How to Make a Bundt Cake

If you’ve ever made a Bundt cake, you know that it can be tricky to get it out of the pan. This is because the cake can stick to the pan as it cools.

The key to a successful Bundt is preparing the cake properly. Start with a well-greased pan. 주문제작케이크


Although Ella Rita Helfrich, the Texas housewife whose Tunnel of Fudge cake won second place in Pillsbury’s 1966 Bake-Off Contest, triggered the Bundt cake fad that now finds its way into more than 70 million American homes, she didn’t invent the pan or the dessert. Rather, Minneapolis-based Nordic Ware owner H. David Dalquist is generally given credit for bringing the ring-shaped cake into widespread use.

He created the fluted-edge pan in 1946 after being approached by members of a local Hadassah chapter who were missing the dense, rich kugelhopf cakes (also called bundkuchen and Gugelhupf) that their mothers and grandmothers had made back home in Germany and Austria. According to the company website, Fannie Schanfield and Rose Joshua met with Dalquist to explain their need for a pan that could replicate traditional kugelhopf but that would also be affordable enough for most people to use regularly at home.

Dalquist fashioned the aluminum Bundt pan after a ceramic kugelhopf pan that he had in his collection. He decided to keep the fluted edges but added a donut-shaped hole in the center to prevent overbaking or undercooking the inner portion of the cake. He named the pan a Bundt because “bund” is an old German prefix that means to be bound together, or, more precisely, to come to an agreement.


A good cake starts with a high-quality decorative pan and the right ingredients. Besides the typical cake flour and sugar, Bundt cakes often use more flavorful ingredients like buttermilk, sour cream or yogurt to add moisture, create light crumb structure and add depth of flavor.

It’s important to follow the directions on your cake mix for mixing, as different brands of mixes have slightly differing techniques. In general, you want to beat your butter and sugar for about five minutes using a hand or stand mixer to create a smooth light texture. You should also avoid over mixing your batter, as this can toughen it up.

Many recipes call for a generous amount of oil or butter to help your cake rise and brown evenly. While this step isn’t always necessary, it helps your cake taste and stay moist.

Depending on your recipe, you may need to toast or bake pecans before you add them to your batter. This gives your cake a delicious crunch and allows it to hold up to a thicker topping without falling apart.

If you have trouble getting your Bundt cake out of the pan after baking, try draping a warm towel that is slightly dampened with hot water over the cake for about 20 seconds. The steam will loosen the cake and make it easier to remove. A few quick taps of the pan on the counter may help as well.


Bundt cakes are easy to make, but like any cake, they require care in baking. A well-greased pan is essential for preventing sticking, and a good coating helps to distribute heat evenly, allowing the cake to bake quickly.

To grease a bundt pan, first brush melted butter or shortening on all sides of the pan with a pastry brush, being sure to get into tight spaces. Next, sprinkle the pan with flour. Using your hands, rotate and tilt the pan to coat all surfaces inside, including the center tube. Tap the pan to remove any excess.

Baking a bundt is done when a toothpick inserted in the center comes out clean. The cake should be removed from the oven and allowed to cool in the pan on a rack for 10 minutes before attempting to release it.

If your cake is having trouble releasing from the pan, drape a damp towel over the pan and shake the pan back and forth to loosen the cake. This can be repeated several times, as necessary. After a few minutes, place a serving plate or cooling rack over the top of the pan and flip it in one swift motion to release the cake. A light tapping on the counter also helps release some of the stubborn batter. Serve your bundt cake with a simple glaze, if desired. Lemon, lime, orange, or grapefruit juice and granulated sugar can be added to the mix for additional flavor.


A simple glaze adds a sweet finish to any bundt cake. It can highlight the design of the cake and help keep it moist. A clear glaze can also be flavored with extracts or liqueurs, like vanilla or lemon.

For a more traditional frosting, buttercream frosting is a good option. It’s smooth, fluffy, and can be colored or flavored with food coloring or flavoring. It can also be thickened with whipped cream to achieve a more mousse-like consistency.

Chocolate, cream cheese, and other creamy frostings can also be used to frost bundt cakes. These are typically softer than frostings that contain powdered sugar and can be piped to create swirls or other designs.

Bundt cakes can be finished with fresh fruits, edible flowers or even a sprinkling of sugared cranberries to add a festive touch to any occasion. They’re also a great snack for when you’re craving something sweet without the guilt.

To avoid your bundt cake sticking to the pan, try greasing and dusting your pan with flour before baking. This will prevent any excess grease from seeping through and causing the cake to stick. Alternatively, drape a towel that’s been slightly dampened with hot water over the cake when inverting. This method works best if you have a nonstick or coated pan, but can be used on any type of Bundt pan.