Kitchen rescueBaking and pastryUsually saveable

How to fix a cake that's stuck in the tin

Run a thin knife or palette knife around the edge, leave the cake to cool in the tin for a few minutes, then turn it out onto a wire rack. If it breaks, piece it back together and hide the joins with icing.

How you can tell

  • The cake won't come away from the sides or base of the tin
  • The base has torn and stayed in the tin
  • The edges are stuck where the batter caught

Why it happens

Cakes stick when there's nothing to stop the batter bonding to the metal as it bakes. Sugar in the batter can caramelise against the tin and act like glue. Tins that aren't greased and lined, or that have scratched non-stick coatings, are most likely to stick. Turning a cake out while it's very hot can make it tear, but leaving it to go cold in the tin can let the sugar set hard against the sides.

How to fix it

Option 1Loosen it

  1. Run a thin knife or palette knife around the edge, keeping it pressed against the tin
  2. Leave the cake in the tin for a few minutes to firm up slightly
  3. Put a wire rack over the top, turn it over and tap the base of the tin firmly

Option 2Repair a broken cake

  1. Lift out any pieces left in the tin with a palette knife
  2. Press them back into place on the cake
  3. Cover the cake with buttercream, icing or ganache to hide the joins

Option 3Use it another way

  1. If it's broken badly, use it in a trifle or cut it into squares and serve with custard

Next time

  • Grease the tin with butter and line the base with baking paper
  • Use a loose-bottomed or springform tin for delicate cakes
  • Leave cakes to settle in the tin briefly before turning them out

Terms on this page

General kitchen guidance, not food-safety advice. If food may be unsafe, for example undercooked meat or anything left out too long, follow the Food Standards Agency and throw it away if in doubt.