Yes, you can bake angel food cake in a regular pan if it is ungreased, lined only on the bottom, and cooled upside down to protect the airy crumb.
Can I Make Angel Food Cake In A Regular Pan? Overview
If you have ever typed “can i make angel food cake in a regular pan?” into a search box while staring at your one lonely 9×13 pan, you are not alone. The classic pan for this cake is a tall, uncoated tube pan with a removable base, yet plenty of home bakers still pull off a light, fluffy angel food cake in loaf pans, sheet pans, or round pans.
The short version is this: you can make angel food cake in a regular pan when you pick the right style of pan, skip the nonstick coatings, leave the sides ungreased, and give the cake good support while it cools upside down. Expect a lower cake and slightly different look, yet the flavor and soft crumb can stay just as pleasant.
Common Pans For Angel Food Cake And How They Behave
| Pan Type | Good For Angel Food Cake? | Notes |
|---|---|---|
| Classic Uncoated Tube Pan | Best choice | Tall sides and center tube give height and even baking; leave completely ungreased. |
| Nonstick Tube Pan | Risky | Cake may not cling to the sides, so it can sink; only use if coating is very thin. |
| Bundt Pan | Not recommended | Curves and ridges make release hard; many bakers report cakes tearing or collapsing. |
| Metal 9×13 Rectangular Pan | Works with care | Line only the bottom, keep sides bare, and cool upside down for best structure. |
| Metal 8 Or 9 Inch Round Pans | Works for thinner layers | Use two or three pans, leave sides ungreased, and bake shorter times. |
| Metal Loaf Pan | Good for small batches | A standard 9×5 pan can produce a nice loaf if left ungreased and cooled upside down. |
| Glass Or Ceramic Pan | Less ideal | Sides are slick and hold heat; cake may brown too fast and rise less. |
| Springform Pan With Center Can | Creative option | You can mimic a tube pan by placing a wrapped can in the center of a plain springform. |
Why Angel Food Cake Pans Are Different
Angel food cake batter works like an egg white foam balanced with just enough flour and sugar. The bubbles need something to cling to while the cake climbs. That is why so many recipes, such as King Arthur Baking’s traditional angel food cake recipe, insist on ungreased, uncoated sides for tall volume and a fine crumb. :contentReference[oaicite:0]{index=0}
A tube pan gives the batter two sets of walls: the outer ring and the inner tube. Heat reaches the center faster, which helps the cake bake through before the top dries out. Straight sides also give you that classic, high cylinder of cake that holds up under whipped cream and fruit.
Foam Batter And Clinging Sides
Whipped egg whites carry most of the lift in angel food cake. Every streak of fat weakens that foam, and every slick surface inside the pan makes it harder for the batter to grab on and stay tall. Grease or thick nonstick coatings reduce friction, so the cake can slide, shrink, and turn dense.
A “regular” pan still works when its surface is plain metal and free of grease. The batter clings to the dry sides, and as the cake cools upside down, gravity pulls gently while the sides hold the structure in place.
Tube Center And Even Baking
The center tube in the classic pan improves heat flow. When you switch to a 9×13 pan or loaf pan, you lose that inner chimney of heat. The cake layer near the middle may bake slower, so you match that by keeping the layer a bit shallower and watching the color and texture more closely.
If you want to mimic a tube, you can follow tricks such as the method Epicurious shares in its angel food cake pan hack, where a can in the center of a springform pan stands in for the tube. :contentReference[oaicite:1]{index=1}
Angel Food Cake In A Regular Pan Setup Steps
Now to the hands-on part: how to set up a regular pan so your angel food cake still bakes tall and airy. This section walks through the choices that matter most, from pan style to oven rack placement.
Choose The Right Regular Pan
Pick plain aluminum or light-colored steel. Dark pans brown faster and can dry the edges before the center sets. Skip heavy ceramic dishes and most glass pans for this cake, since they retain heat and make timing harder to judge.
For a full batch of batter, either a 9×13 pan or two 8 or 9 inch round pans work well. For a half batch, a 9×5 loaf pan keeps the batter deep enough to rise but not so deep that the center lags far behind the edges.
Prepare The Pan Correctly
Greasing the pan feels natural for many cakes, yet angel food cake breaks that habit. The batter needs dry sides so it can climb, then cling during cooling.
- Leave the sides bare. Do not butter, oil, or spray them.
- Line only the bottom with parchment if you like tidy slices. Cut it to fit snugly.
- Make sure the pan is clean and dry so the egg foam does not lose volume.
This same pattern mirrors what you see in reliable recipes from experienced bakers, who repeat the “ungreased pan” rule for angel food cake again and again. :contentReference[oaicite:2]{index=2}
Fill Level And Oven Position
Fill the pan to about two thirds of its height. Higher than that and the cake may mushroom far above the rim and tilt when you invert it. Lower than half and you will not see much lift, so the texture may lean toward sponge cake rather than the cloudlike feel people expect.
Set an oven rack in the lower third of the oven, then place the pan right in the center of that rack. Angel food cake needs steady heat around all sides, with some space for air to circulate around the pan walls.
Baking Time, Temperature, And Doneness Cues
Most angel food cakes bake between 325°F and 350°F. Tube pans often sit closer to 350°F, while flatter sheet-style versions sometimes use a slightly lower temperature so the top does not brown before the center sets.
Start checking a regular-pan angel food cake around 25 minutes for round pans, 30 to 35 minutes for a loaf pan, and 35 to 40 minutes for a 9×13 pan. Watch for these cues rather than only the clock:
- The top is dry, lightly golden, and springs back when pressed.
- The cake pulls just slightly from the edges, but not enough to detach fully.
- A skewer inserted near the center comes out without wet streaks of batter.
If you use a food thermometer, egg-based dishes such as angel food cake are done when the center reaches about 160°F, which matches guidance in the USDA and FoodSafety.gov safe minimum internal temperature chart. :contentReference[oaicite:3]{index=3}
Cooling And Releasing In A Regular Pan
Cooling upside down is not just a quirk of angel food cake; it is part of the structure. While the cake is hot, the starches have not fully set. If you cool the pan upright, the weight of the cake pulls downward and the crumb compresses.
With a tube pan, you flip the whole pan over on its feet or onto a bottle. With a regular pan, you improvise a bit:
- For a 9×13 pan, set four canned goods or sturdy mugs on the counter and rest the pan upside down on them by its corners.
- For loaf or round pans, place the pan upside down over a thin-necked bottle or prop two sides on heat-safe blocks so air can move underneath.
Let the cake cool completely before loosening the edges. That can take an hour or two, depending on pan size. Once it feels cool, run a thin knife or offset spatula around the sides and under the parchment to release the cake in one piece.
Regular Pan Vs Tube Pan Comparison
| Feature | Regular Pan | Tube Pan |
|---|---|---|
| Cake Height | Moderate; lower profile, flatter slices. | Tall and dramatic with a central hole. |
| Texture | Light and airy if handled well, sometimes slightly denser. | Very airy with more even crumb throughout. |
| Ease Of Release | Good if cooled upside down and sides are loosened carefully. | Removable bottom makes release simple when pan is ungreased. |
| Serving Style | Classic slices, bars, or cubes for trifles. | Ring-shaped slices that look traditional. |
| Storage | Fits well in containers or lunch boxes. | Takes more space due to height and shape. |
| Pan Availability | Most kitchens already have at least one suitable pan. | Specialty item that not everyone owns. |
Troubleshooting Angel Food Cake In A Regular Pan
Switching away from the classic tube pan adds a few new ways the recipe can misbehave. Here are common problems and practical fixes so you still feel confident trying a regular pan next time.
Cake Collapsed Or Came Out Dense
If the cake sank once it left the oven, think through the batter and baking steps. Egg whites may not have reached stiff peaks, or some yolk or fat sneaked into the bowl. Sugar added too fast can also deflate the foam. In a regular pan, a layer that is too deep often underbakes in the center, so the structure slumps as it cools.
Next time, whisk the egg whites until they form glossy peaks that hold their shape, fold in the flour gently with a spatula, and keep the batter depth modest in a regular pan. Longer cooling upside down also helps the crumb stay tall.
Cake Stuck To The Pan
Ironically, you want the cake to cling during baking and cooling, but you still need it to come out in one piece. If the cake tears, take a look at how you loosened it. A thicker knife can gouge the sides, so a thin metal spatula or narrow knife works better.
Slide the tool along the sides with small strokes, then tilt the pan slightly and listen for the soft release as the cake lets go. If a corner sticks in a 9×13 pan, ease that area down with your fingers while supporting the cake with your hand or a cutting board.
Crust Turned Dark Or Dry
A regular pan exposes more surface area than a tall tube pan, so the top crust can darken faster. An oven that runs hot or a dark metal pan adds to that effect. If the cake looks deep brown well before the center feels set, tent the top with a loose sheet of foil for the last few minutes of baking.
Next bake, try a slightly lower temperature or a lighter pan, and avoid placing the pan too close to the top heating element.
Can I Make Angel Food Cake In A Regular Pan? Final Thoughts
So, can i make angel food cake in a regular pan? Yes, as long as you respect what makes this cake special: a strong egg white foam, a clean dry pan, and a cooling method that does not squash the delicate crumb.
A classic tube pan still gives the most dramatic shape, yet a simple loaf pan or 9×13 pan opens the door to casual desserts, lunchbox bars, or cubes ready for trifles. Once you master the steps in this article, the question “can i make angel food cake in a regular pan?” turns from worry into a handy option whenever the baking mood strikes and a regular pan is the only one within reach.