Make the Iconic Bundt Cake at Home; We Even Give You Tips on Some Delicious Fillings

With its hollow center and ridgy exterior, the bundt cake’s texture and shape are fun and appealing. Add a drizzle of whipped cream, lemon curd or just a dusting of powdered sugar and you have an indulgent and luxurious cake.

Today we celebrate one of the most iconic cake shapes—the bundt, and it is the perfect day for you to invest in a bundt pan and get to work on baking your own delicious bundt cake. Having a cavernous middle, you can always put your favorite filling like whipped cream or custard to elevate your regular cake.

The bundt pan was invented in 1950 by a man named H. David Dalquist. He created the fluted tube pan while running the Nordic Ware company that has sold at least 50 million bundt pans! The unique design allows cakes to be baked evenly while creating a beautiful, distinctive shape.

In the decades since, bundt cakes have become synonymous with celebrations, get-togethers, and parties after gaining popularity. Their fluted edges make them perfect for glazing with frostings and coatings. Classic flavors like chocolate, sugar glazed, marbled and cinnamon swirl are the most popular ones.

Bundt Cake Recipe

Serves12

Ingredients:

• 250 gm butter, softened
• 250 gm sugar
• 4 eggs
• 250 gm all-purpose flour
• 5 gm baking powder
• 125 ml milk

Instructions:

• Preheat the oven to 180°C. Grease the bundt pan well with butter so the cake does not stick to the pan later and releases easily.
• Cream butter and sugar until light and fluffy. This takes 5+ minutes with an electric mixer. Go slow at first so it doesn't splash out.
• Add eggs one at a time, beating after each addition. Scrape down the sides to ensure thorough mixing.
• In a separate bowl, whisk flour and baking powder gently to aerate.
• Alternate adding dry ingredients and milk in 3 parts each, mixing just until smooth. Overmixing will cause tunneling!
• Pour batter slowly into the pan for an even distribution. Smooth the top.
• Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Start checking at 30 minutes to prevent overbaking.
• Let it cool for 10 minutes before inverting onto a plate. If it sticks, run a knife around the edges and center tube.

Dos and Don’t for Bundt Cake

• It is crucial to properly prepare the bundt pan before adding the batter. Thoroughly grease the interior crevices and flute sections of the pan using a soft butter or baking spray. Dusting the greased pan lightly with flour is important to prevent the cake from sticking. Tapping out any excess flour is necessary to avoid sticky spots in the baked cake.
• When creaming the butter and sugar, take care to beat the ingredients long enough until they are pale and fluffy. This process is vital for incorporating air into the batter. Adding the eggs one at a time while continuing to mix allows the yolks to fully combine into the blended butter and sugar. Failing to adequately blend the eggs risks uneven color and texture.
• Once the dry ingredients have been incorporated, it is essential to not overmix the batter. Gently folding the flour mixture in until just combined prevents the formation of tunnels within the baked cake. Overmixing will cause the gluten in the flour to harden, resulting in a dense cake.
• Checking the cake for doneness using a toothpick is the most accurate way to determine when it has finished baking. Leaving the cake in the oven for too long after a clean toothpick would expose it to the risk of drying out the delicate crumb. Allowing the cake to fully cool before removing it from the pan helps it retain its beautiful bundt shape for serving.

Filling and Topping Suggestions

• Chocolate Sauce: Drizzle warm chocolate sauce over the cake before cutting into slices. The sauce is made by heating semi-sweet chocolate pieces, butter, and cream until smooth.
• Custard in the center: Pour a rich vanilla custard into the center hole of the cooled cake before serving. As slices are cut, the creamy filling will be revealed.
• Whipped Cream: Whip heavy cream with a teaspoon of vanilla until soft peaks form. Pipe rosettes of whipped cream around the cake platter, or serve alongside slices for a delicate touch.
• Lemon Curd: Spread the thick, tangy lemon curd filling between cake layers and on top for a burst of tangy citrus. Readymade curd from the grocery makes this a breeze to pair with the cake.
• Caramel Sauce: Gently heat butter, brown sugar, and cream until thickened. Drizzle the sauce over individual servings and not the entire cake.