When it comes to elegant yet easy desserts, Bundt cakes usually take, well, the cake. That’s because they’re baked in decorative, fluted pans that produce stunning cakes without any extra decorating. Typically, a drizzle of frosting or a sprinkle of powdered sugar is all you need to finish it off. Learn how to frost a Bundt cake with three techniques that add flavor, sweetness and an eye-catching finish.
Popularized in the 1960s, Bundt cakes have become an American classic. Today, there are a spectrum of pans that vary in size, material and decorative elements. How do you know which is the best Bundt pan? Here are our tips, along with recommendations from our Test Kitchen staff, so you’ll be ready to make one of our best Bundt cakes.
Factors to Consider When Choosing the Best Bundt Pan
Material
When browsing for Bundt pans, you’ll find everything from metal and glass to stoneware and silicone. While there are a variety of options, there’s only one true winner in this category: aluminum. Aluminum pans are plentiful for a reason—they’re simply the best at conducting heat and preventing the outside from overbrowning.
Though they’re pretty, glass and stoneware pans can throw off your baking times and ruin your cake. And while silicone pans can easily release the cake once baked, they are too unstable for a heavy Bundt cake batter, meaning they won’t hold the decorative shape well.
Choose an aluminum pan that’s light in color, which will help from overbrowning. Dark metal pans cook the outside of the cake much faster, leading to uneven baking. Here’s what you need to know about dark vs. light baking pans.
Size & Shape
The size of your pan depends upon your recipe. Most recipes call for a 10-12 cup pan, but some may go up to 15 cups! You can also find recipes for mini Bundt cakes, aka baby Bundts.
To see how large your Bundt pan is, here’s an easy trick: Take your measuring cup and fill the pan one cup at a time until it’s full. Keep in mind that the actual batter should only fill about ⅔ of your pan. Filling it more than that can lead to messy overflows, while underfilling will produce a short, squat cake.
Test Kitchen Recommendation: Cuisinart Bundt pans. They offer an array of sizes and heavy-duty options that are easy to clean.
Nonstick Coating
With so many cracks and crevices, Bundt cakes are known to stick in the pan while turning them out. That’s why it’s best to find a pan that features a nonstick coating. The coating will help release the cake, but you’ll still need to grease and flour every nook and cranny to ensure your cake comes out cleanly. (Here’s how to properly grease a Bundt pan.)
Like other nonstick coatings, you can’t use any metal utensils on the surface. Choose a rubber spatula to help release the cake if needed.
Test Kitchen Recommendation: Calphalon. This affordable and reliable Bundt pan will help prevent your cakes from sticking—just remember to grease it well.
Design
When it comes to choosing a design, there are nearly endless options! Whether you’re looking for something plain and unadorned or a pan that features swirls, flowers or even holiday-themed decorations, there’s a Bundt pan for you. Take a peek at some of our favorite decorative Bundt pans.
Keep in mind that the more nooks and crannies a pan has, the more spots a cake can stick. If your pan is elaborate, make sure you don’t skimp on greasing and flouring your pan. Using a pastry brush to get into the smaller cracks can help.
Test Kitchen Recommendation: Nordic Ware. The original producer of the Bundt pan, Nordic Ware has a line of Bundt cake designs for show-stopping cakes.
Cost
Whatever your budget, there’s an array of pans that will work for your cake. Most Bundt pans fall in the range of $5-$30. You can find a smaller, less sturdy pan for under $10, but some of the more popular, extravagantly designed options can top $30!
Test Kitchen Recommendation: Wilton. For a pan on a budget, this Wilton pan comes in at about $10 and has earned rave reviews.
Handles
While they’re not a necessary feature, handles can make a big difference in the use of the pan. Since the pan itself is a slightly awkward shape, convenient handles can make it easier to remove the cake from the oven and turn the cake out once cooled.
Once you find your perfect pan, read up on our best Bundt cake baking tips, and take your pan for a spin with one of these gorgeous Bundt cakes.
Spring Cakes to Make in Your Bundt Pan
Lemon Lover's Pound Cake
Everyone raves about this pretty lemon sour cream pound cake—and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? —Annettia Mounger, Kansas City, Missouri
Go to Recipe
Blueberries and Cream Coffee CakeThis blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it's perfect for breakfast or dessert. It's easy to make, and it's the most delicious coffee cake I've ever had. —Susan Ober, Franconia, New Hampshire. This
recipe is for you if you want to make an incredibly light, airy, buttery cake.
Find out how to use raspberries, bananas, cranberries, and more to bake fruit Bundt cakes.
Margarita CakeThis margarita cake is perfect for a picnic on a warm day. You'll be surprised at how closely it tastes like the real thing. These other
margarita dessert recipes are delicious, too. ?—Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Banana Pound CakeI adapted a basic pound cake recipe from my great-aunt for this treat. It makes a moist cake that pops out of the pan perfectly. —Nancy Zimmerman, Cape May Court House, New Jersey
Mini Blueberry Bundt CakesThese pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
Pineapple Upside-Down Bundt CakeThis upside-down pineapple Bundt cake, which is a variation on the classic confection, couldn't be easier because it starts with a cake mix. —Pat Remour, East Moline, Illinois
Easy Lemon Pound CakeWho doesn't love moist lemon cake, especially when you add cream cheese to a boxed mix for extra richness? —Flora Valdez, San Bernadino, California
Olive Oil CakeA good olive oil cake isn't overly sweet, so it can just as easily be a breakfast treat or an afternoon snack as a dessert. —Lisa Kaminski, Wauwatosa, Wisconsin
Grandma’s Carrot CakeMy grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
Raspberry Moscow Mule CakeThis Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. —Becky Hardin, St. Peters, Missouri
Mom's Citrus Buttermilk CakeEveryone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. —Joan Hallford, North Richland Hills, Texas
Lemon Poppy Seed CakeThis luscious, lemony poppy seed cake recipe from Betty Bjarnason is one of many collected by Brenda Wood of Egbert, Ontario for a reunion cookbook.
Pina Colada Tube CakeWe named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
Peanut Butter Bundt CakeThis peanut butter Bundt cake with frosting is heavenly to me. I use smooth peanut butter, but crunchy would work, too. —Karen Holt, Rock Hill, South Carolina
Down South Sweet Tea CakeI think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. —Melissa Millwood, Lyman, South Carolina
Brown Sugar Pound CakeThis tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida
Citrus-Raspberry Coffee CakeOrange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners’ sugar for a pretty finishing touch. —Pat Harlow, Cataldo, Idaho
Coconut Fudge Cake“A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it.”
Jelly Donut CakeCake. Doughnuts. Now you don't have to choose between the two. Impress your family with this easy jelly-filled cake. Try your best to center the jelly in the middle of the half-filled Bundt pan so that it will not leak out the edges of the cake. —Colleen Delawder, Herndon, Virginia
Chocolate Comfort CakeThis moist and delicious chocolate cake is usually the first dessert to go. People even eat the crumbs. It’s always my top choice for holiday dinners. —Ellen Riley, Murfreesboro, Tennessee
Caribbean Coconut Rum CakeMy take on those boozy treats that weigh down suitcases returning from Jamaica, this moist cake packs a rum punch. You may wish to card your guests before serving. The longer the rum soaks in, the better—overnight is best. —Jenn Hall, Collingswood, New Jersey
Sour Cream Pound CakeBecause I'm our town's postmaster, I can bake only in my spare time. I especially enjoy making desserts such as this one. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
Blueberry Sour Cream Coffee CakeHoliday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
Lemon Rhubarb Tube CakeFor a taste of summer, try this dessert. The cake's fresh lemon flavor and tart rhubarb topping are so refreshing. —Courtney Stultz, Weir, Kansas
Fluted Lemon Cake with Fresh FruitThis citrusy, golden-brown cake looks especially beautiful baked in a fancy fluted pan. Serve each slice with a dollop of whipped cream and fresh fruit. —Donna Pochoday, Morristown, New Jersey
Rainbow Cake with CloudsSome cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds. —Janet Tigchelaar, Jerseyville, Ontario
Coconut Pound Cake with Lime GlazeThis pound cake is the best! Oven temps will vary, so if the cake is not done after 1 hour and 20 minutes, continue baking in 5-minute intervals. Use fresh, not bottled, lime juice for the glaze. —Jo McFarland, Sterling, Virginia
Easy Pistachio Tube CakeMixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia
Surprise Carrot CakeA cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! —Lisa Bowen, Little Britian, Ontario
Contest-Winning Moist Chocolate CakeYou don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. —Christa Hageman, Telford, Pennsylvania
Updated: Dec. 05, 2022
