Preparing your cake pan is always the first step in the baking process. Whether you grease a metal pan or line it with parchment paper, this step ensures that the baked cake will be easy to remove from the pan. However, have you ever considered that the method you choose could also impact how your cake rises or even its taste?
I once read somewhere on the Internet that for a cake to rise properly, it needs to cling to the edges of the pan. Since then, I have favored a specific method for preparing my cake pans. However, I think it’s time to put this assumption to the test. So I baked five identical cakes using the same pan, changing only the method of preparation for each one.
Pan Preparation Method Comparison
As with my previous tests, I decided to use a simple pound cake recipe that includes the following ingredients:
- 50 g / 1.76 oz unsalted butter
- 50 g / 1.76 oz granulated sugar
- 1 egg (~50 g / ~1.76 oz)
- 50 g / 1.76 oz flour
- 1 g / 0.03 oz baking powder
My main goal was to compare the rise of the cake. To avoid an endless number of combinations, I lined the bottom of the pan with baking paper for each version and only changed how I prepared the edges of the pan. On the other hand, this also provided a good opportunity to compare other factors:
- How quick and easy it is to prepare the pan using a specific method.
- How easy it is to remove the baked cake.
- Whether there are any differences in taste.
For each version, I used the same anodized aluminum baking pan that does not have a removable bottom.
So, let’s examine the results.
Baking Pan Greased With Butter
Preparation. Quick and easy. I found it easier to use my fingers rather than a brush. While it may seem messier, using my fingers allowed me to spread an even layer of butter more quickly and efficiently.
Cake rise. The cake rose without any issues. However, some melted butter flowed off the edges and created an indentation around the cake’s perimeter, resulting in a top that resembled a funny hat with rolled edges.
Cake release. The cake easily slipped off the pan.
Impact on taste. The sides of the cake appeared browned and slightly crunchy, but I did not notice any change in taste.
Baking Pan Greased With Cake Release Spray
Preparation. These sprays are often marketed as an easier alternative to greasing a pan with butter, but I found it to be less so. It’s not easy to cover the pan with an even layer, which means you still need to use a brush or your fingers to distribute the sprayed oil. While it’s still relatively quick, it can get a bit messy (more on that in the final thoughts).
Cake rise. The cake rose as well as the one greased with butter, achieving that same peculiar hat-like appearance. The oil also flowed down the sides and created an indentation. I know, these two cakes look identical, but they are two different versions.
Cake release. The cake easily slipped off the pan.
Impact on taste. While the sides looked the same as those baked with butter, the flavor was less enjoyable. I felt an unpleasant greasy aftertaste of low-quality fat on the sides of the cake.
Baking Pan Greased With Butter & Dusted With Flour
Preparation. Naturally, this step took a little more time than the first two options, because of extra step of dusting with flour.
Cake rise. The cake rose perfectly, and the top resembled the typical appearance of a pound cake. The flour prevented the butter from seeping down onto the cake, so there were no unusual shapes formed.
Cake release. The cake easily slipped off the pan.
Impact on taste. Although there was some accumulation of flour on the sides of the cake that looked unappealing to me, I did not notice any impact on the taste or texture.
Baking Pan Lined With Parchment Paper
Preparation. The time taken for this step was about the same as greasing and flouring the pan, but it was less messy. It might take longer if you want your cake to have a perfectly straight edge: you should also grease the edges of the pan to make a parchment paper stick.
Cake rise. Normal, without any noticeable difference.
Cake release. The cake easily slipped off the pan, I just needed to peel the baking paper off the cake.
Impact on taste. There was no impact on the taste.
Baking Pan With Ungreased Naked Edge
Preparation. This option the is quickest one since you don’t need to do anything to leave the edge clean.
Cake rise. Normal, without any noticeable difference.
Cake release. The sides of the cake stick to the pan. To remove it, I had to run a knife around the edge. A very thin layer of cake remained on the pan.
Impact on taste. There was no impact on the taste.
So, How to Prepare Cake Pans for Best Results?
When we disregard the indentation around the edges that greasing with butter and oil creates, there were no significant differences in the rise of the cake based on the preparation method. However, this may vary depending on the type of cake. For this test, I baked a pound cake, which has a lot of structure and not many air bubbles trapped in the batter before it hits the oven. I feel that this question is not yet fully answered and I would like to repeat this test with a lighter sponge cake. Nevertheless, I have developed my preferences based on this test and my previous experience, taking into account other factors.
The Methods I Would Never Use Again
This was the first time I tried cake-release spray, and I have no plans to use it again. You might say I simply chose the wrong brand and that there are better options available. Thank you, I’m not wasting my money on that. Because firstly, yes, they are quite expensive. Secondly, they contain a mixture of oils with questionable additives, and I don’t see the point in consuming that when there are better alternatives. Thirdly, the application process is not only tricky but also wasteful. You need to spray from a distance to achieve an even layer, which ends up spraying oils everywhere around the pan. If you hold the canister closer, you’ll get an uneven coating with larger pools of oil that require redistribution afterward. Fourthly, disposing of an empty aerosol can is not eco-friendly, and I’m not willing to choose that option if I can avoid it. Lastly, the spray negatively impacts the taste of the cake.
Greasing with butter may seem like a better option, but I wouldn’t choose it again due to the shape it creates along the edge of the cake. While this may not be a significant issue since it only affects the cake’s appearance, I still find it unappealing.
The Best Methods
My favorite method is to line the bottom of the pan with parchment paper while leaving the edges bare. This approach is quick because using a knife to release the cake is faster than greasing and dusting the sides or cutting an extra strip of parchment paper. The only downside is the risk of accidentally cutting the pan while releasing the cake, but using a table knife that does not have a sharp end never caused me this problem.
However, it does not work for every cake. For instance, if the cake contains apple pieces or berries, they can easily burn when they come into direct contact with hot metal. This results in a cake that is more difficult to remove and a pan that is harder to clean. In such cases, fully lining the cake pan with parchment paper is often the better option.
The ancient method of greasing pans with butter and dusting them with flour is still a reliable technique. And no surprise, the laws of physics did not change. While I personally prefer using parchment paper, I would use this method if I ran out of parchment and needed to bake something immediately. For chocolate cakes, I would substitute flour with cocoa powder. Additionally, this method is eco-friendly, as it generates zero waste.
Theoretically, you can use oil and then dust it with flour, but this will have a similar effect on taste as a baking spray, which is primarily made of oil. So I would not use oil unless the cake also includes oil.
A bit about other baked goods
This test focuses specifically on cakes that rise in the oven and does not apply to other baked goods. For instance, pans used for tarts or pies made with shortcrust pastry do not require any additional preparation since the dough contains enough butter to be easily released from the pan. For cupcakes and muffins (hey, they rise too!) it makes the most sense to use paper liners. While greasing and dusting with flour would also work, it sounds like too much effort in this case. There are also fudgy cakes, like brownies, that you don’t want to flip while still hot, so lining the pan completely with parchment paper is the best option.
