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The best cake tins for UK home bakers are heavy-gauge, loose-based and the right size for what you actually bake — and you need surprisingly few of them. This guide covers the cake tins worth owning in 2026, from the 20cm sandwich tin behind every Victoria sponge to the springform, loaf, bundt and muffin tins that cover almost everything else. Every pick below is in stock and chosen for material quality and value rather than price alone.
How we chose these tins
We compared material and gauge (heavy carbon steel over thin pressed tin, which buckles and bakes unevenly), base type (loose, fixed or springform), non-stick quality and durability, and everyday usefulness against price. These are researched picks, not first-hand reviews, and we don’t accept payment for placement. Read our full methodology →
At a glance
| Tin | Best for | Price | |
|---|---|---|---|
| MasterClass 20cm Loose-Based Sandwich Tin | Best all-rounder | £11.59 | Check price → |
| Samuel Groves 8" Twin Pack | Best for Victoria sponge | £12.99 | Check price → |
| MasterClass Deep 20cm Loose-Based Tin | Best for deep & layer cakes | £11.69 | Check price → |
| Tala 23cm Springform Tin | Best springform | £8.50 | Check price → |
| The Great British Bake Off 2lb Loaf Tin | Best loaf tin | £10.13 | Check price → |
| MasterClass 27cm Fluted Ring Tin | Best fluted / bundt | £15.99 | Check price → |
| Tala 12-Cup Deep Muffin Tin | Best muffin & cupcake | £9.50 | Check price → |
| Tala Loose-Based Square Tin | Best square / traybake | £14.00 | Check price → |
subject to change
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.co.uk at the time of purchase will apply to the purchase of this product.The best cake tins, pick by pick
Best overall
MasterClass 20cm Loose-Based Sandwich Tin
Best all-rounder
If you buy one cake tin, make it a 20cm (8 inch) loose-based round in heavy-gauge carbon steel. MasterClass’s is 1mm thick — substantially sturdier than the thin pressed tins sold in supermarkets — so it conducts heat evenly and won’t warp at the edges after a few bakes. The loose base pushes the cake out cleanly without the nervous plate-flip. It’s the tin most Victoria sponges, sandwich cakes and everyday rounds are built on, and it’s the easiest recommendation on this page. Buy two if you bake layer cakes regularly.
MasterClass 20cm Non-Stick Round Sandwich Cake Tin with Loose Base | PFAS-Free Bakeware, Carbon Steel, Loose Base for Easy Release, Perfect Baking Tin for Sponge Cakes and Cheesecakes
Samuel Groves 8" Twin Pack — Best for a Victoria sponge
Best for Victoria sponge
A classic Victoria sponge needs two matching tins baked side by side, and buying a double-coated pair like this is both cheaper and more convenient than two singles. These are deep, made in England, and the heavier double non-stick coating releases a sponge reliably. Fixed (not loose) bases, which for a light sponge is no disadvantage — you turn it out rather than push it up. The obvious choice if a Victoria sponge is the reason you’re here. Pair them with our foolproof Victoria sponge method.
Samuel Groves 8 Inch Deep Sandwich Cake Tins, Non-Stick, Pack of 2 | 20 cm internal diameter, 21 cm external diameter and 4.5 cm height; carbon steel with a fixed base for layered sponge cakes.
Best for deep and celebration cakes
MasterClass Deep 20cm Loose-Based Tin
Best for deep & layer cakes
A single deep tin (here around 7cm deep) is what you want for a tall celebration cake, a fruit cake, or a sponge you intend to slice into two or three layers. Baking one deep cake and splitting it gives more even layers than juggling several shallow tins, and the loose base and 1mm carbon steel make release and even baking straightforward. The size that does the most jobs if your cupboard only has room for one ‘serious’ tin.
MasterClass 20cm Non-Stick Deep Round Cake Tin with Loose Base, PFAS-Free | PFAS-Free Bakeware, Carbon Steel, Loose Base for Easy Release, Perfect for Deep Celebration Cakes, Dishwasher Safe
Best for cheesecakes and delicate bakes
Tala 23cm Springform Tin
Best springform
A springform tin — with a spring-released collar that lifts away from the base — is essential for anything you can’t turn upside down: cheesecakes, tortes, set desserts and delicate layer cakes. Tala’s 23cm is excellent value at well under a tenner, with a fast-release catch and even, non-stick carbon steel. If you want a premium alternative, the MasterClass 23cm springform is a step up in gauge. Line the base with baking paper and a springform will see you through years of cheesecakes.
Tala 23cm Springform Cake Tin - Non-Stick Baking Pan with Fast-Release Springform - Even Heat Distribution for Cake Sponges & Tarts - Carbon Steel, Dishwasher & Freezer Safe - 9 Inch Round Cake Tin
Best loaf tin
The Great British Bake Off 2lb Loaf Tin
Best loaf tin
A 2lb (900g) loaf tin is the workhorse for banana bread, lemon drizzle, tea loaves and, of course, sandwich loaves. This officially-branded GBBO tin is non-stick coated carbon steel at a sensible price, and the standard 2lb size matches almost every UK loaf recipe you’ll meet. For the bread side of things, our loaf tins guide covers loaf tins for yeasted baking in more detail.
The Great British Bake Off 2lb Loaf Tin, Bread tin for Baking | 900g Capacity, for Banana, White & Seeded Loaves, Official GBBO Logo, Nonstick Carbon Steel, Duck Egg Blue, 23cm x 13cm x 7cm
Best for bundt and fluted cakes
MasterClass 27cm Fluted Ring Tin
Best fluted / bundt
A fluted ring (bundt) tin turns a plain sponge into something that looks like real effort with none of the decorating skill — the shape does the work, and a simple dusting of icing sugar or a drizzle finishes it. The key with fluted tins is thorough greasing into every groove (a pastry brush and soft butter, then a dusting of flour). MasterClass’s 1mm carbon steel holds its shape and releases cleanly when properly prepared. A genuine ‘showstopper for beginners’ tin.
MasterClass Non-Stick Fluted Ring Cake Tin, Carbon Steel, 27cm
Best for muffins, cupcakes and mince pies
Tala 12-Cup Deep Muffin Tin
Best muffin & cupcake
A deep 12-hole tin is one of the most-used pieces in a baking cupboard: muffins, cupcakes, Yorkshire puddings and — come December — mince pies all rely on it. Tala’s deep 12-cup is sturdy carbon steel with reliable non-stick, and the depth matters for a proper domed muffin rather than a flat bun. Use paper cases for cupcakes and a light grease for everything else.
Tala Muffin Tins for Baking 12 Deep- Non Stick Yorkshire Pudding Tray, Muffin Tray, Cupcake Tin, and Baking Tray for Tarts & Mince Pies- Carbon Steel, 34.4 x 26.0 x 3.0 cm
Best for traybakes and brownies
Tala Loose-Based Square Tin
Best square / traybake
A square loose-based tin is the home of brownies, flapjacks, traybakes and shortbread. The loose base is more useful here than on a round, because traybakes are often sticky and lifting a whole slab out cleanly is half the battle. Tala’s is excellent value and the right everyday size (around 20cm).
Tala Performance, Loose Base Square Cake Tin, Professional Gauge Carbon Steel with Eclipse Non-Stick Coating, 21.9x21.9x7.5 cm Cake Pan; Cake Pan, Ideal for Bakes and Celebration Cakes
What to look for in a cake tin
- Material and gauge: heavy-gauge carbon steel (around 1mm) conducts heat evenly and resists warping. Thin pressed-steel tins buckle and bake unevenly, catching at the edges before the middle is done. Gauge matters more than brand.
- Base type: a loose base pushes the cake up and out cleanly — ideal for most cakes. A springform (released collar) is essential for cheesecakes and anything you can’t invert. A fixed base is fine for light sponges you turn out.
- Size: 20cm (8 inch) round is the UK standard most recipes assume. 23cm (9 inch) is the next most useful. A 2lb loaf tin and a deep 12-hole tin cover most of the rest.
- Non-stick and care: hand wash, dry thoroughly, and avoid metal utensils on the coating. Line bases with baking paper for sponges and anything sticky. A well-kept tin lasts twenty years.
- Depth: deeper tins give you the option to bake one cake and split it into even layers — usually better than several shallow tins.
Frequently asked questions
How many cake tins do I need for a Victoria sponge?
Two matching 20cm (8 inch) round sandwich tins, baked at the same time. A twin pack is the easiest and cheapest way to get a matched pair. See our Victoria sponge method for the full recipe.
What size cake tin is most useful?
A 20cm (8 inch) round loose-based tin. It’s the size most UK recipes are written for, and it handles sponges, everyday rounds and layer cakes. If you add a second size, make it 23cm (9 inch).
Loose base or springform — what’s the difference?
A loose base is a removable disc you push up to release the cake — best for most cakes. A springform has a clamped collar that springs open, leaving the cake on the base — essential for cheesecakes and anything too delicate to turn out. Many bakers own one of each.
Are carbon steel tins better than silicone?
For most baking, yes. Carbon steel conducts heat evenly and gives a better edge and rise. Silicone is convenient for easy release and fiddly shapes but bakes more softly and can give a paler, less defined crust. Carbon steel is the better default; keep silicone for novelty shapes.
Related guides
- The Classic Victoria Sponge: A Foolproof Method — the recipe these sandwich tins are made for
- The Best Stand Mixers for UK Home Bakers — for creaming, whisking and heavier mixes
- Best Loaf Tins UK — the equivalent short list for bread baking
- Kitchen & Food hub — all our bread, cake and preserving guides in one place
— Gareth
Sources
Dimensions, gauge, coating and oven-safe temperatures are taken from manufacturer specifications and cross-checked against verified UK buyer reviews. General guidance on safe baking temperatures follows Food Standards Agency guidance on cooking food safely.
🛡 Our standards: How we research · Editorial policy · Affiliate disclosure · Corrections
About Gareth
Gareth Isherwood is the editor of Danbury & Lovejoy. He has baked bread at home for 25+ years and has 15 years of growing experience across gardens, containers and other growing spaces, including an East Sussex allotment for the past three years. Read his full story →
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