Pan Greasing & Lining: The Right Method for Every Baked Good
Proper pan preparation is not optional — it directly determines whether your baked good releases cleanly, develops the correct crust, and retains its shape. Using the wrong method for a specific recipe produces stuck cakes, collapsed souffles, and soggy bottoms.
Methods and When to Use Them
| Method | Amount | Best For |
|---|---|---|
| Butter + flour | 5–8g butter + 1 tbsp (7.5g) flour | Layer cakes, Bundt, quick bread |
| Parchment paper only | Cut to fit base + sides | Cheesecakes, brownies, cookie sheets |
| Cooking spray | ~3g per pan | Muffin tins, springform pans, loaves |
| Butter + cocoa powder | 5g butter + 1 tbsp (5.3g) cocoa | Chocolate cakes (avoids white marks) |
| Nothing | — | Angel food cake, chiffon cake |
The Angel Food Exception
Angel food and chiffon cakes must bake in completely ungreased pans. These cakes rise by clinging to the pan walls as the egg white foam expands. Greasing the pan removes this grip — the batter slides down and the cake collapses. This is non-negotiable; it is not a suggestion.
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For more baking techniques, see our complete tips collection.
FAQ
Does cooking spray work as well as butter and flour?
For simple pans (loaf pans, muffin tins, springform pans), cooking spray works equally well and is faster to apply. For intricate pans like Bundt pans with deep crevices, butter applied with a pastry brush provides more even coverage in the details. Spray can miss recessed areas. For the most reliable Bundt pan release, use a baking spray that already contains flour (like Baker's Joy or Pam Baking).