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 receiving so many messages of you with similar experiences, I decided to share my tips and tricks on preventing Bundt cakes to get stick to the pan.
When prepping a Bundt pan, you should use a 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.
You should spray a good amount of baking spray. Not so much that the inside looks completely white but not so little that you can completely appreciate the color of it. A good in between will do.
Another alternative is to brush softened butter through the inside of the pan with special attention to little corners and pointy spots and then spraying a little baking spray.
Once you fill your pan ¾ full with batter, gently tap pan on your countertop to remove air bubbles.
Once your 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.
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. Do not wash your pan with brushes or scrubby sponges. A scratch surface will make you cake to get stuck as well. Clean your pan with a soft sponge and use a soft cloth to reach tiny corners with your fingers.
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.
