How to Line a Cake Pan the Way Pastry Chefs Do
Professionals make it look easy. Here's the technique that gives you perfect cake releases every time.
There's a right way and a wrong way to line a cake pan. Here's the technique that gives you perfect cake releases every time.
Professionals make it look easy. After years of practice, here's exactly how to do it.
The Technique
Step 1: Cut parchment—trace the bottom of your pan, add about a two-inch margin all around. Cut into a circle for the bottom and a strip for the sides with tabs that stick up.
Step 2: Butter the pan—every inch. Use softened butter and a pastry brush or your fingers to get into all the corners.
Step 3: Press parchment—into the butter, smooth out any wrinkles. The butter acts as glue.
Step 4: Butter again—the parchment itself. This ensures nothing sticks.
Why This Works
The butter acts as glue, holding the parchment in place. The second buttering ensures nothing sticks. This works better than any cooking spray.
Pro Tips
Use parchment with one side slightly elevated (silicone-coated)—this side goes facing up for better release.
Extend above the rim for easy removal—leave a one-inch overhang on the sides.
Flour the pan after buttering for additional release—sprinkle a tablespoon of flour, tap to coat, tap out excess. This is optional but helps with delicate cakes.
What to Use
I use Reynolds Kitchens Parchment Paper for all my cake lining. A Parchment Cake Pan Liner Set with pre-cut circles saves time for common pan sizes.
For butter, I prefer Kerrygold Irish Butter—it has a higher fat content and better flavor than standard butter.
The Bottom Line
This technique never fails. Every time I bake a cake, I use this method. It's the difference between a cake that releases perfectly and one that crumbles.