Cake pan

Light-colored aluminum pans bake most evenly. Dark pans absorb more heat and can brown edges faster, so many bakers lower the oven by about 25°F (15°C) when using them. Square and 9 by 13-inch rectangular pans are used for snack cakes and sheet cakes.

Pan size matters: a 9-inch round has about a quarter more area than an 8-inch round, so the same batter bakes thinner and faster. Greasing the pan and lining the bottom with parchment helps cakes release cleanly.