How to Bundtize Any Cake Recipe

Can Bundt Pans Bake Conventional Cakes?

Mark advises using layer cake, pound cake, and sheet cake recipes. They may be made in your preferred fluted cake pan.

Mark claims chiffon cakes and whipped egg white-based desserts won't work. "If the cake is soft or packed with jams or berries, it may be too delicate for a Bundt pan."

If the recipe is not for an angel food cake, chiffon cake, or filled cake, you may safely adapt it to a Bundt cake recipe.




Carefully read the recipe. Cakes made in a 13x9-inch pan or two 8- or 9-inch round pans produce the proper quantity of batter for a conventional fluted cake pan.

Mark advises doubling a recipe for a single square cake pan or loaf pan to suit a deeper Bundt pan. If you're using a non-Bundt recipe, don't use your most delicately etched Bundt.

Home bakers benefit from learning how to oil a Bundt pan. It will guarantee success for any dish baked in these attractive pans.

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Use shortening to grease the pan. Go into every pan crevice with a paper towel or clean kitchen towel. Flour the pan and tap off any excess.

Your recipe's batter volume may not match a Bundt pan's capacity. That's OK. The pan should be two-thirds to three-quarters filled for optimal results.

Mark says Bundt pans are deep and contain a lot of cake, so you'll need to bake them longer. The oven temperature stays the same.



Most Bundt cake recipes bake for at least 60 minutes. Check for doneness at 45 minutes. Use a skewer to puncture the cake. If it's clean, the cake's done.

If the skewer comes away with cake batter, bake for another 5 to 10 minutes and try again.

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