Cranberry Orange Bundt Cake with White Chocolate Glaze + 19 more Bundt Cake Recipes – Jamie Cooks It Up (2024)

FAQs

What makes a Bundt cake dry? ›

A dry cake is usually the result of one of the following pitfalls: using the wrong ingredients, making mistakes while measuring or mixing the batter, or baking the cake too long or at too high a temperature. Once you understand which common cake-baking blunders to avoid, you'll know how to bake a moist cake every time.

Allow to cool for 15-30 minutes then carefully invert onto cooling rack to cool completely before covering with glaze.

Because Bundt pans are so deep and hold so much cake, Mark says you will have to lengthen the baking time. The oven temperature does not have to change. Most Bundt cake recipes are baked for 60 minutes or more.

They are typically quite easy to assemble (think pound cake) and are so stand-alone pretty and festive without even a drop of glaze, or a swoosh of frosting. Of course you can decorate a Bundt to the hilt, if you so desire, but we just want you to know that there is no requirement that you do so.

Sour Cream – Sour cream is my essential ingredient for keeping cakes moist (more on this below). Milk – I make this bundt cake using nonfat or skim milk, but you can use full fat if you prefer.

You need to incorporate as much air into the eggs as possible, as this is what levels the cake and will give you a light and fluffy sponge. Set a timer for 7 minutes and allow the electric mixer to do the work before adding any sugar. The eggs should triple in volume and look pale, thick and shiny.

Allow the Cake to Cool

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

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.

Cool Before Flipping

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.

Preheat the oven and prepare the pan.

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 10 to 15-cup bundt pan generously with butter, getting into all the nooks and crannies.

Will 1 box of cake mix fill a Bundt pan? ›

Bundt Cake Pan Capacity

Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans. As far as other pans go, there is a 6-cup Classic pan, and the Wreath pan holds 6-cups as well.

Make sure you are using a non stick bundt pan. Do not cool your cake overnight in the pan. Pay attention to the cup size of the bundt cake and make sure the recipe you are using works.

This Simple Syrup Recipe is a baker's secret weapon that can be used on cakes, cupcakes, cookies (on rare occasions), and even in my co*cktails! The recipe for simple syrup is easy and can be modified in many ways. And, all you need is water and sugar to make this sweetener.

Prevent a Domed Bottom

To avoid this, Dalquist says to turn the oven temperature down 25 degrees from what the recipe calls for. "This method needs a little more baking time, but not substantial, and creates an even cake," she explains.

Once your cake is fully baked, let it cool for about 15 minutes inside the pan before unmolding it onto a wire cooling rack to cool completely. Unmolding the cake while it's too hot can cause it to break apart during unmolding.

The bakery is known for its unique take on bundt cakes. The Secret Recipe: The secret recipe of Nothing Bundt Cakes revolves around quality ingredients, including flour, sugar, eggs, and a unique addition — sour cream. Sour cream adds moisture and a subtle tanginess to the cake, making it stand out.

Let the cake rest for 5 minutes once you remove it from the oven. Then, flip the cake onto a cooling rack upside down and let it rest for about 5 minutes before you remove the pan. A little trick here is to use a grid cooling rack, not one that has big gaps.

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.