Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?
9,545 5/5 (1 reviews)
Keywords for this post:MouldsCakeMaterialSizeCapacityLast modified on: August 25th 2025
Cake moulds
There are 2 main criteria for classifying cake molds: their material, what they're made of, and their volume, or how much batter you can fit inside.
And the choice is totally up to you, as each of these materials is well suited to oven baking, after which it's more a question of personal sensitivity.
For example, I try to limit the use of non-stick molds as much as possible, so I took my old Tefal mold that I'd had for years to the scrap yard, and replaced it with a Pyrex glass mold, which is more neutral and virtually indestructible.
Of course, you'll need to be a little more careful before baking, as unmoulding could be difficult, but if you butter the mould properly before pouring in the batter, no worries.
And if the pastry is really sticky when baked, I put a strip of baking paper on the bottom, or even on the edges, and it unmolds itself.
So it's up to you, just remember that they'll all bake very well, but the tricky part will be unmolding them.
But it's not just the big ones: you'll also find small molds that are often twice as small, and therefore have a capacity of 600 ml, which is handy if you want to make 2 small cakes rather than one big one.
The mold needs to be able to hold the volume of batter, but not be completely full afterwards, as the cake will almost certainly swell and rise during baking, so the edges of the mold need to be high enough to prevent it from overflowing.
This varies quite a bit from brand to brand, but you can easily check it by calculating the volume of your mold by multiplying its length x width x height in millimeters, and you'll get its volume in milliliters.
.
They're practical, easy to use and, above all, they can be reused several times. Contrary to their name, it would be a real shame to throw them away when they can be washed and reused.
To sum up: whatever material you choose for your mold, baking will go smoothly, the only tricky part is unmolding, and for certain materials (glass and raw metal) you need to take care to butter the mold well, or even protect it with a sheet of baking paper.
The material
The choice is yours, to say the least: steel, silicone, glass, non-stick steel, exoglass, aluminum...And the choice is totally up to you, as each of these materials is well suited to oven baking, after which it's more a question of personal sensitivity.
For example, I try to limit the use of non-stick molds as much as possible, so I took my old Tefal mold that I'd had for years to the scrap yard, and replaced it with a Pyrex glass mold, which is more neutral and virtually indestructible.
Of course, you'll need to be a little more careful before baking, as unmoulding could be difficult, but if you butter the mould properly before pouring in the batter, no worries.
And if the pastry is really sticky when baked, I put a strip of baking paper on the bottom, or even on the edges, and it unmolds itself.
So it's up to you, just remember that they'll all bake very well, but the tricky part will be unmolding them.
Capacity
All "classic" cake molds have a capacity that allows them to hold a volume of batter of around 1000 ml (1 liter of batter), which is the standard capacity.But it's not just the big ones: you'll also find small molds that are often twice as small, and therefore have a capacity of 600 ml, which is handy if you want to make 2 small cakes rather than one big one.
The mold needs to be able to hold the volume of batter, but not be completely full afterwards, as the cake will almost certainly swell and rise during baking, so the edges of the mold need to be high enough to prevent it from overflowing.
This varies quite a bit from brand to brand, but you can easily check it by calculating the volume of your mold by multiplying its length x width x height in millimeters, and you'll get its volume in milliliters.
Another, quicker solution is to place your mold on a scale, tare it and fill it with water. The weight indicated will be its capacity (or volume).
Once you have the capacity of the mold, divide the value by 3 and you'll have a good estimate of the weight of batter you can pour into it.
Disposable moulds
Aluminum disposable molds of various sizes (mainly 1200 or 600) are now readily available, and are widely used by professionals.They're practical, easy to use and, above all, they can be reused several times. Contrary to their name, it would be a real shame to throw them away when they can be washed and reused.
To sum up: whatever material you choose for your mold, baking will go smoothly, the only tricky part is unmolding, and for certain materials (glass and raw metal) you need to take care to butter the mold well, or even protect it with a sheet of baking paper.
Lasts posts
The strange foam of potatoes in milk
As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?April 26th 2026913
A little leftover butter
Very often when you're making a cake, your recipe will tell you to melt some butter and mix it into the batter - a classic for cookies, cakes, moelleux and the like. And every time you do this, you'll have to butter the baking tin to prevent the dough from sticking during baking. Naturally,...April 16th 20269785
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.March 14th 20261,7115
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...March 9th 20261,5265
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20253,5665
Other pages you may also like
Fruits which can ruin your jelly
There are many ways of making a fruit mousse, but one of the simplest is to prepare a fruit jelly (basically a fresh fruit coulis with gelatine) and then mix this jelly before it sets completely with whipped cream. The result is perfect for filling a charlotte, for example. But do beware;...March 6th 201380 K4.0
How to avoid lumps
You've probably come across this unpleasant phenomenon where, when you try to incorporate an ingredient (usually a solid or powder) into a preparation (usually a liquid), the mixture doesn't mix properly and you end up with little "balls" or little lumps of the solid part that refuse to mix with the...October 9th 202024 K4.8
Maillard reactions
This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...January 28th 201539 K4
Unmoulding cakes while hot
When you make a cake, pound cake or whatever (what bakers call a "travel cake" because it's easy to carry around) you've most likely made a batter, either by hand or in a food processor, which you then pour into a buttered pan. It's a classic, and I've already talked to you about 2 or 3 tips on...February 6th 202140 K4.6
Soup vs. potage
It's true that we're finally coming out of winter as I write these lines, and that we'll all be making, no doubt, a little less soup and potages, but even if it's out of season, it really is a simple and delicious dish, which is one of the always easy answers to "What's for dinner this (Sunday)...April 9th 202213 K
Post a comment or question
Follow this page
Receive an e-mail as soon as this page is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.