Why You Need To Avoid Glass Dishes When Baking A Cake

Getting the perfect cake isn't just about the recipe and baking technique, the bakeware selection also plays a significant role. While glass cake pans seem like a popular choice, they may not necessarily be the ideal option. Baking a cake in a glass pan can result in a cake that is over-browned and crusty on the outside, while being undercooked in the middle. This scenario is true for even oven-safe glass pans, as "oven safe" simply refers to the pan's ability to withstand high oven temperatures. Glass pans tend to heat up slowly and retain heat for an extended period causing uneven baking, potentially leading to a collapsed cake that keeps cooking instead of cooling down once out of the oven. In terms of baking, the least effective materials are glass pans and dark-colored metals, which cause uneven baking due to rapid heat absorption. On the other hand, light-colored aluminum cake pans are recommended for their efficient heat conduction without causing the exterior of the cake to cook faster due to quick heat absorption. Despite their light hue, ceramic pans fail to measure up to aluminum in terms of heating aspects, behaving more like glass while being more brittle. That being said, glass pans can be advantageous when baking cakes containing acidic ingredients, as it prevents a metallic taste that metal pans can cause. Glass pans might also be chosen for their aesthetic appeal, particularly for cakes that are served in the same dish they’re cooked in, thanks to their transparent sides and rounded shape. Should you opt for a glass pan, it is essential to lower the oven temperature by 25 degrees Fahrenheit and increase baking time by 10 minutes to compensate for the slow and uneven heating.