Springform Pan vs Cake Pan: How to Know Which is Best
Whether you’re relatively new to home baking or you feel like you’re a pretty experienced, seasoned pro, you can nearly always learn something new. And if you’re branching out to try to make something that you haven’t baked before, you might find that there’s a little bit of a learning curve that comes with helping you to get to your best results. Let’s start with the tools that you’ll need. For most baking projects, you’ll need some sort of pan, mixing bowls, measuring tools (a scale or cups and spoons), rubber spatulas, an offset spatula, and the like. While for many projects, the exact equipment you choose may not really have a huge effect on how your baked goods turn out, in other cases, it can be a make or break decision. Picking the right pan for your project is super critical. Each pan has its time and place, but choosing the wrong one for your project can mean the difference between a perfectly baked cake and a bit of a chaotic mess. Today, we’re diving into the springform pan vs cake pan debate to help you sort through when you should reach for each. From layer cakes to cheesecakes and beyond, never again be stuck with the frustration and stress of choosing the wrong pan.
Check out some of Erin's favorite pans here.
What’s the Difference Between Springform Pans and Cake Pans?
At their core, springform pans and cake pans are both used for baking cakes. But beyond that, they actually have a lot of differences and unique characteristics that make them especially well suited for specific baking tasks. Here’s what you need to know about each kind of pan:
Springform Pans
Springform pans have high sides and a removable base designed to help make it easier to release delicate cakes and tortes without roughing up the edges or having to try to lift the cake out of a traditional cake pan. When you’re looking for a pan that’ll give you a smooth, clean edge that fully releases the cake from the walls of the pan, go for springform.
Pros of a Springform Pan:
No cake mishaps: The removable sides and base make it easier to get your cake out without damaging it. No more fighting with stuck cakes. Just release the clasp, and boom, you’re golden.
Perfect for no-bake desserts: Cheesecakes, ice cream cakes, and other creamy desserts are ideal for a springform pan because it makes it super simple and easy for them to keep their shape after you’ve removed them from the pan.
The ideal hack for layered cakes: When you’re working with delicate mousse, cake layers, and more, a springform pan will make it a little easier to assemble your masterpiece.
Cons of a Springform Pan:
They can leak: If you’re working with a super liquid-y batter, your springform pan might leak. Test the pan ahead of time to make sure you can get a tight seal. Try the water test to see if you can expect the pan might leak. You can also help prevent leaks by lining the base with parchment paper, wrapping aluminum foil around the outside of the base, and double-checking that the clasp on the outside of the springform pan is securely fastened.
Not ideal for regular cakes: Springform pans aren’t the right pan for your typical birthday cake layers. When you’re making a regular, run-of-the-mill cake, go for a cake pan instead.
Cake Pans
Cake pans are so useful and are going to be the pans you usually reach for when baking a simple, no-nonsense cake. These pans are the standard round, square, or rectangular pans that get the job done each and every time.
Pros of a Cake Pan:
Great for traditional, typical cakes: Cake pans are generally the best option for your usual cakes like vanilla, chocolate, and more. If you’re baking cake layers that need to be uniform and sturdy, cake pans are the way to go.
They won’t leak: Cake pans are one singular piece, so there’s no risk of any batter leaking out the bottom of the pan. Pour in your batter, bake off the cake, and you’re good to go.
They’re so versatile: Cake pans are the perfect basic pan. You can trim and sculpt the layers accordingly if you’re looking for a specific shape, you can layer things, and more. For most cakes, regular cake pans are the perfect tool.
They’re easy to store in your kitchen: Typical, run-of-the-mill cake pans are generally pretty easy to stack and store in your kitchen, so if you don’t have a ton of space, these pans are a great basic to have on hand.
Cons of Cake Pan:
The cakes can get stuck in the pan: Depending on the recipe you’re using and the way you prep your pans, you can end up with a pretty stressful situation when it comes time to pop those cake layers out of the pans. Make sure you’re doing what you can to set yourself up for success whenever you’re using traditional cake pans.
When to Use a Springform Pan vs a Cake Pan
Go for the springform: You’re making layered or delicate desserts. Think: cheesecake, mousse cakes, tortes, ice cream cake, deep-dish pizza, and the like. The springform design can also work really well when you're baking cinnamon rolls or the chelsea buns you've only ever seen on the Great British Baking Show.
Go for the cake pan: You’re making a classic, traditional layer cake or using a recipe with a simple batter. Think: yellow birthday cakes, carrot cakes, and more.
How to Care for Your Springform and Cake Pans Like a Pro
Now that you understand when and how to use your springform pan vs cake pan, you need to know how to take care of them so that they’ll last. Here are some of the things you’ll need to keep in mind to keep your pans in tip-top shape:
1. Wash Carefully
Springform Pans: Hand-wash the pan with warm, soapy water. Try to avoid using anything abrasive or scratchy that will harm the non-stick or metal coating on the pan. Step away from the steel wool.
Cake Pans: Some pans are totally okay in the dishwasher, but if you’re not sure how your pan will fare, it’s best to just hand-wash with warm, soapy water. Rather than pulling out tough scrubbers, let your pan soak if needed before tackling stubborn spots.
2. Dry Thoroughly
Make sure that after you’re done washing your pans, dry the pans completely with a clean, soft towel to prevent the pans from getting rust or water spots. Springform pans are hard to clean and dry correctly because of all of the nooks and crannies, so make sure you look closely before putting that pan away!
3. Avoid Extreme Heat
This might sound weird given that these are baking pans, but we’re talking about using them in ways that would require temperatures higher than what most baking recipes would call for, especially if you’re working with a nonstick pan. High heat can damage a nonstick coating, making the pan a lot harder to use the next time you’re trying to get your cake out of the pan. It can also warp your pan, meaning you’ll end up with uneven layers that are harder to work with.
4. Line Your Pans Correctly
Lining your pans not only minimizes mess, but also helps protect your pans from scratches and helps release the cakes more easily. Parchment paper is best inside the pan, while foil works well to help prevent leaks outside of springform pans.
5. Careful with Sharp or Metal Tools
To protect your pan’s surface, try to keep from using sharp knives and metal utensils on the pan. These kinds of tools can scratch up the pan’s non-stick coating (if it has one), making it harder to use in the future (plus you don’t want to ingest that). Silicone utensils are the best choice when you're working with a pan that has a nonstick surface.
6. Store Them Properly
Do your best to avoid stacking heavy items on top of springform pans to keep them from warping. You should also store these pans with their clasps fastened. For cake pans, feel free to stack them. If you’re worried about potentially scratching a pan, you can pop a soft towel, piece of parchment paper, or a bit of cardboard between the pans.
FAQs
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It depends on the recipe. Springform pans and cake pans aren’t automatically interchangeable because springform pans can leak. If you’re using one anyway, make sure you tightly wrap the outside bottom of the pan with foil to help keep any leaks in check. No one likes having to scrub the bottom of the oven after baking.
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They may. If you’re substituting one for the other, make sure to keep a close eye on how your cake is baking. You might need to check your cake for doneness sooner, adjust the oven temperature, and more to help get the best finished product.
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Unfortunately, this isn’t all that unusual. Because the bottom of the pan isn’t completely watertight, batters that are especially runny or cakes that you’re baking in a water bath can both result in leakage, especially if you're dealing with loose bottom pans or pans with the outer ring unsecured. Double-check to make sure that the removable ring is all the way closed before you fill the pan with your batter. Wrap the outside of the pan with aluminum foil to help keep liquids where they’re meant to be or place a baking sheet underneath the pan to catch anything that might drip.
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It’s not a good idea to make cheesecake in a regular pan because getting it out of the pan cleanly will be nearly impossible. A springform pan will make this project much, much easier. If you do need to use a cake pan, make sure you line the pan completely with parchment paper and grease it very well to help give you the best chance to get the cake out of the pan without ruining the sides.
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No! Springform pans work well for other kinds of cakes, tarts, tortes, and even some no-bake desserts (like ice cream cake!). For delicate cakes that need to hold their shape, or where the appearance of the cake really, really matters once you remove it from the pan, a springform pan might be the right choice.
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If you’re a home-baking newbie or just looking to expand your collection of baking tools, make sure you have a couple 8- or 9-inch round cake pans (bonus points if they’re at least 2 inches deep), square pans for brownies, a sheet pan, a 9x13 rectangular pan for a single-layer sheet cake, and an 8- or 9-inch springform pan. That’ll set you on the right track. For a more advanced collection, add pie pans, muffin pans, a bundt pan, loaf pans, a tube pan, a jelly roll pan, and more.
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Gently wash your springform pans by hand with warm, soapy water. Make sure you dry it thoroughly with a clean, soft towel once it’s clean.
Final Thoughts
Ultimately, when it comes to springform pan vs cake pan, the right one depends on what you’re making. If you’re looking for a dependable, reliable choice or everyday baking, go for the cake pan. If you’re looking for no-hassle release and clean edges, a springform pan is a better bet. If your recipe instructions don't specify the exact type of pan you should use, think through what you’re making and the pros and cons of these pans to help you decide and you’ll be ready to bake with confidence.
