Bundt pans are more versatile than you think. Try making these 16 delicious recipes (2024)

FAQs

Do Bundt pans require special recipes? ›

The bottom line is, if the recipe is not for an angel food cake, chiffon cake or any filled cake, you should be safe converting a regular cake recipe into a Bundt cake recipe. And yes, you can make Bundt cake recipes in regular cake pans, too! Knowing these baking pan conversions is super handy.

Notably, a Bundt pan offers a scientific advantage when it comes to baking thick cake batter: Its shape allows for even heat distribution around the cake and prevents gummy and heavy centers.

A Bundt cake (/bʌnt/) is a cake that is baked in a Bundt pan, shaping it into a distinctive donut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe.

Like its cousin the tube pan, a Bundt pan has a fluted shape that encourages even cooking and browning in cakes. But it's good for so much more than baking. Take advantage of the sturdy construction of this old-fashioned favorite and use it in the freezer, on the grill and beyond.

Which Bundt pan is best for a 9" x 13" cake recipe? A. Joanne, bake your recipe calling for a 9″ x 13″ pan (or two 9″ round pans) in either a 10-cup or 12-cup Bundt pan. Increase the baking time by about 30% in the 10-cup pan, somewhat less in the 12-cup.

The milk solids in butter can act like glue, encouraging cake batter to stick to the pan. (You always butter your pan, and your cake never sticks? See tip #1, above). If your pan is particularly intricate, use a pastry brush to apply melted shortening to all its nooks and crannies.

Butter and then sugar your Bundt pans instead of flouring them. Not only won't your cakes stick, it gives a crunchy crust.

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. Find more baking pan conversions. Can you bake a Bundt cake in a 13×9 pan? Yes—but don't overfill the pan.

Bundt cakes are not just desserts; they are a statement piece. With their distinctive ring shape and intricate designs courtesy of the specially designed pans they're baked in, Bundt cakes are a feast for the eyes.

After removing from the oven, place the pan on a wire rack and let cool; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.

What is the secret to getting a Bundt cake out? ›

The Best Trick For Releasing a Cake From a Bundt Pan

Usually the cake likes to cling to the tube in the middle, so nudging it loose there can be all it takes. After doing this, carefully flip the bundt pan over and lightly shake it.

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan.

Again, it may degrade that nonstick coating over time if used often so you'll eventually need to replace the pan if you bake bundt cakes often.

Dalquist says to use a pastry brush to cover the interior surfaces of the pan—including the cone—with a light, even coat of butter, shortening, or lard and dusting the grease with a dry ingredient like flour, cocoa powder, granulated sugar, powdered sugar, or even nut flour.

Even if a bundt cake pan has a nonstick coating, it is best to grease and flour it to make sure the cake comes out easily. Nonstick cake pans lose adhesion with use and over time, so it is best to prepare the pan before baking as a preventative measure.

Thankfully, you can use many types of cake pans for your Bundt cake recipe. You basically have two options here: make your own Bundt pan, or use a different pan altogether. Regardless of which option you choose, remember you won't get the same stylized exterior without a real Bundt pan.

The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. If you put pound cake into a regular round cake pan, it will not cook in the center or it will burn on the edges.

Loaf and Bundt pans, for example, are about half the area of 8-inch and 9-inch square pans, but the sides are taller so usually you can substitute one for another. The most important thing to note is that you can always round up when converting a recipe – you may just have some leftover batter.