Learning how to line a Bundt Pan quickly and easily, will result in beautifully turned out cakes every time. Finding the best way to line a bundt pan is often done by trial and error. Most Bundt Pan owners will have made many errors over the years.
I've baked cakes such as this Chocolate Hazelnut Bundt Cake using a Bundt Pan for many years and tried all kinds of methods to line it. Some people use Lining Paste see this review by Caro's Easy Online Baking Lessons review of Nancy Birtwhistle's lining paste. I've also tried it and it works really well on all kinds of baking tins.
A cake release spray used to be my favourite way to line a Bundt Tin, but that particular brand ceased production. So now, I use softened butter and a light coating of flour. It works for me, I hope it works for you.
Coating the Bundt Pan with Butter and Flour
Follow these Step by Step Instructions.
Step 1: Make sure your butter is softened, but not melted. Using a soft bristle pastry brush gently coat the inside of your Bundt Pan with butter. Make sure every nook and cranny gets to see some of the butter and that there are no huge lumps of solid butter visible as this will affect the look of your Bundt Cake.
Step 2: Dust the inside of your bundt pan with a light coating of flour shaking off any excess. Make sure there are no clumps of flour in any of the crevices as this will result in floury patches on your Bundt Cake when you release it from the tin.
Filling the Bundt Pan with Cake Batter
Step 3: When you are sure that your Bundt Pan is thoroughly and evenly coated, spoon your cake batter into the pan evenly. Smoothing the top as best as you can, making sure it is no more than ¾ full. You may need to give it a little tap on the countertop to ensure there are no air bubbles.
Turning Out Your Bundt Cake.
Step 4: When the time comes to turn out your Bundt Cake, it is best to leave it in the tin for 10 - 15 mins to allow the baked sponge to cool a little. Then check that the sponge comes away from the side of the pan. You may also need to check the fluted section and if needed use a wooden toothpick to release any stubborn sections.
Step 5: When you are ready to turn out your cake, place a large plate over the top of the tin, take a deep breath, and invert. Assuming that you have done all of the above checks, carefully take hold of the base of the pan and start to lift it off the plate. You should start to feel the cake release itself from the tin. If not, turn back and recheck the sides and fluted section of the pan. Is everything coming away from the edge?
You should now have a wonderfully baked cake with no missing parts. The beauty of a Bundt Pan is you can make a cake using a simple sponge cake recipe similar to a pound cake. A firm sponge recipe works best in Bundt Tins, they hold their shape and are less likely to stick.
Tip 1: Softened butter is better than melted butter, which can often settle in lumps in crevises causing volcanic holes in your baking when the cake is released.
Tip 2: Dust with a light coating of flour, shaking off any excess flour.
To avoid bundt cakes sticking to the pan, make sure you thoroughly line it with butter and flour or some form of cake lining paste.
I'd love to hear your tips for lining a Bundt Pan, feel free to leave a comment below. Subscribe to my Newsletter - Let's stay connected.
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