Home Foods How To Grease A Cake Pan Without Parchment Paper – 3 Easy Ways

How To Grease A Cake Pan Without Parchment Paper – 3 Easy Ways

by Gina Elizabeth
How to grease a cake pan

If your cakes stick to your pan, you’re not alone. Greasing a cake pan without parchment paper is really easy to screw up — but once you’ve got the technique down, it’s also really easy to get right.

Here are 3 ways to grease a cake pan without parchment paper:

1. Use Cake Pan Release

How to grease a cake pan - cake release

Keep cakes from sticking to pans with a magical DIY paste. The paste is equal parts flour, vegetable oil, and vegetable shortening — it works like a charm.

Here’s how to make this magic paste:

  • 1/3 cup flour
  • 1/3 cup vegetable oil
  • 1/3 cup shortening
  1. Use equal parts of the ingredients and whisk until smooth either by hand or using a stand mixer.
  2. Use a pastry brush to generously brush paste inside cake pan, covering every corner and crevice.
  3. Pour cake batter into pan and bake according to instructions.

The ingredients this recipe calls for: flour, shortening and vegetable oil, do not affect the taste of the cake.

This paste makes the frosting easy since less crumbs get caught in the frosting.

2. Cover cake pan with grease and flour

How to grease a cake pan

Using a clean paper towel or pastry brush, distribute a thin layer of either: vegetable shortening, oil, or butter inside of your non-stick cake pan. Don’t grease all the way to the top of the pan. Grease only about 1 inch up the sides.

No parchment paper required for this method.

Flour the pan

Next, take 2 tablespoons of flour and lightly sprinkle the inside of your greased cake pan. Use unsweetened cocoa powder for chocolate cake instead of flour.

To distribute the flour over the pan, hold one edge of the pan and tap the opposite edge with your free hand. The flour will “skate” over the greased surface and stick to it.

When the bottom of the pan is coated, flip the pan, and tap out any extra flour into your sink.

Tip: Make sure the powder is evenly distributed inside the entire cake pan to avoid sticking.

Couldn’t be easier.

3. Use Baking Spray

Spray the entire inside of the pan with a good quality baking spray, making sure to spray the sides and bottom. 

Say “goodbye” to cake that sticks to the pan. 

5 Best Cake Pans

When it comes to picking a cake pan, the good news is even the best ones are still pretty budget-friendly. Before you buy, note whether or not the pan comes sold as a set or singles.

All of these pans perform well, yielding evenly baked cakes that release easily and have good texture.

Best Overall:

Best Nonstick: Cuisinart 9-inch Chef’s Classic

Everything about this pan was just right. It wasn’t the heaviest nor the lightest, it felt sturdy while still being light enough to handle. It has rolled edges but no handles, so it’s easy to move and carry but doesn’t take up extra space. It produced an evenly baked cake with very little doming, which released with ease and had the perfect texture. It’s dishwasher safe, though hand-washing is recommended for longevity. Honestly, it cleans up so easily, there’s no reason to take up dishwasher real estate with it. This pan is no muss, no fuss and no drama, which means all your focus can go to making your cakes delicious and beautiful.

Fat Daddio Anodized Aluminum Round Cake Pan (set of 2)

Not everyone likes a pan coated in a nonstick finish. The pans are oven safe up to 550 degrees F, which is 100 degrees higher than the other pans we tested. The manufacturer recommends baking at 25 degrees F lower than your recipe indicates. (If your oven runs hot or your cake is delicate, lowering the temperature is a good idea.) Your cakes will have perfect texture and release out of the pan easily and thoroughly.

All Clad Pro-Release Bakeware Nonstick

If you want handles, this pan is for you. This pan performs as well as the Cuisinart. The handles make it easier to move and carry the pan.

Frequently Asked Questions

How do I remove a cake from a cake pan?

Follow your recipe’s instructions for cooling your cake. Set a kitchen timer for this step — if you cool the cake too long in the pan it might be difficult to remove.

  1. Loosen the cake from the edges of the pan with palette knife or flexible spatula to run under the cake to pry the bottom free.
  2. Place a wire rack over the top of the cake
  3. Flip pan onto wire rack
  4. Carefully life cake pan off of cake. Be careful not to tear the edges of the cake.

My baking pan is non-stick, do I still need to grease it?

Always grease your baking pan even if it is non-stick. No harm will come to your baked goods if you prepare the pan well and sometimes non-stick cookware can stick.

What is the best ingredient to grease a cake pan?

A good baker’s spray is ideal for greasing your cake pan. Vegetable oil or vegetable shortening are actually both better choices than butter. They are both more effective at preventing cakes from sticking and do not impart any extra flavor to the “crusts” of your cake.

Should you grease the inside of a cake pan?

Greasing and flouring a cake pan is meant to help you remove the cake without its sticking, tearing, or breaking—if you are lucky. Avoid messy pan prep by replacing them with a piece of parchment paper and the use of a thin, flexible spatula for detaching the sides of cake.

Is parchment paper toxic?

It is better to use the unbleached brown parchment paper since white (bleached) parchment paper might contain toxic dioxin.

Which side of parchment paper goes up?

There is no right or wrong side to parchment paper, so either side can be used. For the best baking results, use a fresh sheet of parchment paper.

Can you use parchment paper more than once when baking?

You can reuse parchment paper several times depending on cooking time and temperature. But for the best baking results, use a fresh sheet of parchment paper. Change the paper when it gets dirty or brittle.

What do you do if you don’t have parchment paper?

Silicone non-sticking baking mold is heat resistant sheet for baking which is a substitute for parchment paper. You can also grease and flour your cake pan thoroughly to reduce sticking.

Why does my cake stick to the bottom of the pan?

You didn’t use the right baking spray. You didn’t do a thorough job greasing your pan. Use baking spray, vegetable shortening or oil instead of butter. The water content in butter encourages the cake batter to stick to the pan.

Can I use PAM to grease my cake pan?

PAM might work in a pinch, but a baker’s release spray is specifically made for baking cakes and other desserts. Baker’s release spray may cost a dollar or two more than the regular cooking spray, but your cake will have a higher chance of success.

What to do if cake sticks to pan?

Once the cake has cooled, use a palette knife or flexible spatula to run under the cake to pry the bottom free. Then, turn the cake over and shake it onto a serving plate, tapping the bottom of the pan if needed. Do not use a sharp knife, it could leave scratches on your pan.

Why shouldn’t you grease the sides of a pan for angel food cake?

Do not grease the angel food cake pan. You will not get as much rise if it is greased. However, that it why you will need a angel food cake “tube” pan with a removable bottom. Note that when using a bundt pan for angel food cake, it is necessary to grease the pan and cool as directed for best results.

Why is my cake so crumbly and dry?

One of the major reasons why your cake is crumbly is the gluten content of your batter. Adding shredded carrots, nuts, raisins, and other ingredients to the batter affects the gluten that holds your cake together. Gluten is a complex protein that affects the texture of dough.

Crumbly cake can also be a result of over-baking, over-mixing, or improperly measuring ingredients.

To moisten your cake after baking: Add simple syrup (a water and sugar mixture) over the top and sides of the cake. Also adding extra frosting — including in between layers — will give your crumbly cake a moisture boost.

How deep should a cake pan be?

A standard cake pan is 2-3 inches deep and 8-9 inches wide. If you have an oven that heats unevenly, choose a 2 inch deep cake pan. 3 inch deep cakes can be finicky. Fill cake pans up to 2/3 full. 3 inch deep cake pans only up to 1/2 full.

Cooking temps and times should be adjusted for different cake pans sizes.

How much cake batter should I put in the pan?

Fill your pan 1/2 to 3/4 of the way to avoid overfilling. Anything past this will cause your cake batter to rise up and over the pan and onto your oven. It never hurts to take a measuring cup and scoop the batter into each pan one at a time.

What is the best material for cake pans?

A high-quality cake pan can make or break your cake. Choose metal cake pans for quick and even heating. Glass or ceramic dishes do not conduct heat as well. Avoid cheap cake pans as they can overcook around the edges, under cook in the center, and cause rough cake texture.

  • Glass pans also give food a darker, browner crust, so they’re generally best for breads and pies.
  • Make sure to purchase a cake pan set, if you do not use similar cake pans, your baking times will be off.

How do I get a cake out of a cake pan?

Start by using a good cake release paste or cooking spray. Remove cake pans from your oven and cool on a wire rack for 10 minutes. Use a cake spatula or butter knife to loosen the edges. Place a wire rack upside on top of the cake pan, then flip them both upside down. The cake should land on the cooling rack.

What is cake release made of?

Keep cakes from sticking to pans with a cake release made of equal parts flour (or cocoa powder for chocolate cake), vegetable oil, and vegetable shortening. Use 1/3 or 1/2 cup of each ingredient and mix well. The ingredients in this cake release do not affect the taste of your cake.

How do I adjust baking times by cake pan size?

If your pan makes the batter shallower, raise the oven temp by 25 degrees (F) and decrease the baking time by 15 mins. If your pan makes the batter deeper, lower the temp by 25 degrees (F) and increase the baking time by 15 mins.

How full should you fill an 8 or 9 inch cake pan?

The general rule is to fill a cake pan two-thirds to three-quarters full, since cake rise as it bakes. If the pan is too full, the batter may spill over the sides. If the pan is not full enough, the cake may be flat.

Tip: When a recipe calls for eight-inch pans, don’t plow ahead as if a nine-inch pan were just as good. You’ll risk doming or overflow if your pans are too shallow.

How long do you bake a 3 inch deep cake?

Insert a toothpick or fork into the center of the cake to see if it done. If the tester comes out clean, it’s done. Otherwise, the cake needs more time in the oven.

Pan ShapePan SizeBaking TempBaking Time Min
Round6″
8″
10″
12″
14″
350°F
350°F
325°F
325°F
325°F
35 – 40
55 – 60
60 – 65
65 – 75
75 – 85
18″ Half Round2″ layer
3″ layer
325°F
325°F
60 – 65
60 – 65
Square8″
10″
12″
14″
350°F
325°F
325°F
325°F
60 – 65
65 – 75
65 – 75
65 – 75
Sheet9″ x 13″
11″ x 15″
12″ x 18″
325°F
325°F
325°F
70 – 75
80 – 85
85 – 90
Contour7″
9″
11″
13″
15″
350°F
350°F
325°F
325°F
325°F
45 – 50
45 – 50
80 – 85
75 – 80
75 – 80
Beveled8″ x 2″
10″ x 2″
12″ x 2″
14″ x 1-1/4″
16″ x 1-1/4″
350°F
350°F
350°F
325°F
325°F
35 – 40
35 – 40
45 – 50
45 – 50
45 – 50

How long do you bake a 2 inch deep cake?

Insert a toothpick or fork into the center of the cake to see if it done. If the tester comes out clean, it’s done. Otherwise, the cake needs more time in the oven.

Pan ShapePan SizeBaking TempBaking Time Min
Round6″
7″
8″
9″
10″
12″
14″
16″
350°F
350°F
350°F
350°F
350°F
350°F
325°F
325°F
25 – 30
30 – 35
30 – 35
30 – 35
35 – 40
35 – 40
50 – 55
55 – 60
Square6″
8″
10″
12″
14″
16″
350°F
350°F
350°F
350°F
325°F
325°F
25 – 30
35 – 40
35 – 40
40 – 45
45 – 50
50 – 55
Sheet7″ x 11″
9″ x 13″
11″ x 15″
12″ x 18″
14″ x 22″
350°F
350°F
325°F
325°F
325°F
30 – 35
35 – 40
35 – 40
40 – 45
45 – 50
Oval7-3/4″ x 5-5/8″
10-3/4″ x 7-5/8″
13″ x 9-7/8″
16 1/2″ x 12-3/8″
350°F
350°F
350°F
325°F
25 – 30
25 – 30
35 – 40
40 – 45
Heart6″
8″
9″
10″
12″
14″
15″
16″
350°F
350°F
350°F
350°F
325°F
325°F
325°F
325°F
25 – 30
30 – 35
30 – 35
30 – 35
40 – 45
40 – 45
45 – 50
45 – 50
Hexagon6″
9″
12″
15″
350°F
350°F
350°F
325°F
30 – 35
35 – 40
40 – 45
40 – 45
Petal6″
9″
12″
15″
350°F
350°F
350°F
325°F
25 – 30
35 – 40
35 – 40
50 – 55

Tip: In order to test whether your frosting is too thin or too thick, practice your piping patterns on a spatula before decorating your cake.

How do I make a cake pan deeper?

You can easily make a cake pan deeper by collaring it. This will allow your cake to rise an additional height and not cook on the lip of your cake pan. The collar acts as a barrier for your cake batter to rise against.

Here’s how to collar a cake pan:

  1. Cut out a parchment circle to match the size of your cake pan for the bottom. Then cut out several strips of parchment paper. For example, if your pans are 2 high, cut the strips 2 ½ wide and about 14 long.
  2. Take baking spray and coat the pan. Sides and bottom. Insert the circle parchment paper.
  3. Take a strip of parchment paper and coat the back of the strip with spray. Press your finger against the strips so that they adhere to the shape of the pan.
  4. Fill your pan with batter. Leave space for the cake to rise.
  5. Bake as normal. Then cool your cakes.

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