Cake is where a pan shows its faults. A thin pan with a dark finish sets the edges before the middle has risen, so the layer comes out domed and dry at the rim. A shallow pan overflows. A cheap springform leaks butter onto the oven floor. In a restaurant kitchen the dessert station runs on a few plain, heavy pans that do one job each: deep rectangles for a sheet of tres leches, rounds for layer cakes, a springform for anything too delicate to turn out.
This guide covers those three shapes, round, square and 9 by 13-inch, plus a springform, with the material, coating, depth and oven limit each maker states. Sizes and baking advice come from King Arthur Baking and America’s Test Kitchen, and we say where a listing leaves something out.
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Quick verdict: which cake pan to buy first
For layer cakes, the Nordic Ware Naturals Nonstick 9-inch Round Cake Pans are the place to start: light natural aluminum, a nonstick interior, 2.5-inch sides, made in the USA, and America’s Test Kitchen named Nordic Ware’s Naturals nonstick 9-inch round its Best Buy. If you would rather have no coating at all, the Fat Daddio’s 9 x 2-inch Anodized Aluminum Rounds are rated to 550°F. For sheet cakes and tres leches, the Nordic Ware Naturals 9 x 13-inch Cake Pan with Lid bakes, soaks and stores in one pan.
The table below compares our five standout pans, one for each kind of cake. All seven pans are reviewed in full after it.
Five cake pans side by side
One pick for each shape a home baker needs, with the material, depth and oven limit each maker or listing states.
| Pan | Best for | Shape and depth | Material & oven limit | Buy on Amazon |
|---|---|---|---|---|
| Two-layer birthday cakes | Two 9-inch rounds, 2.5 in deep | Nonstick aluminum; limit not stated | View on Amazon | |
Fat Daddio’s 9 x 2-inch Anodized Aluminum RoundsBest uncoated
|
Bakers who line their pans | Two 9-inch rounds, 2 in deep | Anodized aluminum; up to 550°F | View on Amazon |
Nordic Ware Naturals 9 x 13-inch Cake Pan with LidBest for sheet cakes
|
Tres leches, sheet cakes, bars | 9 x 13 rectangle, 2.5 in deep, snap lid | Bare aluminum; limit not stated | View on Amazon |
Wilton 8 x 8-inch Aluminum Square Cake PanBest square pan
|
Brownies, snack cakes, small batches | 8 x 8 square, 2 in deep | Anodized aluminum; limit not stated | View on Amazon |
Nordic Ware 9-inch Springform PanBest springform
|
Cheesecake, tortes, delicate cakes | 9-inch round, 3.1 in tall, 10 cups | Nonstick carbon steel; limit not stated | View on Amazon |
Product images from Amazon. Dimensions, materials and oven limits are as stated by the maker or its Amazon listing; “not stated” means the listing gives no figure. Check the listing before you buy.
Our picks for the best baking pan cake bakers can rely on
These seven pans cover the shapes cake recipes are written for: 9-inch rounds in coated and uncoated aluminum, two 9 by 13-inch pans, an 8-inch square, a springform and a ceramic-coated round. King Arthur Baking’s guide to baking pans names the same core set: two round layer pans at least 2 inches deep, 8 and 9-inch squares, and a 9 by 13-inch pan for sheet cakes.
1. Nordic Ware Naturals Nonstick 9-inch Round Cake Pans – Light Pans, Easy Release
A layer cake needs two pans of the same size, and these come as a pair. Each is pure aluminum with a nonstick interior and a reinforced, encapsulated steel rim that the listing says prevents warping. The interior measures 8.88 inches across and 2.5 inches deep, so there is room for a full 9-inch recipe without the batter cresting the rim.
The reason to start here is the combination of light metal and a coating. King Arthur Baking says nearly all cake pans are light-colored aluminum because cakes need quick, steady heat to rise correctly. America’s Test Kitchen’s round cake pan review reached a similar view: its editors slightly preferred light pans, which brown more slowly, and treated a durable nonstick coating as essential for a layer that turns out whole. It named Nordic Ware’s Naturals nonstick 9-inch round its Best Buy, saying it performed nearly as well as its top pick. This listing sells two nonstick natural-aluminum 9-inch rounds from that line.
Use them for a two-layer chocolate cake, a pan of cornbread, or the rounds for a pastel de tres leches built in layers. Grease and line the bottoms with parchment circles anyway; nonstick helps, but a paper round guarantees the release. The listing says hand wash only, and it does not give an oven limit, so stay at normal cake temperatures and check with Nordic Ware before baking hotter.
Why we like it
- Sold as a matched pair for two-layer cakes
- Light natural aluminum, the material King Arthur prefers for cakes
- 2.5-inch sides, deeper than the 2-inch minimum King Arthur and ATK advise
- From the Naturals nonstick line ATK named its Best Buy
Key specifications
| Model | 46954AMZ |
|---|---|
| Shape/size | Round, 9 in (interior 8.88 in); set of 2 |
| Material | Pure aluminum, encapsulated steel rim |
| Coating | Nonstick interior (type not stated) |
| Depth | 2.5 in |
| Oven-safe to | Not stated |
| Dishwasher safe | No, hand wash only |
| Made in | USA, per the listing |
Why we recommend it
Buy these if you bake layer cakes a few times a year and want pans that release cleanly and brown evenly without fuss.
Skip it if you want a stated oven limit on the box; the listing does not give one.
Pros and cons
Pros
- Two matching pans
- Light, even-heating aluminum
- Deep 2.5-inch sides
Cons
- Hand wash only
- No oven limit in the listing
- Coating type not specified
2. Fat Daddio’s 9 x 2-inch Anodized Aluminum Rounds – Uncoated and Bakery Tough
Fat Daddio’s makes the kind of plain, heavy pans you find in bakeries. These two rounds are 16-gauge anodized aluminum with a solid bottom and no coating at all, which the listing says means they will never rust, peel or flake. Each measures 9 by 2 inches inside and holds 4 3/8 cups. Anodizing hardens the surface, and the listing says that makes the pans safe for citrus-based foods, unlike traditional bakeware.
The listing says the pans heat and cool quickly, which it credits with preventing over-baking and dry cakes, and rates them to 550°F, well above the 450°F most nonstick pans stop at. They are also listed as safe in a pressure cooker, air fryer, toaster oven and freezer. That makes them useful beyond cake: a deep-dish pizza, a pan of cornbread or a baked custard all fit.
The trade-off is release. America’s Test Kitchen recommended Fat Daddio’s 9 by 2-inch round with reservations because, without a nonstick coating, its testers struggled to remove pizza from the pan. For cake, the fix is the one bakeries use: grease, line the bottom with parchment and run a thin knife around the edge before you turn the layer out. Fat Daddio’s recommends hand washing and backs the pans with a lifetime warranty, according to the listing.
Why we like it
- No coating to scratch or wear off
- Rated to 550°F, per the listing
- Straight 2-inch sides for level layers
- Lifetime warranty, per the listing
Key specifications
| Model | Not stated (PRD series, 9 x 2 in) |
|---|---|
| Shape/size | Round, 9 in interior (10 in overall); set of 2 |
| Material | 16-gauge anodized aluminum |
| Coating | None |
| Depth | 2 in |
| Oven-safe to | 550°F |
| Dishwasher safe | Hand washing recommended |
| Made in | Not stated |
Why we recommend it
Choose these if you already line your pans with parchment and want rounds that will last for years and go hotter than any coated pan here.
Skip it if you want cakes to slide out with no greasing or lining; uncoated aluminum needs both.
Pros and cons
Pros
- Nothing to peel or flake
- Highest oven rating among the rounds here
- Safe for acidic, citrus-based foods
Cons
- Needs greasing and parchment
- ATK reported sticking without a coating
- Country of manufacture not stated
3. Nordic Ware Naturals 9 x 13-inch Cake Pan with Lid – Bake, Soak and Store
Tres leches is the dessert that explains this pan. The sponge bakes in a 9 by 13, the three milks are poured over while it is still in the pan, and then it needs hours in the refrigerator to soak before you top and slice it. A pan with its own lid does all three jobs without plastic wrap. The listing says the lid snaps into place on the corners, seals in freshness and makes transport simple, which also helps when the cake is going to a party.
The pan is pure, uncoated aluminum with a reinforced, encapsulated steel rim. Interior dimensions are 12.1 by 8.8 by 2.5 inches, a little smaller across than the nominal 9 by 13 because of the sloped sides, and the extra depth leaves space for the milk to pool without spilling. King Arthur Baking says a 9 by 13 by 2-inch pan should not hold more than 12 cups of batter, and that 10 is safer.
Because the surface is bare, line it with parchment for bars and brownies, or grease and flour it for a sponge. The listing says hand washing is recommended and gives a 1-year warranty and no oven limit. It is made in the USA.
Why we like it
- Snap-on lid for soaking, storing and carrying
- 2.5-inch depth for soaked and layered desserts
- Bare aluminum, which the listing says will never rust
- Made in the USA
Key specifications
| Model | 46603AMZ |
|---|---|
| Shape/size | Rectangle, 9 x 13 in (interior 12.1 x 8.8 in), with lid |
| Material | Pure aluminum, encapsulated steel rim |
| Coating | None stated (natural aluminum) |
| Depth | 2.5 in |
| Oven-safe to | Not stated |
| Dishwasher safe | Hand washing recommended |
| Made in | USA |
Why we recommend it
Buy it if your cakes are single-layer and served from the pan: tres leches, sheet cakes, coffee cake, lemon bars.
Skip it if you want a nonstick surface; this pan is bare metal and needs lining or greasing.
Pros and cons
Pros
- Lid included
- Deep enough for soaked cakes
- Uncoated, so nothing to wear off
Cons
- Needs parchment or greasing
- No oven limit in the listing
- Interior slightly under a full 9 x 13
4. USA Pan 9 x 13-inch Nonstick Rectangular Cake Pan – Heavy, Coated, Made in USA
If you would rather not line a sheet-cake pan, USA Pan’s 9 by 13 has a coating that does most of the work. It is aluminized steel, steel coated with aluminum, which the listing describes as steel for strength and aluminum for heat conductivity, with USA Pan’s proprietary silicone nonstick coating. The floor has the brand’s corrugated pattern, which the listing says helps air flow for quick release and even baking.
The pan measures 9 by 13 by 2.25 inches, a standard size for sheet cakes, brownies and a pan of enchiladas when the oven is free. The listing rates it oven-safe to 450°F, and USA Pan’s own use-and-care page says not to exceed 450°F because higher heat could compromise the silicone coating.
That same page asks you to skip cooking sprays, which it says may stain the bakeware, and to use silicone, wooden or nylon utensils rather than sharp metal ones, which can chip the coating. In practice, that means slicing brownies on a board, not in the pan. USA Pan says every piece of its bakeware carries a lifetime warranty, and the listing says the pan is made in the USA from globally sourced materials.
Why we like it
- Nonstick coating for easy release, per USA Pan
- Heavy aluminized steel
- Rated to 450°F
- Lifetime warranty, per USA Pan
Key specifications
| Model | 1110RC |
|---|---|
| Shape/size | Rectangle, 9 x 13 in |
| Material | Aluminized steel, corrugated surface |
| Coating | Silicone nonstick |
| Depth | 2.25 in |
| Oven-safe to | 450°F |
| Dishwasher safe | Not stated |
| Made in | USA, from globally sourced materials |
Why we recommend it
Choose it for brownies, bars and sheet cakes that you lift out whole, when you want the release of a coating and the weight of a commercial pan.
Skip it if you want to cut and serve in the pan; knives will mark the coating.
Pros and cons
Pros
- Easy release
- Made in the USA
- Lifetime warranty
Cons
- 450°F ceiling
- No cooking spray, per USA Pan
- No lid
5. Wilton 8 x 8-inch Aluminum Square Cake Pan – Small-Batch Square
An 8-inch square is the pan for half-batches: a small pan of brownies, a snack cake, cornbread for four, or a tres leches for a weeknight rather than a party. King Arthur Baking lists 8 and 9-inch square metal pans among the shapes every baker should have, and Wilton’s is a simple, well-made version of the smaller size.
It is anodized aluminum with straight 2-inch sides and no coating. The listing says it is made without PFAS, heats evenly and resists rust, and that the aluminum helps reduce over-baking so there is less to trim when you stack or level a cake. The listing says the pan carries a limited lifetime warranty.
The listing leaves out two things a careful cook wants to know, an oven limit and dishwasher guidance, so treat it like other bare aluminum: hand wash and dry it, and keep it to normal baking temperatures. Line it with a parchment sling, two strips crossed and left hanging over the sides, and brownies lift straight out in one block.
Why we like it
- Light anodized aluminum for even baking
- Straight sides for clean square layers
- Made without PFAS, per Wilton
- Limited lifetime warranty, per the listing
Key specifications
| Model | 191003097 |
|---|---|
| Shape/size | Square, 8 x 8 in |
| Material | Anodized aluminum |
| Coating | None (made without PFAS) |
| Depth | 2 in |
| Oven-safe to | Not stated |
| Dishwasher safe | Not stated |
| Made in | Not stated (designed in the USA) |
Why we recommend it
Buy it if you bake for two to four people, or want a second pan for brownies alongside your 9 by 13.
Skip it if your recipes call for a 9-inch square; an 8-inch pan holds noticeably less and bakes thicker.
Pros and cons
Pros
- Light metal, straight sides
- No coating to wear
- Lifetime warranty
Cons
- No oven limit or care rule stated
- Needs lining for easy release
6. Nordic Ware 9-inch Springform Pan – Tall Sides for Cheesecake
A springform is a flat base with a ring that unlatches, so a cheesecake, torte or flourless chocolate cake comes out standing instead of being turned upside down. King Arthur Baking describes the ring as a 2.5 to 3-inch locking sidewall and warns that less expensive springform pans are prone to leaks. Nordic Ware’s ring stands 3.1 inches, and the pan holds 10 cups.
The listing gives the dimensions in detail: the base is 9.8 inches across, the collar 9.3 inches and the interior 8.8 inches. It is carbon steel with a charcoal nonstick finish that Nordic Ware says is made without PFOA, and a sturdy buckle on the band. The listing title names China as the country of manufacture, and Nordic Ware backs it with a 10-year limited warranty.
No springform is fully watertight, so if you bake a cheesecake in a water bath, wrap the outside of the pan in heavy foil first. Because the finish is dark, check for doneness a little early: America’s Test Kitchen notes that darker pans absorb more heat and can brown food faster. The listing does not state an oven limit or dishwasher guidance.
Why we like it
- 3.1-inch sides, inside King Arthur’s suggested range
- 10-cup capacity for standard 9-inch recipes
- Nonstick made without PFOA, per Nordic Ware
- 10-year limited warranty
Key specifications
| Model | 55742AMZ |
|---|---|
| Shape/size | Round springform, 9 in (interior 8.8 in), 10 cups |
| Material | Carbon steel |
| Coating | Nonstick, made without PFOA |
| Depth | 3.1 in |
| Oven-safe to | Not stated |
| Dishwasher safe | Not stated |
| Made in | China, per the listing title |
Why we recommend it
Choose it for cheesecakes, mousse cakes and anything you cannot flip out of a pan.
Skip it if you mostly bake layer cakes; a springform’s dark finish and seam make it a second pan, not a first.
Pros and cons
Pros
- Tall ring, generous capacity
- Detailed dimensions in the listing
- Long warranty
Cons
- Dark finish browns faster
- Needs foil for a water bath
- No oven or dishwasher guidance listed
7. OXO Non-Stick Pro Ceramic-Coated 9-inch Round Cake Pan – Light Coating, Straight Walls
OXO’s round is the option for bakers who want a coating but not the usual dark gray one. It is heavy-gauge aluminized steel with a ceramic nonstick coating, and the listing says the interior color is light, chosen for even browning, which matches the light-pan preference King Arthur and America’s Test Kitchen both describe. The walls are “zero-draft”, meaning straight, for uniform layers.
Small details help in a crowded cupboard. Each pan has its dimensions marked on the rim, the rim is square-rolled for strength, and expanded rim handles give you something to hold with oven mitts. The interior corners are rounded for easier cleaning.
Two cautions. The interior is 9 inches across but only 1.96 inches deep, just under the 2-inch depth King Arthur recommends, so do not overfill it with a large recipe. And OXO’s guidance, from its bakeware blog, is to keep this line under 450°F and to avoid the broiler, with hand washing and no cold water on a hot pan. The listing does not say where it is made, and it is sold as a single pan, so a layer cake means buying two.
Why we like it
- Light ceramic coating for even browning, per OXO
- Straight walls for level layers
- Size marked on the rim
- Heavy-gauge aluminized steel
Key specifications
| Model | 11414100 |
|---|---|
| Shape/size | Round, 9 in interior (10.1 in overall); single pan |
| Material | Heavy-gauge aluminized steel |
| Coating | Ceramic nonstick |
| Depth | 1.96 in |
| Oven-safe to | Under 450°F recommended by OXO |
| Dishwasher safe | Hand washing advised by OXO |
| Made in | Not stated |
Why we recommend it
Buy it if you want a coated pan that still bakes like a light one, and you like your bakeware labeled by size.
Skip it if you bake tall layers from big recipes; the sides are just under 2 inches.
Pros and cons
Pros
- Light-colored nonstick interior
- Straight walls, rim handles
- Dimensions marked on the pan
Cons
- Shallower than 2 inches
- Sold singly
- No broiler, per OXO
How to choose a cake pan that bakes evenly
1. Match the size to the recipe
Most layer-cake recipes are written for 8 or 9-inch rounds, sheet cakes for a 9 by 13, and brownies for an 8 or 9-inch square. Using a different pan changes the depth of the batter and the baking time. King Arthur Baking suggests filling round pans with no more than about 5 to 6 cups of batter and a 9 by 13 by 2-inch pan with no more than 12 cups, with 10 the safer figure.
2. Go at least 2 inches deep
King Arthur and America’s Test Kitchen both recommend round pans at least 2 inches deep, and ATK favors straight sides over angled ones because they make better layer cakes. A deeper 9 by 13, like the Nordic Ware at 2.5 inches, is worth having for soaked cakes such as tres leches.
3. Choose light metal for cakes
King Arthur’s Susan Reid calls a light-colored pan made from a metal that conducts heat well the ideal vessel for most baking, and notes that King Arthur tests its recipes in metal pans. America’s Test Kitchen found that darker pans absorb more heat and can brown food faster, and in its round cake pan review a dark pan set the edges too quickly and domed the cake. If you own a dark pan, check for doneness a minute or two early.
4. Decide on a coating
Nonstick and ceramic coatings make release easier but set a limit: USA Pan says not to exceed 450°F, and OXO recommends staying under 450°F for its ceramic-coated bakeware. Uncoated aluminum, like Fat Daddio’s and the Nordic Ware 9 by 13, has nothing to wear off; line it with parchment instead. For a deeper comparison of coated pans, see our sibling guide to the best baking pan non stick.
5. Glass and ceramic are different tools
King Arthur says glass is slower to take on heat but holds it longer than metal, and advises lowering the oven by 25°F when baking in glass. It says ceramic and stoneware also conduct heat more slowly than metal and are fine for bread pudding or pie. For casseroles, flan and baked desserts served from the dish, our guide to the best baking pan ceramic covers stoneware and porcelain bakers.
How we chose these seven cake pans
We started from the pans a dessert station actually reaches for, rounds, squares, deep rectangles and a springform, and looked for each shape from makers with a track record in bakeware: Nordic Ware, Fat Daddio’s, USA Pan, Wilton, OXO and Chicago Metallic among them. We searched Amazon US, checked every listing for stock through Amazon’s product data, and kept only pans that were in stock when we checked.
Dimensions, materials, coatings, oven limits, care rules and origin come from each Amazon listing, and from USA Pan’s use-and-care page and OXO’s bakeware guidance where those say more. Advice on sizes and materials comes from King Arthur Baking’s complete guide to baking pans and its article on glass, metal and stoneware, and from America’s Test Kitchen’s review of round cake pans. We left out Chicago Metallic’s 9-inch round because ATK found its dark finish domed cakes, and skipped generic listings with thin specifications. We have not baked in these pans ourselves for this guide.
Cake pan questions, answered
What are the best cake pans for baking at home?
For most kitchens: two 9-inch rounds, a 9 by 13-inch pan and an 8 or 9-inch square, all in light metal. Add a springform if you make cheesecake. The Nordic Ware rounds, the Nordic Ware 9 by 13 with lid, the Wilton square and the Nordic Ware springform cover all of that.
Should I buy 8-inch or 9-inch round cake pans?
Check your recipes first. Both sizes are common, and America’s Test Kitchen also recommends the 8-inch versions of its two top 9-inch pans. A 9-inch pan spreads the same batter thinner, so the layers bake faster and come out lower.
Are dark cake pans bad?
Not bad, but different. America’s Test Kitchen says darker pans absorb more heat and can brown food faster, so check the cake a minute or two early. King Arthur Baking says nearly all cake pans are light-colored aluminum because cakes need quick, steady heat.
What pan should I use for tres leches?
A 9 by 13-inch pan at least 2 inches deep, so the milk mixture has room to soak in without spilling. A lid, like the one on the Nordic Ware Naturals pan, saves wrapping the cake for its time in the refrigerator.
Can I bake a cake in a glass dish?
Yes, with adjustments. King Arthur Baking advises lowering the oven temperature by 25°F when baking in glass, because glass holds heat longer than metal and can over-bake the edges.
Our last word on cake pans
Start with the Nordic Ware Naturals nonstick rounds if layer cakes are your main bake, and the Nordic Ware 9 by 13 with lid if your cakes are served from the pan. Fat Daddio’s suits bakers who line everything and want no coating, USA Pan a coated 9 by 13, Wilton an 8-inch square, the Nordic Ware springform cheesecake, and OXO a light ceramic-coated round.
Baking sheet cakes and bars? See our guide to the best 9×13 cake pans.
Related guide: Best cake cookbook.
Related guide: Best angel food cake pan.
Related guide: Best round cake pan set.
Related guide: Best square cake pan.
Related guide: Best heart shaped cake pan.
Related guide: Glass vs metal baking pan.
Cake pans are one corner of the oven; for the deeper pans that handle roasts and holiday birds, see our cluster guide to the best roasting pan, and for whole kits of pans, our guide to the best baking pan sets. If tres leches is on your list, our explainer on flan vs tres leches covers what goes into each. And if you would rather leave dessert to someone else tonight, see the menu or call to order.