How To Get Your Cake Out Of The Pan

Baking a cake is incredibly satisfying, but it can be frustrating when your cake gets stuck in the pan. There are several tricks you can use to get your cake out of the pan, such as letting the cake cool completely, running a thin, sharp knife or offset spatula along the edge of the cake, or using extreme heat or cold to help loosen the cake. However, the best way to get your cake out of the pan is to prevent it from sticking in the first place. Always line your cake pan with parchment paper, grease the pan with butter, oil, shortening, or cooking spray, and sprinkle with flour.

Use a thin, sharp knife or offset spatula to loosen the cake from the pan

Using a thin, sharp knife or offset spatula to loosen a stuck cake from its pan is a common method. This technique requires carefully running the knife or spatula around the edge of the cake, ensuring that the utensil stays in contact with the side of the pan to avoid cutting into the cake itself. This process should be done slowly and with caution.

A butter knife can be used for this purpose, but a flexible spatula can also be employed for a more forceful approach. Metal spatulas, such as fish spatulas, are particularly effective due to their sharp, slim edges that easily slip under the cake. Additionally, their slots distribute tension, preventing the cake from falling apart.

When using a thin, sharp knife or offset spatula to loosen a cake from the pan, it is crucial to be gentle and patient. This method may not always work, but it is worth trying before resorting to more aggressive techniques.

Tap the pan or shake it slightly to release the cake

If your cake is stuck to the pan, there are several methods you can try to get it out in one piece.

First, let the cake cool completely. Then, run a thin, sharp knife or offset spatula along the edge of the cake to loosen it. Do this slowly and carefully to avoid cutting into the cake. Next, place a serving platter, plate, or wire cooling rack over the pan and flip it over so the plate is on the bottom. Now, give it a minute or two. Gravity may come to your rescue here. If not, try tapping and gently shaking the pan to see if these movements help release the cake.

Heat or chill the pan to help the cake loosen

If your cake is stuck to the pan, don't panic! There are a few tricks you can try to help loosen it. One method is to use temperature changes to your advantage. Extreme heat or cold can help loosen the cake from the pan. Try wrapping the inverted cake pan bottom in a kitchen towel soaked in hot water. The heat may help loosen the cake, encouraging it to fall out. Alternatively, place a bowl of ice-filled water on top of the inverted pan. The chill may help solidify the bottom of the cake, aiding its release from the pan. You can also try freezing the entire cake. Cover it tightly with plastic wrap and freeze until firm, then try inverting and tapping it out. The frozen state will allow you to be more forceful with the tapping and prying without damaging the cake.

Grease the pan with butter, oil, shortening, or cooking spray

Greasing a pan with butter, oil, shortening, or cooking spray is an important step to prevent your baked goods from sticking to the pan. Here are some detailed instructions on how to do it:

Butter or Shortening:

• Using a stick of butter or shortening, run it around the entire inside of the pan, covering the bottom and sides evenly. Alternatively, use a paper towel or your fingers to wipe the butter or shortening onto the pan.
• If desired, cut a piece of parchment paper to fit the bottom of the pan and place it inside the greased pan. Grease the parchment paper as well.
• Add a tablespoon or two of all-purpose flour into the pan. Rotate and tap the pan until the flour covers all the greased surfaces. Discard any excess flour.

Oil:

• Pour some vegetable oil onto a paper towel and rub it along the sides and bottom of the pan, ensuring that all surfaces are coated.
• Alternatively, use a cooking spray that contains oil. Spray the entire inside of the pan, including the corners and edges.

Cooking Spray:

• If using a cooking spray, simply spray the entire inside of the pan, ensuring that all surfaces are coated.
• Look for cooking sprays that contain flour, as the combination of flour and grease creates a magic non-stick surface.

By properly greasing your pan, you can prevent your cakes, brownies, bars, and cookies from sticking and make sure they come out clean and in one piece.

Line the pan with parchment paper

Lining your pan with parchment paper is a great way to ensure your cake doesn't stick. It's also helpful if you plan on freezing your treats, as you can simply remove the entire batch from the pan and wrap it up in plastic wrap. Plus, if you're careful and don't spill any batter, there's no need to wash the pan when you're finished!

Here's a fool-proof method for lining a round cake pan with parchment paper:

• Place a piece of parchment paper underneath your cake pan.
• Use a pencil to trace an outline of the bottom edge of the pan onto the parchment paper.
• Use scissors to cut a circle just inside the outline you drew (to accommodate the thickness of the pan).
• Place the circle of paper into the bottom of the pan.

For a square cake pan:

• Place a piece of parchment paper underneath your pan.
• Lift up the edges of the paper to ensure they reach up each of the sides of the pan, and trim off any excess with scissors.
• Using the scissors, make a cut in the paper from each corner towards the corresponding corner of the pan.
• Remove the pan from the paper, and add another 1/2 inch to each of the 4 cuts (for wiggle room when shaping the corners).
• Place the paper into the pan and fold one flap behind the other at each of the 4 corners so that the paper fits neatly inside the pan.
• Using your fingers, crease the paper along the 4 horizontal and vertical edges of the pan.

For a loaf or square pan, you'll need a piece of parchment that's about twice as long as the pan. Cut it in half down its length, then use scissors or a knife to cut it into two smaller rectangles. With a little trimming, each should sit flush along the bottom of the pan and rise up two of its opposite walls. Fit one sheet in the pan, then place the other sheet in the opposite direction so that all four walls are covered.

For an 8-by-8-inch baking pan:

• Cut your parchment paper to be approximately 14 inches long (this will give you 3 inches of overhang on each side of the pan).
• Fold 3 inches of one side of the parchment onto itself. Take the opposite side of the parchment and repeat the process.
• Fold in each of the remaining sides the same way, until you have a square-shaped piece of parchment.
• Place the folded parchment square into the pan. If your square does not fit properly, adjust the folds as needed.
• Lift the two top folds so that they are standing up and facing each other.
• Lift one corner of the remaining side of the parchment that is still lying down in the pan. Allow it to naturally fold onto itself as you raise it up to the side of the pan.
• Firmly press and crease the folded corner of the parchment into place. Repeat with the remaining three corners.

You can use this same technique for any four-sided baking pan—simply adjust the amount of overhang for the size you are using and trim down any excess parchment.

Frequently asked questions