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Tube Pans

A tube pan may not seem like essential baking equipment—until you try making angel food cake in any other pan.

Top Pick

  • Durability
  • Ease of Use
  • Cake Appearance

WinnerChicago Metallic 2-Piece Angel Food Cake Pan with Feet

This pan was the only one in our lineup that ultimately had every feature we loved: a nonstick surface, a removable bottom, and feet. Baking with this pan was easy from start to finish, and it turned out flawless angel food and pound cakes. Though it has a removable bottom, it didn't leak, even when we baked a heavier batter, our Tunnel of Fudge Cake. Though we'd be happy if it churned out only perfect angel food cakes, it's a versatile pan that can also be used to make pound cakes and Bundt cakes. Like many of these pans, it looked a bit scratched at the end of testing.
Model Number: 16184Feet: YesMaterial: Nonstick-coated aluminized steelRemovable Bottom: YesPrice at Time of Testing: $17.99
  • Durability
  • Ease of Use
  • Cake Appearance
This pan was the only one in our lineup that ultimately had every feature we loved: a nonstick surface, a removable bottom, and feet. Baking with this pan was easy from start to finish, and it turned out flawless angel food and pound cakes. Though it has a removable bottom, it didn't leak, even when we baked a heavier batter, our Tunnel of Fudge Cake. Though we'd be happy if it churned out only perfect angel food cakes, it's a versatile pan that can also be used to make pound cakes and Bundt cakes. Like many of these pans, it looked a bit scratched at the end of testing.
Model Number: 16184Feet: YesMaterial: Nonstick-coated aluminized steelRemovable Bottom: YesPrice at Time of Testing: $17.99

What You Need to Know

Do you need a tube pan? We’ve posed and tested this question numerous times throughout the years, and each time we come back to the same answer: For the best angel food cake, yes, a tube pan is essential. While most other cakes get their lift from baking powder and/or baking soda, egg-foam cakes rely on whipped eggs folded into the batter for lift. Because the cake is so delicate, it will collapse into a sticky mess if it’s not baked and cooled properly.

Tube pans—tall, round pans with a conical tube in the center—are designed to help egg-foam cakes in three ways. First, the tall sides provide a surface for the batter to cling to as it bakes, so it can rise high (unlike other cake pans, tube pans are typically not greased so that the cake can cling to the pan as it rises). Second, the conical center provides more heat to the middle of the cake, so the center rises and sets at the same rate as the outside. Third, a hole in the middle of the pan allows you to invert the pan onto a bottle for cooling; the pull of gravity prevents the cake from collapsing into the pan. Many tube pans have additional features to aid in cake release or inversion; we surveyed the market and found pans with handles, feet, and removable bottoms. Do these features really make for a better cake?

Members of the tastings and testings team inspect angel food cakes made in different tube pans during an evaluation of these specialty baking vessels.

Easy Baking, Not So Easy Cooling

We tested five tube pans, priced from $15.05 to $28.49. Our lineup included a mix of nonstick and uncoated pans with a variety of features: Three had removable bottoms, two had feet, and one had handles. We used them to make Angel Food Cake (a classic application) and Cold-Oven Pound Cake, a denser, more traditional cake that we sometimes make in a tube pan.

All five pans produced angel food and pound cakes of roughly the same height, shape, and interior texture; none of the cakes tasted or looked unacceptable. Despite differences in the color of the pans, most also browned the cakes sufficiently; only one pan made from a very light aluminum turned out cakes that were a tad pale. While this wasn’t a deal breaker, we preferred pans that browned more deeply, which added a crunchier crust and more caramelized flavor.

Angel food cakes made in various tube pans sit for inspection during an evaluation of several models of this specialty baking vessel.

We also preferred pans with feet—little pieces of metal that stick out from the top of the pan to support it when it’s upside down. These feet allowed us to invert the pan onto a flat surface rather than try to balance it on a potentially tippy bottle for cooling. (However, the bottle trick works pretty well if you happen to have a pan without feet.) Finally, we liked the maneuverability of pans with handles, but we didn’t think handles were essential—all the pans were easy to hold, rotate, and flip.

A removable bottom offers gentler cake removal and reduces the likelihood that the cake will stick to the pan.

Removable Bottom: Good For Angel Food Cake, Bad For Pound Cake

Angel food cake is baked in an ungreased pan so that it can cling to the pan as it rises and won’t slump during baking; the ungreased interior also helps prevent the cake from slipping out of the pan when it’s cooling upside down. However, the lack of greasing makes it a challenge to cleanly remove the cake from the pan. For this reason, we liked tube pans with nonstick coatings, which made the process easier. Only one model in our lineup was uncoated, and while it was a bit more scratch-resistant than the others, we had trouble removing cakes.

A removable bottom was also essential. It allowed us to pull the entire cake out of the pan and then lift it off the base with no fuss. For fixed-bottom pans, we had to use a knife and significant shaking to coax out the cakes. While none of the cakes was ruined by our extra efforts, the exteriors of angel food cakes made in fixed-bottom pans looked splotchy and ragged compared with the crisp, picture-perfect cakes made in pans with removable bottoms.

This design comes with a drawback, though: the potential for leaks. We didn’t experience any leakage when we made angel food cake, likely because the batter is very airy and light. But pound cake, with its wet, dense batter, was a different story. All but one of the removable-bottom pans leaked when we made pound cake in them. These pans also took longer to clean because pound cake batter pooled on the undersides of the pans. Fortunately, our favorite tube pan with a removable bottom didn’t leak at all—its bottom fit snugly against the pan’s walls, minimizing the gap and preventing batter from escaping.

Our Favorite Tube Pan: Chicago Metallic 2 Piece Angel Food Cake Pan With Feet

Ultimately, we ranked pans with removable bottoms higher because angel food cake is the quintessential purpose for these pans and its success relies on their unique design. Pound cake, on the other hand, can be made successfully in a loaf, Bundt, or cake pan. If you choose to make a pound cake in a tube pan with a removable bottom, we recommend either wrapping the exterior of the pan with aluminum foil or placing the pan on a baking sheet to prevent messes.

Our winner was once again the Chicago Metallic 2-Piece Angel Food Cake Pan with Feet ($17.99). Its removable bottom made releasing cakes fast and easy, and the snug fit of its base against the pan’s walls prevented leaking, even with denser pound cake batter. Cakes made in this pan were nicely browned and perfectly tall, and the pan’s feet made for sturdy cooling.

  • Darker color for better browning
  • Removable bottom for easier release
  • Feet for cooling angel food cake inverted

03:50

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Everything We Tested

Good 3 Stars out of 3.
Fair 2 Stars out of 3.
Poor 1 Star out of 3.

Highly Recommended

  • Durability
  • Ease of Use
  • Cake Appearance

WinnerChicago Metallic 2-Piece Angel Food Cake Pan with Feet

This pan was the only one in our lineup that ultimately had every feature we loved: a nonstick surface, a removable bottom, and feet. Baking with this pan was easy from start to finish, and it turned out flawless angel food and pound cakes. Though it has a removable bottom, it didn't leak, even when we baked a heavier batter, our Tunnel of Fudge Cake. Though we'd be happy if it churned out only perfect angel food cakes, it's a versatile pan that can also be used to make pound cakes and Bundt cakes. Like many of these pans, it looked a bit scratched at the end of testing.
Model Number: 16184Feet: YesMaterial: Nonstick-coated aluminized steelRemovable Bottom: YesPrice at Time of Testing: $17.99
  • Durability
  • Ease of Use
  • Cake Appearance
This pan was the only one in our lineup that ultimately had every feature we loved: a nonstick surface, a removable bottom, and feet. Baking with this pan was easy from start to finish, and it turned out flawless angel food and pound cakes. Though it has a removable bottom, it didn't leak, even when we baked a heavier batter, our Tunnel of Fudge Cake. Though we'd be happy if it churned out only perfect angel food cakes, it's a versatile pan that can also be used to make pound cakes and Bundt cakes. Like many of these pans, it looked a bit scratched at the end of testing.
Model Number: 16184Feet: YesMaterial: Nonstick-coated aluminized steelRemovable Bottom: YesPrice at Time of Testing: $17.99

Recommended

  • Durability
  • Ease of Use
  • Cake Appearance

Cuisinart Chef's Classic 9″ Tube Cake Pan

Though this pan leaked when we made pound cake, it churned out tender, pristine angel food cakes. Its removable bottom and nonstick interior made removing cakes a breeze. It doesn't have feet, but the conical center tube is taller than the sides of the pan, so it can still stand on its own when inverted—no bottle required. We did notice minor cosmetic scratches on its surface at the end of testing.
Model Number: AMB-9TCPFeet: NoMaterial: Nonstick heavy-gauge aluminized steelRemovable Bottom: YesPrice at Time of Testing: $15.95
  • Durability
  • Ease of Use
  • Cake Appearance
Though this pan leaked when we made pound cake, it churned out tender, pristine angel food cakes. Its removable bottom and nonstick interior made removing cakes a breeze. It doesn't have feet, but the conical center tube is taller than the sides of the pan, so it can still stand on its own when inverted—no bottle required. We did notice minor cosmetic scratches on its surface at the end of testing.
Model Number: AMB-9TCPFeet: NoMaterial: Nonstick heavy-gauge aluminized steelRemovable Bottom: YesPrice at Time of Testing: $15.95

Recommended with reservations

  • Durability
  • Ease of Use
  • Cake Appearance

Wilton 10-Inch Angel Food Pan

Testers were split on this pan's light-colored uncoated exterior: The resulting cakes were light and delicate but missing the caramelized, crisp exterior we prefer on our angel food and pound cakes. However, since it doesn't have a nonstick coating, this pan's finish was extra-durable—we couldn't find a scratch on the surface at the end of testing. The uncoated surface resulted in some sticking, but that was mitigated by the removable bottom, which allowed us to pick the cake right out of the pan (though it did take a swipe of a butter knife to get the cake off the base). It leaked a few teaspoons of batter when we made pound cake.
Model Number: 2105-2525Feet: YesMaterial: Uncoated aluminumRemovable Bottom: YesPrice at Time of Testing: $15.92
  • Durability
  • Ease of Use
  • Cake Appearance
Testers were split on this pan's light-colored uncoated exterior: The resulting cakes were light and delicate but missing the caramelized, crisp exterior we prefer on our angel food and pound cakes. However, since it doesn't have a nonstick coating, this pan's finish was extra-durable—we couldn't find a scratch on the surface at the end of testing. The uncoated surface resulted in some sticking, but that was mitigated by the removable bottom, which allowed us to pick the cake right out of the pan (though it did take a swipe of a butter knife to get the cake off the base). It leaked a few teaspoons of batter when we made pound cake.
Model Number: 2105-2525Feet: YesMaterial: Uncoated aluminumRemovable Bottom: YesPrice at Time of Testing: $15.92
  • Durability
  • Ease of Use
  • Cake Appearance

Calphalon Nonstick Bakeware 10-in. Angel Food Cake Pan

Pound cake was easy to bake and release in this nonstick, fixed-bottom pan. However, angel food cake baked in this pan looked a bit ragged since we had to scrape the edges with a knife and shake the pan to get the cake out. This meant that the pan emerged from testing with a fair number of scratches. Though it doesn't have feet, it fit easily over the neck of a wine bottle for cooling.
Model Number: 1826136Feet: NoMaterial: Nonstick-coated aluminized steelRemovable Bottom: NoPrice at Time of Testing: $15.05
  • Durability
  • Ease of Use
  • Cake Appearance
Pound cake was easy to bake and release in this nonstick, fixed-bottom pan. However, angel food cake baked in this pan looked a bit ragged since we had to scrape the edges with a knife and shake the pan to get the cake out. This meant that the pan emerged from testing with a fair number of scratches. Though it doesn't have feet, it fit easily over the neck of a wine bottle for cooling.
Model Number: 1826136Feet: NoMaterial: Nonstick-coated aluminized steelRemovable Bottom: NoPrice at Time of Testing: $15.05
  • Durability
  • Ease of Use
  • Cake Appearance

Nordic Ware Pound Cake and Angel Food Pan

This pan cleanly released a tall, tender pound cake with crisp edges. However, cooling and releasing angel food cake was a chore. The hole in the center of the pan was too small to fit a wine bottle or any other bottle that could support the weight of the pan and cake. We had to rest the pan on its handles for cooling, which limited airflow and caused the cake to steam, making the bottom a bit soggy. Since it's a fixed-bottom pan, it required both scraping and shaking to persuade the cake to fall out, and the resulting cake looked splotchy. We did like this pan's handles, which allowed for easy transportation to and from the oven.
Model Number: 52537Feet: NoMaterial: Nonstick-coated cast aluminumRemovable Bottom: NoPrice at Time of Testing: $28.49
  • Durability
  • Ease of Use
  • Cake Appearance
This pan cleanly released a tall, tender pound cake with crisp edges. However, cooling and releasing angel food cake was a chore. The hole in the center of the pan was too small to fit a wine bottle or any other bottle that could support the weight of the pan and cake. We had to rest the pan on its handles for cooling, which limited airflow and caused the cake to steam, making the bottom a bit soggy. Since it's a fixed-bottom pan, it required both scraping and shaking to persuade the cake to fall out, and the resulting cake looked splotchy. We did like this pan's handles, which allowed for easy transportation to and from the oven.
Model Number: 52537Feet: NoMaterial: Nonstick-coated cast aluminumRemovable Bottom: NoPrice at Time of Testing: $28.49

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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