Stuck to the pan in cakes: what causes it?

Likely causes: Inadequate pan preparation. Turned out too soon, or left in too long. What to change: Grease and flour, or line with parchment. Cool about 10 minutes in the pan, then turn out. Note the exception: angel food and chiffon are baked in ungreased tube pans on purpose, because the batter has to grip the walls to climb, and they cool fully inverted.

Cakes

Stuck to the pan

2 likely causes, sorted by where the problem lives. Work down the list and change one variable at a time.

Likely causes

techniqueInadequate pan preparation.
techniqueTurned out too soon, or left in too long.

What to change

Grease and flour, or line with parchment.
Cool about 10 minutes in the pan, then turn out.
Note the exception: angel food and chiffon are baked in ungreased tube pans on purpose, because the batter has to grip the walls to climb, and they cool fully inverted.

Read it with the four domains in mind

FormulaThe recipe itself: ratios, quantities, and ingredient choice.

TechniqueWhat you did: mixing, shaping, timing, handling.

EnvironmentThe room: temperature, humidity, altitude, storage.

EquipmentThe gear: oven calibration, pans, mixer, tools.

Adapted from the master symptom matrices in Environmental Variables & Troubleshooting. General sourcing across these tables: Figoni (2011); Gisslen (2016); Corriher (2008); McGee (2004); Modernist Bread (2017); King Arthur Baking technical guides; BAKERpedia.

Other cakes symptoms

Sunken centre Domed or cracked top Dry crumb Dense and heavy Tunnels: vertical holes through the crumb Coarse, open crumb Overflowed the pan Soapy, bitter, or metallic taste Sour taste

Cakes & Sponges · Pan Size Calculator · The full troubleshooting method · All 50 symptoms