America’s Test Kitchen Cake Pans (Top Picks)
For a dependable round layer cake, a straight-sided 9 × 2-inch Fat Daddio’s anodized-aluminum pan is a strong option commonly cited in America’s Test Kitchen coverage. Its conductive aluminum supports even baking, but the pan is not nonstick. Grease and line it as directed, follow the recipe’s temperature, and check the specific ATK review edition before treating it as a current top pick.
If you have ever unmolded a cake with a stuck edge or found a dark rim around a pale center, the pan may be part of the problem. Shape, depth, material, and preparation all affect how batter heats and releases. Choosing a pan by its label alone can also lead to trouble: two pans marked “9-inch” may differ in depth or usable capacity.
For this guide, I focus on the straight-sided 9 × 2-inch Fat Daddio’s anodized-aluminum round pan and how to use it. “Top pick” status can change as reviews are updated, so check the date and exact model in the ATK review you are consulting. The baking guidance below applies to the pan’s stated construction and dimensions, not to every pan sold under a similar name.
What to know about the recommended round pan
This pan is a straight-sided, nominally 9-inch-wide and 2-inch-deep round made of anodized aluminum. Anodizing is a treatment that hardens the aluminum surface and reduces its reactivity; it does not turn the pan into stainless steel or give it a nonstick coating. Check the manufacturer’s current details for the exact SKU.
Fat Daddio’s lists a maximum oven temperature of 550°F (288°C) for its anodized bakeware. That is a product limit, not a target for cake baking. Many layer-cake recipes call for about 325–350°F (163–177°C); use the temperature in your recipe.
The aluminum pan is oven-only and is not induction-compatible. Do not use it on a stovetop, over a flame, or under a broiler. Its good heat conduction can help a cake bake evenly, but results still depend on the oven, batter, rack position, and recipe.
| Feature | What it means for baking |
|---|---|
| Nominal size | 9 inches across and 2 inches deep; confirm the specific SKU |
| Material | Anodized aluminum; not PTFE nonstick |
| Preparation | Grease and line as the recipe directs |
| Temperature limit | Manufacturer lists up to 550°F (288°C); follow current instructions |
| Typical cake range | Many recipes use 325–350°F (163–177°C); follow the recipe |
Material setup and pan preparation
Preparation helps the cake release without relying on the pan’s surface alone. Start with a clean, dry pan, then grease the base and sides and add a parchment round when the recipe calls for one. A parchment round is a cut-to-fit paper disk that helps protect the cake’s bottom during release.
- Check the pan. Make sure it is clean, dry, and free of damage that could affect use.
- Grease the interior. Cover the bottom and sides with the fat specified by your recipe.
- Line if directed. Fit a parchment round to the base. Grease the parchment if the recipe says to do so.
- Fill evenly. Add the batter and level it gently, without scraping away grease from the sides.
Do not preheat the empty pan. Preheat the oven fully instead, then place the filled pan on the rack your recipe specifies. There is no standard preheating time for this pan, nor a published numerical threshold for safe thermal shock.
Fat choice can matter. Refined canola oil has a smoke point around 400°F (204°C), while butter’s milk solids brown at lower temperatures. Those are ingredient properties, not reasons to raise or lower the oven setting. Choose the release method in the recipe, especially if it gives a specific flour, oil, or butter instruction.
Cake-baking technique and doneness
Even with a well-made pan, a cake can bake unevenly if the oven is not ready or the pan is placed differently from the recipe’s instructions. Follow the recipe’s stated temperature and rack position, and judge doneness with its cues. Do not extend baking only because the top has not browned as much as you expect.
A tester inserted near the center should come out clean or with crumbs when the recipe describes the cake as done. Some recipes also use a springing center: a light touch leaves the surface able to recover. Use the method suited to that cake, since moist or dense batters may not match the cues of a light sponge.
If the center remains wet while the edges set, first check whether the oven was fully preheated and whether the pan matches the recipe’s size and depth. A deeper or smaller pan holds batter at a different depth, which can change bake time. Avoid changing several variables at once; that makes it harder to identify the cause.
If the top is pale, do not assume the cake is raw. Check with the recipe’s doneness cues. Aluminum’s heat conduction does not guarantee a particular surface color, and color alone is not a reliable test of the center.
Choosing this pan or another cake pan
A substitute should match more than the listed diameter. Shape, depth, material, and capacity affect how much batter the pan holds and how quickly heat reaches it. If you are replacing a pan, compare its inside dimensions and the recipe’s pan type before baking; a close label match does not ensure the same result.
| Pan option | Best fit | Main caution |
|---|---|---|
| 9 × 2-inch anodized aluminum round | Recipes written for a 9-inch round layer pan | Confirm the recipe’s depth and preparation method |
| 8-inch round | Recipes that specify an 8-inch round | Do not assume it can take the same batter as a 9-inch pan |
| Dark nonstick round | Recipes that call for or allow coated pans | Follow its care instructions; coating changes release behavior |
| Stainless-steel round | Recipes that specify this material or pan | Do not assume baking time matches aluminum |
A 9-inch pan has more base area than an 8-inch pan, so the same amount of batter will sit at a different depth. That can change how quickly the center bakes. If a recipe gives no substitution guidance, avoid treating an 8-inch and 9-inch pan as interchangeable without checking the recipe’s batter amount and pan capacity.
Material also matters. Aluminum conducts heat well; stainless steel and coated pans are different constructions, so timing and browning may not match. There is no universal adjustment that works for every recipe and oven. When changing materials, begin checking at the recipe’s stated time and rely on doneness cues.
Recipe scenarios: where the pan choice matters
These common baking situations show how to apply the pan’s dimensions and material without claiming that one pan solves every recipe problem. Match the pan to the recipe first, then control preparation, oven temperature, and doneness. A change in pan size or material is a variable to manage, not a guarantee of a fixed time change.
- A standard single 9-inch layer: The 9 × 2-inch round is a direct fit when the recipe calls for that size and shape. Prepare it as directed, and start checking at the recipe’s stated time.
- An 8-inch layer recipe: Do not pour the same batter into the 9-inch pan and expect the same layer height. Check the recipe’s yield and guidance before substituting.
- A coated-pan recipe: If the recipe relies on nonstick release, remember that anodized aluminum is not PTFE nonstick. Grease and line the pan as the recipe permits, and follow the recipe’s cooling instructions.
- A cake with an acidic component: Anodizing reduces aluminum reactivity, but do not use the pan as a storage container. Remove the cake after the prescribed cooling period.
These are practical decision cases, not controlled test results. They help identify what to verify before baking: pan dimensions, material, recipe instructions, and the amount of batter. If your cake has overflowed before, check the recipe’s stated pan size and fill level rather than relying on the pan’s outside dimensions alone.
Release, cleaning, and pan care
Releasing the cake at the right time protects its edges and helps prevent breakage. Follow the recipe’s cooling interval, then loosen the perimeter carefully and invert the pan onto a rack if the recipe calls for it. Let the pan cool before washing, and avoid tools or cleaners that may damage its finish.
After baking:
- Cool the cake in the pan for the interval given by the recipe.
- Loosen the edge with a thin, careful utensil. A nonmetallic tool can reduce the risk of scratching.
- Invert onto a rack when directed, then remove the parchment.
- Let the pan cool to room temperature before cleaning.
- Wash by hand with mild detergent and a soft sponge; dry it fully before storage.
Do not leave an acidic cake or filling stored in the pan. Avoid steel wool, abrasive powders, and rough metal tools, which can scratch or damage the anodized finish. Do not put a hot pan on a cold or wet surface, or make a sudden temperature change. No validated thermal-shock threshold is published for this model, so gradual cooling is the sensible approach.
Layer assembly and serving presentation
A cooled layer is easier to handle than a warm one. Before stacking, let each cake cool as the recipe directs; warm cake can be fragile, and frosting may soften against it. For an even stack, place the layers on a level surface and follow the recipe’s guidance for trimming, filling, and frosting.
If the cake needs to be removed from the pan, follow the recipe’s release steps rather than forcing it. Parchment on the base can help, but it does not replace greasing when the recipe calls for it. Once the cake is out, use a rack or serving plate suited to the next step, and keep the pan out of storage use.
Frequently asked questions
Is the 9 × 2-inch Fat Daddio’s pan nonstick?
No. It is anodized aluminum, not a PTFE-coated nonstick pan. Grease and line it as the recipe directs.
Is this the current top-rated pan from America’s Test Kitchen?
Check the date and exact model in the ATK review. Recommendations can change, and the pan’s dimensions and construction should match the review listing.
Can I bake a cake at the pan’s 550°F maximum?
That is the manufacturer’s stated maximum oven temperature, not a cake-baking target. Follow the recipe, which commonly calls for a lower temperature.
Should I preheat the empty pan?
No. Preheat the oven, not the empty cake pan.
Can I use this pan on an induction cooktop?
No. This aluminum bakeware pan is for oven use, not induction or stovetop cooking.
Can I use the same batter in an 8-inch pan?
Not automatically. The smaller pan changes batter depth and may not have the capacity the recipe needs. Check the recipe’s size and yield guidance.
How do I tell when the cake is done?
Use the recipe’s cues, such as a clean tester or a center that springs back when lightly touched. Do not rely on color alone.
How should I clean the pan?
After it cools, wash by hand with mild detergent and a soft sponge, then dry it fully. Avoid abrasive cleaners and scouring tools.
Can I leave cake or filling in the pan overnight?
Do not use the pan for storage, especially with acidic cake or filling. Remove the cake after the recipe’s cooling period.
Can I put a hot pan on a cold counter?
Avoid sudden temperature changes. Let the pan cool on a suitable dry surface rather than placing it on a cold or wet one.
The practical takeaway
A straight-sided 9 × 2-inch anodized-aluminum round is a useful choice when a recipe calls for that size and shape. It is not nonstick, and its temperature limit is not a baking target. Confirm the exact ATK review model, prepare the pan as directed, follow the recipe’s oven settings, and use doneness cues instead of appearance alone.
(This article was written by one of our staff writers, Thomas E. Langford. Visit our Meet the Team page.)
