Originally Posted by bakechef
nine times out of ten I use 8". If you get straight sided pans with 2" sides you'll get a good, thick cake layer. Run of the mill cake pans with slightly sloped sides (they nestle nicely into each other) usually fall short of 2" usually 1 1/2, they are geared toward cake mixes. The Hershey's chocolate cake recipe bakes a nice thick layer in the 8", and it bakes well.
I really prefer silver aluminum uncoated pans for cake, they bake very evenly without over browning. If you want a darker, non-stick pan, look at USA Pans, they are sold at Amazon, Bed Bath and Beyond, and other outlets. They make a line for King Arthur Flour too, they are excellent pans.
Thanks bc. I never thought of the 8" as giving a higher and more even layer. 8" it will be. My present ones are 8" aluminum and serve me well, but I have had them for more than thirty years. They are really showing their age. Dings and Dents galore. But they do have those nice straight sides so that is why I have kept them. Makes frosting the side of the cake so much easier.
I think I will get the 8" straight sides both in a dark set and one that is light. I have found over the years, that when the outside is too dark, it does show up in the taste of the cake.
The Hershey's cake is my go to holiday cake for the family.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"