" holes drilled into the side of the 8" duct cap, to create the desired effect). The broad surface area provided by the wide diameter, permits maximum evaporation/humidity production.
Stamped from quality Aluminum, the bottom corner has a nice radius, for easy cleaning. The top edge, has a rolled-over treatment for strength and a very nicely fished edge. After weeks of 4-hours-per-night use on top of my raw-burner propane heater (compare to a gas stove on medium-low heat) I've noticed zero warp or deformity. Positively perfect for its un-intended purpose.
Adapt, improvise, overcome. My skin, loves it. I guess it would make a nice cake, too.

GreenLife CC001578-001 Cookware and Bakeware Set, Cookware, Turquoise Review:

What an an amazing pan! Our family loves omelette muffins filled with veggies and a little cheese. Every regular metal and air bake muffin pan I have used was a nightmare to clean up no matter how much oil I applied to the pan first. When using liners with other pans, the muffins borders tasted artificial. But with THIS pan I did not have to apply any oil and I literally picked up each muffin with a plastic fork! For the recipe that usually required 18 muffin cups, I used this 12 cup one and they fit great. Though shallow, they hold a lot. They cooked in the exact time predicted in the recipe too. I am ordering some for my daughters for sure and perhaps another for myself. It's worth it considering the time and energy I save!