Want a gorgeous-looking baked dessert that feels fancy but doesn’t require a lot of fuss? Then bake a Bundt cake. These German-inspired, ring-shaped cakes are incredibly simple—no layers, crumb coats or frosting required!—and all you need is a molded Bundt pan. Follow our tips (and watch our video below!) for your best Bundt cake ever. And, for a deep dive into the world of bundt cakes, join our virtual Bundt Cake class in honor of Nordic Ware’s 75th anniversary on Monday, March 29th. Nordic Ware is a Minnesota-based cookware company that launched the first bundt pan in the 1950s. Leading the class is master bundt baker Brian Hart Hoffman, the Editor-in-Chief of Baking from Scratch Magazine and author of The Bundt Collection.
Greasing
The easiest method for greasing a Bundt pan is to use a baking spray that contains flour, such as Bak-Klene (a non-flour-based spray will leave a less-than-desirable residue behind). Take the time to ensure that you get inside every nook and cranny, covering all the crevices of the pan; this will help the cake release easily and the design to be sharply defined. After spraying, use a pastry brush to remove excess grease. If you can’t locate a baking spray with flour, you can also flour and butter the pan by hand using a pastry brush.
Filling
There are a few measures that you can take during the filling process to prevent air bubbles from forming during baking. Spoon the batter into the pan slowly; when finished, tap the Bundt pan gently three times on a work surface to release any bubbles that may have developed (and ensure that the batter reaches all the crevices in the design).
Here’s another tip that all the pros know: Using a silicone spatula, spread the batter so that the sides are filled slightly higher than the center is. “I find that spreading the batter toward the edges so that the sides are higher than the center helps bake the cake most evenly and without a defined dome on top when you take it out of the oven,” adds Amanda Haas, Williams Sonoma’s culinary director.
Testing Doneness
Because every oven varies in temperature, always test your cake by inserting a wooden skewer into the cake. It should come out with a few moist crumbs attached, but not any wet batter.
Removing the Cake From the Pan
After baking, transfer your Bundt cake to a wire rack, and let it cool upright in the pan for 10 minutes. This will give the cake enough time to settle a form a nice crumb, but not so long that it will start to stick to the pan.
Once cooled, tap the pan firmly a few times, and shake it gently to help loosen the cake from the edges of the pan. Invert the pan onto a cooking rack by putting the rack on top of the pan, placing your hand on top of the rack to secure it, and then flipping the entire thing upside down.
Allow the cake to finish cooling completely. After the pan has cooked on the rack for about an hour, you can use a serrated knife to even out any doming on the bottom. For an extra touch, if you like, shower the cake with powdered sugar or glaze (just don’t glaze while the cake is still warm, otherwise the glaze will melt right off!).
Head over to our site for recipes and even more pointers on making perfect Bundt cakes, and shop our complete Bundt pan collection.
19 comments
A delicious cake without cooking accessories, admin?
[…] Want a gorgeous-looking baked dessert that feels fancy but doesn’t require a lot of fuss? Then bake a Bundt cake. These German-inspired, ring-shaped cakes are incredibly simple?no layers, … read more The post Secrets to Making Your Best-Ever Bundt Cake appeared first on Williams-Sonoma Taste .source… […]
My husband once made this to complement my dinner. now I am away from My husband because of work matters. 🙂
My husband once made this to complement my dinner. now I am away from my husband because of work matters. 🙂
I have several smaller size bundt pans….acorns hearts holiday themed which I consistently over fill ruining the shape of anything I’m trying to produce. How much batter needed in these small shaped cakes? Thanks so much
William Sonoma cake mixes are fine but here is my favorite bundt cake recipe. Take any boxed cake mix and add a box of instant pudding and an extra egg i.e. chocolate cake mix with chocolate pudding mix and you have a great bundt cake in one of the gorgeous WS pans. Just follow the directions on the cake mix box ,adding the extra egg and dry pudding mix to the already specified ingredients on the cake mix box. There are endless combinations of cake mixes and puddings. Enjoy!
Last paragraph should say “cooled on the rack for an hour” not “cooked on the rack for an hour” since you are cooling the cake on the cooling rack. Just don’t want anyone to get confused.
[…] How to Bake a Cake in a Bundt Pan | Williams Sonoma Taste – Secrets to Making Your Best-Ever Bundt Cake. Baking, How-To, Learn, Tips & Techniques. November 15, 2018 | 11 Comments. Want. […]
[…] there anything more beautiful than a Bundt cake? With as many possibilities as there are pan designs, it’s an easy way to make a fancy, […]
[…] there anything more beautiful than a Bundt cake? With as many possibilities as there are pan designs, it’s an easy way to make a fancy, […]
Was your question ever answered? I had the same confusion.
The video shows cutting the dome while it is still in the pan. Do you do that before the cake has cooled. Seems that the directions are contradictory…
Please verify, after flipping the cake over onto the rack do I remove the cake
pan or does it remain on the cake for an hour. The sentence that says” After the pan has cooked on the rack for about an hour, you can use a serrated knife to even out any doming on the bottom.” is confusing to me.
Thanks
I can see how that could be confusing. Remove the pan from the cake after flipping it over. It should say, “After the cake has cooled on the rack for about an hour, you can use a serrated knife to even out any doming on the bottom.” Of course, you will have to flip the cake back over to trim, if so desired.
I’d sure like to know how to bake a cake in a bundt pan. I have tried to often, but failed.
[…] seen some really beautiful recipes around, either stunning due to the intricate bundt case design (like this!) or some really artistic uses of the centre section (this is a real […]
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I really like the tip about spreading the batter towards the sides to counteract the dome effect. I had been wondering about that. Now I know how to make it lay flatter on a plate or cake stand. Thank you for the excellent tips!
This cakes looks so delicious amazing I love the colors too
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