Cake Tins
Cake tins for every bake - round, springform, deep and square tins for sponges, cheesecakes, fruit cakes and traybakes. Most recipes use 20cm or 23cm tins; line with parchment for easy release.
Cake tin guide & FAQs
Why does a good cake tin matter?
The right tin helps even baking and a neat finish. A well-made tin distributes heat evenly, reduces sticking and makes release easier.
Round and layer tins
Round tins are the classic choice for sponge cakes. Use shallow sandwich tins for light layers or deeper tins for taller celebration cakes.
Deep cake pans
Deep tins are ideal for rich fruit cakes or dense batters that need longer baking. Their tall sides give structure and support for heavy mixtures.
Special shapes
Square and rectangular tins suit traybakes, brownies and bars, while ring/Bundt pans create striking shapes with excellent heat distribution.
Durability and care
Many tins are non-stick for easy release. Professional uncoated tins benefit from lining with parchment. Hand-wash and dry thoroughly.
What size tin do most recipes use?
The most common are 20cm / 8in and 23cm / 9in. A Victoria sponge usually uses two shallow sandwich tins in one of those sizes.
Can I swap a 20cm tin for a 23cm tin?
Yes. Scale ingredients by the tin area ratio (round tins use πr²). 23² ÷ 20² ≈ 1.32. Or keep the same mix, expect a thinner cake and reduce bake time slightly.