How to Grease and Flour a Pan
Cakes that will be removed from the pan call for a greased and floured pan; recipes that are served in the pan simply call for greasing. If your recipe doesn’t call for a greased pan, skip this step.
Step 1: Brush pan with shortening
Using a pastry brush ($11, Bed Bath & Beyond) or paper towel, brush solid shortening evenly over the bottom of the pan, being careful not to leave any uncoated, shiny spots. When greasing the sides and corners of the pan, turn the pan as you grease. Don’t grease all the way to the top of the pan; grease only about 1 inch up the sides. Take extra care when greasing fluted tube pans, making sure you’ve coated the entire surface, including crevices. Cakes baked in these kinds of pans are notorious for sticking.
Step 2: Flour the pan
When pan is completely greased, sprinkle a few spoonfuls of all-purpose flour into the bottom. If you’re baking a chocolate cake, consider using unsweetened cocoa powder instead of flour for a nice deep brown color and enhanced chocolate flavor.
Step 3: Evenly distribute flour
Hold one edge of the pan; tap the other with free hand to distribute the flour. The flour will “skate” over the greased surface and stick to it. When the bottom of the pan is coated, tilt the pan, tapping to move the flour over the sides. Tap out any extra flour into the garbage. Test Kitchen Tip: For a quick nonstick brush-on, stir together ¼ cup each vegetable oil, shortening, and flour. Brush on pans instead of greasing/flouring.
How to Line a Pan with Parchment Paper or Waxed Paper
The extra step of lining the bottom of the pan with parchment paper ($4, Target) is an even surer method for getting the cake out of the pan, especially those that are more likely to stick (we’re looking at you, carrot cake). Keep in mind that you can only use this method for cakes baked in flat-bottom pans. Use the grease-and-flour method, above, for fluted tube pans.
Step 1: Trace the pan
After greasing your pan (following the steps above), set the pan on a piece of parchment paper and trace around it with a pencil.
Step 2: Cut and fit paper
With a clean pair of kitchen scissors, cut just inside the traced line on the paper. Press it into the corners, smoothing out any wrinkles or bubbles.
Step 3: Fit paper, then grease and flour
Unless otherwise specified in the recipe, grease the top of the paper and then flour the pan (following the steps above).
How to Remove a Baked Cake from the Pan
Removing a cake from the pan at the right time is critical to making sure it won’t stick or fall apart on you. Always follow your recipe’s instructions for cooling your cake. Some recipes, such as those for cake rolls, specify call for turning the cake out of the pan immediately after baking. Other cake recipes specify setting the pans on a cooling rack and cooling the cake in the pans for a short time (usually in the 10-minute range) before removing the cake. Set a kitchen timer for this step. Cooling the cake too long in the pan might make it difficult to remove.
Step 1: Flip pan onto wire rack
To get a layer cake out of a pan, place a wire rack over the top of the cake and flip the cake and the pan.
Step 2: Lift pan off cake
Lift the pan off the cake, being careful not to tear the edges of the cake.
Step 3: Remove paper, if used
Gently and immediately peel the waxed or parchment paper (if used) off the cake. Cool cake as directed in your recipe. If you’re removing a cake roll from the pan, loosen the cake from the edges of the pan with a knife or offset spatula and turn out the cake onto a prepared kitchen towel before cooling as directed. Put your cake-making knowledge to good use and practice some baking therapy with a delightful champagne cake with strawberries. Or go for a classic chocolate cake. Don’t forget the ice cream!
