bake · Bake
How to Bake a Bundt Cake
A bundt cake needs a well-greased pan, room temperature ingredients, and gentle handling to create that perfect ring shape with a tender crumb. Mix wet and dry ingredients separately, combine them just until smooth, then bake at 350°F until a toothpick comes out with just a few moist crumbs.
- Total time: 1 hr 15 min
- Hands-on: 20 min
- Difficulty: Medium
Ingredients
- 1 bundt pan
- 1 butter
- 1 flour
- 1 eggs
- 1 sugar
- 1 baking powder
- 1 salt
- 1 dairy
Step by step
- Prepare your bundt pan. Butter every groove and curve of your bundt pan thoroughly, then dust with flour. Tap out excess flour. This step makes or breaks your cake's release from the pan.
- Bring ingredients to room temperature. Pull eggs, butter, and any dairy from the fridge 2 hours before baking. Cold ingredients don't blend smoothly and create dense spots in your cake.
- Cream butter and sugar. Beat softened butter with sugar for 3-4 minutes until light and fluffy. The mixture should look pale and increased in volume.
- Add eggs one at a time. Beat each egg completely into the butter mixture before adding the next. This prevents the batter from breaking and creates a smooth texture.
- Mix dry ingredients separately. Whisk flour, baking powder, and salt in a separate bowl. This distributes the leavening evenly through the flour.
- Alternate wet and dry ingredients. Add flour mixture in three additions, alternating with liquid ingredients in two additions. Start and end with flour. Mix just until combined after each addition.
- Fill and bake. Pour batter into your prepared pan and smooth the top. Bake at 350°F for 45-60 minutes, until a long skewer inserted in several spots comes out with just a few moist crumbs.
- Cool properly. Cool in the pan for 15 minutes, then turn out onto a wire rack. Let cool completely before glazing or frosting.
Tips & troubleshooting
- Never grease your bundt pan with cooking spray alone—it creates a gummy residue that makes sticking worse
- If your cake sticks despite proper greasing, place the pan back in a 350°F oven for 2-3 minutes to warm it, then try turning it out again
- Bundt cakes actually improve after a day—wrap cooled cake tightly and let it rest overnight before serving
- Test doneness in multiple spots since bundt pans have varying thicknesses
- Room temperature ingredients are crucial—if you forgot to take them out early, place eggs in warm water for 5 minutes and microwave butter in 10-second bursts until soft
Variations
- Lemon Bundt Cake. Add zest of 2 lemons to the batter and replace some liquid with fresh lemon juice. Finish with a lemon glaze made from powdered sugar and lemon juice.
- Chocolate Bundt Cake. Replace 1/2 cup flour with cocoa powder and add a cup of chocolate chips to the batter. Dust with powdered sugar or drizzle with chocolate ganache.
- Vanilla Pound Cake Style. Use equal weights of butter, sugar, eggs, and flour for a dense, rich texture. Add vanilla extract and a splash of cream for moisture.
- Spiced Bundt Cake. Add cinnamon, nutmeg, and cardamom to your dry ingredients. Fold in chopped apples or pears for extra moisture and flavor.
Questions
- Why did my bundt cake stick to the pan?
- Usually from insufficient greasing or trying to remove it too soon. Grease every crevice with butter, dust with flour, and let it cool in the pan for exactly 15 minutes before turning out.
- Can I make bundt cake batter ahead of time?
- No, bundt cake batter should go straight into the oven. The leavening agents start working immediately when mixed with liquid, and waiting will give you a dense cake.
- How do I know when my bundt cake is done?
- Insert a long skewer or thin knife in several spots around the cake. It should come out with just a few moist crumbs. The cake will also start pulling slightly from the sides of the pan.
- What's the best way to store a bundt cake?
- Wrap unfrosted bundt cake tightly in plastic wrap and store at room temperature for up to 5 days. If glazed or frosted, cover loosely and consume within 3 days.