Inspired by seeing other’s elegant and simply decorated bundt cakes, I made up my mind that I needed to make a bundt cake for Easter.

The weekend before Easter a friend and I tested out making a cake, my main concern was getting the cake out of the pan. Usually, I grease my pans with shortening and slip in a piece of parchment paper on the bottom, but that doesn’t work in a bundt pan, with all it’s design details.

From my tests in the last two weekends, here are my tips for getting an easy cake release:

1. Use melted butter and a pastry brush to coat the interior.
2. Sifter flour to coat the buttery interior. Make sure to create an even coat over the entire inside.

Important: Don’t pour the butter in the pan first, you might get too much butter and it will pool. Mixed with the flour it will clump and stay with the cake when it comes out! In case that happens, you can remove some of this excess butter and flour with a brush or gently scrape away with an utensil or toothpick.

Flour and butter clumped together in this pan 😦

Once your delicious cake has come out the oven use a heatproof plate to flip the mold over so as the cake cools it can release from the pan and gently settle on the plate. Leave the cake for 15-20 minutes. Check that the cake is released by lifting the mold a little to see if the cake is coming out, if not continue to let rest.

Do you know of another method for releasing cake from a bundt pan? Let me know in the comments below, I always love learning more and growing as a baker.

Sweetly,

Gwenlynn