• Bruni

Bundt Cakes - blogger's waffle

Updated: Jun 22, 2019




Here are few hints on baking bundt cakes which helped us to go through little baking hurdles. Hope you will find it helpful:


1. Baking form - good bundt form is vital. The best form we have used so far is cast aluminium Nordic Ware form (no product placement here - just a really good baking form). It’s reassuring that these days some products come with a lifetime warranty. The form is quite expensive though (50euro) but we would class it as a good investment which lasts. The batter does not stick, the cake bakes evenly and bundt shapes they offer are simply beautiful. Added bonus is that it’s a heavy, cast aluminium baking tin - you can give it a good firm bang (see the rest of the points as to why :)


2. Texture - bundt cake texture is usually thick and creamy. There are some exceptions where you want to keep the texture velvety and light (like our Spiced Chocolate Bundt Cake or highly hydrated, yeasted dough).


3. Get rid of the bubbles - after filling in the bundt form with the batter give it a good bang to remove the air bubbles. It will also help the batter to spread evenly to all the corners of the form. I mean - give it a proper bang few times.


4. Sticky business - if you covered points 1-3 and the cake is sticking to the form then probably you haven’t greased the form fully. Don’t use oil for greasing - the batter will basically get ‘fried’ into corners of the bundt and highly probable it will be problematic to take it out from the form. Best thing to use is a non-stick baking spray. It covers all the corners and it does not affect the texture of the batter. It comes with a small drawback - the aftertaste. Some say it's insignificant, some simply refuse to eat the cake! You can also opt to brush the form with a very thin layer of butter and dust with a thin layer of flour. However, this may result in small air bubbles on the surface of baked cake.


5. Yeast bundt cakes - are a bit more fickle. If the recipe is egg/butter heavy it will spread within the bundt form while resting (after kneading let the dough rest for 1 hour in the form before baking). If the dough does not have eggs or is light on eggs then the good fix is to let the dough rest in the form for up to 2 hours - so that it rises almost to the top of the bundt form. Then give the form a little bang and with your fingers gently press in the corners of the batter to fill in the form and then let it rest for another 15-30 minutes before baking. We love baking yeasted bundt cakes with high dough hydration and infused with alcohol - the dough beautiful adjusts to the form and shaping is done without much effort.



6. Removing from the tin - let the cake rest for 10 minutes in the form before removing from the tin. You want to remove the bundt cake when it’s still hot.


7. Jazz it up - experiment with your favourite cakes - you can turn pretty much any cake or cupcake recipe into bundt cake or bundtlette. Pound cakes are classic recipes but simple olive oil cake, buttermilk cakes, brioche, babas - all work well too!.


8. The size of the tin - most of the recipes are posted for 10 or 12-cup bundt cakes. We have few 6-cup forms (and we hardly ever use it!). If you want good bundtlette form - Nordic Ware offers some beautiful forms. We have also been using silicon bundtlette forms which are great - when searching for those choose two 6-packs with handles (firm! and the batter won't splash everywhere) making sure the middle of the shape is closed (there are numerous forms available with open holes - this does not work - the batter overflows when baking = mess).




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