If the recipe you're following originally calls for a glass pan, just know you may need to shave 5 to 10 minutes off the baking time.
If all you have is a glass pan, here's what to do: try dropping the temperature from 350°F to 325°F and increasing the time anywhere from 5 to 15 minutes, depending on the volume of batter.
A glass baking dish take longer to get up to oven temperature than a metal baking pan, but it does get up to baking temperature and when it does, it holds its heat better. So, depending on how well you preheated the oven, total cooking time required, etc... it can take either less or more time to cook your food.
The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer. Hope that helps!
As you can see in the photo, the slower transfer of heat to the batter means cakes baked in glass (or ceramic) will take longer to cook than those in metal (5 to 8 minutes longer, according to a test with yellow cake done by Cook's Illustrated).
Though glass cake pans are fairly common, opting for the material is surprisingly not the best decision. A cake that's baked in a glass pan will be more heavily browned on the outside and, therefore, drier and crustier. In many cases, your cake might be undercooked in the center.
Some of Dawn's favorite baking tips:
Bake your cakes at 325° not 350°. This will allow your cake to rise more. Don't grease the sides of your baking pan. Greasing the sides of the pan will not allow your cake to climb the edges of the pan and grow tall.
Aluminum is good for cakes, bars, and pies—but also for breads: focaccia, sandwich loaves, and rolls. Because metal heats up faster than glass, it contributes to a better rise and crisper, browner edges.
Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
For 13 x 9 pan
Bake at 350 for 27-29 minutes.
Unless otherwise specified, cakes bake best in metal pans instead of glass or ceramic. Use your fingertips, a soft pastry brush, or a folded paper towel to lightly and evenly coat the inside of the pan with vegetable shortening, such as Crisco. Make sure there are no bare spots, especially in the corners of the pan.
Sweets bake and brown more evenly in metal pans; in glass pans, the outside of the baked good is usually done before the inside. Additionally, metal pans create sharp, aesthetically pleasing edges on baked goods, while glass pans create rounded edges.
If all you have in your household is glassware and you don't wish to buy any metal pans, you want to adjust the time and temperature of the baking. Kristina Razon, a former Serious Eats editor and avid baker suggests dropping the temperature of the recipe by 25°F and increasing the baking time by five to 10 minutes.
Place the pan on top of an unheated metal baking sheet before sliding it into the oven. This helps prevent abrupt temperature spikes that could damage the glass. This little trick smooths out any sudden spikes in temperature, keeping your glassware safe from shattering.
The best cake pans are quick to heat and retain heat well. Aluminum, anodized aluminum, steel, and aluminum steel are all great choices for this, but keep color in mind. Darker cake pans tend to conduct more heat than lighter pans. That excess heat can change the color and texture of the cake because it bakes too fast.
Can I Substitute a Metal Pan for a Glass Pan? Yes! If the recipe you're following originally calls for a glass pan, just know you may need to shave 5 to 10 minutes off the baking time.
Glass bakeware is heavier and slower to heat than metal, but once it's hot, it retains that heat for much longer. So when using a glass pan to bake something like a cake or a batch of brownies, you may find that the sides and bottom will brown at a much faster rate than the interior cooks.
Check to see if there is a marked "Oven-Safe" symbol underneath the piece. Glass bowls made of borosilicate or tempered glass and marked as oven-safe can go in the oven and withstand high temperatures. Those made of non-tempered glass may not be suitable with heat resistance and withstanding temperature changes.
Glass slows the flow of heat between the oven's air and your batter, until the glass itself heats up. Then the glass retains heat far longer than metal will. Because of these properties, batter baked in glass often takes longer.
Aluminum is generally revered for its superb heat conductivity, whereas steel is favored for its durability. In some cases, cookie sheets may be dipped in a nonstick coating. Some of these coatings are ceramic, others are made from food-safe easy-release chemicals, and others are made from food-grade silicone.
I preheat the oven to 400 then take the pie (which is in a glass pyrex pan) out of the freezer and put it directly into the oven. I bake at 400 for twenty minutes then turn the oven down to 375 and continue cooking the pie until the fruit is tender and juices thickened, about another 40 minutes.
The general rule of thumb when baking is “the bigger the pan, the lower the temperature”. You bake a 9” round chocolate cake for about 30-35 minutes at 350° F (175° C).
Setting your oven to this temperature will almost always produce a well-cooked muffin recipe. When set to 350 degrees Fahrenheit most muffin recipe will cook in twelve to eighteen minutes.
Dependeing on the recipe and the size pan, baking at 325 can add 10 minutes or even double the baking time.