A Bundt cake is one of the simplest, but most stunning, desserts to celebrate, share, or nibble on. It is certainly a beautifully flexible sweet, since it is equally at home as part of a spectacular holiday dessert presentation or on the table after a fantastic dinner party, as it is on the counter, ready for munching anytime you walk by the kitchen. These are normally relatively simple to build (think pound cake) and look so gorgeous and festive even without a drop of glaze or a swoosh of icing. Of course you do. can You are welcome to design a Bundt cake to your heart’s content, but there is no necessity that you do so.
But despite all the praise we enjoy heaping on the Bundt, questions do arise when making them. How should I grease the pan? What kind of cakes can I Bundt? And, of course, how do I remove a Bundt cake from its pan in one piece? We have all of the answers and more.
What is the shape and size of the ideal Bundt pan?
The best Bundt pan is composed of heavy-duty cast aluminum. When you hold it, it feels robust but not overly hefty. Nonstick is my choice, however I always butter and flour (or sugar) the pan as a precaution (more on that below). The normal size recommended for in most recipes is a 10- to 12-cup pan. Ultimately, we like an intricately designed bundt pan just as much as the next person. However, if you are a beginner, and anxious about your cake releasing in one piece, or if your cake is filled with fruity bits (which get sticky when baked and can adhere to the sides of the pan), consider using a classically shaped pan with a simpler design.
What is the best way to prepare a Bundt pan so it releases easily?
Although you can grease a Bundt pan with butter or shortening, I prefer nonstick cooking spray. A genuine baking Spray is also useful since it contains flour. But because it is not the most pantry-friendly of ingredients, I recommend generously greasing your pan with regular nonstick spray, followed by a generous sprinkling of all-purpose flour, granulated sugar or cocoa powder (for everyone’s fave: the chocolate Bundt). After the pan has been dusted, turn it upside down over the sink to remove any extra coating. Be sure to get into all of the nooks and crannies of your pan, and don’t be afraid to spritz and sprinkle a stubborn place or two that still looks a little bare.
What kinds of cake recipes are the most Bundt-friendly?
While we wish we could tell you that you can transform any cake into a Bundt cake, the fact is a little more challenging. Indeed, the perfect cake for a Bundt pan is thick (in a good way – think pound cake) with a tight crumb. Fluffy cakes (think cake-mix cakes) don’t have enough structure to be Bundt’ed and although I can’t say it will never work, I don’t recommend it. Honestly, the best rule of thumb is to make Bundt cakes from Bundt cake recipes and layer, sheet, loaf, and snacking cakes from recipes developed for each of those particular pans.
What’s the best way to fill a Bundt pan with batter?
If your recipe calls for about 3 cups of flour (give or take) and you are using a 10 to 12-cup pan, your batter should reach about 3/4 of the way up your pan. After filling it, smooth up the batter using an offset spatula or the back of a spoon. You can also drag the spatula or spoon through the center of the batter, creating a divot, as this may help ensure a flat bottom. After the pan is full, drop it from a few inches onto the counter to assist release any air bubbles in the batter.
How long should my Bundt cake bake?
After putting the pan in the oven, summon your inner patient (if you have one), since Bundts might take a long time to bake (typically 55 to 65 minutes, but this can vary). After cooked, use a long wooden stick to check the cake for doneness. They are preferable over toothpicks, which are too short for the towering, dramatic Bundt. And we also prefer them to metal cake testers, which are too smooth to catch the one or two moist crumbs that the wooden skewer easily grabs, indicating your patience has paid off, and that your cake is ready to be pulled from the oven.
What is the best way to release my Bundt from its pan?
First and foremost, after removing your newly made cake from the oven, allow it to cool for 5 to 10 minutes on a cooling rack. After the cake has rested, I prefer to run a butter knife or tiny offset spatula over the pan’s sides and inner tube, being careful not to rip the cake or scrape the nonstick coating. I then advise placing a cooling rack over the cake and, using pot-holder’ed hands, flipping the cake over on to the rack. If the cake does not readily release from the pan after being flipped, try tapping it, gently shaking it, or returning it to the still-warm oven for a minute or two. But, if you have properly prepared your pan (which we know you have! ), you should have no troubles. If you do this and a little portion of the cake clings to the pan, you may push the piece back into the cake and the warmth of each will work to reattach them. Nevertheless, if you glaze her or cover her in whipped cream, we promise no one will notice.
What is the best size for a Bundt cake pan?
10 to 12 cup
Size Matters: Most recipes call for a 10 to 12 cup Bundt pan. Some pans can be purchased in the 15-cup capacity, and baby Bundts are sold with six to 12 molds in one pan.
What is the most common Bundt pan size?
Bundt pans are typically 10 inches in diameter. I actually have several that are 9.5 inches and most Bundt cake recipes still fit.
Is a Bundt pan equal to a 9×13 pan?
A standard Bundt cake pan holds between 10 and 12 cups of batter, and standard Bundt cake recipes typically make slightly more than what you’d bake in a 13×9 pan, or two 9-inch round cakes. Further baking pan modifications may be found here. Is it possible to bake a Bundt cake in a 13×9 pan? Yeah, but don’t overcrowd the pan.
Is a 10-inch Bundt pan 12 cups?
10-inch. A Bundt pan is typically ten inches in diameter. This will hold around 12 cups of batter and can serve up to 25 portions.