Bundt cakes are made in a special pan; that's just about the only thing they have in common! They can be filled with creamy filling, topped with a glaze or frosting, and flavored any way you'd like. Here's how to make the best bundt cakes:
- As with all baking recipes, measure correctly and follow the recipe exactly.
- It's particularly important to measure flour correctly with these cakes. They are usually a simple shortening cake recipe, and there's not a lot of room for error.
- These cakes are usually one bowl shortening cakes, so they need to be beaten, with an electric mixer, for the time specified. This is necessary so the structure of the cake develops, making a fine and tender crumb.
- When you add a filling, be sure that it doesn't touch the sides of the pan. It may burn and stick, creating a hole in the side of your cake.
- Thoroughly grease and flour the pan, even nonstick pans. I've found that nonstick baking spray containing flour does an excellent job. But you can use solid shortening or unsalted butter (NEVER salted butter!) to grease the pan. Then add a spoonful of flour to the pan and shake it around so all the surfaces are coated.
- Let the cake rest for 5-10 minutes before you turn it out onto the serving plate or cooling rack.
- Loosen the sides of the cake by gently pulling with a spoon. Then shake the cake gently in the pan to make sure it has released. Top with a wire rack and quickly invert, then lift off the pan. Let the cake cool, frost or glaze if you'd like, and enjoy!