About Preventing Cakes From Getting Stuck in Bundt Cake Pans
You think about some flavors you want to taste. You look up for a recipe. You gather the ingredients. You carefully follow the steps and put everything together. You put your batter in the oven and patiently wait for when the time comes to take it out. You are baking a cake. And when you take it out of there because the time’s up you turned it over and… Frustration is taking over because the cake got stuck to the pan.
If you haven’t had this experience you haven’t fully enjoyed the experience of baking. There’s no other thing that motivates you more to bake a cake than a failed attempt making one. This particular issue is especially true when it come to Bundt cakes. These kind of pans are so particular in their shapes and have so may corners that makes it easier for the batter to stick on any non-greased spot.
Even if I consider myself successful when baking with Bundt pans, I have my good share of cakes eaten by the spoon right out of the pan because it never made its way out. They could really be tricky, I know! That’s why, after using a considerable amount of spray and still ending with a stuck cake (Yep! My epic fail shared on Instagram stories) I said no more! That’s when I contacted my friends at Nordic Ware for real tips on how to prevent Bundt cakes sticking to the pan.
These are their recommendations:
1. When prepping a Bundt, we recommend using baking spray CONTAINING flour (Baker’s Joy, PAM Baking Spray are a few examples). Coat the pan with baking spray and use a pastry brush to evenly coat all the designs in the pan. This method is great for pans with intricate details to coat all the nooks and crannies. Prepping with butter/solid vegetable shortening and dusting with flour/cocoa is another method you can use as well. Never use cooking spray or oil as it tends to leave a sticky residue on the pan.
2. Once you fill your pan ¾ full with batter, gently tap pan on countertop to remove air bubbles.
3. Once Bundt cake is done baking, cool in pan for 10 minutes before inverting onto a cooling rack. The cake may fall apart if you invert too early, or the sugars will cool and stick to the pan if left in the pan for too long. For Cakelet pans or miniature molds, cooling for 5 minutes should be good.
4. Cleaning your pan properly after baking is also very important for future uses. A residue can be left on the pan if used a lot and not fully cleaned, which can cause cakes to stick in the future. We recommend hand washing all Nordic Ware baking pans with hot soapy water.
I followed all these steps for the post sake and the results were perfect, as you can see from this lovely miniature chocolate cake. The only problem I have is that you now I avoid products made out of artificial or synthetic ingredients so I have to look for a substitute for a better option of baking spray with flour on it. Any recommendations are more than welcome!
In the meantime, these are some tips I can give you from my successful attempts when baking with a Bundt cake pan.
1. Make sure the pan is well cleaned and has no residues of previous cakes.
2. Using a pastry brush, coat the pan with some butter already at room temperature. With the pastry brush you will be able to reach corners that you won’t be able to reach with a spoon.
3. Spray the pan with PLENTY of oil. I use Spectrum Coconut Oil spray because I swear is the only brand that works most of the times.
4. I like placing the pan in the fridge for a couple of minutes to chill the butter and sprayed oil. If they are too warm they are going to melt as soon as you place the pan in the oven, leaving no protection layer between the batter and the pan.
5. Remove cake from the pan after 10 minutes out of the oven.
Hope any of this tips could help with your next Bundt baking project.
Here's my Mexican Hot Chocolate Bundt Cake recipe if you want to start trying these tips right away! Or search for Bundt through the recipes for more ideas.
Do you have any particular tip on preventing cakes sticking to Bundt pans? Let me know how it goes.