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If you've ever spent five minutes tracing the bottom of a cake pan with a pencil, cutting it out, trimming the edge, and then still ending up with a slightly-off circle that bunches up in the pan — you already know why pre-cut parchment paper circles exist.
They're not a luxury item. They're a time-saver that also happens to produce better results. Here's everything you need to know about using them, when to use them, and when you can skip them entirely.
Parchment paper circles are pre-cut discs of silicone-treated baking paper, sized to fit standard round baking pans. They're available in sizes ranging from about 6 inches up to 12 inches, and are designed to sit flat against the bottom of a pan without folding, tearing, or requiring any trimming.
Our pre-cut parchment circles come in packs of 25, sized for 9- and 10-inch pans — the most common sizes for layer cakes, tarts, and pies.
1. Grease your pan as usual — butter, oil, or cooking spray all work. Greasing the pan helps the parchment stick and stay flat.
2. Press the parchment circle flat against the bottom of the pan. It should lay completely flush with no creasing.
3. If your recipe calls for a floured pan, dust the sides (not the parchment) with flour now.
4. Pour in your batter and bake as directed. The parchment creates a non-stick barrier even if you didn't grease the parchment itself.
5. After baking and cooling, run a knife around the edges, invert the pan, and peel the parchment off. You should get a perfectly clean bottom.
Usually, no. The silicone coating on quality parchment paper is non-stick on its own. That said, for very sticky batters (dense chocolate cake, cheesecake, anything with a high sugar-to-fat ratio), a light spray on top of the parchment adds an extra layer of insurance. It won't hurt anything.
Pre-cut circles are the right call when:
• You bake cakes frequently and value speed and consistency
• You're making multiple layers and need uniformity across all pans
• You want to minimize waste (no scraps from cutting)
• You're baking commercially or for sale and need a reliable process
Cutting your own parchment makes sense when:
• You have an odd-sized or irregular pan
• You need to line the sides of the pan as well as the bottom
• You ran out of circles and have a roll of regular parchment on hand
Parchment circles only cover the bottom. For delicate cakes — like angel food, chiffon, or any batter that tends to pull away from the sides — you may want to also line the sides with strips of parchment. This is called a full pan liner, and you'll cut those strips from a roll.
For most everyday layer cakes, buttered sides alone are sufficient. The parchment bottom is where non-stick protection matters most, since that's the surface in direct contact with the heat.
Yes, if they're not too dark or greasy. After baking, let them cool, wipe off any crumbs, and store them flat. You can usually get 2–3 uses from a single circle before they start to discolor or lose their non-stick effectiveness. For commercial use or high-volume baking, single-use is more practical.
Round parchment circles aren't just for cake layers. They're also useful for:
• Tart and quiche pans — place a circle at the base before pressing in your pastry dough
• Springform pans — essential for cheesecakes and tortes
• Freezing — place circles between layers of tortillas, burger patties, or pancakes before freezing to prevent sticking
• Resting dough — a quick non-stick surface when rolling or portioning
Parchment Paper Circles, 25-Pack (fits 9" and 10" round pans) — available at kitchensupplywholesale.com