Is the cake sitting in the pan too long? After some sleuthing among the Southern Living Test Kitchen professionals, I came up with this cheat sheet of things to watch for when baking Bundt cakes. Choose a pan with a non-stick coating , which allows a cake to come out cleanly, even from all the nooks and crannies of an elaborately designed Bundt pan.
When deciding on a pan, choose one that is metal and not too dark. Aluminum pans are best because they conduct heat well, and a lighter colored pan will prevent the over-browning that often occurs with the darker pans. Even though most recipes will tell you to grease and flour your pan or use a baking spray before baking, a nonstick finish will give you added protection against a cake sticking to the sides of the pan.
Be careful of older non-stick pans, as a scratched and worn surface will no longer be effective and slick enough to release the cake without any tearing. Use a pastry brush to grease the pan thoroughly with solid shortening. Make sure to paint all the crevices of the pan so the cake will release easily and the design will be sharply defined.
Do not use butter; the milk solids in butter can act like glue, causing the cake batter to stick to the pan. After greasing, sprinkle some flour in the pan, hold it over a sink, and tilt the pan in a circular motion in order to distribute the flour evenly.
Then flip the pan over and tap out the excess flour to prevent a buildup of grease and flour on the finished cake. Don't forget to grease and flour the center tube of the pan.
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. 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.
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. 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. 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. 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! PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! I wish all suggestions were this easy and successful! From now on, every time I bake, I'm using toasted almond flour. Thanks you so much for the idea!! Could you clarify, when you take the bundt pan out of the oven, which way is 'upside down' and which is 'right side up'?
Hi Terry! When the bundt is removed from the oven, the open well of the bundt pan containing the batter should be facing the ceiling of your home. After about 5 minutes of cooling, the bundt pan should be inverted so that the open well is instead facing the floor and and the bundt cake is cake is covered entirely by the pan.
This was very helpful! I made one gluten free bundt cake that fell apart but I still delivered it to the new mom of twins. A few weeks later, I read this blog and made two more bundt cakes, one gluten free and one regular, and both came out very, very well.
The regular one I had to let sit unpside down for a while, and voila! I never would have been that patient if I hadn't read this. Holding the pan over the sink, sprinkle flour into the pan. Tilt in a circular motion, tapping the pan as you go until all the flour has been evenly distributed. Flip the pan over and tap out any excess.
Make sure to get around the center tube of the pan as well. Now you're ready to add batter to the pan! 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.
If your cake slid out beautifully after following these steps, congrats! You can stop reading here. But even after doing everything right you rule follower, you sometimes bundt cake can still be stubborn. If your bundt cake is giving you a hard time or if you're simply nervous about your cake crumpling into a mountain of cake chunks give these methods a try. After removing your cake from the oven, place a kitchen towel in your sink. Carefully pour very hot water over the towel until it's damp, not dripping.
Drape the towel over the tops of the pan and leave it there until the pan is cool enough to handle. The steam will help release the cake from the pan when you go to invert it. You can also use a rubber spatula to help release the cake from the sides. Refrain from using a knife, as this can tear up the exterior of the cake and scratch the lining of your bundt cake pan. Another option is to take out your frustrations on your bundt cake by giving it a good bang.
Lay a dish towel on the countertop, invert your pan and bang on the top and sides of the pan. This can help to loosen up the cake from the walls of the pan.
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