A good tube pan helps angel food cake rise evenly, release cleanly, and cool without collapsing. For a classic airy cake, an uncoated aluminum pan is often the safest choice because the batter can cling to the sides as it rises. If easy release matters more, a nonstick pan may be a better fit. Below, we compare five tube pans by material, design, capacity, and practical tradeoffs.
Quick Comparison
| Pan | Material | Design | Best For |
|---|---|---|---|
| Chicago Metallic Angel Food Cake Pan | Nonstick carbon steel | Two-piece, removable center, cooling feet | Easy release and general cake baking |
| Nordic Ware Naturals Angel Food Pan | Natural aluminum | Two-piece, removable bottom | Traditional angel food cake baking |
| Wilton Aluminum Angel Food Tube Cake Pan | Anodized aluminum | Two-piece, removable inner core | Classic cakes and even baking |
| HONGBAKE Angel Food Cake Pan | Nonstick carbon steel | Two-piece, removable bottom, cooling feet | Versatile baking with easy demolding |
| Nordic Ware Formed Angel Food Cake Pan | Aluminum with nonstick interior | One-piece, 16-cup capacity | Leak-resistant baking and simple cleanup |
Our Picks: Best Tube Pan For Angel Food Cake reviews
Chicago Metallic: A Versatile Pan with Cooling Feet
This 9.5-inch pan combines a removable center with a nonstick carbon-steel surface. Its 16-cup capacity suits standard cake mixes, and the built-in feet are designed to let air circulate when the pan is inverted for cooling.
The two-piece design can make it easier to remove a delicate cake than a solid pan. Heavy-weight carbon steel is intended to conduct heat evenly, while the nonstick coating can help with release and cleanup. The maker recommends hand washing to protect that coating.
One tradeoff is the nonstick surface. Angel food cake traditionally rises by gripping the pan walls, so bakers who want to follow a classic ungreased-pan method may prefer bare aluminum. For those who also bake pound cakes or other desserts, the coating and removable center add useful flexibility.
Pros:
- Removable center helps with cake removal.
- Built-in feet support upside-down cooling.
- 16-cup capacity fits standard cake mixes.
- Nonstick coating can simplify cleanup.
Cons:
- Nonstick sides may not suit every traditional angel food recipe.
- Hand washing is recommended to maintain the coating.
Verdict: Choose this pan if you want a roomy, multipurpose tube pan with cooling feet and prioritize easy release over an uncoated surface.
Nordic Ware Naturals: A Straightforward Bare-Aluminum Choice
This two-piece pan is made from natural aluminum, a material known for conducting heat well. Its removable bottom is designed to help release the cake, and the pan measures about 9.4 inches across and 4.25 inches high.
The uncoated aluminum is a good match for bakers who want the sides of an angel food cake to stay grippy as the batter rises. It also avoids the need to handle a nonstick coating. The main care tradeoff is that the pan should be hand washed.
The supplied product information marks this listing as unavailable, so check its current listing before choosing it. If it is not available, the Wilton is another two-piece aluminum option, while the Chicago Metallic and HONGBAKE offer coated surfaces and cooling feet.
Pros:
- Natural aluminum conducts heat efficiently.
- Uncoated sides suit traditional angel food cake methods.
- Removable bottom helps with cake removal.
- Rust-resistant aluminum is made for long-term use.
Cons:
- Hand washing is required.
- The supplied listing information indicates it may be unavailable.
Verdict: This is a strong match for classic angel food baking if you can find it available and are comfortable hand washing the pan.
Wilton: A Practical Aluminum Pan for Airy Cakes
Wilton’s 10-inch tube pan is made from anodized aluminum and has a removable inner core. The product information describes it as suitable for angel food and chiffon cakes, with a 4-inch depth and an oven-safe temperature of up to 450°F.
Its aluminum construction is intended to promote even baking and help reduce over-baking. The two-piece design gives you access to the cake’s center tube during release and cleaning. Unlike the Chicago Metallic and HONGBAKE pans, the product details do not list a nonstick coating or built-in cooling feet.
For a classic angel food cake, an uncoated surface can help the batter climb as it bakes. This pan’s specified care is hand washing in warm, soapy water, followed by thorough drying. That makes it a sensible choice if your priority is a straightforward aluminum pan rather than a coated, multipurpose model.
Pros:
- 10-inch size and 4-inch depth suit airy cakes.
- Removable inner core helps with release and cleaning.
- Anodized aluminum is oven safe to 450°F.
- Made without PFAS, according to the product title.
Cons:
- Hand washing is required.
- Cooling feet are not listed in the supplied product details.
Verdict: Pick the Wilton if you want a two-piece aluminum pan sized for angel food and chiffon cakes and do not need a nonstick finish or listed cooling feet.
HONGBAKE: A Coated Pan with Three Cooling Feet
HONGBAKE’s 10-inch tube pan is made from heavy-gauge carbon steel and has a removable bottom, a nonstick coating, and three feet for cooling. The listed dimensions are 10 inches across at the top, 8.3 inches across at the bottom, and 3.6 inches high.
The feet are designed to elevate the pan for airflow during inverted cooling, so you do not need to balance it on a bottle. The product information also lists a heat limit of 450°F and describes the pan as suitable for angel food, pound, and other cakes. Its fluted sides give it a different shape from a plain-sided tube pan.
The nonstick coating may be convenient for release and cleanup, but it is a point to weigh if you use recipes that call for an ungreased pan. The listed coating is described as free of PFOA, BPA, and PTFE. If you prefer uncoated aluminum, the Wilton or Nordic Ware Naturals is a closer fit.
Pros:
- Three feet are designed for inverted cooling.
- Removable bottom supports easier demolding.
- Carbon-steel construction is listed as heat safe to 450°F.
- Versatile for angel food and pound cakes.
Cons:
- Nonstick coating may not be ideal for every classic angel food recipe.
- The listed height is shorter than the Wilton and Nordic Ware Naturals pans.
Verdict: Choose HONGBAKE if cooling feet and coated, easy-release construction matter more to you than a bare-aluminum baking surface.
Nordic Ware Formed Pan: A One-Piece, Leak-Resistant Option
This Nordic Ware pan has a one-piece, leak-resistant design rather than a removable bottom. It is made from aluminum with a nonstick interior and has a 16-cup capacity. The listed pan diameter is 10 inches, with a 4.5-inch center tube.
A solid pan can be appealing if you want to avoid a seam where batter might leak. The aluminum construction is intended to distribute heat evenly, and the nonstick surface is designed to help with release and cleanup. It can also be used for pound cakes and coffee cakes.
The tradeoff is that the one-piece design does not separate for cake removal, unlike the other two-piece options here. The supplied product information also marks this listing as unavailable. Because the description does not mention cooling feet, check the pan’s cooling instructions and current listing details before buying it for angel food cake.
Pros:
- One-piece construction is described as leak resistant.
- 16-cup capacity offers room for larger recipes.
- Aluminum construction is intended to conduct heat evenly.
- Nonstick interior is designed for easier release and cleanup.
Cons:
- No removable bottom for easier cake removal.
- The supplied listing information indicates it may be unavailable.
Verdict: Consider this pan if you value a one-piece, leak-resistant design and nonstick cleanup, but confirm availability and cooling guidance first.
How to Choose a Tube Pan for Angel Food Cake
Choose a surface that suits your recipe
Angel food cake is light and depends on its structure as it rises. Many traditional recipes call for an ungreased pan so the batter can cling to the sides. Bare or anodized aluminum, like the Nordic Ware Naturals and Wilton pans, suits that approach. Nonstick pans can make release and cleanup easier, but check your recipe’s instructions before using one.
Decide between a removable and one-piece design
A two-piece pan lets you remove the center tube or bottom to help free the cake. That can be useful for delicate cakes, but it also means the pan has a seam. A one-piece model avoids a removable-bottom seam, though taking the cake out may require a different approach. Think about which tradeoff best matches your recipes and baking habits.
Look for a way to cool the cake upside down
Angel food cake is often cooled upside down to help it keep its height as it sets. Built-in feet, such as those listed on the Chicago Metallic and HONGBAKE pans, provide space for air to circulate beneath the pan. If your choice does not list feet, check whether its shape can be safely inverted according to the maker’s instructions.
Match the pan size to your recipe
These pans range from about 9.4 inches to 10 inches across, and their heights and capacities differ. Check your recipe’s pan size and volume before buying. A 16-cup capacity is listed for the Chicago Metallic and both Nordic Ware models, while the Wilton and HONGBAKE descriptions provide their dimensions without a stated capacity.
Consider material and care
Aluminum is valued for heat conduction, while the Chicago Metallic, HONGBAKE, and Nordic Ware Formed pans use carbon steel or aluminum with a nonstick interior. Care instructions matter: the Chicago Metallic, Nordic Ware Naturals, and Wilton product details specify hand washing. Following the maker’s care guidance can help preserve the pan’s finish and performance.
Frequently Asked Questions
Should an angel food cake pan be greased?
Many traditional angel food recipes call for an ungreased pan so the batter can cling to the sides as it rises. Follow the recipe’s directions, especially if you are using a pan with a nonstick coating.
Why do some tube pans have removable bottoms?
A removable bottom or center can make it easier to release a cake from the pan. It also gives you more access when cleaning. A one-piece pan avoids a removable-bottom seam but may take a different method to release the cake.
Why should angel food cake cool upside down?
Inverting the pan during cooling helps the airy cake hold its height while it sets. Some pans have feet to create space for airflow; follow the pan and recipe instructions for safe cooling.
Is aluminum a good material for angel food cake?
Aluminum conducts heat well, which is why several pans in this roundup use it. Uncoated aluminum also gives the batter a surface to grip, making it a suitable choice for many classic angel food recipes.
Can I use a tube pan for cakes other than angel food cake?
Yes. The product details for these pans list other uses, including pound cake, chiffon cake, Bundt-style desserts, and coffee cake. Check the size and shape requirements in your recipe before substituting a tube pan.
Which pan is easiest to clean?
Nonstick models are designed for easier release and cleanup, but care instructions still vary. The Chicago Metallic, Nordic Ware Naturals, and Wilton product details recommend hand washing. Check the manufacturer’s guidance for the specific pan you choose.
Final Recommendation
For a classic angel food cake, the Wilton Aluminum Angel Food Tube Cake Pan is a balanced choice: it has a two-piece design, anodized aluminum construction, and a size made for airy cakes. If you want cooling feet and a nonstick finish for broader baking use, consider the Chicago Metallic instead. The best choice comes down to whether you value a traditional baking surface or easier release and cleanup.