You've baked the perfect Bundt, but now you're wondering how to get a cake out of a Bundt pan. Our Test Kitchen pros have the tips to get your cake out cleanly.
Everyone loves a beautiful Bundt cake. They look absolutely stunning and they’re much less work than a layer cake. As easy as Bundt cakes are to stir up and bake, there’s always some stress that comes along with taking one out of the pan. All the grooves and designs in those pretty Bundt pans can make getting your cake out of there in one piece a challenge. But our Test Kitchen’s Bundt expert Catherine Ward has lots of tips on how you can get your cake out in one piece and looking perfect.
First Things First: Grease Your Bundt Pan Properly
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The best way to ensure your cake comes out of the pan cleanly is to grease it well from the start. Catherine and our Test Kitchen staff always use shortening to grease Bundt pans—yes, even ones with nonstick coating.
To grease a Bundt pan, take a dollop of shortening on a paper towel and wipe the interior of the pan. You want to get into every nook and cranny. Then dust with flour and tap away the excess. “You don’t want any clumps,” Catherine says. If you see any misses, just regrease and flour again.
If you’re making a chocolate Bundt cake, swap out the flour for cocoa powder. It’ll help your cake retain its rich chocolate color (flour can make it look a bit pale).
Test Kitchen tip:Don’t use butter to grease your pan. The milk solids in butter can cling to the pan and cause your cake to stick.
Cool Before Flipping
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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.
Peek under the wire rack and see if the cake has dropped out. If it has, wonderful news! Remove the pan and let the cake cool completely.
Cake Not Coming Out? Give it a Bang
If the cake doesn’t immediately come out of the pan after turning it over, there’s no need to stress. “Just give it a bang,” Catherine says.
That’s right: Lay a dishtowel on your countertop and (gently) bang the edges of your pan. This can help loosen up the cake from the sides of the pan. This technique is particularly helpful if you baked a fruit-filled Bundt cake recipe. Sometimes fruits can stick to the pan. They just need a little encouragement to release.
No Luck? Let Gravity Do its Job
When turning and tapping don’t work, all that’s left to do is let gravity do the work. “Just flip it and let it sit,” according to Catherine. “Check on it after five to ten minutes.”
During that time, the cake has a chance to cool, contract and release from the pan.
Hiding Imperfections
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Despite our best efforts, sometimes Bundt cakes just don’t come out all in one piece. It’s OK! It happens to the best of us.
If you find that just a small chunk (or a few chunks) of the cake is stuck, just patch it together while the cake is still warm. The heat and stickiness of the cake can bind it together. Disguise any imperfections with a simple glaze or icing.
But what if your cake totally stuck or is a big flop? “If your Bundt cake is a total fail, turn it into a delicious trifle,” according to Catherine. All you have to do is cube up the cooled cake and layer with cream, custard and fruit. No one will be the wiser and you’ll still have a tasty dessert. Learnhow to frost aBundt cake.
Whether your cake comes out perfectly or is destined to become a trifle, Catherine has one big piece of advice: “Always serve it with pride.”
Try These Bundt Recipes and Use Our Tips
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Lemon Lover's Pound CakeEveryone raves about this pretty lemon sour cream pound cake—and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? —Annettia Mounger, Kansas City, MissouriGo to Recipe
Blueberries and Cream Coffee CakeThis blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire. This recipe is for you if you want to make an incredibly light, airy, buttery cake.
Find out how to use raspberries, bananas, cranberries, and more to bake fruit Bundt cakes.
Margarita CakeThis margarita cake is perfect for a picnic on a warm day. You'll be surprised at how closely it tastes like the real thing. These other margarita dessert recipes are delicious, too. ?—Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Banana Pound CakeI adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. —Nancy Zimmerman, Cape May Court House, New Jersey
Mini Blueberry Bundt CakesThese pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
Pineapple Upside-Down Bundt CakeThis upside-down pineapple Bundt cake, which is a variation on the classic confection, couldn't be easier because it starts with a cake mix. —Pat Remour, East Moline, Illinois
Easy Lemon Pound CakeWho doesn't love moist lemon cake, especially when you add cream cheese to a boxed mix for extra richness? —Flora Valdez, San Bernadino, California
Olive Oil CakeA good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin
Grandma’s Carrot CakeMy grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
Raspberry Moscow Mule CakeThis Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite co*cktail. —Becky Hardin, St. Peters, Missouri
Mom's Citrus Buttermilk CakeEveryone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. —Joan Hallford, North Richland Hills, Texas
Lemon Poppy Seed CakeThis luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook.
Pina Colada Tube CakeWe named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
Peanut Butter Bundt CakeThis peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. —Karen Holt, Rock Hill, South Carolina
Down South Sweet Tea CakeI think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, South Carolina
Brown Sugar Pound CakeThis tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida
Citrus-Raspberry Coffee CakeOrange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners’ sugar for a pretty finishing touch. —Pat Harlow, Cataldo, Idaho
Coconut Fudge Cake“A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it.”
Jelly Donut CakeCake. Doughnuts. Now you don't have to choose between the two. Impress your family with this easy jelly-filled cake. Try your best to center the jelly in the middle of the half-filled Bundt pan so that it will not leak out the edges of the cake. —Colleen Delawder, Herndon, Virginia
Chocolate Comfort CakeThis moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee
Caribbean Coconut Rum CakeMy take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey
Sour Cream Pound CakeBecause I'm our town's postmaster, I can bake only in my spare time. I especially enjoy making desserts such as this one. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
Blueberry Sour Cream Coffee CakeHoliday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
Lemon Rhubarb Tube CakeFor a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. —Courtney Stultz, Weir, Kansas
Fluted Lemon Cake with Fresh FruitThis citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. —Donna Pochoday, Morristown, New Jersey
Rainbow Cake with CloudsSome cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds. —Janet Tigchelaar, Jerseyville, Ontario
Coconut Pound Cake with Lime GlazeThis pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. —Jo McFarland, Sterling, Virginia
Easy Pistachio Tube CakeMixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia
Surprise Carrot CakeA cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! —Lisa Bowen, Little Britian, Ontario
Contest-Winning Moist Chocolate CakeYou don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. —Christa Hageman, Telford, Pennsylvania
As a seasoned baker and Bundt cake enthusiast, I understand the nuances involved in achieving a perfectly released Bundt cake from its pan. The article you provided offers valuable insights, and I'd like to elaborate on the concepts discussed.
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Proper Greasing Technique: The first step emphasized in the article is greasing the Bundt pan thoroughly. Using shortening, even on pans with nonstick coating, is a key tip. This is crucial as it creates a barrier between the cake batter and the pan, preventing sticking. Additionally, the article recommends dusting the greased pan with flour (or cocoa powder for chocolate cakes) to aid in the easy release of the cake.
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Cooling Before Inverting: Allowing the cake to cool for ten minutes in the pan before attempting to flip it is a crucial step. This time allows the cake to set slightly and makes it less prone to breaking when inverted onto a wire rack. Patience during this step is essential for a clean release.
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The "Bang" Technique: If the cake doesn't immediately release, the article suggests giving the pan a gentle bang on the countertop. This technique helps loosen the cake from the sides of the pan, particularly useful for Bundt cakes with intricate designs where the batter may cling.
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Letting Gravity Do the Work: If tapping doesn't work, the article advises flipping the pan and letting gravity assist in releasing the cake. This waiting period allows the cake to contract, cool, and naturally release from the pan.
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Handling Imperfections: Even with the best efforts, there may be instances where the cake doesn't come out perfectly. The article suggests patching small chunks while the cake is still warm. Additionally, imperfections can be disguised with a simple glaze or icing. In case of a complete failure, turning it into a trifle is a creative solution.
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Choosing the Right Greasing Agent: Notably, the article advises against using butter for greasing, as the milk solids in butter can cause the cake to stick. This showcases an understanding of the science behind different greasing agents.
These tips, backed by my experience and knowledge, contribute to a comprehensive guide for successfully releasing Bundt cakes from their pans. Always remember, a well-released Bundt cake is a testament to the baker's skill and attention to detail.
