Some cakes are just hard to remove neatly from pans.

If you don’t leave them in long enough before you turn them out, sometimes the pan is old, sometimes it doesn’t seem greased and floured well enough.
And the cake rips and some is left in the pan.

An easy way to avoid that problem to to use parchment paper to line the bottom of your pan.

To do this you need to cut the paper to fit the bottom of the pan.

Now, grease the whole pan. Don’t flour though.

Lay the parchment over the bottom of the pan. Grease the parchment paper.

Now, you flour the whole pan.

When it is time to turn the cake out of it’s pan, loosen the sides of the cake from the pan.

Take a plate or serving platter the size of your cake or even a little larger and turn it face down over the cake in the pan.

Quickly flip the pan and plate over so the pan is cake down over the plate.

Carefully lift up the cake pan. The cake should be laying on the plate.

Peel off the parchment paper.

To turn the cake right side up, take another plate and put it over the bottom and flip it again.

If you plan to use this method for cheesecakes, wait til the cake has been chilled well so it is firm enough to stay together.