Learn tips and tricks on how to make the best Bundt Cakes with these Bundt Cake Baking Tips! From what pans to use, how to prepare them and how to turn your cakes on to a plate!
Bundt Cakes are the best! I love everything about them, but I especially love the pans. There’s something so wonderful about baking with a pan that makes the cake look so gorgeous that it doesn’t even need frosting to finish it off. The beautiful lines from the pans are decoration enough…unless of course you’re making a German Chocolate Bundt Cake…then you have to add the frosting! Most of the time though, when I’m baking with Bundt pans I don’t frost my cakes.
Over the years I’ve baked quite a few Bundt Cakes, so I’ve learned a few tips and tricks that I thought might be useful for you. Bundt Cakes are not hard to make, but there are a few things to keep in mind when baking them. The gorgeous pans can be a bit tricky if you don’t use them properly. So here are my tips and tricks to baking with Bundt pans!
Bundt Cake Baking Tips
Make sure to prepare the pan properly.
I like to use a flour/oil spray (Pam has a really good one) to prepare all of my pans. I won’t bake a Bundt Cake without it! The key to ensuring that your cakes easily slide out of the pans, is to make sure you get the grease into all the little ornate nooks and crannies, especially for some of the really fancy pans, otherwise the cake will stick there. You also want to make sure that you don’t overspray your pans either. You just need a light spray that covers everything.
The cakes are so pretty you don’t even need to frost them.
Sometimes I like to add a glaze or a dusting of icing sugar to the tops of my Bundt Cakes, but I rarely, if ever, frost them (unless I’m making a German Chocolate Bundt Cake). Just make sure that your cake is completely cooled before adding anything.
Make sure you use the right size pan.
The bigger the pan, the smaller the cake and the less baking time required. The smaller the pan, the taller the cake, more baking time. And make sure your pan can hold all the batter. A good rule to follow is that the batter should only fill 2/3 of the pan. I typically use a 10-12 cup size pan for my recipes.
I will never use a silicone Bundt Pan.
I’m not a fan of silicone anything for baking because I find that the cakes/cupcakes/whatever always stick to the pan. I always use metal pans for my Bundt Cakes. You can see some examples of pans that I use at the bottom of this post.
Place and bake the Bundt Cake pan on a cookie sheet.
Because Bundt Pans do not have flat bottoms, when you place them in the oven directly on the rack, there is a good chance that they will sit unevenly. This will make the batter tip and you will have an uneven cake. So my tip is to put the Bundt pan onto a cookie sheet in the oven.
Let the cake cool before turning it out onto a plate.
This is a must, because if you don’t let your cake cool, the more likely it is that it will stick to your pan on the way out. I typically let my cake rest and cool for at least 15 minutes before I try to turn it onto a plate. This resting time ensures that the cake has enough time to cool and come away from the sides of the pan, allowing it to slide out. Sometimes I use my fingers to gently pull the cake away from the edges of the pan before I tip it out.
How to turn a Bundt Pan onto a plate.
Once your cake has cooled, place a serving plate over the top of the cake, then holding the plate tightly to the pan, invert the cake over and the cake should slide out onto the plate. Gently remove the pan.
Do not use metal in your pan.
You don’t want to scratch your Bundt Pan so don’t use a metal knife or spatula to try to remove your cake from the pan. Use a rubber spatula instead.
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