An overview of the most popular baking shapes

A life without cake is possible but pointless. I think we all agree on this. But which mold do I choose for which cake and what do I need to keep in mind? Here we give you a small overview of the different baking dishes and their function.

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The springform pan

The round classic is probably the best known baking dish and can be found in almost every kitchen. Mostly it is round and consists of two parts. A flexible ring made of metal and a base that is stretched into the ring. Springform pans are perfect for classic cakes and pie crusts.

Practical: The finished cake does not need to be overturned. You can simply release the cake or base from the bottom after opening the clamping lever and removing the ring; if you like it simple, you simply serve the cake on the bottom of the baking pan. Especially loose and delicate doughs succeed optimally in a springform pan.

Springform pans are classically available with a diameter of 24 cm, 26 cm or even 28 cm, in recent years smaller dimensions such as 18 or 20 cm diameter have also become increasingly popular. Often you can bake the same amount of dough in different-sized molds, then the cake varies only in height. As a rule of thumb, halve the amount of dough for a 26 cm pan if you choose an 18 cm pan for baking.

Variation: springform pans with a tube bottom have a circular recess in the center, you can use them to bake ring-shaped cakes. Often you can buy springform pans with a flat bottom and a tube bottom in a set.

Photo: Nicole Stroschein

The Gugelhupfform

It is the most nostalgic among cake pans. Already Little Red Riding Hood hopped in the fairy tale with a Gugelhupf – sometimes also called Napfkuchen – through the forest to her grandmother. The ring-shaped, curved form of this cake with the grooves running diagonally from top to bottom is characteristic. A classic among the cakes in gugelhupfform is often the marble cake, but other variants are still very popular: classic sponge cake, nut cake or our cheesecake with chocolate core.

Gugelhupf molds are available in classic 22 or 24 cm diameter, but also as mini gugelhupf and even in muffin size.

When baking a Gugelhupf it is always important to prepare the form in such a way that the cake comes out of the form without any accidents. For this you can grease the pan and then sprinkle it with some flour or breadcrumbs.

More about the history of the Gugelhupf can be found under this link.

Photo: Mike Hofstetter

The box form

Loaf pans are simple, practical and versatile. It comes in the classic 25 x 11 cm and 30 x 11 cm sizes. Besides sponge or sand cakes, you can also bake bread or prepare meat loaf in a loaf pan. Mini loaf pans are also great for making cakes in the Varoma® to bake. They should not be bigger than xxx x xxx.

The so-called folded bread, for which there are sweet and savory recipes, is also particularly popular.

Photo: Kathrin Knoll – Photo: Kathrin Knoll

The baking tray

While it is not considered a baking pan in the true sense of the word, sheet cakes are often very uncomplicated and are suitable z. B. for picnic or children’s birthday party. Depending on the size of the oven, baking pans from 38 x 28 cm to 40 x 30 cm are possible.

They are suitable z. B. for fruit cakes such as apple, plum or rhubarb cake, but also a lemon cake with sugar icing or the classic butter cake always taste great.


The following rules of thumb apply if you want to substitute one baking dish for another:

  • loaf pan (30 x 11 cm) – springform pan with tube bottom (Ø 26 cm)
  • Gugelhupfform (Ø 22 cm) – Springform pan with tube bottom (Ø 26 cm)
  • Gugelhupfform (Ø 24 cm) – Springform pan with tube bottom (Ø 28 cm)
  • Half the ingredients of a sheet cake fit into a springform pan (Ø 26 cm).
  • Half of the ingredients for a springform pan of Ø 26 cm, fits into a springform pan of Ø 18 cm or Ø 20 cm.
  • When you bake in the Varoma If you want to bake a cake, make sure that the loaf pan you use is no longer than 20 cm; a springform pan with a diameter of 18 cm and a height of 6 cm will fit. Further information about baking in the Varoma® can be found in our article about the Varoma®.

No matter what baking pan you use: Be careful not to fill it more than 2/3 full, otherwise the dough will run over the edge of the pan too easily during baking.

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