Bundt Cake Bliss: a bevy of beautiful cakes for entertaining.

One of the most elegant (yet easy) desserts you can make, a Bundt cake takes the shape of whatever style of pan it’s baked in. Our holiday issue of Sift magazine features a show-stopping collection of stunning silhouettes that make dressy desserts, with or without frosting. Sprinkle with a quick shower of confectioners’ sugar or drizzle with a simple glaze, and enjoy while you also impress.

bundt cake bliss via@kingarthurflour

Brown Sugar Sour Cream Pound Cake, baked here in Nordic Ware’s Jubilee pan, is a tender combination of sweet butterscotch flavor, accented by the rich tang of sour cream. So satisfying, it needs no embellishment; but if you want to accessorize, a bit of caramel sauce or fruit would suffice nicely.

bundt cake bliss via@kingarthurflour

Need to please both vanilla and chocolate lovers? Make it marble. Our Marble Pound Cake has the added virtue of being made with whole wheat pastry flour, for a cake that makes you feel good all over.

Give it a swirl

  • A thin-bladed spatula does the best job of swirling. Pull it down through the batter, then pivot up and over as you spin the pan 360°.

bundt cake bliss via@kingarthurflour

A much-loved favorite, consider baking a classic Lemon Poppy Seed Cake as individual desserts in a Bundlette pan. A sprinkle of lemon zest on top adds just the right amount of fun.

bundt cake bliss via@kingarthurflour

For a real stunner of a dessert, where citrus really shines, bake up an Orange Pound Cake with Bourbon Glaze. Very grown up. An elegant cake by any estimation.

Get away clean

To ensure your cake releases cleanly from the pan, follow these steps:

  • Brush all the inside nooks and crannies of your pan with oil before filling with batter.
  • When you take the cake out of the oven, place it on a rack and set a timer for 10 minutes.
  • When the timer is done, flip the cake over onto a serving plate, tap the pan gently, and pull it up half an inch; jiggle the pan slightly until you feel the cake drop onto the plate.bundt cake bliss via@kingarthurflour

For a most pleasurable indulgence, we present pistachio. Pistachio Chocolate Chip Pound Cake, studded with chocolate and nuts, wearing a chocolate glaze for good measure.

Whatever the occasion, this bevy of beautiful Bundt cakes stands ready to serve, much to the delight of your companions and company.

Susan Reid
About

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

comments

  1. sandy

    I always have trouble getting my cakes to release from a Bundt pan so I never use them even though I have several really pretty ones. I notice that you recommend using oil rather than an easy release spray to prepare the pan for the batter. I have used the spray. Does oil work better?

    Reply
    1. The Baker's Hotline

      We like using oil because you can use a clean pastry brush to get into all the knooks and crannies of the design. Also make sure your cake is completely baked all the way through; a cake that is underdone tends to stick more readily. Give it a try with your next Bundt and see if it works! Kye@KAF

  2. Lorraine Fina Stevenski

    I love Bundt pans. I have collected some very beautiful designs through the years. When I was selected as finalist for a baking contest, I tested lots of recipes in different bundt pans. My trick is to use solid shortening and spread it lightly with a silicone brush in all the groves. Then sprinkle wondra flour and tap out all the excess flour. To remove the cake, I found 15 minutes just right. I held the cake in a towel and gently rocked it back an forth until I could see and hear it release. I looked like I was doing a little dance! This almost always worked in every cake I baked. My favorite pan is the now vintage chrysanthemum pan. Thanks Susan for great recipes!

    Reply
    1. Susan Reid, post author

      Any time, Lorraine. Interesting idea about the Wondra. Will give that one a try. Thanks! Susan

    2. Patty

      The image of a vintage chrysanthemum pan about takes my breath away.
      How old is it and who made it?
      Thanks,
      PR

    3. The Baker's Hotline

      Patty, that pan is actually our Diamond Cut bundt pan, and we currently have it in stock if you’re interested. Although not the pan you thought, it’s still quite lovely. Bryanna@KAF

  3. Irene in T.O.

    Please put this date on your calendar–November 15, 2016. That is National Bundt Cake Day. Believe it or not there is such a thing. Lots of new recipes crop up just before that day.

    Reply
  4. Beth Oliver

    About cake sticking– I got a tip along time ago from a cake ‘guru’. She said to sprinkle your pan with crushed nuts. I do this and have never had a bundt cake stick!! I crush up walnuts for ruggalah and keep it in the freezer.

    Reply
  5. Carmen M. Ramirez

    I buy flour ARTHUR FLOUR 100% KING organic whole wheat flour and want to do a cake by changing the sugar stevia, which is not the recipe for cake with this type of flour. I hope help, THANK YOU

    Reply
    1. The Baker's Hotline

      Carmen, if you’re looking for delicious whole wheat cakes, we’ve got a few recipes for you to choose from. For chocolate-lovers, there’s the Whole Wheat Devil’s Food Cake. We also have a Carrot Cake, Apple Cake, and even a Grapefruit Surprise Cake among others.

      As for using Stevia, you may want to reference their conversion chart to get an idea of how much to use, and you should note that the flavor and texture may be notably different than what you would experience with real sugar. Good luck and happy baking! Kye@KAF

    1. The Baker's Hotline

      We tend to prefer the way the batter bakes in a metal pan, Lindy, and we have good success with release in these pans too. Our Complete Guide to Bundt Cakes (http://bit.ly/2gztPoS) includes a few helpful hints like spraying and dusting with flour (or granulated sugar) before baking and loosening the edges and resting upside down for 10 minutes before attempting to remove the pan. Let us know if we can help you troubleshoot this sticky problem. Mollie@KAF

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