Springform Bundt Pans

Since the early 1950s, bundt cake pans have made it simple to get a wonderfully formed cake without the need of a spatula to extract the cake from the pan. By baking the cake upside down and then flipping the pan over, the cake turns out unbroken and unmarred.

Springform bundt pans take the basic idea of the original bundt cake pans and advance it by taking away the need to flip the cake. Springform pans were invented for making delicate textured cakes and desserts, such as baked or frozen cheesecakes, chilled desserts, ice cream cakes, etc., where they can't be turned out easily without spoiling their appearance. These pans are made in two parts: first, there is the bottom, a flat, rounded edge sheet of non-stick coated cast aluminum. This is, of course, what the cake sits upon. Secondly, there is the side. This is what makes a springform bundt pan different. The side piece of this round pan is detachable from the bottom of the pan.

The side piece detaches with the use of a quick release latch. When you open the latch on the side, the base stays on the work surface and you can lift the ring off, leaving your cake or dessert in perfect condition.

Springform bundt pans are perfect for a number of specialty items. They are used perhaps most often in the making of cheesecakes. Because traditional cheesecakes have such a fragile crust, it is imperative, when preparing one, to preserve the integrity of the sides and bottom. With a detachable, non-stick side piece, risk of crumbling is minimal.

Springform bundt pans come in a variety of sizes and capacities. A pan that is 8 inches in diameter and 2.5 inches deep holds 10 cups of batter. A 9 by 3-inch pan holds 11 cups. A 10 by 2.5-inch pan will hold 12 cups. And a 10 by 3.5-inch pan has a 16 cup capacity.

In addition to these popular sizes, there are also smaller springform bundt pans. These are made for individual servings and are perfect for small tortes.

More information on Bundt Pans