Can I Use A Springform Pan For Cake?

Decorating By knoxcop1 Updated 28 May 2015 , 7:13pm by missyb

knoxcop1 Posted 13 Sep 2006 , 12:10am
post #1 of 21

Here's my latest quandry:

I have to do a 9inch layer for a wedding cake Saturday. I thought my cake pans were the 9 inch size, but they're the Wilton cheapies, so in fact, the pan bottom is only 8.25 inches. Which means they'll actually bake up to be 8 inches.

Ok. So I have two of the 9 inch springforms, and of course, they're straight-sided.

I'm just wondering: Can I pour regular cake batter into them without leakage? Has anyone here ever used the springforms for regular cakes instead of cheesecakes? detective.gif

They're Wilton's top line non-stick springforms, so they're pretty tight when latched.



20 replies
thyterrell Posted 13 Sep 2006 , 12:14am
post #2 of 21

I would think that if you put regular batter in a springform pan it would leak out all over the place. When you make a cheesecake, you have a crust in the bottom that usually covers the part where the bottom joins the sides, so it doesn't leak. I personally wouldn't try it.

KatieTaylor77 Posted 13 Sep 2006 , 12:16am
post #3 of 21

I've used my small heart shaped springforms with no problems . . . . I used the hearts to make a clover on top of a sheet cake. I used the larger 9" springform from Pampered Chef with regular cake batter with no problems as well . . . . you just end up with a diamond patterned cake bottom!

prettycake Posted 13 Sep 2006 , 12:17am
post #4 of 21

I have done it.. had no problem with it.
Make sure your cake batter is the "thick" kind. Some cake batters are
somewhat "runny" like the Hershey's Best chocolate Cake. Also, if your ring aournd the pan is really tight.

You can test it by using water first, see it water leaks out.
Even if a little water comes out, that should be ok.. Water is not cake batter consistency.. icon_smile.gif

CakeDiva73 Posted 13 Sep 2006 , 12:18am
post #5 of 21

You could use a piece of parchment slightly larger than the measurement of the bottom of the pan and put that inside before you bake.... also, wrap the base of the pan in foil like you would when baking a cheesebake in a water bath. It might not give you the flattest bottom as a regular pan would but could work in a pinch.... I think icon_cool.gif

knoxcop1 Posted 13 Sep 2006 , 12:23am
post #6 of 21


Thanks, Y'all!

I thought I'd prepared better than this! I had bought a set of pans from Ebay. 12, "9" (actually 8.25!), and 6 all two-pan sets, and all ML, except for the "9's," which were the Wiltons. I gave $15 for all of them, which was a SCREAMIN' deal! icon_biggrin.gif

I'm thrilled with the purchase. But after the $$ I've already spent on supplies for this wedding cake, I'm bound and determined that I'm not spending ONE MORE RED CENT!! tapedshut.gif

So that's why I was asking about the springforms! And I know I can always turn to CC for my answers! thumbs_up.gif


Ursula40 Posted 13 Sep 2006 , 12:24am
post #7 of 21

Springform pans are the only ones you really use in Germany for all kinds of cake. You won't have any problems, I use them all the time with NO PROBLEMS at all.

knoxcop1 Posted 13 Sep 2006 , 12:26am
post #8 of 21


Hmmm...that's interesting to know!

Thanks, Ursula40!


DanielleMakesCakes Posted 13 Sep 2006 , 12:29am
post #9 of 21

i use them all the time, and while we are on the subject. can anyone tell me where i could get large a 14' and 16'? heeeeeeelpppp!!! thanks icon_lol.gif

knoxcop1 Posted 13 Sep 2006 , 12:35am
post #10 of 21

I have 3 brand new 10 inchers I'd like to rid myself of.

I just saw an 11 incher listed on EBAY.


SweetConfectionsChef Posted 13 Sep 2006 , 12:39am
post #11 of 21

I make my double chocolate cake with peanut butter ganache in a 10" spring form pan with absolutely no problems. I also bake large chocolate chip cookies in my springform pans.

SweetConfectionsChef Posted 13 Sep 2006 , 12:40am
post #12 of 21

I make my double chocolate cake with peanut butter ganache in a 10" spring form pan with absolutely no problems. I also bake large chocolate chip cookies in my springform pans.

DanielleMakesCakes Posted 13 Sep 2006 , 12:44am
post #13 of 21

i would need the larger sizes, but thank you icon_smile.gif

rajinaren Posted 13 Sep 2006 , 12:56am
post #14 of 21

I had baked in springform pans didnt had anyproblem. I put a parchement sheet at the bottom to avoid any damage to the cake. Hope this information helps u. thumbs_up.gif

knoxcop1 Posted 13 Sep 2006 , 1:03am
post #15 of 21

Thanks, everyone! icon_smile.gif

I'll be posting pics of the cake after Saturday! party.gif


vanz Posted 13 Sep 2006 , 1:09am
post #16 of 21

I use a springform pan when baking. no problems at all....I like 'cause it has straight sides and they're usually tall....

kris2005 Posted 13 Sep 2006 , 1:30am
post #17 of 21

I prefer to bake in springform pans as oppose to the wilton ones I dont know why but I like them.!!!

knoxcop1 Posted 13 Sep 2006 , 2:21am
post #18 of 21

I'm really glad to know this.

I never had the opportunity to use them for regular cakes, just cheesecakes! (See my photos)

Thanks, Y'all!


gentleman cook Posted 19 Jul 2013 , 11:11pm
post #19 of 21

Ai plan on trying with a cheap spring form pan. i found a really large one at the "home Goods Store. Makes a huge cake. i think off hand it is 11inch.

cakemom007 Posted 20 Jul 2013 , 3:17pm
post #20 of 21

Yes I made this cake using my set of 3 spring form pans,



But next time I make a teared cake (this was my first), I will buy some that are other sizes to me they looked too close to the same size....

missyb Posted 28 May 2015 , 7:13pm
post #21 of 21

Ok then ladies, wish me luck bc I am going to make an attempt tonight  LOL  If I am using a 10inch round, would i just pour in all of the batter?  And what would the timing and temp be?  i was going to do two of the Wilton "9" inch rounds, but would rather have one higher layer than two thinner ones....any advice would be super helpful :)  I will repost in a new thread since this one is quite old...just noticed LOL

Quote by @%username% on %date%