187 cake pan recipes

Fresh apple cake with macerated apples that release their natural juices into the batter for an extra-moist crumb. Cinnamon, allspice, and chopped nuts in a simple loaf or tube pan. The fall apple cake worth pulling out the bushel.

Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.

Buttermilk snack cake with mini marshmallows and chocolate chips folded into the batter, topped with a brown sugar walnut crumble. A one-pan crowd-pleaser.

Hot fudge pudding cake that bakes its own chocolate sauce underneath. A vintage one-pan dessert where cocoa batter and a sugar-cocoa sauce magically separate in the oven.

Blueberry streusel cake with a tender buttermilk base topped with fresh berries and a cinnamon-nutmeg crumble. A one-pan bake with a crumbly, spiced topping over juicy blueberries.

Cherry-filled sheet cake with a buttery dough base, canned cherry pie filling, and a crunchy walnut streusel topping. An easy crowd-sized dessert baked in one pan.

Old-fashioned walnut pound cake started in a cold oven for a tall, even crumb. Buttery vanilla base studded with finely chopped walnuts, baked in a tube pan.

Caraway ring cake with cinnamon batter and a cinnamon cream glaze. Five eggs separated for a light, tender crumb, baked in a tube pan. A British teatime classic.

Cornmeal and corn kernel cakes spiced with cumin, green chilies, and hot sauce, pan-fried in butter and topped with a fresh sweet pepper and lime-cilantro relish.

Old-fashioned date and pecan cake baked low and slow in a tube pan. More fruit and nuts than batter, with a dense, rich texture similar to fruitcake.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Old-fashioned Pennsylvania ginger cakes with molasses, brown sugar, and a butter-lard shortening blend baked in muffin pans. Dense, spicy, and rich with that deep molasses flavor.

A stunning three-tiered champagne cake soaked in bubbly and frosted with champagne buttercream. Built from two pans and cut into graduated layers, this is the centerpiece for weddings, New Year's, and any excuse to celebrate.

Light, airy Vermont maple chiffon cake with walnuts, drizzled in reduced maple syrup glaze. Baked in an angel food pan and cooled upside down for a tall, tender crumb.

Fresh blueberry cake baked in a springform pan with a buttery batter shell, juicy berry center, and cinnamon crumb topping. A rustic German-style kuchen ready in 40 minutes.

Double ginger cake with both fresh grated ginger and candied ginger baked into a rich, buttery sour cream batter in a tube pan. Tall, tender, and intensely ginger-forward.