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Bundt cakes have been around for centuries, with their origins dating back to Germany in the early 1800s. The cakes were originally made in Bundt pans, which were named after the German word for "bundle." The pans were designed with a hole in the center, which allowed the cake to be evenly cooked and gave it a distinctive ring-shaped appearance.
Bundt cakes became popular in the United States in the 1950s, thanks to the publication of a recipe in a Pillsbury baking contest. The recipe, called the Tunnel of Fudge Cake, was created by Ella Helfrich and won second place. It featured a chocolate fudge filling that ran through the center of the cake, creating a "tunnel" effect.
The Tunnel of Fudge Cake was so popular that it helped to boost sales of Bundt pans by 400 percent. Today, there are many different varieties of Bundt cake, with flavors ranging from classic chocolate to more unique flavor combinations like pumpkin spice and lemon poppyseed.
Making bundt cakes is a great way to showcase your creativity in the kitchen! Start by gathering all of your ingredients and mixing them together in a bowl. Make sure to mix the ingredients thoroughly and don’t forget to preheat your oven! Grease the bundt pan with butter or non-stick cooking spray before pouring the batter into the pan. Bake the cake for the recommended time and temperature and then let it cool before flipping it onto a plate. The key to a successful bundt cake is patience. Make sure to let it cool for 15-20 minutes in the pan before flipping it onto a plate. You can also add a glaze or frosting to give it a beautiful finish. Enjoy your delicious bundt cake!
Bundt cakes are special because of their unique shape and decorative design. The cake is typically made in a Bundt pan, which is a special pan with ridges and a hole in the center. This creates a cake with a distinctive ring shape. The ridges of the Bundt pan also create a beautiful textured design on the cake’s surface. The Bundt cake is also known for its moist, dense texture and rich flavor.
A Bundt cake is different from regular cake in several ways. It is usually baked in a special Bundt pan, which has a fluted or ringed shape and sides that are higher than those of a regular pan. The higher sides of the Bundt pan give the cake a unique and decorative shape. Another difference is that Bundt cakes typically use a heavier and denser batter than regular cakes. Lastly, Bundt cakes usually have fewer ingredients than regular cakes, with fewer layers and decorations.
Bundt cakes are so moist because they are typically made with a high fat content, such as butter or oil, and a high ratio of liquid, like milk, to flour. This combination creates a cake that is tender, moist, and flavorful.
Bundt is a German word meaning "tied," or "bundled." It is often used to describe a type of cake pan with a distinctive ring or fluted shape.
1. Grease the pan with butter or nonstick spray. 2. Make sure the pan is completely cool before attempting to remove the cake. 3. Place a cooling rack over the top of the cake and invert the pan and rack together. 4. Tap the pan lightly and shake to loosen the cake from the sides. 5. Remove the pan, then lift off the cooling rack. 6. If the cake does not come out, use a butter knife to carefully loosen the edges of the cake from the pan.
Yes, Bundt cakes need to be refrigerated. Once the cake is completely cooled, it should be wrapped tightly in plastic wrap and stored in the refrigerator.
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|light brown sugar|
|dark brown sugar|
|sweet chocolate chip|
|semi sweet chocolate chip|
|standard chocolate cake|
|dark chocolate chip|
|granny smith apple|
|liquid red coloring|
|peanut butter chip|
|pumpkin pie spice|
|dark cocoa powder|
|cup grams sugar|
|bar semisweet chocolate|
|lemon zest lemon juice|
|standard lemon cake|
|apricots soaking water|
|orange flower water|
|standard pillsbury funfetti cake|
|brown rice flour|