Lining a round cake pan with parchment paper takes only a few minutes, but it can prevent sticking, torn cake layers, and difficult cleanup. The most reliable method uses a parchment circle on the bottom, with greased sides when needed.
What You Need
Gather the following before you begin:
- A round cake pan
- Parchment paper labeled for baking
- Scissors
- A pencil or food-safe marker
- Butter, shortening, oil, or baking spray
- A pastry brush or paper towel, if using butter or shortening
- The cake batter and recipe instructions
Use parchment made for baking rather than wax paper. Wax paper is not designed for the same oven temperatures and may smoke, melt, or transfer wax. Parchment paper is generally suitable for normal cake-baking temperatures, but always follow the temperature limits printed on the package.
The parchment circle is most important on the bottom of the pan. Whether you also grease and line the sides depends on the cake. Dense, sticky, fragile, or very moist cakes benefit from extra protection, while some sponge cakes need ungreased sides to climb properly.
The Easiest Method: Trace and Cut a Circle
This method is especially useful when you want a precise fit or are lining several pans.
- Place the pan on the parchment. Set the pan bottom-side down on a sheet of parchment paper. If the paper is curled, flatten it first or place a light object on the corners.
- Trace around the pan. Use a pencil or food-safe marker to draw around the outside edge of the pan. If you do not want the marked side near the food, cut just inside the line so the ink remains outside the circle.
- Cut out the circle. Use clean scissors to cut along the traced line. A circle slightly smaller than the pan is better than one that buckles up the sides.
- Check the fit. Place the circle inside the pan. It should lie flat across the base without large folds. Trim a small amount from the edge if necessary.
- Grease the pan. Lightly coat the bottom and sides with butter, shortening, oil, or baking spray. The grease helps the parchment stay in place and can make the sides release more easily.
- Add the parchment circle. Put the circle in the pan, marked side down if you used a pencil. Press from the center outward to remove air pockets and smooth the paper.
- Grease the parchment. Lightly grease the top of the circle unless the recipe specifically says not to. This helps the baked cake separate from the paper.
Do not use a thick layer of grease. Excess fat can pool around the edge of the cake and may leave a greasy crust.
The Folding Method Without Tracing
You can create a parchment circle without placing the pan on the paper. This method is quick and works well when you are lining pans repeatedly.
- Cut or tear a square of parchment that is larger than the pan.
- Fold the square in half to make a rectangle.
- Fold it in half again to make a smaller square.
- Identify the corner that is the center of the original sheet—the corner with no loose edges.
- Fold the square diagonally to create a triangle, keeping that center corner at the point.
- Hold the point over the center of the pan and estimate where the paper should reach the pan’s outer edge.
- Cut the folded paper in an arc from one side of the triangle to the other, using the pan’s radius as your guide.
- Unfold the paper and place the circle in the pan.
This technique is similar to cutting a paper snowflake. The key is measuring the distance from the center point to the pan’s edge. If you cut too far out, the circle will wrinkle against the sides. If you cut too far in, part of the base will be uncovered.
For a very accurate result, fold the parchment and place the folded point at the pan’s center, then use the pan itself to estimate the radius before cutting.
How to Keep the Parchment Flat
Parchment often curls because it was stored on a roll. A few simple adjustments can keep it from shifting while you pour in the batter.
- Crumple the sheet gently, then flatten it. The wrinkles reduce the paper’s tendency to roll.
- Spray or brush a very thin layer of grease on the pan before adding the parchment.
- Press the circle firmly from the center to the edges.
- Pour the batter into the center rather than directly onto the edge of the paper.
- Place a small dab of batter under the parchment at the center or around the edge as “glue.”
- Use binder clips only before baking, and remove them completely before the pan goes into the oven.
Never leave paper clips, staples, plastic clips, or other non-oven-safe objects on the pan during baking.
If the parchment has a stubborn curl, reverse the direction of the curl by rolling it loosely the other way. Do not soak it with water. Damp parchment can make batter spread unevenly and may tear when you try to position it.
Should You Line the Sides Too?
A parchment circle protects the base, but the sides of the pan may still need attention. The right choice depends on the recipe and the texture of the cake.
| Cake type | Bottom parchment | Grease sides | Parchment side strip |
|---|---|---|---|
| Butter or pound cake | Recommended | Usually yes | Optional |
| Layer cake | Recommended | Yes | Optional |
| Cheesecake | Recommended | Usually yes | Helpful for tall cakes |
| Sticky fruit or caramel cake | Recommended | Yes | Helpful |
| Chiffon or angel food cake | Usually no | Usually no | No |
| Sponge cake | Often recommended | Follow recipe | Sometimes |
For a side strip, cut a rectangle slightly taller than the pan and long enough to wrap around the inside. Grease the pan first, press the strip against the wall, and overlap the ends slightly. If the strip keeps springing away, add a thin layer of grease behind it.
Do not automatically grease every pan. Angel food and some chiffon cakes rely on the batter gripping the sides as it rises. Greasing those sides can cause the cake to slide or rise poorly. Follow the specific recipe whenever it gives different instructions.
A Fast Pan-Size Check
Parchment circles do not need to be mathematically perfect, but matching the pan size improves the result. Measure the pan across the inside from one edge to the opposite edge. This is the pan’s diameter.
For example, a 9-inch round pan needs a circle close to 9 inches across. If the pan has sloped sides, measure the bottom rather than the rim, because the parchment rests on the base. If you are using a springform pan, measure the removable base separately; the interior may be slightly different from the outside diameter.
A circle that is up to about 1/8 inch smaller than the base is generally fine. A much smaller circle can expose a ring of metal where batter may stick. A larger circle may crease up the sides, creating ridges in the cake and making removal harder.
Baking With the Lined Pan
Once the parchment is in place, prepare the pan according to the recipe rather than assuming the paper replaces all greasing.
- Confirm that the parchment is lying flat and does not extend above the rim unless it is intentionally being used as a side liner.
- Grease exposed metal surfaces as directed.
- Add the batter evenly. If you are making layers, divide the batter by weight or use consistent measuring cups.
- Tap the pan lightly on the counter only if the recipe allows it. Excessive tapping can remove useful air from some cakes.
- Bake the pan on a stable oven rack, leaving space around it for heat to circulate.
- Let the cake cool for the time specified by the recipe before attempting removal.
Parchment prevents much of the sticking, but it does not determine doneness. A cake that is underbaked may collapse or tear even when the pan is perfectly lined. Test the cake using the recipe’s recommended method, such as checking for a springy center or inserting a tester into the thickest part.
How to Remove the Cake
Let the cake cool in the pan until it is firm enough to handle but not necessarily completely cold. Many cakes release more cleanly while slightly warm.
Run a thin knife or offset spatula around the sides if the recipe calls for it. Keep the tool against the pan rather than digging into the cake. Place a cooling rack over the pan, hold both securely, and invert them together. Lift the pan away carefully.
Peel the parchment from the cake while it is still warm or once it has cooled, depending on the recipe. Pull the paper slowly at a low angle instead of yanking it straight upward. If a little cake remains on the paper, wait a few more minutes and try again.
For a layer cake, turn the cake right-side up on another rack or plate after removing the parchment. Allow it to cool completely before frosting, stacking, or slicing.
Troubleshooting Common Problems
The parchment circle wrinkles. It may be too large, the pan may have sloped sides, or the sheet may still be curled. Trim the circle slightly, flatten the paper, and use a small amount of grease to hold it down.
The cake stuck around the edge. The sides may not have been greased, or the cake may have cooled and contracted unevenly. Let the pan sit briefly, then loosen the edge with a thin knife. For the next batch, grease the sides or add a side strip if appropriate.
The bottom of the cake is greasy. Too much butter, oil, or spray was used. Apply a thin, even coating and wipe away visible pools before adding the parchment.
The paper stuck to the cake. The parchment may have been low quality, the cake may have cooled completely before peeling, or the paper may not have been rated for baking. Peel slowly and use genuine baking parchment.
The parchment burned or became brittle. It may have extended too far beyond the pan and touched an oven element, or the oven may have exceeded the paper’s temperature rating. Trim overhanging edges and keep the paper away from direct heat.
The batter leaked underneath the paper. Parchment is not a seal. Thin batter can flow into gaps, especially in a loose-bottom or springform pan. Use a properly fitted base, grease the pan, and wrap the outside of a springform pan with foil when the recipe requires a water bath.
Alternatives to Parchment
If you do not have parchment, grease the pan thoroughly and dust it with flour. Tap out the excess flour before adding batter. For chocolate cakes, cocoa powder can replace some or all of the flour used for dusting so that white residue does not show.
A baking spray that contains flour can also work well for many cakes. Shortening and flour are useful for detailed pans because they coat corners more evenly than some liquid oils. Silicone baking mats or reusable round liners are another option when they are correctly sized and rated for the oven temperature.
Parchment is not always necessary. Firm butter cakes baked in a well-prepared pan may release easily with grease and flour alone. It is particularly valuable when the cake is fragile, sticky, meant to be inverted, or needed for clean layers.