How is Bundt Cake Different from Regular Cake?

Bundt cakes stand out from regular cakes primarily because of their shape and baking method. They are baked in a Bundt pan, which has a distinctive ring shape with intricate ridges. This design not only gives the cake a stunning appearance but also allows for more even heat distribution, ensuring the cake bakes uniformly. The hole in the center of the pan helps prevent overbaking, as heat reaches the center more efficiently. Additionally, Bundt cakes often have a denser crumb compared to traditional layer cakes, making them ideal for rich flavors like chocolate, pumpkin, or vanilla. Unlike regular cakes that may rely on heavy frosting, Bundt cakes typically feature simple glazes, dustings of powdered sugar, or light drizzles of icing.

What is So Special About Bundt Cake?

Bundt cakes are special because they combine elegance and simplicity. Their unique shape, achieved using a Bundt pan, creates an eye-catching dessert that doesn’t require elaborate decorating. The ridges and grooves of the pan naturally lend themselves to beautiful glazes and toppings. What makes them even more appealing is their versatility—they can be made in countless flavors, from classic vanilla to seasonal favorites like spiced pumpkin or lemon-blueberry. Bundt cakes are also incredibly adaptable to any occasion, whether it’s a casual family gathering or a festive holiday celebration. They’re easy enough for novice bakers yet impressive enough to wow guests.

What Does Bundt Mean in German?

The word "Bundt" does not have a direct meaning in German but is believed to have been inspired by the German word Bund , which translates to "association" or "gathering." Some theories suggest the name reflects the cake's historical role in bringing people together for celebrations and social occasions. Others link it to the shape of the cake, resembling a "bund" or band around the center. The term was popularized in the United States in the 1950s when the Bundt pan was patented by Nordic Ware, and it has since become a household name associated with this iconic ring-shaped dessert.

What is the Secret to Getting a Bundt Cake Out?

The key to successfully removing a Bundt cake from the pan lies in proper preparation and patience. Start by generously greasing the pan with butter, oil, or a cake release spray, ensuring you coat every ridge and crevice. Lightly flour the pan after greasing and tap out any excess to create a non-stick barrier. After baking, allow the cake to cool in the pan for 10–15 minutes. This resting time helps the cake firm up slightly while releasing steam, which loosens it from the pan. To ensure a smooth release, run a thin spatula or knife gently around the edges. If the cake still doesn’t release, place a damp, warm towel over the pan for a few minutes to create steam, which can help loosen any stubborn areas. Then, invert the pan onto a cooling rack and tap it lightly until the cake slides out perfectly.

Bundt Cake Recipe: How to Make the Perfect Classic Dessert

Name: Bundt Cake Recipe: How to Make the Perfect Classic Dessert
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 2 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 2 ½ cups granulated sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 1 cup whole milk or buttermilk, room temperatureFor the Glaze: 1 cup powdered sugar; 2–3 tablespoons milk or cream; ½ teaspoon vanilla extract

Description

This moist and flavorful classic Bundt cake is a timeless dessert. Perfect for any occasion, it features a buttery, tender crumb and is topped with a simple vanilla glaze. Easy to make, elegant to serve, and a guaranteed crowd-pleaser!

Ingredients

Scale

2 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 cup whole milk or buttermilk, room temperatureFor the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (180°C). Grease a 10-12 cup Bundt pan generously with butter or cake release spray, and lightly flour it. Tap out the excess flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer, cream the softened butter and sugar together on medium speed until light and fluffy, about 3–4 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack. Allow it to cool completely.
To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

Notes

For a lighter texture, substitute ¼ cup of the flour with cornstarch.
If you prefer a citrusy twist, add the zest of one lemon or orange to the batter.
Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 345
Sugar: 27g
Sodium: 145mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Keywords: Vegetarian