Bundt Kuchen Rezepte | Chefkoch (2024)

FAQs

What is the secret to getting a bundt cake out? ›

The Best Trick For Releasing a Cake From a Bundt Pan

Run the knife or spatula along the entire perimeter and then along the tube of the pan where the hole of your cake is. Sometimes, this alone will do the trick. Usually the cake likes to cling to the tube in the middle, so nudging it loose there can be all it takes.

Bundt was derived from the German word bundkuchen, meaning “a cake for a gathering”.

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.

Allow the Cake to Cool

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

Let the Cake Cool

After the required cooling time (cooling too long in the pan will cause the cake to be damp and stick to the pan), tap the pan firmly a few times and shake it gently to help loosen the cake. Invert the pan onto the rack, lift it off, and let the cake continue to cool on the rack.

Usually, it's “Papa”. Sometimes, it's “Papi”, and regionally, there's also “Vater” (in some places pronounced /fátta/) or “Vati” /fáti/.

Learn the origins of this traditional German dessert and how to make it! Kuchen (pronounced “koo-ken”) is the German word for “cake,” but a real kuchen is so much more than that!

Bundt cake comes from the German word bundkuchen, which roughly translates into “a cake for gatherings.” Since these cakes are large enough to feed a whole crowd and look perfectly pretty for parties, we'd say it's an apt name!

And, well, I grease my Bundt pans with Pam Original. I find it fast and effective, and have never experienced any sort of residue or buildup over time,* but I'm also (like many pastry chefs) rather meticulous when it comes to cleaning my gear.

To make sure your cake is done inside, do a toothpick test. Stick a toothpick or thin wooden skewer into the center of the cake. If it comes out clean, the cake is done. If it comes out sticky or covered in batter, let it bake some more.

Why is my bundt cake not flat on the bottom? ›

Sometimes Bundt pans can cause your cake to have a domed bottom, which means the cake won't lay flat. To avoid this, Dalquist says to turn the oven temperature down 25 degrees from what the recipe calls for. "This method needs a little more baking time, but not substantial, and creates an even cake," she explains.

CAKE: Use the middle rack when cake is thin (1 -3 inches) to avoid the cake from burning and for a softer, fluffier texture; Position rack in the lower third of the oven for cakes that are thicker (4 inches or higher like bundt, angel food cake, or pound cakes) so that the center of the cake still sits in the center of ...

The bakery is known for its unique take on bundt cakes. The Secret Recipe: The secret recipe of Nothing Bundt Cakes revolves around quality ingredients, including flour, sugar, eggs, and a unique addition — sour cream. Sour cream adds moisture and a subtle tanginess to the cake, making it stand out.

Let the cake rest for 5 minutes once you remove it from the oven. Then, flip the cake onto a cooling rack upside down and let it rest for about 5 minutes before you remove the pan. A little trick here is to use a grid cooling rack, not one that has big gaps.

First Things First: Grease Your Bundt Pan Properly

The best way to ensure your cake comes out of the pan cleanly is to grease it well from the start. Catherine and our Test Kitchen staff always use shortening to grease Bundt pans—yes, even ones with nonstick coating.

The milk solids in butter can act like glue, encouraging cake batter to stick to the pan. (You always butter your pan, and your cake never sticks? See tip #1, above). If your pan is particularly intricate, use a pastry brush to apply melted shortening to all its nooks and crannies.