FWIW, most of my cake pans are 3" deep. This allows me to not worry about overflowing, or I can bake a cake as a single layer and torte it, or I can have thicker layers. Strangely enough, my springform pans are only 2" deep. Some of them are small, for cheesecakes generous enough for two or three people. My 10" x 2" springform was sold for deep dish pizza. I bake a lot of sponge cakes; a two-part tube pan (aka angel cake pan) is pretty much a necessary part of every Jewish woman's kitchen. Honey cakes, which could probably bake well in a Bundt pan, work in a tube pan as well. For getting the sponge cake neatly out of the pan, the key is to line the bottom with parchment, but to leave the sides (and center hole) uncovered and untreated.

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