Cake Pans & Rings

135 products

Commercial cake pans and cake rings

This collection covers the pans and rings bakeries, cafés, hotels and restaurant pastry stations use to bake and shape cakes: round, square and rectangular sheet cake pans, springform pans, bundt and angel food pans, and stainless steel cake, pastry and ring molds for plated and layered desserts.

Brands include Fat Daddio's, Chicago Metallic, SignatureWares, Browne, Nordic Ware and Mercer, in sizes from small individual rings up to 17" x 25" slab cake pans. See the full Baking Pans & Molds group for loaf, muffin, pie and specialty pans.

Types of cake pans and rings

  • Round cake pans: SignatureWares, Fat Daddio's and Chicago Metallic rounds from 6" to 16", in 2" and 3" depths, for layer cakes and celebration cakes.
  • Square cake pans: Fat Daddio's squares from 4" up to 12" plus Chicago Metallic 8" and 9" squares for brownies, bars and square layers.
  • Rectangular and sheet cake pans: 7" x 11" through 12" x 18" Fat Daddio's sheet cake pans and Chicago Metallic 15" x 21" and 17" x 25" slab pans for high-yield sheet cakes.
  • Springform pans: Browne, Fat Daddio's and Fox Run springforms with release clasps for cheesecakes, tortes and delicate cakes.
  • Bundt and angel food pans: Nordic Ware cast aluminum bundt pans and Fat Daddio's angel food pans for tube and decorative cakes.
  • Cake, pastry and ring molds: Fat Daddio's, Mercer, Lloyd Pans and Crown stainless rings for entremets, mousse cakes, tarts and stacked plated desserts.
  • Heating cores: rods that sit in the centre of large or deep cakes so the middle bakes through with the edges.

What to consider when choosing cake pans

  • Material: plain and anodized aluminum (Fat Daddio's, SignatureWares) heats evenly and is light to handle; glazed aluminized steel (Chicago Metallic) offers a coated surface for easier release; cast aluminum bundt pans hold detailed shapes.
  • Depth: 2" pans suit standard layers; 3" pans let you bake taller layers or cut fewer, thicker tiers. Deep or wide pans may need a heating core.
  • Bottom style: solid pans for everyday layers; springform and removable-bottom pans for cheesecakes and items you can't invert; bottomless rings for assembly and moulding.
  • Size consistency: stock pans in matching sizes so layers stack evenly and recipes scale predictably across a tiered order.
  • Pack quantity: some Fat Daddio's pans are sold in 6-packs, which suits production runs; check the listing before ordering singles.
  • Care: hand-wash aluminum and coated pans; harsh dish machine chemicals can discolour anodized and glazed finishes.

Buying guides

FAQ

What's the difference between a cake ring and a springform pan?

A springform has a removable base and a clasp that opens the side wall. A cake ring has no base at all; you set it on a lined sheet pan or cake board to bake or assemble, then lift it off.

Do I need 2" or 3" deep round pans?

2" is the standard for most layer cakes. 3" pans give taller layers that can be torted into two, which saves oven space and time when you build tall cakes.

When should I use a heating core?

Use one in large or deep pans where the centre would otherwise stay underbaked while the edges overbake.

Can I use stainless ring molds for savoury plating?

Yes. Small stainless rings like the Mercer ring molds are widely used to stack tartares, grain salads and rice for plated presentation.

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