Today I’m walking you through my favorite technique for ensuring round cakes don’t stick to the baking pans: parchment paper rounds. This is such a simple concept, but it makes a big difference!
In all my many layer cake recipes, I mention how to prepare your baking pans so that the baked cakes release easily from the pans, intact and ready to assemble. Have you ever had a round cake stick to your pan, tearing completely, and ruining all your efforts? I’ve been there too.
I use parchment paper rounds and I want to demonstrate how quick and easy it is to make these yourself at home.
Lining cake pans with parchment rounds is the trick I use every single time I bake a round cake, whether I’m making a 1-layer easy sprinkle cake, a 9-layer Smith Island cake, or even a homemade wedding cake. No more stuck cakes, please.
Store-bought pre-cut parchment rounds are convenient, but it’s really easy to just make them yourself, and more cost-effective, too. I especially like that you can cut the exact pan size you need, whether you’re making a 6-inch cake, an 8-inch cake, or a 9-inch cake.
If you don’t make a lot of round cakes, just cut them as you need them. If you bake a lot, cut many at a time and store them with your baking pans or cake decorating tools, ready for the next time you bake.
It’s a really easy concept, but I figured showing you the process in a video would be most helpful. No matter what size or brand of round cake pan you’re using, here’s how to prepare it for baking:
Grab These 4 Things to Make Parchment Rounds
- Parchment/baking paper: You can use any brand, and either brown or white.
- Cake pan(s): Make sure you have quality cake pans. From one baker to another, I swear by Fat Daddio’s cake pans. Incredible quality for the price. I’m not working with this brand, I’m just a genuine fan.
Some DIY methods for making parchment paper rounds instruct you to fold a square a bunch of times. I don’t do that; I find tracing a circle and cutting it out to be easier.
How to Line a Round Cake Pan
Step 1: Trace the Cake Pan on the Parchment. If you’re using a roll of parchment paper, start by measuring out how much you’ll need for the number of pans you’ll be using, and cut it off the roll. Set one of your cake pans on the parchment, hold it steady with one hand, and trace around it with a pencil. Repeat this step for however many cake pans you’re planning to use.
Step 2: Cut Inside the Circle. Cut out the circles, just inside the pencil line.
Step 3: Lightly Grease the Pan. Very lightly grease the cake pan with butter or nonstick spray. I usually use coconut oil nonstick spray or “baking spray,” which has a little flour in it. You could also just grease it with butter.
Step 4: Line the Pan With Parchment Round. Place the parchment round inside, pressing it to the bottom of the pan.
Step 5: Lightly Grease the Parchment. Yes, you grease the pan and then also grease the parchment. This creates an ultra-nonstick environment for your cake. The cake won’t stick to the pan, and the parchment round won’t stick to the cake.
Step 6: Pour in Cake Batter and Bake.
Peel Off the Parchment Round
When the cake has cooled, run a thin knife around the edge, invert the cake on your hand or work surface, then lift off the cake pan. The parchment round may stay in the pan, or stay on the bottom of the cake. (I find it’s different with every recipe.) But whichever it “sticks” to, you just need to peel it off.
Peel off the bottom of your cake or bottom of your pan, whichever it “sticks” to:
And voila! You have a beautiful round cake that releases easily from the pan.