Springform Pans

Cheesecake, fruit cake, cream cake: in a springform, everything you'd rather not flip stays in one piece. Double coated, with a cut-resistant enamel base.

Coming soon
Food with Style Springform 26 cm Food with Style Springform 26 cm packaging
Springform Ø 26 cm 3M followers
49,90 €
Out of stock
Food with Style Springform 20 cm Food with Style Springform 20 cm front view
Springform Ø 20 cm 3M followers
49,90 €
Out of stock
Food with Style Springform 24 cm Food with Style Springform 24 cm front view
Springform Ø 24 cm 3M followers
49,90 €
Out of stock
Food with Style Springform 28 cm Food with Style Springform 28 cm front view
Springform Ø 28 cm 3M followers
49,90 €

Why this springform

So nothing sticks.

  • Double non-stick Aluminized steel, the ring has a double ceramic coating.
  • 4 sizes, 20 to 28 cm The 26 cm is already here, 20, 24 and 28 cm are coming soon.
  • Our logo in the clasp Solid 304 stainless steel, with our logo debossed into the metal.
  • Easy care Enamel base in the dishwasher, the ring gets washed by hand.

Size guide

Which size suits you?

The circles are true to scale.

Batter amount compared with a recipe for 26 cm.

Food with Style Springform 26 cm cheesecake

Serve straight from the base

Go ahead and cut.

The black enamel base is cut-resistant. Open the clasp, lift the ring and slice your cake right on the base, no moving it around.

Choose your size

From our recipe blog

Baked in the springform.

Apple Cake1 h 10 min9 Ingredients
Pineapple Cake1 h 20 min10 Ingredients
Tangerine Cheesecake1 h 50 min16 Ingredients
Vanilla Plum Cake1 h 35 min12 Ingredients
Almond Croissant Cake1 h15 Ingredients
Apricot Cheesecake2 h 30 min12 Ingredients
Mango Cheesecake55 min8 Ingredients
Strawberry Blueberry Cake1 h 5 min17 Ingredients
All recipes

Baking Set

All three pans in one set

Springform, ring cake pan and loaf pan, plus the e-book with our favourite recipes.

separately 149,60 €99,90 € 33 % off

+ 3 months of Food with Style Baking Club free

To the set

Food with Style Baking Club

Learn to bake step by step, with a video course, recipes and a community that bakes along.

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FAQ

Springform Pans: your questions

A springform pan is a round cake pan with a removable side ring held together by a clamp. You open the clamp, lift the ring away, and your cake stays on the base, perfectly intact.
It is ideal for everything you cannot turn upside down: cheesecakes, cream cakes, tarts with a delicate crust, mousse cakes and fruit cakes topped with crumble or a glossy glaze.
The ring does not need it, the double non-stick coating takes care of that. The base does: enamel is made to be cut on and served from, not to release on its own. A thin layer of butter or a round of baking paper is enough. For sticky batters like cheesecake, butter the ring as well.
With our springform pans, only the enamel base is dishwasher safe. Wash the coated ring by hand with warm water and a soft sponge, because detergent dulls the non-stick coating over time.
Our springform has a cut-resistant enamel base, so one slip of the knife is no drama. To keep it looking lovely for longer, you can still slide the cake onto a board.
Let it cool completely in the pan, then loosen the edge with a thin spatula. Open the clamp slowly, lift off the ring and slide the cake onto a plate with a cake lifter.
Use the pan you have and adjust a little. In a larger pan the cake bakes flatter and faster, so check it earlier. In a smaller pan, fill less and bake slightly longer.
It is made of aluminized steel with a double non-stick coating. The base is coated with black enamel, and the clamp is made of 304 stainless steel.

What makes a really good springform pan?

A springform pan has one job: letting your cake go without a fight. Four things decide how well it does that for years:

  • Coating: A double non-stick coating helps batter and crust release cleanly from the ring.
  • Base: An enamel base is cut-resistant, so one slip of the knife while serving is no drama.
  • Clamp: It is the part you touch most, which is why ours is made of solid 304 stainless steel.
  • Height: A tall ring gives layered cheesecakes and fluffy sponges plenty of room to rise.

The best test is something delicate, like a creamy berry cheesecake. If the sides come away clean, your nonstick springform pan is doing its job.

Springform pans and the other pan families

The springform cake tin is your go-to for anything you would rather not turn upside down. Its siblings take care of the rest:

  • Ring Cake Pans: fluted and tall with a tube in the middle, for rich batters with a golden crust all around.
  • Loaf Pans: long and rectangular for banana bread, pound cake and yeast breads you slice right on the board.
  • All bakeware: the whole family at a glance, so you see what your kitchen is still missing.

Just starting out? A springform is a lovely first pan, because it handles cakes, tarts and cheesecakes alike.

Which springform pan is the right one for you?

Our springform comes in four sizes, each with the same enamel base, stainless steel clasp and double coating:

  • Springform Pan 20 cm: for 6 to 8 slices, sweet for small households and tall cheesecakes. Coming soon.
  • Springform Pan 24 cm: for 10 to 12 slices, the everyday size for cheesecakes and layer cakes. Coming soon.
  • Springform Pan 26 cm: for 12 to 14 slices, the classic for family cakes. Already here.
  • Springform Pan 28 cm: for 14 to 16 slices, for big gatherings. Coming soon.
  • Baking Set: springform, ring cake pan and loaf pan together, less than the single prices.

Every size costs €49.90. Still unsure? The size guide above shows all four true to scale.

Why does cheesecake love a springform pan?

A cheesecake is soft and heavy while still warm, and flipping it out of a regular cake pan would break it. This is where a springform pan shines: you open the clamp, lift the ring away, and the cake stays standing on its base, crust and all. Let a freshly baked German cheesecake cool completely in the pan, then loosen the edge with a thin spatula before opening. A little butter helps with sticky fillings too, from classic quark to a fruity tangerine cheesecake.

How to choose the right springform pan size

Most recipes name a diameter, and matching it matters. The same batter spreads thinner in a wider pan and rises higher in a narrower one:

  • 20 cm: for small cakes and tall cheesecakes for just a few people.
  • 24 cm: a happy middle that many recipes are written for.
  • 26 cm: the classic for family cakes, like our juicy apple cake.
  • 28 cm: for big gatherings, and our 28 cm springform is coming soon.

Baking a 24 cm recipe in a 26 cm pan? Expect a slightly flatter cake and check it about five minutes earlier.

Springform pan care and the brand behind it

Your springform pan stays beautiful longest when you wash the coated ring by hand with warm water and a soft sponge - the enamel base is the only part that can go in the dishwasher. The dishwasher is tempting, but its detergent dulls the non-stick coating over time, and that coating is what lets your cake slide out. Skip metal scourers and dry all parts well.

Behind every pan is Food with Style, home of a baking community of 3 million followers who love homemade cake as much as you do. Our blog is packed with recipes for exactly this pan, from cheesecakes to a dreamy vanilla plum cake. The pan is your start, the recipes are our gift to you.