A springform pan is composed of two parts: a round base and a band with a latch that forms the sides. It is used for flourless cakes, cheesecakes and dense cakes.
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Use a pan that holds the same amount of batter. For a 10-inch springform pan, use a 9-inch tube pan or a 10-inch Bundt cake pan. Another option is to use multiple pans, such as two 8 x 4-inch loaf pans, two deep dish pie plates, two 11 x 7-inch baking dishes, or two round or square 9-inch cake pans.
Adjust the baking time to accommodate the pan substitution. A pan that is deeper than a springform pan will require a longer baking time. Pans that are shallow will take less time to bake. Monitor the cakes carefully and check for doneness instead of relying on the cooking time in the recipe. Do not adjust the baking temperature.
The advantage of a springform pan is that the cake stays on the base and the sides of the pan are removable. The presentation of your cake will be different if another type of pan is used.