Our Triple Citrus Bundt Cake Recipe Will Brighten Up Any Winter Day (2024)

FAQs

Why is it important to mix your batter well when making a bundt cake? ›

And while too much flour can make a cake dry, too much sugar or leavening can make a cake fall. Don't over mix. In terms of mixing your batter, less is more. We want a soft and tender crumb and over mixing the batter leads to a dense texture and can create a gummy cake.

A Bundt cake should chill in the pan for 15-20 minutes before transferring to a cooling rack; it then needs another 1-2 hours to cool down completely. This signature ring-shaped delight deserves the time! Light sponge cakes need 20-30 minutes to cool in the pans before you move them to a rack.

Make sure you are using a non stick bundt pan. Do not cool your cake overnight in the pan. Pay attention to the cup size of the bundt cake and make sure the recipe you are using works.

Because Bundt pans are so deep and hold so much cake, Mark says you will have to lengthen the baking time. The oven temperature does not have to change. Most Bundt cake recipes are baked for 60 minutes or more. Check for doneness at the 45-minute mark.

Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans. As far as other pans go, there is a 6-cup Classic pan, and the Wreath pan holds 6-cups as well.

Chips, nuts, and dried fruit are tasty additions to many types of Bundt cake. To avoid add-ins sinking to the bottom of the cake, choose a cake that starts with thick batter. Stir add-ins into the thick batter before scooping it into the pan. Make sure your pan is large enough to accommodate add-ins.

Cool Off. After removing from the oven, place the pan on a wire rack and let cool; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart.

Let It Cool Before Flipping

For a full size—10 to 12 cup Bundt—Dalquist recommends letting the cake cool for seven to 10 minutes. For smaller pans, such as a six cup Bundt, five minutes is plenty of time.

Yes, we recommend prepping Bundt® and cakes pan with *BAKING SPRAY, which is a spray that has flour in it already, such as “Baker's Joy” or “Pam for Baking.” For pans with intricate designs, a baking spray works well to get into all the nooks and crannies.

Let everything sit at room temperature until the butter is softened. Arrange a rack in the middle of the oven and heat the oven to 350°F.

Do you flip a bundt cake right out of the oven? ›

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan.

But undermixing cake batter — and thus under-developing its gluten — also poses structural problems: It can yield cake that crumbles easily and doesn't rise very high, resulting in a dense layer of unrisen batter atop the bottom crust.

It gives structure to the cake. When mixed with wet ingredients, gluten forms, creating a network that traps air and gasses, contributing to the rise and firmness of the cake. During baking, the heat causes the starches in flour to swell and gelatinize, solidifying the cake's structure.

While stirring cake batter, air is incorporated into the batter. This makes the cake light and fluffy. If the stirring direction is reversed, it results in already incorporate air to escape from the batter, which would make the cake heavy and dense.

“Mixing is the first and most important process because it sets the chemical formula of the bread and other baked products,” Mr. Zunino said. “If we miss at the right grade of gentleness, hydration and temperature, we have done more than half of the work because we have a very good dough.