You're having a party. You need an elegant (but still easy) dessert, something beyond a simple sheet cake. What to make... Light dawns on Marblehead! Bundt cake is a simple yet striking way to turn a standard cake into something special.
So you bake your Bundt, turn the pan over, hold your breath... then let the expletives fly as the cake tumbles out of the pan in chunks, a ruined mess.
Want to know how to prevent Bundt cakes from sticking in the pan? Read this!
Prevent Bundt cakes from sticking: Our top 10 tips for perfect bundts every time
1. If it ain't broke...
If you use your grandma's beat-up old aluminum pan (or a brand new top-of-the-line model), and your Bundt cakes ALWAYS come out of the pan with nary a crumb out of place — thank your lucky stars! Read the rest of this post if you feel like having a self-satisfied chuckle, but don't change a thing in your Bundt-baking routine.
2. Use a non-stick pan — preferably one in good shape
Non-stick pans are the perfect solution to the inherent challenges in a Bundt cake's intricate design. But beware the older non-stick pan: a scratched, worn non-stick surface may no longer be slick enough to release your cake flawlessly.
3. Grease the pan thoroughly
Use non-stick vegetable oil spray or melted shortening — not butter. 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.
Oh, and don't forget the center tube: it needs just as much careful attention as the rest of the pan.
4. Grease the pan just prior to adding the batter
Most recipes start out, "Preheat your oven. Grease your pan..." We've found that greasing a non-stick Bundt pan too far ahead of time allows the oil to slide down the inside of the pan and pool in the bottom.
5. Don't flour the pan; but do coat it
If you're using a non-stick pan and still having trouble with sticking Bundts, try sprinkling a coating of either finely ground nut flour (that's toasted almond flour on the left) or granulated sugar into the greased pan before adding the batter. Either will provide a barrier between batter and pan — which is what you're seeking.
"But isn't sugar sticky?" Yes, it becomes sticky as it cools; and it can act like glue when fully cooled. But while warm, sugar is still semi-liquid, and your sugar-coated cake should slide right out of the pan.
What about flour?
Here's an experiment I did sprinkling the inside of a greased Bundt pan with toasted almond flour (left side of cake); granulated sugar (top), and flour (the missing chunk, and some adjoining real estate at the bottom).
Not only does flour sometimes provide a less-than-satisfactory non-stick experience, it also adds a dry layer of "gunk" to the cake's surface. I prefer either sugar or finely ground nuts (nut flour).
"I always flour my Bundt pan and my cake always comes out just fine," you say? See tip #1, above.
6. Loosen the edges of the cake when you remove it from the oven
A bit of gentle poking with a table knife or thin heatproof spatula is all you need to do. Carefully slide the knife or spatula down the sides of the pan as far as you can, to release any sticking spots.
7. Don't forget the tube
Sometimes your cake may rise up and over the tube, which will effectively block it from releasing from the pan. Either cut away any extra cake that's encroached on the tube; or gently push it back with your fingers. You want the entire top surface of the tube to show.
8. Let the hot cake rest for a few minutes
If your cake breaks when you turn it out of the pan, you could be misinterpreting the cause. Some cakes are extremely fragile right out of the oven; even if they don't stick to the pan, the simple act of moving them from pan to rack causes a fracture.
I like to let my Bundt cakes rest for about 5 minutes right side up; then for another 5 minutes upside down on a rack. Sometimes the cake drops out of the pan as soon as I turn the pan onto the rack. Sometimes it needs a little help — read on.
9. Give your Bundt a gentle nudge
If you've turned the pan over, waited, and the cake hasn't dropped out of the pan onto the rack, give it a few gentle side-to-side jiggles. This small motion is often enough to release it.
10. If all else fails...
Return your cake to the cooling (but still warm) oven for about 10 minutes. Often this mild heat is just enough to soften and release any baked-on areas clinging to the sides of the pan.
The cake starring in this blog post is one of our all-time favorites: Lemon Bliss Cake. We highly recommend it jumping-off point for using the tips in this post!
And, if you have any Bundt cake tips of your own, please share them in comments, below. We look forward to hearing (and learning!) from you.
November 24, 2024 at 6:51pm
I baked the gingerbread bundt cake. Used a heavy aluwminum NordicWare bundt pan (valuted cathedral pan). The pan instructions recommended using a baking spray containing flour, so I used Pam w/flour. Came out beautifully, with no floopy flour anywhere. Let it sit 10 minutes in the pan, then turned it over and it slid out perfectly.
June 29, 2024 at 6:43pm
Sorry to say that I just tried the vegetable oil and sugar technique, and my poppyseed cake stuck worse than with butter and flour. As suggested, I let the cake cool for 5 minutes open side up, then turned it over on the wire rack to let it cool for another 5 minutes. After about 2 minutes the bottom part fell loose but the entire top and the outside of the cake was stuck to the pan. I thought that I might as well try to return it to the warm oven for 10 minutes, but that didn’t help.
The cake was perfectly baked, moist and light, but the stuck part seemed to be carmelized to the top and sides of the pan.
The pan is supposed to be non-stick, but it obviously isn’t. The shape of the pan isn’t ideal either because the tube doesn’t make a smooth curve to the sides, but curiosly, the cake didn’t stick to the tube.
Next time I’ll get a better pan and try the almond flour technique.
July 4, 2024 at 11:57am
In reply to Sorry to say that I just… by Tony (not verified)
Same here- taking a cake to 4th of July party and may have to take it IN the pan. Sugar was counter-intuitive but I trusted. Well, it caramelized to the pan. Will never get the pan nice again either🫤
April 9, 2024 at 8:47am
When making an Inside Out Chocolate Bundt Cake (boxed cake mix [you didn't see that, but we're dealing with technique here], instant pudding mix, chocolate chips, etc) I usually sprinkle sifted cocoa onto the greased (with Crisco) bundt pan. After baking I let it rest in pan for 15 minutes before turning out. There are never any white flour spots. After cake has cooled for a bit, sift a bit of powdered sugar on top. No frosting or glaze needed. This cake is easy, quick to make, and chocolate heaven. It's a favorite at our house.
November 8, 2023 at 9:23am
I made your pound cake and used cooking spray. The cake is delicious, removed easily from Bundt pan but it is very dark in color. I’m not speaking of the top exposed when baking but after it is removed from pan. It’s not very appealing in presentation . Is it the cooking spray causing the dark brown cake appearance? Cake was not over baked. Thank you for helping me tweak this. FYI. My go to white cake will always be your Tender White Cake recipe.
November 11, 2023 at 11:07am
In reply to I made your pound cake and… by Jennie (not verified)
Hi Jennie, we generally do recommend using a good baking spray to prepare your bundt pan to prevent sticking, and while baking spray may contribute a little bit to crust color, you certainly wouldn't want to omit greasing the pan. Of course, the ingredients in the cake and the temperature of the oven also contribute to browning, so the results you noticed are probably not all related to the type of spray you used. Check out this article on what causes a cake to brown. And for more about the best way to prepare your bundt pan, check out this blog post.
November 25, 2023 at 3:10am
In reply to Hi Jennie, we generally do… by balpern
I think all oven temperatures are NOT ALIKE. If you cooked your cake at 350 then try the next time on 325. Just test with a toothpick to make sure it is done on the 325 degree, if not give 5 or 10 more minutes.
November 6, 2023 at 12:33am
Mix equal parts flour, natural oil and criso to-gather in a clean glass jar with a cover- (such as 3/4 cup of each) keep covered in fridg and carefully brush a complete layer on pan when ready to bake. Never have a stuck bake again!
May 30, 2024 at 4:07am
In reply to Mix equal parts flour,… by Maryriver (not verified)
Yes !!! Cake goop! This has been my go-to for Years! Good shelf life and has never failed me for almost 20 years. A friend gave me this recipe many years ago and I haven't looked back- great pan release!
Goop Bake Release-
1 Stick Butter Shortening
1/2 C AP Flour
1/2 C Neutral Oil (I use Canola)
Mix with blender til smooth and add to a jar. I keep mine in the fridge. Lightly smear your baking pan(s) then lightly dust with flour. Tap out excess flour. Pro Tip.......place your pan in the fridge while you make your batter. Game changer:)
November 2, 2023 at 11:28am
Hi KingArthurBakers,
I want to bake this delicious looking chocolate Bundt cake, can I substitute Espresso powder for the 1 cup of brewed coffee please? How much espresso powder would I use?
Also, I have Hershey’s Cocoa, will that work?
Please advise.
Thank you for your always Superb Great recipes!
Pagination