Ella Walter
Pound cakes are traditionally baked in a Bundt pan or an angel food cake pan (also known as a tube pan). However, it is possible to bake a pound cake in a regular cake pan, such as a 9x13-inch pan or a 9-inch round pan, although the results may not be as good. Using a regular cake pan may require adjustments to the baking time and temperature to ensure the cake is cooked evenly. Some recipes for pound cakes baked in a 9x13-inch pan recommend a baking time of 55 minutes to 1 hour and 10 minutes at 325 degrees F.
| Characteristics | Values |
|---|---|
| Pan type | Tube pan, Bundt pan, sheet pan, layer pan, round cake pan |
| Pan size | 9x13-inch, 9-inch round |
| Baking time | 55-70 minutes |
| Baking temperature | 325°F |
| Recipe | Classic, zesty, apple pecan |
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What You'll Learn
Baking times and temperatures
Baking a pound cake in a cake pan is possible, but it may not turn out as well as using a traditional Bundt pan. The fluted sides and hole in the middle of a Bundt pan allow heat to be distributed more evenly, preventing the cake from collapsing on itself.
If you do choose to bake a pound cake in a cake pan, you will need to adjust the cooking time and temperature. For a 9x13-inch pan, preheat the oven to 325°F and bake for 55 minutes. For a 9-inch round pan, you can put the pound cake batter into two medium loaf pans and adjust the temperature down by about 25°F. However, this method can be inconsistent, as the cake may burn on the edges before the centre is cooked.
A pound cake is typically baked in a Bundt pan at 325°F for one hour or until golden brown and no longer jiggly. It is then removed from the oven and left to cool in the pan for 10 minutes before being inverted and sliced.
The baking time and temperature may vary depending on the specific recipe and pan size, so it is important to monitor the cake closely to ensure it is baked properly.
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Using a traditional Bundt pan
A Bundt pan is a great option for baking a pound cake. It is a fluted pan with decorative sides and tops, ranging from ridges to fruit designs. Its unique shape allows more of the cake to be in contact with the edges of the pan, resulting in more even heat distribution. This even heat distribution is crucial for pound cakes as they are denser and require lower temperatures and longer baking times than other cakes. The hole in the middle of the Bundt pan allows air and heat to rise through the centre, preventing the cake from burning on the edges or remaining uncooked in the centre.
When using a Bundt pan, it is important to prepare the pan properly. You can grease and flour the pan or use baking spray. If you want to remove the cake from the pan easily, you can line the pan with parchment paper.
The baking time for a pound cake in a Bundt pan will vary depending on the size of the pan and the recipe. As a general guideline, pound cakes typically bake for about 40 minutes at 350°F or 325°F until the centre is set and a skewer inserted comes out clean. However, for a larger Bundt pan, the baking time may need to be increased to about 1 hour and 15 minutes.
After baking, allow the pound cake to cool in the pan for about 10 minutes before transferring it to a wire rack to prevent the crust from becoming soft. The cake can be stored in an airtight container on the countertop for 3 to 4 days to maintain its moisture.
Additionally, when using a Bundt pan, it is essential to avoid overfilling it. As a rule of thumb, never fill the pan more than 3/4 full to prevent the batter from overflowing during baking.
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Using a non-traditional 9x13-inch pan
Yes, you can bake a pound cake in a non-traditional 9x13-inch pan. This type of cake is known as a sheet pan pound cake and has a crunchy top and buttery soft inside.
To make a sheet pan pound cake, preheat your oven to 325 degrees Fahrenheit. Grease a 9x13-inch baking pan, then flour or sugar it. Alternatively, line the pan with parchment paper if you plan to cut the cake into petit fours. In a bowl, beat butter until smooth, then add sugar and mix until smooth. Add eggs, one at a time, beating until the yolk disappears before adding the next. Finally, add flour and heavy cream alternately to the sugar mixture, starting and ending with flour.
Pour the batter into the prepared pan and spread it evenly. Bake for 55 minutes. To check if the cake is done, insert a wooden pick into the centre of the cake—if it comes out clean or with only a few crumbs, the cake is ready. If you are using a skewer instead of a wooden pick, ensure it is wooden, as a pound cake is so thick and dense that a toothpick will not work. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
The bake time may vary depending on the size of your pan, so it is recommended to start checking the cake after about an hour. Additionally, if you are making a large pound cake, it will likely take longer to cook. For example, an Old Fashioned Blue Ribbon Pound Cake or a Mile High Pound Cake baked in a 9x13-inch pan may take 65 to 70 minutes to cook.
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Using a regular round cake pan
Yes, you can bake a pound cake in a regular round cake pan. However, it may not turn out as well as if you used a Bundt pan or an angel food cake pan (also known as a tube pan). This is because the hole in the middle of a Bundt or angel food cake pan allows air and heat to rise through the centre of the cake, cooking it evenly. Without this hole, your pound cake may not cook in the centre or may burn on the edges.
If you do decide to use a regular round cake pan, you will need to adjust the temperature. Reduce the heat by around 25 degrees and keep an eye on your cake as it bakes. It can be difficult to get the centre cooked without burning the edges.
You should also be aware that a single standard eight- or nine-inch round cake pan only holds six cups by volume. This means that a 12-cup Bundt recipe will require two cake pans.
If you are baking a pound cake in a non-stick pan, there is no need to line the pan with parchment paper. Simply grease and flour the pan or use baking spray. However, if you plan to cut the pound cake into cubes for petit fours, lining the pan with parchment paper will make this process easier.
To check if your pound cake is done, insert a wooden skewer or pick into the centre of the cake. If it comes out clean or with just a few crumbs, your cake is ready. Be careful not to overbake your pound cake, as this will result in a dry cake.
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Using a tube pan
A pound cake is typically baked in a Bundt pan or a tube pan. Tube pans, also known as angel food cake pans, are round pans with a tube in the centre and a removable bottom. The hole in the middle of the pan allows air and heat to rise through the centre of the cake, cooking it evenly.
If you are using a tube pan, you will need to butter and flour the pan or grease it with baking spray right before filling it with batter. The cake should be baked for about an hour and 15 minutes, but the time may vary depending on the size of the pan, so start checking it after an hour. The cake is done when a skewer inserted in the centre comes out clean or with just a few crumbs.
Once the cake is done, let it cool in the pan for 15 minutes, then invert it onto a cooling rack and let it cool completely before slicing. If you want a crisp and not soft crust, remove the cake from the pan after 10 minutes of cooling and finish cooling it on a wire rack.
Pound cakes can also be baked in a non-traditional 9x13-inch pan, which will give it a crunchy top and a buttery soft inside.
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Frequently asked questions
Yes, you can bake a pound cake in a 9x13-inch pan. This is a non-traditional way of baking a pound cake, as it is typically baked in a Bundt pan or a tube pan.
A Bundt pan is best for baking a pound cake. This is because the hole in the middle of the pan allows air and heat to rise through the centre of the cake, cooking it evenly. A Bundt pan is also good for pound cakes as it has a decorative shape.
Yes, you can bake a pound cake in a regular round cake pan, but it won't turn out as well. The cake may not cook in the centre or the edges may burn.
This depends on the recipe and the type of pan you are using. Typically, pound cakes are baked for around 1 hour or until golden brown and no longer jiggly.
