8 Inch Deep Aluminum Round Baking Pan

Specifications

Item #	Description	Capacity	Top Out	Top In	Bottom	Depth	Rim	Case Pack
4061-35-250	8" Round Baking Pan, Deep	66 fl oz	8 3/4" (222mm)	7 15/16" (202mm)	5 7/8" (149mm)	3 5/32" (80mm)	FC	250

The 8 Inch Round, Taken Deeper

Standard 8 inch round pans are shallow—fine for layer cakes that get split and stacked, but tight for batters that want to climb. Item # 4061-35-250 is the deep version: the same 8 inch footprint with a 3 5/32 inch wall and 66 fl oz of working volume, built for recipes that would crown over a standard pan and spill. For bakeries, it converts overflow-prone recipes into clean, single-pan bakes.

Recipes That Need the Depth

Coffee cakes with heavy streusel, cinnamon roll pans, pull-apart bread, dense pound-style cakes, and tall single-layer celebration cakes all share the same problem in shallow pans: the batter rises past the rim before the center sets. The extra inch-plus of wall in this pan holds the full rise, so the crumb bakes to height without the rim overflow that ruins edges and oven floors.

Baking a Deep Batter Evenly

Deep pans concentrate the baking challenge in the center: the edges set fast while the middle lags. Aluminum's high thermal conductivity pulls heat up the wall and across the floor quickly, narrowing that edge-to-center gap, so a 3-inch-deep batter bakes through without the dried-out ring that steel pans often leave. The tapered profile releases the finished cake cleanly for glazing.

Sell-In-Pan Convenience

Deep round cakes—coffee cakes especially—are natural bake-and-sell items: they look abundant in the pan, they do not need unmolding, and a dome lid over the full-curl rim protects crumb toppings and glazes in transport. For grocery bakeries and fundraising programs, the pan is simultaneously the mold, the package, and the gift wrap.

Family Position and Case Format

This pan shares its footprint with the 8 inch angel food pan, which adds a center tube for foam cakes, and a 10 inch deep version covers larger recipes—so one product family handles standard batters, foam batters, and both size classes. Each case holds 250 pans at 14 lbs, staging compactly for bakery and grocery programs.

FAQs

What recipes is the deep 8 inch pan for?

Recipes that climb: coffee cakes with heavy streusel, cinnamon rolls, pull-apart bread, dense pound-style cakes, and tall single-layer celebration cakes. The 3 5/32 inch wall and 66 fl oz volume hold the full rise that overflows a standard shallow 8 inch pan.

How is it different from the 8 inch angel food pan?

Same 8 inch footprint, different interior. The angel food version carries a center tube for fat-free foam batters that must climb a wall; this deep version is open inside for standard batters—coffee cakes, rolls, and dense cakes that need depth rather than a tube.

Does a deep batter bake evenly in aluminum?

Yes. Aluminum's high thermal conductivity pulls heat up the wall and across the floor quickly, narrowing the gap between fast-setting edges and the lagging center. A 3-inch-deep batter bakes through without the dried-out ring steel pans often leave.

Can cakes be sold directly in the pan?

Yes. Deep round cakes—especially coffee cakes—merchandise well in the pan: no unmolding, abundant appearance, and a dome lid over the full-curl rim protects crumb toppings and glazes in transport. The pan is the mold, the package, and the gift wrap in one.

What other sizes are available?

The family includes the 8 inch angel food pan with center tube and a 10 inch deep round for larger recipes. This pan cases 250 at 14 lbs. Samples are available before you commit.