When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print the Directions for Making the Perfect Bundt Cake

Make The Perfect Bundt Cake Recipe

Perfect Bundt Cake on Blue Platter

Ever wanted to make a delicious cake in less than 5 simple steps? Of course you have, and you have come to the right place!
Here you have a list of easy-to-follow directions to making the perfect Bundt ® cake!

You will need:

- A Bundt ® cake pan

- Flour, vegetable shortening, or a non-stick spray on oil

- Your Bundt ® cake ingredients

- An oven

- Yummy topping of your choice

- Spatula (optional)

- T.L.C.

- And of course...some hungry guests!

Perfect Step 1

Preparing the Bundt cake pan:

Spray the Bundt® pan with a non-stick vegetable oil. (It's recommended to use a spray with flour in it for better results) Or you can use a vegetable shortening and dust it with flour. Make sure the spray or oil gets into the grooves on the pan and is spread fairly evenly. Try not to use spray with Lecithin as an ingredient because it can cause a gummy, sticky residue. Make sure to tap the pan to spread the flour evenly throughout the pan if you choose to use flour.

Perfect Step 2

Pouring the Bundt cake batter:

When pouring the batter into the pan try your best to avoid bubbles by slowly pouring the batter into the corner of the pan and let it spread itself out evenly (instead of pouring it around in a circle). After pouring the batter, tap the pan to get any air bubbles to rise to the top and out of your cake batter.

If you want a nice, detailed cake, (which of course you do!) use a spatula to push the batter up the walls of the pan just a little bit. This will allow the cake to rise easier.

Perfect Step 3

Baking the perfect cake:

When baking perfect Bundt cake, put it on the center rack of the oven. If you are using a black or dark-colored pan then a 25-degree Fahrenheit temperature reduction is needed from the recommended oven temperature. Bake Bundt cake for the time indicated and let cool for exactly 10 minutes--no more, no less. Using safety hot pads, gently and carefully pick up the cake and shake it from side to side and listen for any thumping. A thumping sound lets you know that the perfect Bundt cake is loose and ready to invert! If the cake is still sticking however, you may need to use a plastic knife to carefully slide along the edges of the cake to loosen it a bit. While the cake is cooling, you may dust it or drizzle it with any yummy ingredient you choose, like powdered sugar or strawberry syrup!

Perfect Step 4

ENJOY YOUR DELICIOUS CREATION! (And be sure to share!)

How to make the perfect Bundt cake, written by Kelsie.

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!