How Deep Should A Cake Pan Be?
How deep should a cake pan be?
A standard cake pan is 2-3 inches deep and 8-9 inches wide. If you have an oven that heats unevenly, choose a 2 inch deep cake pan. 3 inch deep cakes can be finicky. Fill cake pans up to 2/3 full. 3 inch deep cake pans only up to 1/2 full.
Cooking temps and times should be adjusted for different cake pans sizes.
How much cake batter should I put in the pan?
Fill your pan 1/2 to 3/4 of the way to avoid overfilling. Anything past this will cause your cake batter to rise up and over the pan and onto your oven. It never hurts to take a measuring cup and scoop the batter into each pan one at a time.
What is the best material for cake pans?
A high-quality cake pan can make or break your cake. Choose metal cake pans for quick and even heating. Glass or ceramic dishes do not conduct heat as well. Avoid cheap cake pans as they can overcook around the edges, under cook in the center, and cause rough cake texture.
- Glass pans also give food a darker, browner crust, so they’re generally best for breads and pies.
- Make sure to purchase a cake pan set, if you do not use similar cake pans, your baking times will be off.
Frequently Asked Questions
How do I get a cake out of a cake pan?
Start by using a good cake release paste or cooking spray. Remove cake pans from your oven and cool on a wire rack for 10 minutes. Use a cake spatula or butter knife to loosen the edges. Place a wire rack upside on top of the cake pan, then flip them both upside down. The cake should land on the cooling rack.
Related: What To Do With Dry Chocolate Cake
What is cake release made of?
Keep cakes from sticking to pans with a cake release made of equal parts flour (or cocoa powder for chocolate cake), vegetable oil, and vegetable shortening. Use 1/3 or 1/2 cup of each ingredient and mix well. The ingredients in this cake release do not affect the taste of your cake.
How do I adjust baking times by cake pan size?
If your pan makes the batter shallower, raise the oven temp by 25 degrees (F) and decrease the baking time by 15 mins. If your pan makes the batter deeper, lower the temp by 25 degrees (F) and increase the baking time by 15 mins.
How full should you fill an 8 or 9 inch cake pan?
The general rule is to fill a cake pan two-thirds to three-quarters full, since cake rise as it bakes. If the pan is too full, the batter may spill over the sides. If the pan is not full enough, the cake may be flat.
Tip: When a recipe calls for eight-inch pans, don’t plow ahead as if a nine-inch pan were just as good. You’ll risk doming or overflow if your pans are too shallow.
How long do you bake a 3 inch deep cake?
Insert a toothpick or fork into the center of the cake to see if it done. If the tester comes out clean, it’s done. Otherwise, the cake needs more time in the oven.
| Pan Shape | Pan Size | Baking Temp | Baking Time Min |
| Round | 6″ 8″ 10″ 12″ 14″ | 350°F 350°F 325°F 325°F 325°F | 35 – 40 55 – 60 60 – 65 65 – 75 75 – 85 |
| 18″ Half Round | 2″ layer 3″ layer | 325°F 325°F | 60 – 65 60 – 65 |
| Square | 8″ 10″ 12″ 14″ | 350°F 325°F 325°F 325°F | 60 – 65 65 – 75 65 – 75 65 – 75 |
| Sheet | 9″ x 13″ 11″ x 15″ 12″ x 18″ | 325°F 325°F 325°F | 70 – 75 80 – 85 85 – 90 |
| Contour | 7″ 9″ 11″ 13″ 15″ | 350°F 350°F 325°F 325°F 325°F | 45 – 50 45 – 50 80 – 85 75 – 80 75 – 80 |
| Beveled | 8″ x 2″ 10″ x 2″ 12″ x 2″ 14″ x 1-1/4″ 16″ x 1-1/4″ | 350°F 350°F 350°F 325°F 325°F | 35 – 40 35 – 40 45 – 50 45 – 50 45 – 50 |
How long do you bake a 2 inch deep cake?
Insert a toothpick or fork into the center of the cake to see if it done. If the tester comes out clean, it’s done. Otherwise, the cake needs more time in the oven.
| Pan Shape | Pan Size | Baking Temp | Baking Time Min |
| Round | 6″ 7″ 8″ 9″ 10″ 12″ 14″ 16″ | 350°F 350°F 350°F 350°F 350°F 350°F 325°F 325°F | 25 – 30 30 – 35 30 – 35 30 – 35 35 – 40 35 – 40 50 – 55 55 – 60 |
| Square | 6″ 8″ 10″ 12″ 14″ 16″ | 350°F 350°F 350°F 350°F 325°F 325°F | 25 – 30 35 – 40 35 – 40 40 – 45 45 – 50 50 – 55 |
| Sheet | 7″ x 11″ 9″ x 13″ 11″ x 15″ 12″ x 18″ 14″ x 22″ | 350°F 350°F 325°F 325°F 325°F | 30 – 35 35 – 40 35 – 40 40 – 45 45 – 50 |
| Oval | 7-3/4″ x 5-5/8″ 10-3/4″ x 7-5/8″ 13″ x 9-7/8″ 16 1/2″ x 12-3/8″ | 350°F 350°F 350°F 325°F | 25 – 30 25 – 30 35 – 40 40 – 45 |
| Heart | 6″ 8″ 9″ 10″ 12″ 14″ 15″ 16″ | 350°F 350°F 350°F 350°F 325°F 325°F 325°F 325°F | 25 – 30 30 – 35 30 – 35 30 – 35 40 – 45 40 – 45 45 – 50 45 – 50 |
| Hexagon | 6″ 9″ 12″ 15″ | 350°F 350°F 350°F 325°F | 30 – 35 35 – 40 40 – 45 40 – 45 |
| Petal | 6″ 9″ 12″ 15″ | 350°F 350°F 350°F 325°F | 25 – 30 35 – 40 35 – 40 50 – 55 |
Tip: In order to test whether your frosting is too thin or too thick, practice your piping patterns on a spatula before decorating your cake.
How do I make a cake pan deeper?
You can easily make a cake pan deeper by collaring it. This will allow your cake to rise an additional height and not cook on the lip of your cake pan. The collar acts as a barrier for your cake batter to rise against.
Here’s how to collar a cake pan:
- Cut out a parchment circle to match the size of your cake pan for the bottom. Then cut out several strips of parchment paper. For example, if your pans are 2 high, cut the strips 2 ½ wide and about 14 long.
- Take baking spray and coat the pan. Sides and bottom. Insert the circle parchment paper.
- Take a strip of parchment paper and coat the back of the strip with spray. Press your finger against the strips so that they adhere to the shape of the pan.
- Fill your pan with batter. Leave space for the cake to rise.
- Bake as normal. Then cool your cakes.