Glass bakeware vs metal pans for cakes, no contest anymore

I finally did a side by side bake last Sunday with two identical cake batters, one in glass, one in metal. The metal one rose evenly and came out golden, the glass one had a soggy bottom and took 12 extra minutes. Anyone else switch fully to metal after testing both ways?

2 comments

2 Comments

grace_knight192d ago

Glass pans are a trap for anything that needs a crisp bottom. My sponge cakes always came out pale and wet in glass. Metal with a light colored finish works best for me, gets an even brown crust every time. Dark metal can overdo the bottom, so I stick with the lighter ones.

nathankim2d agoTop Commenter

honestly the color of the pan matters way more than the material, I've got an old blue metal pan that bakes completely different than my silver one even though they're the same brand.