Cake Pans/Baking Cakes

[SHA]

Does it make any difference whether you bake cake batter for multiple layers in one high cake pan or use several cake pans that are shorter ?

 

[retired baker]

shorter layers are more stable, bake faster and easier to handle.

 

[Norcalbaker59]

Does it make any difference whether you bake cake batter for multiple layers in one high cake pan or use several cake pans that are shorter ?

Yes. Batter bakes from the outside in. Batter in contact with the hot pan bakes first and sets. The batter in center remains raw. Depending on oven temperature and type of metal, the batter in contact with the metal will set too soon. The center continues to bake and rise. When the cake is finally baked, the sides are lower than the center of the cake. So sliced layers will not be of even thickness.

There’s also the issue of hard dry crust on the sides and bottom. A deeper cake pan means more mass. more mass means extended Baking time. So the batter on the bottom and sides will be over baked by the time the center is done.

Deeper cake pans require a heating core to distribute heat from the center out in order to promote even baking. Larger cake pans (10”+) regardless of depth also require a heating core to promote more even baking.

For multiple layers baked in a single pan, it is better to bake in a sheet pan. Cut layers from the sheet cake using a cake ring.

These are not my cakes, but this is the method I use more often than not when making layered cakes.

 

[SHA]

If I already have high cake pans, can I fill them half way for a single layer and get the same result as from a shorter cake pan ?

 

[Norcalbaker59]

If I already have high cake pans, can I fill them half way for a single layer and get the same result as from a shorter cake pan ?

Yes. Pastry chef Stella Park is a big fan of filling 3” pans. But domed tops and overbaked crusts will still occur if the metal pan is made of anodized, aluminum, coated in a dark or non-stick finish, and it baked at 350°F. So techniques to mitigate these issues will still need to be taken. Use of cloth baking strips and reducing oven temperature go a long way in baking a cake that does not form a hard dry crust, rises high and is level.


This photo is from Serious Eats website. The cake was baked using Stella Parks method of filling a deep cake pan with less batter. The cake has a overbaked crust and a domed top. The dense crumb and bumpy and uneven color crust are more formula and mixing issues than pan and oven temperature.

 

[Steelman]

Using one tall cake pan usually means you need to adjust the baking time. This can cause uneven baking and a dome shape on top. Using several shorter pans helps the cake bake more evenly and avoids a dome, which makes it easier to frost and put together. If you want even layers and a smoother finish, using multiple pans is usually the better choice.

 

[Mona]

Using multiple shorter pans usually results in a cake that bakes more evenly and quicker than a single high pan. The batter in a high pan takes longer to cook through, which can lead to overcooked edges and an underdone center. Multiple pans allow for more even heat distribution and easier layering, making your cake look and taste better. If you're aiming for a classic layered cake with even texture, using several shorter pans is often the best choice.

 

[SHA]

Yes. Pastry chef Stella Park is a big fan of filling 3” pans. But domed tops and overbaked crusts will still occur if the metal pan is made of anodized, aluminum, coated in a dark or non-stick finish, and it baked at 350°F. So techniques to mitigate these issues will still need to be taken. Use of cloth baking strips and reducing oven temperature go a long way in baking a cake that does not form a hard dry crust, rises high and is level.


This photo is from Serious Eats website. The cake was baked using Stella Parks method of filling a deep cake pan with less batter. The cake has a overbaked crust and a domed top. The dense crumb and bumpy and uneven color crust are more formula and mixing issues than pan and oven temperature.

View attachment 4932

Can you elaborate on issues of formula and mixing that she had and maybe go into how to troubleshoot different problems. Thanks.