There is a special kind of magic to a perfectly baked angel food cake. Its cloud-like texture and delicate sweetness are a true testament to baking skill. However, achieving that airy, tall, and perfectly golden cake is nearly impossible without the right tool: a dedicated tube pan. The unique design, with its central tube, is not just a suggestion; it is essential for the heat to circulate properly and for the cake’s structure to rise and set correctly.
Navigating the world of tube pans can be confusing, with options ranging from classic one-piece designs to modern nonstick versions with removable bottoms. This roundup simplifies your search by highlighting ten of the best tube pans available. We have considered factors like material, ease of cleaning, and design features to help you find the ideal pan for creating your next light and fluffy masterpiece.
The Best Tube Pans for Angel Food Cake
- Nordic Ware Angel Food Cake Pan, 16 Cups
- Chicago Metallic Angel Food Cake Pan with Cooling Feet
- Wilton Gold Premium Non-Stick Fluted Tube Pan
- Aokinle European Grade Silicone Fluted Tube Cake Pan
- Nordic Ware Naturals 2-Piece Angel Food Pan
- Wilton Gold Premium Non-Stick Angelfood Pan
- USA Pan Global Bakeware Angel Food Cake Pan
- E-far Angel Food Cake Pan, 10-Inch Non-stick Tube Pan
- Norpro Nonstick Angel Food Cake Pan
- Baker’s Advantage Non-Stick Angel Food Cake Pan
Nordic Ware Angel Food Cake Pan, 16 Cups
This professional-weight pan from Nordic Ware is a kitchen staple for a reason. Constructed from formed aluminum, it circulates heat gently and evenly, which is fundamental for the uniform rise and delicate browning required by angel food and pound cakes. The sturdy build resists warping, ensuring consistent results for years to come.
Cleanup is straightforward thanks to its nonstick surface, which is made without PFOA. This feature allows the light cake to release cleanly without sticking to the sides or tube. Its classic, one-piece design is trusted by bakers who appreciate a traditional tool that performs reliably every time.
Chicago Metallic Angel Food Cake Pan with Cooling Feet
Chicago Metallic offers a smart two-piece design that solves the common challenge of removing an angel food cake from the pan. The removable center tube allows you to gently separate the cake from the pan walls and slide it off the core, resulting in a perfectly intact cake. Built-in cooling feet are integrated into the design, allowing you to invert the pan immediately after baking for proper cooling as most recipes require.
Made from heavy-weight carbon steel, this pan provides superior heat conduction for even baking from the center out. A durable silicone-based nonstick coating further guarantees easy release and simplifies the cleaning process. With a 16-cup capacity, it accommodates standard cake mixes and from-scratch recipes with ease.
Wilton Gold Premium Non-Stick Fluted Tube Pan
This versatile fluted tube pan from Wilton is excellent for bakers who enjoy more than just angel food cake. Its decorative shape is perfect for classic Bundt cakes, monkey bread, and even savory dishes. The pan is constructed to be warp-resistant, ensuring it maintains its shape and distributes heat reliably over many uses.
Convenience is a key feature, with handles designed for a secure grip when moving the pan in and out of the oven. The premium non-stick coating, made without PFAs, allows food to release easily and makes cleanup almost effortless. Embossed measurements on the handles provide a quick reference for precise baking.
Aokinle European Grade Silicone Fluted Tube Cake Pan
For those who prefer flexible bakeware, the Aokinle pan is made from top-level, professional silicone that is LFGB approved and BPA free. This ensures a high standard of food safety. Its flexibility makes unmolding intricate cakes remarkably simple, as you can gently push the cake out from the bottom.
This pan is incredibly versatile and safe for use in the oven, microwave, and freezer, with a temperature resistance from -40°F to 446°F. The fluted design adds a beautiful pattern to your cakes, jello, and breads. It is an excellent option for those who value easy storage and effortless release above all else.
Nordic Ware Naturals 2-Piece Angel Food Pan
The Nordic Ware Naturals pan combines the excellent heat conductivity of natural aluminum with a practical two-piece design. The uncoated aluminum ensures consistent, evenly browned results, allowing your angel food cake to climb the walls and achieve impressive height. This material is a favorite among traditional bakers for its performance.
Like all quality angel food pans, it features raised feet for stable inversion and cooling. The key benefit here is the removable bottom, which facilitates seamless cake removal and effortless serving. You get the proven heating properties of aluminum with the modern convenience of easy release.
Wilton Gold Premium Non-Stick Angelfood Pan
Designed for passionate home bakers, this Wilton pan offers reliable performance and even heat distribution. Its sturdy construction is built to last and resist warping, providing a dependable tool for your baking projects. The non-stick coating is formulated without PFAS, promoting a safer baking experience.
This pan is oven safe up to 450°F, making it suitable for a wide range of recipes beyond cake. The combination of consistent performance and a health-conscious non-stick finish makes this a trustworthy choice for bakers who want professional-level results at home.
USA Pan Global Bakeware Angel Food Cake Pan
USA Pan is known for its durable and high-performing bakeware, and this angel food cake pan is no exception. It is made from aluminized steel, which combines the strength and durability of steel with the superior heat conductivity of aluminum. This results in a pan that heats evenly and stands up to frequent use.
The pan is finished with USA Pan’s proprietary silicone Americoat nonstick, which is highly effective for easy release and quick cleanup. With a 9-inch diameter and a generous 4-inch depth, it provides ample space for your cake to rise, and the reliable nonstick surface helps prevent cake breakage during removal.
E-far Angel Food Cake Pan, 10-Inch Non-stick Tube Pan
The E-far pan features a practical one-piece design crafted from premium stainless steel, eliminating any concern about batter leaking during baking. Its deep sides allow for taller cakes, and the center cone is strategically designed to be 0.8 inches higher than the sides, enabling you to cool the inverted cake using a bottle.
The quality stainless steel core provides superior baking performance by allowing heat to distribute evenly, which helps cook the cake uniformly and create a delicious golden crust. Rolled edges add strength to the pan and contribute to a comfortable, secure grip when handling.
Norpro Nonstick Angel Food Cake Pan
Norpro offers a straightforward and effective angel food cake pan with a high-quality nonstick surface. This coating ensures easy release of your delicate cake and makes cleaning a simple task. Measuring 9.5 inches in diameter by 4 inches deep, it is a standard size that works well with most recipes.
The pan features a uniquely designed wide lip edge, which provides a comfortable and secure area for handling. This is especially useful when inverting the hot pan onto a cooling rack. It is a no-fuss, reliable option for bakers seeking a traditional pan with the benefit of a nonstick interior.
Baker’s Advantage Non-Stick Angel Food Cake Pan
The Baker’s Advantage line provides a solid and affordable option for home bakers. This non-stick angel food cake pan is designed to handle the specific requirements of light, airy cakes, helping you achieve a good rise and consistent texture. The non-stick coating is key for a clean release and easy maintenance.
It incorporates the essential features needed for success, including a design that facilitates proper cooling. For those building their kitchen toolkit or who bake angel food cake occasionally, this pan offers fundamental performance and reliability without complexity.
Buying Guide: How to Choose the Best Tube Pans for Angel Food Cake
I know from experience that making a great angel food cake starts with the right pan. It’s not just a container; it’s a crucial tool. The unique structure of this cake, with its high rise and airy texture, demands specific features from a pan. If you use the wrong one, you can end up with a dense, gummy, or collapsed cake, and that’s a real disappointment after all that effort whipping egg whites. So, let’s break down what I look for when I’m picking out a tube pan for angel food cake.
First and foremost, the material is a big deal. I always go for aluminum. It’s a fantastic conductor of heat, which means your cake bakes evenly from the center tube out to the edges. This even heating is non-negotiable for getting that perfect, uniform crumb. You might see some non-stick pans, and while they are tempting for easy cleanup, a bare aluminum surface is actually better. It gives the batter something to cling to as it climbs up the sides, helping it achieve its maximum height. A super-slick non-stick surface can sometimes cause the cake to collapse.
The next critical feature is the design. A true angel food cake pan has a removable bottom. This is a complete game-changer. Trying to pry a delicate, spongy cake out of a solid pan is a recipe for disaster—it will almost certainly tear. With a removable bottom, you simply lift the central tube to free the cake, then run a thin spatula around the edges and under the cake to release it cleanly. Some pans also have little “feet” on the rim. This is a brilliant design because once you take the cake out of the oven, you can invert the pan onto its feet, allowing the cake to cool upside down suspended in the air. This prevents it from sinking under its own weight while it cools.
Size matters, too. The standard size for a tube pan is a 10-inch diameter with a 12-15 cup capacity. This is the perfect volume for a classic angel food cake recipe. A smaller pan will cause the batter to overflow, and a much larger one might result in a flatter cake. Also, pay attention to the tube itself. It should be a substantial, wide tube, as this provides the necessary central heat source that helps the cake cook through properly.
Finally, consider the build quality. A pan with a flimsy, wobbly removable bottom is frustrating. I look for one that feels sturdy and locks securely into place. A well-made pan is an investment that will last for years and give you consistently excellent results. By focusing on these key aspects—material, removable bottom, size, and construction—you can confidently find one of the best tube pans for angel food cake and set yourself up for baking success every single time.
FAQ
Can I use a Bundt pan instead of a tube pan for angel food cake?
I really don’t recommend it. While they both have a central tube, a Bundt pan is designed for much denser, richer cakes. The intricate patterns and often non-stick coating can prevent the delicate angel food batter from rising properly. Most importantly, a Bundt pan lacks a removable bottom, making it nearly impossible to get the fragile cake out in one piece. For the best results, stick with a proper tube pan.
Why does my angel food cake need to cool upside down?
This step is absolutely essential. An angel food cake’s structure is held up by millions of tiny air bubbles. When it comes out of the oven, it’s still very fragile. If you let it cool right-side-up, gravity will pull on the soft, hot structure, causing the cake to compress and collapse. Inverting the pan (propping it on its feet or over a bottle) lets the cake cool while suspended, so it sets in its full, tall, airy glory.
Do I need to grease my angel food cake pan?
No, please do not grease the pan. This is a common mistake. The batter needs to be able to cling to the sides of the pan as it rises. If the pan is greased, the batter won’t have any traction and will just slide back down, resulting in a much shorter, denser cake. The ungreased, bare surface helps the cake achieve its maximum height.
What’s the best way to clean a tube pan?
After the cake is out, I let the pan soak in warm, soapy water. The baked-on residue can be stubborn, but soaking loosens it up. Avoid using abrasive scrubbers on aluminum pans, as they can scratch the surface. For stuck-on bits, a nylon brush or a non-scratch scrubbing pad works well. Make sure to thoroughly dry all the parts, especially where the removable bottom connects, to prevent rust.
My cake stuck to the pan. What did I do wrong?
This is frustrating! The most likely culprit is that the cake wasn’t fully cooled before you tried to remove it. The structure is too soft when warm. Always let it cool completely upside down. Another tip is to use a thin, flexible spatula or a long, thin knife to gently loosen the cake from both the center tube and the outer rim before lifting the bottom out. Running a proper tool around the edges is key to a clean release from your tube pan for angel food cake.
Are there any recipes where I can use this pan for other things?
Absolutely! While it’s a specialist for angel food and chiffon cakes, it’s a versatile pan. I use mine to make classic coffee cakes, pound cakes, and even savory dishes like a tall, molded meatloaf. Just remember that for any cake with butter or oil in the batter, you will need to grease and flour the pan thoroughly.