A tube pan is a deep round pan with a hollow column up the middle. The column brings heat to the center of a tall cake and gives a light batter something to climb, which is why it is the classic pan for angel food, chiffon, pound cake and coffee cake.
The confusing part is that one name covers several designs. Some pans lift apart in two pieces, some are one solid piece, some are fluted, and a few have feet for cooling upside down. Which is right depends on the batter. Our guide to the best angel food cake pan looks at that one cake in depth. This one is for the baker who wants a tube pan that also handles a dense pound cake or a coffee cake ring.
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Quick verdict: which tube pan to buy
For one pan that handles both angel food and pound cake, buy the Fox Run 10-Inch Nonstick Tube Pan: a two-piece design that lifts the cake out cleanly, though wrap the base in foil for thin batters, since two-piece pans can leak. For dense or thin batters, choose a one-piece pan such as the Nordic Ware Formed Tube Cake Pan, which is made in America, or the deeper P&P CHEF 10-Inch Tube Pan.
Five tube pans at a glance
Five picks side by side, with the details each listing states. All seven pans are reviewed in full below.
| Pan | Best for | Size | Bottom | Buy on Amazon |
|---|---|---|---|---|
Fox Run 10-Inch Nonstick Tube PanBest overall
|
Both angel food and pound cake | 10 x 4.5 in | Removable | View on Amazon |
Nordic Ware Formed Tube Cake Pan, 12 CupBest for coffee cake
|
Coffee cake, smaller rings | 10.6 in, 12 cup | Not stated as removable | View on Amazon |
P&P CHEF 10-Inch One-Piece Tube PanBest one-piece
|
Thin batters, no leaks | 10 x 4 in | One piece | View on Amazon |
USA Pan Global 9-Inch Swirl Tube Cake PanBest shaped pan
|
A decorative ring cake | 9 x 3.5 in | Not stated as removable | View on Amazon |
Dr. Oetker 26 cm Springform with Tube BaseMost versatile
|
Tube and flat cakes | 26 x 9 cm (about 10 in) | Removable, two bases | View on Amazon |
Product images from Amazon. Sizes are as stated in each listing; a one-piece pan may be described only by its lack of a removable base, so check the photos.
Our picks for the best tube pan
These seven cover the main shapes. The model that America’s Test Kitchen rated highest, a Chicago Metallic two-piece with feet, already appears in our angel food guide along with several others, so we look at different pans here and link there for those.
1. Fox Run 10-Inch Nonstick Tube Pan – Two Pieces for a Clean Lift
A full-size two-piece tube pan, 10 by 10 by 4.5 inches, in nonstick carbon steel. The center tube and base lift out of the outer ring, so you can push the cake free from the sides first and then work it off the base. Fox Run sells it for bundt, sponge and angel food cakes.
The listing rates it for the oven up to 446°F and dishwasher safe. Nonstick makes it easier to release a cake, but it needs a word of caution for angel food: that batter is usually baked in an ungreased pan so it can climb the walls, and nonstick gives it less to grip. America’s Test Kitchen still favored nonstick in its tube pan review for easier release, and its winner was a nonstick two-piece.
The same review’s warning applies here: nearly all removable-bottom pans it tried leaked with pound cake batter. For a thin batter, wrap the base in foil and set the pan on a sheet.
Why we like it
- Full 10-inch size, 4.5 inches deep
- Removable base and tube
- Nonstick carbon steel
- Dishwasher safe, rated to 446°F
Key specifications
| Model | 4483 |
|---|---|
| Material | Carbon steel |
| Size | 10 x 4.5 in |
| Capacity | Not stated |
| Bottom | Removable |
| Surface | Nonstick; coating type not stated |
| Heat limit | 446°F |
| Care | Dishwasher safe |
Why we recommend it
It covers the two jobs most people want from a tube pan, from a known maker, at a useful size. Removing the base makes tall, tender cakes much easier to get out whole.
Skip it if you mostly bake thin batters and want no risk of a leak; a one-piece pan is safer.
Pros and cons
Pros
- Lifts apart for easy release
- Good height
- Dishwasher safe
Cons
- Two-piece pans can leak thin batter
- No feet stated for cooling upside down
- Lower heat limit than some
2. Nordic Ware Formed Tube Cake Pan, 12 Cup – American-Made Coffee Cake Ring
Nordic Ware says this pan makes coffee cake rings like a good bakery, and that sets its character: lighter formed aluminum rather than heavy cast, with a nonstick interior and a 12-cup capacity. It measures 10.6 inches across, 9.9 inside, with a center tube 3.5 inches high and an exterior height of 3.3 inches.
That makes it shallower than a classic angel food pan, so it suits a coffee cake or a sour cream pound cake better than a very tall sponge. The maker says aluminum heats evenly and will not rust or warp, and that the pan is made in America from domestic and imported materials. The listing is for the Aurora Green color.
Why we like it
- Made in America from domestic and imported materials
- Formed aluminum heats evenly, per Nordic Ware
- 12-cup capacity
- Nonstick interior
Key specifications
| Model | 50846AMZ |
|---|---|
| Material | Formed aluminum |
| Size | 10.6 in wide; 3.3 in high |
| Capacity | 12 cups |
| Bottom | Not stated as removable |
| Surface | Nonstick; coating type not stated |
| Heat limit | Not stated |
| Care | Not stated |
Why we recommend it
Choose it for buttery cakes and coffee cakes that you plan to turn out and glaze. Its maker names tube cake as the job, which not every pan here can claim.
Skip it if you want it mainly for angel food; it is not as tall as a classic pan and the listing states no feet.
Pros and cons
Pros
- Named as a tube pan by its maker
- Lighter than cast
- Made in America
Cons
- Less height for tall sponges
- Care not stated
- Color is part of the listing, not a choice
3. P&P CHEF 10-Inch One-Piece Tube Pan – Deep, With No Seam
A one-piece pan has no seam to leak, and this one is deep too, at four inches. P&P CHEF is an Amazon-first brand, so read it in that light. The listing describes a stainless steel core with a nonstick coating, oven safe to 500°F, with a conical hollow center and smooth rolled rim. It names angel food, chiffon and pound cake.
The listing calls the coating a health non-stick coating without saying what it is, and we would not read anything into that wording. A one-piece pan also needs a little more care on release: run a thin knife around the walls and the tube, then invert and wait.
Why we like it
- One-piece design with no seam
- Four-inch walls
- Oven safe to 500°F, per the listing
- Conical hollow center
Key specifications
| Model | SSCP-67 |
|---|---|
| Material | Stainless steel core with coating |
| Size | 10 x 4 in |
| Capacity | Not stated |
| Bottom | One piece |
| Surface | Nonstick; coating type not stated |
| Heat limit | 500°F |
| Care | Not stated in the features |
Why we recommend it
Choose it for thin pound cake batters and for anyone who has had a leaky pan in the oven. It is a practical design, despite the thin brand behind it.
Skip it if you want a long-established maker, or you bake delicate angel food you must not tear; a two-piece pan releases that more easily.
Pros and cons
Pros
- No seam to leak
- Good depth
- High stated heat limit
Cons
- Amazon-first brand
- Coating type not stated
- Harder release than a two-piece
4. USA Pan Global 9-Inch Swirl Tube Cake Pan – A Kugelhopf-Style Swirl
This is the decorative choice. USA Pan’s Global range uses a family-run European partner, and this swirl pan is designed for kugelhopf or any traditional ring cake. It measures 9 by 3.5 inches in aluminized steel with USA Pan’s silicone nonstick coating, which the maker says allows easy release and quick cleanup.
A patterned pan like this is about how the cake looks when you turn it out, so grease every ridge well even with a coating. The listing states no country of manufacture for this model.
Why we like it
- Swirl shape for a kugelhopf look
- Aluminized steel for even heat, per USA Pan
- Silicone nonstick coating
- Compact 9-inch size
Key specifications
| Model | 1907CP |
|---|---|
| Material | Aluminized steel |
| Size | 9 x 3.5 in |
| Capacity | Not stated |
| Bottom | Not stated as removable |
| Surface | Silicone nonstick |
| Heat limit | Not stated |
| Care | Not stated in the features |
Why we recommend it
Choose it when the look of the cake is the point, with a glaze running down the swirls and little need for frosting. It is also a smaller size, handy for small households.
Skip it if you need a plain pan for angel food; a pattern and a smaller size work against that.
Pros and cons
Pros
- Attractive shape
- Stated silicone coating
- From a recognized bakeware maker
Cons
- Ridges need careful greasing
- Not for tall sponges
- Country of manufacture not stated
5. Dr. Oetker 26 cm Springform with Tube Base – Two Pans in One
A German springform with two interchangeable bases, one flat and one with a tube, so it works as a tube pan and a regular springform for cheesecakes and tortes. The ring and bases are sheet steel with a PFAS-free nonstick coating, heat resistant to 230°C, about 446°F. The latch is nickel-plated.
The size is metric: 26 centimeters is about 10.2 inches, and 9 centimeters is about 3.5 inches. Dr. Oetker recommends hand cleaning to protect the coating, and states a five-year manufacturer warranty and German manufacture. Like any springform, the joint can seep with a thin batter, so use foil or a tray. The lead seller is Amazon Germany, so expect a longer wait.
Why we like it
- Flat and tube bases included
- PFAS-free coating, per Dr. Oetker
- Made in Germany
- Five-year warranty stated
Key specifications
| Model | 2008 |
|---|---|
| Material | Sheet steel |
| Size | 26 x 9 cm |
| Capacity | Not stated |
| Bottom | Springform with two bases |
| Surface | PFAS-free nonstick |
| Heat limit | 230°C (about 446°F) |
| Care | Hand cleaning recommended |
Why we recommend it
It makes sense if you are short on storage and also bake cheesecake, since it does two jobs with one ring.
Skip it if you only want a tube pan and want it sooner; a dedicated pan is simpler and ships faster.
Pros and cons
Pros
- Replaces two pans
- Stated PFAS-free coating
- Long stated warranty
Cons
- Springform joint can leak
- Sold from Germany
- Metric sizing in recipes needs converting
6. HONGBAKE 10-Inch Tube Pan with Feet – Feet for Cooling Upside Down
Feet are the thing here. Angel food has to cool upside down, and three feet on the rim let you stand the inverted pan on a counter without needing a bottle through the tube. America’s Test Kitchen also valued feet for this reason. HONGBAKE is an Amazon-first brand, so count it as the second of two on this list.
The pan is 10 inches at the top, 8.3 at the bottom and 3.6 high, sold as 16 cups, with fluted sides and a two-piece tube design in thick carbon steel. The listing says the coating is Whitford-reinforced and free of PFOA, BPA and PTFE. We have only the seller’s word for that. Like other two-piece pans, it may leak with thin batter.
Why we like it
- Three feet for inverted cooling
- Removable base
- Sold as 16 cups
- Heavy-gauge carbon steel
Key specifications
| Model | VES2880 |
|---|---|
| Material | Carbon steel |
| Size | 10 in top, 8.3 in bottom, 3.6 in high |
| Capacity | 16 cups (listing) |
| Bottom | Removable |
| Surface | Nonstick, per the listing |
| Heat limit | Not stated |
| Care | Not stated in the features |
Why we recommend it
Choose it if you bake angel food and chiffon regularly and want the convenience of feet in a pan not already covered in our angel food guide.
Skip it if you want an established maker; in that case read our angel food guide, which covers those.
Pros and cons
Pros
- Feet make cooling simple
- Removable base
- Good stated capacity
Cons
- Amazon-first brand
- Coating claims are the seller’s
- Two-piece pans can leak
7. Chicago Metallic 7.5-Inch Commercial Tube Pan – Heavy Gauge, Small Size
A small pan from a commercial range. It is 7.5 inches across and holds 62 ounces, in 15-gauge aluminum with a silicone glaze and a solid bottom, so it has no seam to leak. A nesting ring in the tube lets several stack. The listing is written for bakeries, but it is one pan, not a case, and it fits a home oven easily.
This is not the two-piece Chicago Metallic pan America’s Test Kitchen rated so highly: that is a different model, covered in our angel food guide. Its silicone glaze is a release coating, and commercial glazes can wear with use, so plan to grease it anyway. The lead seller is a third party, VoyageSupply, and the listing gives no care instructions.
Why we like it
- 15-gauge aluminum
- Solid bottom with no seam
- Silicone glaze for release
- Compact 7.5-inch size
Key specifications
| Model | 46505 |
|---|---|
| Material | 15-gauge aluminum |
| Size | 7.5 in |
| Capacity | 62 oz |
| Bottom | Solid |
| Surface | Silicone glaze |
| Heat limit | Not stated |
| Care | Not stated |
Why we recommend it
Choose it for smaller cakes in a thick pan with a design that will not leak, and if you like commercial bakeware.
Skip it if you want a full 10-inch cake or a dark pan; it is small, and a dark coating browns better.
Pros and cons
Pros
- Thick, solid pan
- No seam
- Small cakes for small households
Cons
- Small size
- Third-party seller at last check
- Glaze may need extra grease
How to choose a tube pan for your batter
Match the pan to what you bake most. America’s Test Kitchen’s tube pan review, which baked angel food and cold-oven pound cake, points to the same four questions.
1. Removable bottom or one piece
The review called a removable bottom essential for easy release. It also found that all but one of the removable-bottom pans leaked with pound cake batter. So a two-piece pan is great for stiff or foamy batters and less safe for thin ones. If you want one pan for both, use foil around the base and a sheet underneath for anything runny.
2. Feet or a bottle
Angel food and chiffon cool upside down so they do not collapse. Feet let you stand the pan on the counter. Without them, slip the tube over the neck of a sturdy bottle, which the review notes also works. It only matters for these light cakes; a pound cake cools right way up.
3. Color and coating
The review favored darker pans for better browning, and it found one light aluminum pan made cakes that were a little pale. It also favored nonstick for easier release, even for angel food. If you use a nonstick pan, avoid metal tools, and let the cake cool before you attempt to release it.
4. Tube pan or Bundt
Every Bundt is a kind of fluted tube pan, but not every tube pan is a Bundt. A plain tube pan has straight walls and a tall center, for height. A Bundt has a molded pattern and a shape meant to be turned out and shown off. For that style, see our guide to the best Bundt pan.
5. Size and capacity
Many classic recipes call for a 10-inch pan of about 16 cups, and a smaller pan will overflow. Measure capacity with water if the listing does not say, and fill no more than about two-thirds, or follow the recipe.
How we picked these seven tube pans
We looked for pans with a real center tube, from identifiable makers, new and in stock on Amazon in the United States when we checked, and read each listing for material, size, base type and care. We read America’s Test Kitchen’s tube pan review, published in January 2019, for how designs behave. None of our seven is a model it tested, so we use it for design advice rather than for verdicts on these pans. Its winner, the Chicago Metallic two-piece with feet, and other strong angel food pans appear in our angel food guide. Two picks here, P&P CHEF and HONGBAKE, are Amazon-first brands, and we say so. We have not baked in these pans ourselves.
Getting a cake out of a tube pan
- Follow the recipe on greasing. Pound and coffee cakes want a well-greased and floured pan. Angel food recipes usually ask for an ungreased one so the batter can climb.
- Protect the seam. For a thin batter in a two-piece pan or springform, wrap the base in foil and bake on a sheet.
- Cool correctly. Invert angel food and chiffon until fully cool. For pound cake, cool in the pan on a rack for the time the recipe gives, then turn it out.
- Loosen with a thin knife. Run it around the outer wall and the tube, keeping the blade against the pan. Use a plastic knife on a coated pan if you are worried about marking it.
- Lift or invert. For a two-piece pan, push up the tube and base, then slide the knife under the cake. For a one-piece pan, turn it out onto a plate.
Tube pan questions, answered
What is a tube pan used for?
Tall cakes that need heat at the center: angel food, chiffon, pound cake and coffee cake. The hollow column helps a thick or tall batter bake through without an overbaked edge.
Is a tube pan the same as an angel food pan?
An angel food pan is a tube pan, usually with tall straight walls, a two-piece design and often feet. Tube pan is the broader term, and it also includes one-piece and shallower designs.
Can I use a Bundt pan instead of a tube pan?
For pound cake and many coffee cakes, usually yes, if the capacity is similar. For angel food, no: the fluted shape is hard to release a tender, ungreased cake from, and it may not hold enough batter.
Why does my tube pan leak?
Almost always because of the joint in a two-piece pan. America’s Test Kitchen saw this with pound cake batter in all but one removable-bottom pan. Wrap the base in foil, bake on a sheet, or switch to a one-piece pan.
What size tube pan do most recipes need?
Ten inches is the usual size for traditional recipes. If yours is smaller, cut the recipe down or use the extra batter for cupcakes rather than overfilling the pan.
Our final pick for tall cakes
Buy the Fox Run two-piece if you want one pan for both angel food and pound cake, the Nordic Ware Formed for coffee cake rings, and a one-piece such as the P&P CHEF if thin batter is your main concern. For angel food specifically, start with the best angel food cake pan, and if you are comparing American-made bakeware, see our Nordic Ware guide. For a Mexican dessert with very different demands, read flan versus tres leches.
And if you would rather have someone else handle dessert tonight, see the menu or call to order.