Cake Pan KingHoff 16 cm for Layered Cakes KH-1979

KingHoff 16 cm cake pan is a compact round baking tin designed for producing even, single-layer or multi-tiered sponge cakes. Made to suit home baking and small-scale pastry work, the pan fits conventional ovens and is intended for preparing individual cake layers, portioned bases, and small celebration cakes up to 16 cm in diameter.

Advantages

The 16 cm diameter provides a practical size for layered cakes and portioned desserts, allowing consistent layer thickness and easy stacking. Construction delivers stable shape retention during baking and simple handling when transferring layers. Its compact footprint makes it convenient for limited oven space and for preparing multiple identical layers in sequence.

Suitable for

• Baking sponge and genoise layers for layered cakes
• Preparing small celebration cakes and individual dessert bases
• Portioning single-serve cakes and mini tortes
• Home baking, testing recipes, and small bakery orders

Key specifications

• Shape: round
• Diameter: 16 cm
• Intended use: oven baking of cake layers and bases
• Compatibility: standard household ovens

How to use

Grease the pan or line it with baking paper before adding batter to ensure easy release and even browning. Place the pan on the middle rack of a preheated conventional oven to achieve uniform heat distribution. Allow the baked layer to cool briefly in the pan before inverting onto a wire rack to finish cooling completely. For stacked cakes, trim layers to level them and assemble with suitable fillings between layers.

Usage recommendations

For best results, preheat the oven to the recipe temperature and avoid overfilling the pan—fill to about two-thirds to prevent overflow. Use an oven thermometer if precise temperature control is required and allow layers to cool fully before stacking to preserve shape and texture.